Build your knowledge of the processes used by farmers and food producers
Have you ever wondered what makes food sustainable?
On this course, you’ll gain a better understanding of where our food comes from, how it’s produced, and the associated environmental, social and sustainability challenges for EU farmers.
As well as horticulture and arable farming, you’ll explore meat, dairy, and egg production, as you examine different farming systems. You’ll also learn about the innovative technologies available to farmers to boost sustainability so that you can better understand farming challenges, and how farming relates to your food purchases.
What topics will you cover?
- What ‘sustainability’ means and how it applies to farming.
- How crops are grown in the EU – both arable and horticultural.
- How livestock is farmed in the EU to produce meat, dairy products and eggs.
- The challenges of feeding a rapidly expanding global population.
- The trade-offs involved in financially viable organic, environmentally sustainable and socially acceptable production methods.
- Which technologies are providing the most sustainable solutions.
When would you like to start?
Start straight away and learn at your own pace. If the course hasn’t started yet you’ll see the future date listed below.
Who is the course for?
This course is designed for anyone interested in gaining an understanding of EU farming.
It will be particularly useful for professionals working in the food industry who have no background in agriculture.
Who developed the course?
EIT Food is Europe’s leading food initiative, working to make the food system more sustainable, healthy and trusted.
University of Reading
The University of Reading has a reputation for excellence in teaching, research and enterprise.
European Institute of Innovation and Technology (EIT)
This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programme for Research and Innovation.