Health Basics
Fundamental principles and concepts
WageningenX: Nutrition and Health: Food Safety
Learn about bacteria, pesticides and health hazards present in food. This online course is offered as a MOOC which means that you can study at your own pace, at your own time and anywhere you want.
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Course Insight
Suitable for beginner learners. This course serves as an entry point into Health, building foundational knowledge before moving on to advanced frameworks or specialized paths.
Beginner FriendlyCertification IncludedSelf-Paced Learning
SKILLS TO
MASTER
Practical ApplicationTrending
Real-world project implementationBest Practices
Industry standard workflows and guidelinesCareers:Relevant for professionals pursuing roles within Health.
Quick Facts
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What You’ll Learn
- Overview of food hazards.
- Elementary knowledge on microbiological and toxicological risk analysis.
- How to better interpret the information overload about hazards in food.
- Why zero hazard does not exist.
- Ways to reduce hazards in food.
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Description
Everyday reports of food scandals and recalls are published. One day it’s scary bacteria in meat, and another day it’s dangerous pesticides in fruits. According to some, meat needs to be cooked well to prevent food-borne illness while others warn not to heat food to prevent the formation of poisonous substances.
Many consumers worry about the conflicting and confusing messages about food hazards.
This nutrition and health course will teach you about the risk factors associated with food and give you the tools to assess and quantify the dangers they can present. You will learn about food safety, the effects of food processing, the shared responsibility in the food chain and the prevention of food poisoning. After this course, you will be able to differentiate what is a food myth and what is an actual health risk. Finally, you will gain a contemporary view of how different risks can be weighed in a scientific way.
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