Resistencia a los antimicrobianos


Supporting countries and food and agriculture stakeholders in building capacities and competencies to address the risk of AMR is one of FAO’s mandate.  Online learning can play a crucial role in delivering training across the globe. In addition, due to COVID-19, remote education has been highly demanded. FAO has developed a training set based on the demand and will continuously present helpful learning opportunities.

Understand Antimicrobial Resistance in Food and Agriculture

This course offers an overview of antimicrobial resistance (AMR) as a global threat to human, animal and environmental health. It explains the role of the food and agriculture sector and the impact of AMR on agrifood systems. It also describes how FAO contributes to increased awareness and engagement of all stakeholders in the food and agriculture sector to tackle AMR.

Target Audience

This course is designed for a range of stakeholders with a role and interest in antimicrobial resistance in food and agriculture, including:

  • producers and wholesale and retail distributors of antimicrobials;
  • extension and veterinary services, epidemiologists, laboratory personnel and academia, including students; and
  • government officials, policy-makers, food safety officers and the private sector.

You will learn about:

  • general principles of the emergence and spread of AMR in agrifood systems
  • relevance and impacts of AMR in the food and agriculture sector
  • the potential role of governments, farmers, animal health professionals, industry and other key stakeholders in AMR mitigation
  • the role and current initiatives of FAO in tackling AMR and the FAO Action Plan on AMR 2021-2022

Course structure

The course consists of five lessons, ranging from approximately 30 - 40 minutes duration each:

  • Lesson 1 - What is antimicrobial resistance and why is it a global public health challenge
  • Lesson 2 - Antimicrobial resistance in the context of One Health
  • Lesson 3 - The role of food and agriculture stakeholders in antimicrobial resistance
  • Lesson 4 - How can antimicrobial resistance be contained and its impacts minimized in food and agriculture
  • Lesson 5 - The role and current initiatives of FAO in tackling antimicrobial resistance

Access link

E-learning introductory course




Share this page