Course: Food Tech Transition - Summer School 2019 (4302-491)

Persons:

• apl ProfDr Simone Graeff-Hönninger (verantwortlich)
• Dr. Forough Khajehei (begleitend)
• Dr. Cinzia Piatti (begleitend)

Type of Course:

lecture with practicals and excursion

In-Class Hours Per Week:

4

Contents:

There are four main sections in this course:
• Introduction section: food systems (brief historical overview, current configuration, main actors, consumption politics and trends); food tech (food technologies and the industry, related and residual issues for adoption, transition); sustainability and transition (basics of sustainability, basics of transition and transition theories; socio-cultural issues related to sustainability).
• Crop science section: crop science and food tech in the age of transition (resources and material currently available and in the next future, issues related to the production-in the field issues); superfoods, small grains and food waste (trends in nutrition and in nutrition consumption; focus on food waste and role of technology to avoid it).
• Management section: Nutrition and safety concerns in the use of food technology; management perspectives on food technology and future challenges; corporate responsibility and regulation.
• Business section: Business Model Development; impact and sustainability evaluation; Communication strategy with industry partners and investors.

Location:

Hohenheim

Module:

• 4302-490 Food Tech Transition - Summer School 2019 (compulsory)