- EIT Food | University of Cambridge via FutureLearn
- Learn for FREE, Up-gradable
- Length: 3 Weeks
- Effort: 3 hours per week
- 6,416+ already enrolled!
- ★★★★★ (42 Ratings)
- Skill Level: Beginner
- Language: English
Build your knowledge of food production challenges and technology with this online course for 16-19 year olds studying biology.
Are you inspired to join the next generation of scientists and tackle challenges in food security? On this course, you will get access to innovative research solutions that address some of the biggest issues in food, agriculture, and plant biotechnology.
You will become more familiar with the journey plants take, from crops in the field to food on your plate.
You will explore the importance of scientific research in food security and discover the new technologies that are transforming agriculture.
What will you achieve?
By the end of the course, you‘ll be able to…
- Identify the challenges involved in growing, harvesting and processing plant-based food
- Explore the role of scientific research in addressing challenges in food security
- Debate the opportunities and limitations of new technologies
- Reflect on consumer trust in the science and technology involved in bringing food from the field to the supermarket
Who is the course for?
This course is designed for 16-19 year olds studying biology related STEM subjects at A level or undergraduate level. It will also appeal to adults interested in the technology behind food production.
Week One: Plant biotechnology
- Solutions to food production challenges (pathology, pests, environmental stress, climate change) e.g. genetics
- Alternatives to plant biotechnology e.g. biological control
Week Two: Agricultural technology
- Challenges in the field e.g. soil structure, climate, yield, disease
- A history of agricultural technology and today’s new technologies e.g. cutting-edge precision agriculture
Week Three: Food science
- Solutions for altering plant-based foods to create supermarket food products
- Examples of post-harvest food processing, e.g. creating pectins and sweeteners out of fruit by-products
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