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"Farm to Fork: Sustainable Food Production in a Changing Environment": open registrations to the MOOC

Tuesday, 18 December 2018
Viticolture

Registration is open for the MOOC (Massive Online Open Course) "Farm to Fork: Sustainable Food Production in a Changing Environment", which starts on 14th January 2019 and "Superfoods: myths and truths", which starts on 21st January 2019. Theese MOOC are part of the University of Turin's participation in the EIT Food Project  which includes among other initiatives 5 thematic online courses on food, developed in collaboration with the University of Reading (UK), the University of Helsinki (FI), the University of Hohenheim (DE), the University of Belfast (UK) and the University of Warsaw (PL).

Farm to Fork

The course is free and directed to an audience without a precise scientific preparation, especially students between 16 and 23 years. Coordinated by Queen University of Belfast, it was created together with the Department of Veterinary Sciences of the University of Turin , with the collaboration of AIA - Italian Breeders AssociationDSM and AE, as part of the EIT FOOD project.

In a globalized world, where products come from all over the world on the tables, the risks concerning the safety and sustainability of food supply chains are growing and threatening both industry and consumer confidence. The MOOC focuses on the risks and the main strategies to be put in place to guarantee healthy, safe and sustainable food products.

Superfoods

This course it is aimed at all those interested in the topic: no previous experience is required.

It is promoted as part of the EIT Food project, from University of Turin, in collaboration with University of Reading and Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn.

 

Goji berries, amaranth and quinoa are known superfoods, but what are the superfoods and their characteristics? This course is based on biology, cognitive science and nutrition and highlights the positive and negative aspects of this new phenomenon, to help find "super" characteristics in traditional foods.

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