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Online Course on UK Food Systems Launched

05 February 2014

UK - Never has there been a greater need for better understanding for the public on who is involved in producing food and how food can be produced safely and economically. However, on the first anniversary of the ‘Horsemeat Scandal’ it is clear that consumer confidence on food safety is at an all-time low.

In response to this, The Royal Veterinary College (RVC) are pioneering a free online course, available to everyone, to explain how intensive livestock systems work. This online short course is run over three weeks focusing on how our food is made safe, the costs of food production and the people involved within the system. There is a specific focus on the pork and egg sectors which have some of the most developed production systems in the agri-food arena.

The course has been designed to be part time and flexible for the participant, requiring only two to three hours a week of study time. The learning environment utilises a multimedia approach to study including quizzes, video and live discussion in addition to the written course material. A certificate will be made available to participants on full completion of the course.

Professor Stephen May, Deputy Principal at the RVC said: "I am really excited to be involved with this novel and enterprising course, which is a first for the RVC. Food is a subject which is literally ‘a matter of life and death’ for us all, so it is important that all members of society can understand and contribute to the important debate on our food supply and its safety."

Enrolment for Food for Thought - The truth about food systems will commence on 10 February with the course running from 24 February to 14 March 2014.

For further information, or to self-enroll on the course, please click here.

This course has been funded by the Advanced Training Partnership in Intensive Livestock Health and Production

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