This course considers the ways in which the food industry has evolved over the past 70 years and has created the industry of convenience we have today.
This course is part of a collection from the University of Leeds which have been specifically designed for those studying at school or college.
How do antibiotic-resistant bacteria develop and find their way into our food?
Learn what antibiotics are, how they work, and how bacteria become resistant to their effects.
The objective of this course is twofold: first, we will focus on contemporary challenges that managers and entrepreneurs in food and beverage businesses should be able to face; and second, we will provide models and tools to design and implement appropriate courses of action to satisfy customers and build an advantage over the competition.
The RESKILL training programme combines the training of both skills needed for day-to-day work in the Agri-Food industry, as well as sector-specific entrepreneurial and venture creation skills.
This course gives an overview of the most common processes that are used for food manufacturing. Basic knowledge of biochemistry and microbial metabolism is expected.
How do we produce more, better quality, and safer food while simultaneously achieving social and environmental goals? This is the main focus of the free MOOC offered by the Sustainable Development Goals Academy.
ln this course, more than 10 food researchers from Utrecht University will address the main issues of food consumption. You will learn to identify the key ingredients of the world’s food challenges and to think about the solutions for enabling changes in the current food system.
How to feed the world without depleting our planet’s reserves? Learn the basics of crop production.
Learn how innovation has changed the food industry and the way we shop, and think about the global issue of food waste. This course considers the ways in which the food industry has evolved over the past 70 years and has created the industry of convenience we have today.
This MOOC explored the challenges and responsibilities of different people in the food system, including the role of the consumer. It assessed the information available to consumers relating to issues of food safety, nutrition and quality, sustainability of production methods and how these affect consumer trust.
