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

Fri 10 August 2018 until Thu 6 June 2019

Tue 16 April 2019 until Thu 10 October 2019

Fri 7 June 2019 until Thu 6 February 2020


Tue 4 September 2018 until Fri 16 August 2019

Tue 2 July 2019 until Thu 31 October 2019

Tue 5 November 2019 until Thu 27 February 2020

Tue 3 March 2020 until Thu 23 July 2020

Setup Online
Price Free
Certificate Course materials free, certificate after payment

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 hazards associated with food and give you the tools to assess and quantify the dangers they can present. You will learn the effects of food processing, the shared responsibility in the food chain and the prevention of food poisoning/intoxication. After this course, you will be able to differentiate what is a food myth vs. an actual 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
  • 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

Meet the instructors

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