Improving Food Production with Agricultural Technology and Plant Biotechnology

What will you achieve?

By the end of the course, you‘ll be able to…

• Identify the challenges involved in growing, harvesting and processing plant-based food
• Explore the role of scientific research in addressing challenges in food security
• Debate the opportunities and limitations of new technologies
• Reflect on consumer trust in the science and technology involved in bringing food from the field to the supermarket

Who is the course for?

This course is designed for 16-19 year olds studying biology related STEM subjects at A level or undergraduate level. It will also appeal to adults interested in the technology behind food production.

Syllabus

Week One: Plant biotechnology

• Solutions to food production challenges (pathology, pests, environmental stress, climate change) e.g. genetics
• Alternatives to plant biotechnology e.g. biological control

Learn more about the benefits of plant-based diets through our specialized courses on nutrition and healthy eating.

Week Two: Agricultural technology

• Challenges in the field e.g. soil structure, climate, yield, disease
• A history of agricultural technology and today’s new technologies e.g. cutting-edge precision agriculture

Week Three: Food science

• Solutions for altering plant-based foods to create supermarket food products
• Examples of post-harvest food processing, e.g. creating pectins and sweeteners out of fruit by-products

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