Sustainable Diets

Learning outcome, core skills:

Students are able to describe the interactions of diets, sustainability and human nutrition/health. Students are able to assess the impacts of a dish/meal (as unit) on sustainability and nutrition parameters.

Contents:

  • Culture and cultural patterns of diets
  • Interactions of food quality and lifestyle on sustainability and human health
  • Healthy diets within sustainable food systems
  • Model diets such as Med. Diet and New Nordic Diet
  • Optimization of a dish/meal according sustainability and nutrition impacts
  • Role of organic food systems

Introduction to Sustainability - Part 4: ISARA-Lyon

This course is aimed at students of the master program "Sustainable Food Systems".

This course "Introduction to Sustainability" is targeted at students of the Master program "Sustainable Food Systems". It is a mandatory course of the first semester. As a common e-learning module shared by all SusFoods students, participants want to work with the entire cohort and get to know students as well as lecturers from other home and partner universities.

This part is a collaboration between University of Kassel and ISARA-Lyon.

Introduction to sustainability - Part 3: Ghent

This course is aimed at students of the master program "Sustainable Food Systems".

This course "Introduction to Sustainability" is targeted at students of the Master program "Sustainable Food Systems". It is a mandatory course of the first semester. As a common e-learning module shared by all SusFoods students, participants want to work with the entire cohort and get to know students as well as lecturers from other home and partner universities.

This part is a collaboration between University of Kassel and Ghent University.


Introduction to Sustainability - Part 2: Aarhus

This sub-module is specifically for students of the master program "Sustainable Food Systems".

This course "Introduction to Sustainability" is targeted at students of the Master program "Sustainable Food Systems". It is a mandatory course of the first semester. As a common e-learning module shared by all SusFoods students, participants want to work with the entire cohort and get to know students as well as lecturers from other home and partner universities.

This part is a collaboration between University of Kassel and Aarhus University.


Ökologische Lebensmittelqualität und Verarbeitung

Infos zum Kurs und Anmeldung sind am 22.10.2018 im Raum H23 (Steinstrasse).

Introduction to Sustainability - Part 1: Kassel and Fulda

This course is aimed at students of the master program "Sustainable Food Systems".

This course "Introduction to Sustainability" is targeted at students of the Master program "Sustainable Food Systems". It is a mandatory course of the first semester. As a common e-learning module shared by all SusFoods students, participants want to work with the entire cohort and get to know students as well as lecturers from other home and partner universities.

This part is a collaboration between University of Kassel and Fulda University of Applied Sciences.