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The Future of Food: The Business, The Ethics, The Change

For information on how to enrol in this course, click below.
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Key information

100% Online
Learn at your own convenience
4 Nov 2019 - 1 Dec 2019
Live online lecture session once a week
16 Hours of Learning
4 weeks of study - 4 hours per week 
Euro 550
All inclusive price

Course offered in English


Learning Outcome

Upon successful completion of this course, you will be able to: 

  • differentiate between various food issues in the supply chain
  • critically analyse specific issues related to the food supply chain
  • construct logical arguments that reflect different perspectives
  • demonstrate capacity to challenge norms about the global food chain
  • deepen discipline knowledge 

This course facilitates the development of participants’ knowledge and encourages further study in this complex yet fascinating field and is designed to introduce participants to the varieties, contexts and issues involving our food chain. Through discussions, it allows participants to develop an informed view of a number of issues, and opportunities.



Hilary Heslop

Hilary is from New Zealand and has worked for major retailers, food manufacturers, hotels and restaurants in Australia, the United Kingdom, Asia and New Zealand. With her business partners, Hilary now runs a food consultancy business in Melbourne. Hilary is a graduate of the Le Cordon Bleu Master of Gastronomic Tourism and Hautes Études du Goût (Diploma in Taste, Gastronomy and Arts of the Table) from the University of Reims Champagne-Ardenne and Le Cordon Bleu. Her work experience coupled with a keen interest in global agricultural practices has directed her attention on the tensions between food ethics, sustainability and consumerism. 

Hilary has presented papers on Australian Aboriginal agriculture at the Symposium of Australian Gastronomy, Food & Words and the Oxford Symposium on Food and Cookery.


Who Is This Course For?

Passionate foodies, social commentators, bloggers and social media content creators who want to extend their food knowledge, via the global supply chain, in thought provoking ways. Industry personnel, policy-writers, community advocates, business innovators.

Career Opportunities

Policy-writing, industry innovation, regional development, sustainable/ethical business manager or department head, supply chain advisor, ethics officer, food writer/blogger.


For more information:

Here is the course outline:


Meet Hilary Heslop, your instructor. In this lesson, Hilary explains why he actual food accounts for only a part of a positive dining experience and what impacts the subconscious mind that determines how pleasurable the experience is.

Why We Are Where We Are

We will review the status of the global food chain and how we found our way here. Along the way, we will identify key causes and consequences.

Value Versus Welfare; A World Without Bees

The dichotomy between cheap food and the environmental and health costs associated with its production.

Supermarkets - Waste Not, Want Not

Are supermarkets the enemy of good food and farmers or do they offer cheap, accessible food to us all and not just the well-heeled? Or are they both? Is time finally up on our throwaway culture and if so what does our brave new world look like?

Our Future in Our Past

We look to the future to secure our global food chain including the rise of plants and insects and the importance of biodiversity. And we ask if a nod to the past practices of indigenous people around the world may help us secure a food future for all?


The following certificates are awarded when the course is completed:

Certificate of Completion
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