Consumers have never been confronted with so much food choice. Making a decision on what food to eat is affected by many factors, including media reports, diet research findings, and social media.

On this course, you’ll access leading research and expert insights to make sense of some of the most common food controversies – alternative proteins, palm oil, and probiotics.

You’ll understand the viewpoints of stakeholders and reflect on your own food preferences. By improving your knowledge of these food debates, you’ll build the confidence to make more informed decisions about food.

What topics will you cover?

Lesson focuses on one controversy, explains what it is and how it is understood by differently situated stakeholders in the food sector. Learners are encouraged (as consumers) to take a critical stance on the different perspectives held by different stakeholders and adjust their practice accordingly.

Andrew Ainslie

I am an Associate Professor in International Rural Development. I trained as a social anthropologist. My research centres around understanding systemic change in agrarian environments.

 

Joanna Kaniewska

I am a Senior Manager at the European Food Information Council. My role is creating science-based content on nutrition and health whilst leading communication activities for EU research projects.

 

Luca Cocolin

I’m a professor in food microbiology at the University of Torino, Department of Agricultural, Forest and Food Sciences. My research focuses on food safety and microbial ecology of fermented foods.

 

 

Who developed the course?

EIT Food

EIT Food is Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector.