shaw academy




E.g., 2016-06-30
E.g., 2016-06-30
E.g., 2016-06-30
To be announced

Actualmente se sabe que la obesidad es una condición que genera distintas enfermedades, por lo que es de vital importancia tener el conocimiento necesario para poder cuidar de nuestra salud y nuestra imagen corporal, por lo que se considera que este curso permitirá al usuario obtener y desarrollar las herramientas necesarias para adquirir hábitos de alimentación correctos, realizar actividad física adecuada a nuestra situación actual de acuerdo a metas y objetivos personales, además de tener la capacidad de escoger y preparar de manera correcta los alimentos que nos benefician y cuales pueden ser perjudiciales si no son consumidos de manera idónea, entre otros temas de interés que se desarrollarán.

Average: 7 (3 votes)
Aug 8th 2016

Explore how to make food systems more sustainable and resource-smart for our environment, health and food security. How can food systems become more sustainable in the face of population growth, urbanisation, and environmental degradation? How can a food systems approach help in achieving the Sustainable Development Goals? This course will explore how natural resources are currently used to take the food we eat from the field or ocean to our plates.

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Jun 6th 2016

Learn how innovation has changed the food industry and the way we shop, and think about the global issue of food waste. This course considers the ways in which the food industry has evolved over the past 70 years and has created the industry of convenience we have today.

Average: 2 (1 vote)
Jun 6th 2016

This free five-week course is dedicated to the life and work of U.S. food writing giants Judith Jones, Craig Claiborne, MFK Fisher, Clementine Paddleford, and Michael Batterberry and their work, from restaurant criticism to cookbooks and magazines. The course is based on videos, readings of primary and secondary sources, forum discussions, and quizzes to test your knowledge.

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Jun 1st 2016

Learn about bacteria, pesticides and health hazards present in food.

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Self Paced

Learn how to make a healthy breakfast that will give you energy all day long with this quick practical course from Hari Kalymnios!

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May 30th 2016

How agriculture feeds the world: a study of farms, farmers and the challenges they face. You will learn about the world’s population and the crucial role of agriculture in feeding the steadily increasing number of people. You will then see how climate and soils dictate the types of farms we see in different regions and countries.

Average: 6.4 (11 votes)
May 30th 2016

This course will explain the general principles of chicken behaviour and welfare, and the behavioural and physiological indicators that can be used to assess welfare in chickens kept in hobby flocks through to commercial farms. The focus is primarily on laying hens and meat chickens (broilers) although many of the principles will be relevant to other types of poultry. The course is likely to be of interest to people who own chickens as pets or keep a small hobby flock, commercial egg and chicken meat producers, veterinarians and vet nurses.

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May 30th 2016

Walk through the basics of nutrition, how eating disorders develop, and learn the benefits of various diets. Ever wondered what really makes a healthy diet? In Food, Nutrition & Your Health you will learn the basic concepts of nutrition, as well as how to follow a diet that will protect you from various health problems. Starting with the building blocks of basic nutrition, you will learn how these can impact your digestion, energy and health. Find out how eating disorders develop, including the genetic, cultural and psychological factors involved. Finally, you will learn about various diets, including the social and biological factors that have contributed to their evolution.

Average: 5.6 (19 votes)
May 24th 2016

This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.

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May 23rd 2016

La prise de conscience d'une raréfaction des ressources en protéines animales dans les décennies à venir et la nécessité de produire plus durablement ces ressources alimentaires nous conduit à repenser aux autres sources de protéines, notamment les protéines d'origine végétale. Parmi les sources de protéines végétales, la plus employée comme substitut des protéines animales est le soja, mais le soja n'est pas la seule source de protéines végétales. Il est donc opportun de faire le point sur les autres sources de protéines végétales et sur leur utilisation.

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May 23rd 2016

The New Nordic Diet is a new food culture developed in 2009-13 with key emphasis on gastronomy, health, and environment. Major research in its effect on acceptability, behaviour and learning skills, and disease prevention have been conducted by the OPUS centre at the University of Copenhagen and the people behind the award-winning restaurant Noma in Copenhagen.

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May 19th 2016

Le MOOC #OWU créé par les enseignants-chercheurs de l’université de Bourgogne (membres de l’Institut Universitaire de la Vigne et du Vin) propose une plongée dans l’univers de la vigne et du vin. De la viticulture à la dégustation en passant par les terroirs, vous apprendrez toutes les étapes de fabrication de différents vins français, jusqu’aux étapes essentielles de la dégustation du vin. Pourquoi un vin est-il blanc, rouge, mousseux ou rosé ? Comment entraîner vos sens à la dégustation des arômes du vin ? Au-delà des techniques viticoles, ce MOOC vous transmettra aussi des connaissances quant à l’Histoire des cépages et des terroirs vitivinicoles de l’environnement socio-culturel de la vigne et du vin.

Average: 6 (1 vote)
May 16th 2016

Consider how the food we grow, buy, eat and throw away relates to the global issue of food security, with this free online course. Food security is a complex, global issue, in which we all play a part. In this free online course, you’ll join experts from the School of Agriculture, Policy and Development at the University of Reading, to investigate our relationship with agriculture and your own food habits.

Average: 5.6 (5 votes)
May 10th 2016

Learn why soil is so important, how it’s being threatened and what we can do to protect this natural resource so vital to our lives. Soil is the earth’s fragile skin that anchors all life. We depend on soil to build our homes and cities, to grow crops for food and raise livestock, to support transportation and enable recreation. Yet we disregard this crucial and precious resource that lies right under our feet.

Average: 7.7 (3 votes)
May 2nd 2016

Este curso empieza con una introducción a la cocina a baja temperatura y después se centra en la cocina al vacío y, más en especial, en las cocciones al vacío. Se explican las diferencias entre los dos principales tipos de cocciones (directas e indirectas) y se describen otras elaboraciones que se pueden realizar gracias a la técnica del vacío. A lo largo de todo el curso se combinan los conceptos con recetas de El Celler de Can Roca y demostraciones prácticas.

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May 2nd 2016

Explore the role of food in health. Apply nutrition science to guide you on using food as medicine for you and your family. This free online course introduces the concept of food as medicine. You will explore how food can be important both in preventative health and in the treatment of certain conditions today, in the past and in the future. You will also learn about what’s in food that gives it the potential to improve our health.

Average: 6 (2 votes)
Apr 26th 2016

El curso se estructura en 6 módulos y cada uno de ellos en 5 lecciones. Se introducen cuestiones como la importancia de la gestión de riesgos en la agricultura y el papel que juegan los seguros agrarios para la cobertura de estos riesgos. Se analizan las características específicas de los seguros agrarios, frente a otros tipos de seguros y los problemas derivados de la existencia de información asimétrica entre asegurado y asegurador.

Average: 9 (1 vote)
Apr 4th 2016

Reflexionaremos sobre agricultura y alimentación en un planeta que tiene que alimentar a una población creciente con recursos limitados. El planeta se enfrenta al reto de alimentar a una población creciente en un escenario de limitación de recursos, mercados agroalimentarios imperfectos, crisis de alimentos, y población rural vulnerable. El curso invita a una reflexión sobre las alternativas de la agricultura y la alimentación, vistas como solución a los desafíos socio-económicos y ambientales, con énfasis en el papel de la agricultura familiar y en modos de producción sostenibles, en el marco de cadenas de valor más equilibradas.

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Mar 21st 2016

The Age of Sustainable Development" gives students an understanding of the key challenges and pathways to sustainable development - that is, economic development that is also socially inclusive and environmentally sustainable.

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