You’ve not got long left to apply for a free online course: Trust in Our Food: Understanding Food Supply Systems

After a successful first run, the EIT Food funded “Trust in Our Food” MOOC will run for a second time on the 24th June 2019.

The course was developed by Dr Alice Mauchline from the School of Agriculture, Policy and Development. This course aims to give consumers a better understanding of the food supply chain.

The course is relevant to citizens of all ages who are interested in learning about the food system and exploring their trust in food. The course will explore the challenges and responsibilities of different people in the food system, including the role of the consumer. Participants will assess the information available to consumers and discuss innovative ways to improve consumer trust in food.

Dr Alice Mauchline, Senior Research Fellow, who is leading the programme said: “We are working with colleagues at the European Food Information Council (EUFIC) and the University of Turin to develop a variety of learning materials and activities that introduce participants to key issues that affect consumer trust in the food supply chain.

This course will enable learners to explore the regulations and safeguards that are in place to ensure the production of safe, high quality foods that meet ethical and environmental standards.”

Alice continued: “Consumers are increasingly aware of the importance of having an understanding and knowledge of what we are eating – including wanting to know where their food comes from, how it was produced and how to assess whether it is safe and nutritious to eat. Such information impacts the trust that we have in our food. As part of the activities we will also be encouraging participants to comment on their own trust issues surrounding the food supply chain and to suggest innovative ideas that could lead to increased consumer trust in food.”

Participants will leave the course with an understanding of how consumers can actively engage with EIT Food to help deliver a trusted food system as well as having developed key personal skills in literature researching, critical evaluation, debating and argument forming, communication and innovation.

This course is funded by EIT Food and forms part of a range of novel educational activities including workshops, summer schools and online educational programmes for a wide audience including students, entrepreneurs and food professionals. See more here:

Reserve your place here: