Food for Thought: The Relationship Between Food, Gut and Brain Course - EIT Food
Online, Belgium
Course
DURATION
5 weeks
LANGUAGES
English
PACE
Part time
APPLICATION DEADLINE
EARLIEST START DATE
STUDY FORMAT
Distance Learning
Key Summary
About: Explore the gut-brain connection in this self-paced online course developed by EIT Food and the University of Turin, funded by the European Institute of Innovation and Technology. You’ll learn neurology, the microbiome, gut–brain axis, nutrition impacts on brain function, dietary deficiencies and links to reproductive health. Available now, runs without facilitation.
Career Outcomes: This course suits students and professionals in nutrition, neuroscience, food science, public health and healthcare who want foundation knowledge. Potential roles include nutritionist/dietitian, research assistant, food innovation specialist, public health educator, and health communications officer. Skills: diet assessment, gut–brain concepts, evidence synthesis, and practical guidance skills.
The gut and brain are very closely linked. Explore how neurology, the microbiome and more interact to affect health.
Find out how your diet affects your brain, and your brain affects your diet
Please note this course runs without facilitation.
Over the last few years, the importance of the link between gut and brain has become clear. In this course, you’ll explore this complex relationship.
You’ll learn how the brain works and is affected by diet and nutritional deficiencies. You’ll also discover less known, cutting-edge subjects such as the gut-brain axis, the microbiome, and the relationship between food and reproductive health.
When would you like to start?
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.
- Available now¡
Who will you learn with?
Who developed the course?
EIT Food
EIT Food is Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector.
University of Turin
The University of Turin is one of the largest and most prestigious Italian universities, with about 70,000 students, 4,000 employees, and 1,800 research fellows, encompassing all academic sectors.
European Institute of Innovation and Technology (EIT)
This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programme for Research and Innovation.
What topics will you cover?
The course focuses on the relationship between food, brain and mind:
- How does the brain work?
- How do emotions and thoughts affect our food choices?
- How do diets and nutritional deficiencies affect our brain?
- Reward systems and their relationship with food.
- The link between the microbiome and brain.
What will you achieve?
By the end of the course, you‘ll be able to:
- Explain the role of our diet on brain function.
- Reflect on the role of psychological and neurobiological factors in our food choices.
- Reflect on the possible causes (biological, social, psychological) of unhealthy and pathological eating behaviours.
- Describe the connection between the brain and our digestive system (gut).
- Discuss the topics of the course and their relationship with daily life.
Who is the course for
This course is open to everyone, but may be of particular interest to psychologists or people working in health and well-being. No previous experience is required, though a background knowledge of biology or psychology may help.
The Educators won’t be able to join the discussions themselves or respond to individual comments, but the course encourages a strong learning community. The learning is focused around debate and discussion – supporting other learners, sharing your own experience and knowledge, and listening to new perspectives. We hope that you will enjoy interacting with and learning from each other in this way. Don’t forget to comment, reply to other learners and ‘like’ comments.
