Germany, Fulda

"Future of Food, Feeding tomorrows world"

when 11 March 2019 - 15 March 2019
language English
duration 1 week
credits 2 EC
fee EUR 350

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