15 March 2019
Future of Food: Feeding Tomorrows World
The International Spring School "Future of Food: Feeding Tomorrow’s World" offers key notes, various lectures, and workshops covering main trends in nutrition and food research. The participants will gain in depth insights into possible ways of feeding the world's growing population. Furthermore, they will discuss these trends regarding their compatibility with a sustainable management of our planet's resources – be it from a social, an environmental or an economic perspective.
Course leader
Prof. Dr. Marc Birringer
Target group
Bachelor, Master and PhD students in the fields of agriculture, food and nutritional sciences, life sciences
Course aim
Students will gain in depth insights into possible ways of feeding the world's growing population. Focus will be on current trends in Gene Technology, Functional, Fortified and Novel Food. Students will discuss these trends regarding their compatibility with a sustainable management of our planet's resources – be it from a social, an environmental or an economic perspective.
Credits info
2 EC
Scientific poster development and group presentation - recognition of credits is dependent on home university; certificate at the end of the course
Fee info
EUR 350: Including accommodation and breakfast
EUR 250: Excluding accommodation and breakfast
Scholarships
Will be announced at the website