Jyväskylä, Finland

Food Science Lab Course

when 9 August 2022 - 12 August 2022
language English
duration 1 week
credits 2 EC

In the course innovative student-centered pedagogy, multilingualism and hands-on experimenting are used as a basic learning principle. The course strengthens linkage between research and everyday life. The course fosters critical thinking, problem-solving skills and multicultural team-working skills. The course activates students to take response in sustainable development and to respect European cultural heritage. Program is multidisciplinary, co-creative and opens outlooks to varied fields of science.
Food culture in FORTHEM countries: Students presents the food culture of their own country using one traditional dish, cake etc. Tradition and history are discussed. This part includes pre-exercise for course students.
Science of cooking: Relation between natural sciences, health sciences and cooking is opened during practical cooking in school’s home economics class. Science is learned in everyday situation, making and eating food. Views to molecular gastronomy: new techniques and materials.
Nutrition guidelines in FORTHEM countries: Nutrition instructions, recommendations, public discussion and school curricula in FORTHEM countries are compared and analyzed. Pre-exercise for course students.
Sustainability in food production and consumption: Addressing challenges and possibilities of global and local climate change effects on food production and eating habits.
Reflection, feedback.

Course leader

Dr. Jouni Välisaari and Prof. Jan Lundell (Department of Chemistry), Dr. Ana Juan Garcia (University of Valencia) and Prof. Frederic Debeaufort (University of Burgundy)
Course Coordinator: Dr. Jouni Välisaari

Target group

Priority given to Master's students and post-docs from the consortium of Forthem universities (five students per partner institution). Maximum number of participants is 35.

Course aim

Learning outcomes: Engage in multicultural team-working, assess the meaning of history and tradition to eating habits, identify the linkage between science and cooking, evaluate critically food production and consumption form a perspective of sustainability, evaluate and compare different national nutrition guidelines, respect European cultural heritage.

Fee info

EUR 0: Participation in the Summer School courses is free of charge, but students are responsible for covering their own meals, accommodation and travel costs as well as possible visa costs.


Jyväskylä Summer School is not able to grant Summer School students financial support.