Nutrition and Health: Food Risks


Nutrition and Health: Food Risks

Learn about bacteria, pesticides and health hazards present in food. This free 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.

Organised by Wageningen University & Research
Registration period

Thu 21 November 2019 until Thu 11 June 2020

Fri 7 February 2020 until Thu 8 October 2020

Fri 12 June 2020 until Thu 4 February 2021


Tue 3 March 2020 until Thu 23 July 2020

Tue 7 July 2020 until Thu 29 October 2020

Tue 3 November 2020 until Thu 25 February 2021

Duration 8 weeks, 6-8 hours per week
Location Online
Price Free
Certificate Course materials free, certificate after payment

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Content of the course

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.

What you will learn

  • Overview of food hazards and health risks
  • 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 products

Meet the instructors

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