The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Food tech transitions: reconnecting agrifood, technology, and society

Food tech transitions: reconnecting agrifood, technology, and society

The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.

Funded in collaboration with EIT Food, the Summer School is the outcome of the partnership between both academic and industrial partners: Universität Hohenheim, Queens' University Belfast and Cambridge University, together with Energy Pulse Systems and Puratos. The Summer School aims at providing future professionals the critical skills and tools to understand current and future challenges in the food industry (e.g. processing, conservation, distribution, meal creation) and enable the transition towards a more sustainable industry.
The course is designed to integrate knowledge about food technology and the production side with social sciences and a wider social perspective, focusing on the impact food technology implies, with the disruption potential of production and consumption logics; nutrition patterns; agronomic practices; available raw materials, human, environmental and animal ethics that are associated to it. We aim at getting to the heart of the transition issues by having participants tackle the disconnect between agrifood, technology and society and unleash their creativity in terms of possible solutions and business ideas that can be created out of the issue itself.

The course aims at raising a new generation of conscious students and future professionals, fit for the business and for the wider challenges in the industry and outside with more than practical knowledge. We will deliver academic lectures with state-of-the-art research and thought-provoking readings to be complemented by guest lecturers selected from the business partners.

The focus of the summer school is the EU food sector with its specificities (political systems, economic paradigm, role of enterprises) at the crossroad with new technological advancement and the main challenge represented by sustainability. In the age of transition, to respond to the sustainability imperatives it is highly desired to train and equip young professionals to make sense of contemporary and future challenges and respond to the needs of consumers and employers. The development of critical skills together with an up-todate and high-standard-goals course is paramount for ensuring the flexibility necessary for the contemporary EU food sector to ensure high competitiveness in the global market. Therefore the final aim is to contribute to the creation of a more sustainable and efficient food system.

The summer school will take place at Universität Hohenheim (Stuttgart, Germany) from 29 July 2019 to 09 August 2019.

Partners

The following partners are involved in the project

ENERGY PULSE SYSTEMS
QUEEN’S UNIVERSITY OF BELFAST
UNIVERSITY OF CAMBRIDGE
UNIVERSITY OF HOHENHEIM
PURATOS

Project team

Cinzia Piatti
Institution

University of Hohenheim

Contact details

cinzia.piatti@uni-hohenheim.de

Related projects

Revolutionising the Food Chain with Technology
Education

Revolutionising the Food Chain with Technology

Explore how technology and digitalisation can change how the food system operates, reducing waste and environmental pressures. Food quality and safety is increasingly under threat as natural resources are stretched...

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
Education

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?

A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners. These ingredients can be physically ...

Related articles

II edition of the Spanish Journalism Award on Food Innovation and Sustainability Food Production

II edition of the Spanish Journalism Award on Food Innovation and Sustainability

01 July 2020

EIT Food announces the second edition of the Spanish Journalism Award on Food Innovation and Sustainability.

How can we improve the future of food together? Consumer Behaviour

How can we improve the future of food together?

19 June 2020

How do we transform Europe’s food system to improve the future of food? This was the key question discussed at EIT Food’s....