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EIT Food Project

EIT Food

The University of Turin (UniTO) developed 5 thematic Massive Online Open Courses (MOOC) in collaboration with University of Reading (UK), University of Helsinki (FI), University of Hohenheim (DE) University of Belfast (UK) and University of Warsaw (PL). 

 

All the MOOCs will be soon available for free on the Future Learn platform, but you can already book your virtual seat at the course! 

 

UniTO is the only academic Italian partner of the EIT Knowledge & Innovation Communities “EIT FOOD”, which is one of the largest food-related initiatives worldwide, connecting partners from leading businesses, universities, research centres and institutes across 13 countries in Europe and from the entire food value chain. EIT Food is Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector. 

Trust in the Food we eat

The challenges and responsibilities of different people in the food system will be explored; in particular the role of the consumer in influencing the food system to produce food that we trust. We will assess the information available to consumers and discuss innovative ways to improve consumer trust in food. How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality.

 

The course "live" date is Monday 22nd October – Sunday 18th November 2018 (4 weeks). 

Understanding Different Diets: Mediterranean, Baltic sea, and Okinawa

This course will help participants to know the health benefits of the Mediterranean diet, the Baltic sea diet, and the Okinawa diet based on updated scientific basis. By the end of the course, participants will be able to: i) know the characteristics and benefits of these three diets; ii) identify properties of foods; iii) develop an understanding of healthy food frequency consumption; iv) learn simple healthy recipes.

Food for thought - the interaction between food and brain

The gut and brain are very closely linked. Do you want to learn the relationship between your brain, thoughts, emotion and the food you’re eating? This MOOC will explore it, using contributions from biology, psychology and the neurosciences, showing you the many ways in which different and seemingly unrelated organs form an interconnected network.

Farm to Fork: Sustainable Food Production in a Changing Environment

Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust. This MOOC will focus on threats to global food security & consider key challenges which need to be overcome in order to maintain healthy & sustainable food supplies for consumer wellbeing in both the developing and developed world. 

Superfoods: myths and truths

Goji berries, amaranth and quinoa are known superfoods – but what are superfoods, anyway? This course is based on biology, cognitive sciences and nutrition science, and highlights the good, the bad and the ugly aspects of this new phenomenon and help our viewers find 'super' characteristics in traditional foods.

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