Introduction to Food Science

Discover topics like food sustainability, integrity, ethics, and constituents

Please note this course runs without facilitation

Food and health information is often oversimplified by the media, and recommendations can be inaccurately reported and contradictory to current recommendations.

By understanding and learning more about what’s in our food, we can make smarter, more sustainable, and healthier food choices.

On this course, you’ll access trustworthy information on the food system from food industry experts.

You’ll cover topics like food contaminants, food safety, ethical issues, and food sustainability considerations so that you can become a responsible partner in the food system.

This course is designed for anyone interested in food and looking for reliable information on how to make safer, healthier and more sustainable food choices.

It will be particularly useful for final year schools students undertaking a food-related subject or interested in food science as a potential career pathway.

If you’re looking to expand your knowledge on this topic, you might also find of interest the following EIT Food courses on sustainable food systems and health:

• Nutrition for Health and Sustainability
• Sustainable Seafood: Barriers and Opportunities in the Fishing Industry
• Explore How Farmers Produce Food Sustainably
• From Waste to Value: How to Tackle Food Waste

• Diet and Health
• Welcome to the course
• Food Constituents
• Diet and Health
• Functional Foods
• Summary
• Ethical and Sustainability Considerations
• Welcome to Week 2
• Food Production
• Food Security
• Food and Critical Consumption
• Review and Reflect
• Food Integrity
• Welcome to Week 3
• Food Safety
• Food Quality
• Food Authenticity
• Review and Reflect
• The role of the consumer
• Welcome to Week 4
• Responsible Food Choices
• Barriers to responsible food choices
• Ultra Processed Foods and Consumer Perceptions
• Review and Reflect