Healthy and Sustainable Diets: Synergies and Trade-offs

About

4th International Master class to broaden disciplinary thinking in agriculture, food sciences, nutrition and health to arrive at a disciplinary research perspective on healthy and sustainable diets. It aims to contribute to synergy between scientific disciplines, applied research and stakeholders along the food supply chain.

Course leader

Prof Pieter van ‘t Veer, Wageningen University, Division of Human Nutrition and Health Dr Kasper Hettinga, Wageningen University, Food Quality and Design Dr Sander Biesbroek, Wageningen University, Division of Human Nutrition and Health

Target group

The course welcomes PhD candidates and post-docs, as well as professionals from industry and research centres. It will build on insights from environmental, biomedical and social sciences; nutrition, epidemiology, food science, agricultural, ecological and behavioural sciences, etc. Basic scientific knowledge on concepts and methods and study designs in qualitative and quantitative research is assumed.

Course aim

The course uses a food systems approach to sustainably address societal challenges in food and nutrition security, under- and over-nutrition, global health and environmental protection. It aims to broaden disciplinary thinking in agriculture, food sciences, nutrition and health and to appreciate interdisciplinary research perspectives. Moreover, to arrive at a viable food system, it aims to contribute to synergy between scientific disciplines, applied research and stakeholders along the food supply chain.

Fee info