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How is Food Made? Understanding Processed Food

Richard Frazier (Educator), Emma Bennett, Anna-Sophie Stübler, Camila Massri, and Milena Zdravkovic

Most FutureLearn courses run multiple times. Every run of a course has a set start date but you can join it and work through it after it starts. Find out more This course is for anyone interested in learning more about the food they eat.

Topics Covered

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Most FutureLearn courses run multiple times. Every run of a course has a set start date but you can join it and work through it after it starts. Find out more This course is for anyone interested in learning more about the food they eat.

Topics Covered

  • The history of food processing – why it emerged and why it is important
  • Examples of the major traditional and more advanced food processing technologies and the products they affect
  • Consideration of the advantages and disadvantages of specific food processing technologies, their impact on health, safety, quality and sustainability
  • How EU law keeps the consumer safe and healthy and food on the supermarket shelves
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Reviews summary

Understanding processed food: a consumer guide

According to students, this course provides a positive and eye-opening overview of how food is made. Learners appreciate its clear explanations and broad coverage, making complex topics like EU law and food safety accessible. While many find it perfect for a general audience and gain practical knowledge for everyday choices, some reviewers with prior background found the course somewhat superficial, desiring more in-depth scientific rigor, especially on health impacts. The course is considered well-structured and engaging, making it a great starting point for curious minds.
Strong on EU law, food safety, and historical context.
"The content on EU law was particularly insightful and well-explained..."
"I found the modules on food safety very helpful."
"The sections on EU law and consumer safety were particularly strong and made me feel more informed."
"The historical context was fascinating, and the segments on sustainability were timely."
Wide-ranging introduction, ideal for new learners.
"A good introductory course. It covers a lot of ground..."
"For a general audience, it's perfect. Engaging and well-structured."
"Excellent course for general understanding. I highly recommend it for anyone concerned about food literacy."
"Good basic introduction... Overall, decent for beginners."
Content is clearly presented and easy to grasp.
"The instructors did a great job... making complex topics easy to understand."
"The information on different processing technologies was presented clearly with relevant examples."
"The course is well-paced and the instructors explain concepts clearly. It's a great course for curious minds."
"It demystifies processed food. The sections on EU law and consumer safety were particularly strong."
Less in-depth for experts or advanced learners.
"Some parts felt a bit basic if you already have some background in food science..."
"I found this course somewhat superficial... didn't go deep enough for someone looking for professional insights."
"It felt more like a public awareness campaign than a true educational course. Disappointed with the lack of scientific rigor."
"The content on health impacts could have been more robust and evidence-based. It felt a little generalized."

Career center

Learners who complete How is Food Made? Understanding Processed Food will develop knowledge and skills that may be useful to these careers:

Reading list

We've selected 11 books that we think will supplement your learning. Use these to develop background knowledge, enrich your coursework, and gain a deeper understanding of the topics covered in How is Food Made? Understanding Processed Food.
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Fennema's Food Chemistry, Fourth Edition
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The Atlas of Food
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Food Analysis Laboratory Manual
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Provides a comprehensive overview of food processing, covering topics such as food processing methods, food safety, and food quality. It good choice for students who want to learn more about the practical aspects of food processing.
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Our Changing Menu
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Explores the challenges and opportunities facing the global food system in the 21st century, including the rise of new technologies, the changing climate, and the growing demand for food.
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Texture in Food
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Provides a detailed overview of food quality and consumer value, covering topics such as consumer behavior, food marketing, and food policy. It good choice for students who want to learn more about the economic and social aspects of food quality.
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Sustainable Agriculture Reviews
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International Standards for Food Safety
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Provides a practical guide to food safety and quality for the food industry. It covers topics such as HACCP, GMP, and food safety regulations. It good choice for students who want to learn more about the practical aspects of food quality.
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Food Microbiology
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Provides a comprehensive overview of food microbiology, covering topics such as foodborne pathogens, food spoilage, and food safety. It good choice for students who want to learn more about the microbiological aspects of food quality.
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Time
12 hours
Via
FutureLearn
Institutions
EIT Food
European Institute of Innovation and Technology (EIT)
DIL
Instructors
Richard Frazier (Educator)
Emma Bennett
Anna-Sophie Stübler
Camila Massri
Milena Zdravkovic
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