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Cancelled: Food Berlin - Sustainable Diets

This two-week summer school offers interdisciplinary perspectives on sustainable diets that would provide good, varied, and sustainably produced food to nine billion people by 2050. The content is delivered by leading experts based in agricultural and natural sciences, veterinary medicine, as well as social and economic sciences.

Course periodJune 29, 2020 - July 10, 2020 Session I
Category Agricultural and Food Sciences
Course levelsMaster, Ph.D.
Class size

max. 18 foreign students with a DAAD scholarship; in addition we accept interested and qualified international and/or German students as well as Ph.D. candidates into the first week of the program

Credits and certificate

To be awarded 5 ECTS credit points, participants are expected to attend at least 80% of the course, to participate actively in all parts of the course and to produce a presentation and written course work. A Transcript of Records will be issued six weeks after the end of the course.

Application deadline March 31, 2020, or when participant quota is reached Application period over.
Course fee0.00 Euro | (excl. program fee and discounts)

Non-refundable program fee: 210 EUR (two weeks) / 160 EUR (week 1 only; not available for DAAD scholarship holders)

DAAD scholarship (travel allowance and lodging allowance)

Application documents for DAAD scholarship (international students/PhD candidates only):

  • letter of motivation (approx. 1 page in English)
  • 1 reference letter (professor)
  • copy of valid student ID
  • copy of valid passport
  • English language proof (TOEFL, IELTS, Cambridge certificate or similar)

Application documents for students / PhD candidates applying for the first week only:

  • letter of motivation (approx. 1 page in English)
  • copy of valid student ID

Application period: 24 January - 31 March 2020

Payment of program fee is due within 3 weeks after acceptance and confirmation of program participation.


The Sustainable Diets Summer School aims to provide participants with knowledge that will help to shape the future food production and nutrition. Sustainable diets are needed to enable nine billion people in 2050 to enjoy good and diverse food from sustainable sources, enabling a healthy and active lifestyle. In particular, the following aspects will be taken into account:

  • "Introduction to the concept of "sustainable nutrition" as an inter- and transdisciplinary bridge concept.
  • "Social and political framework conditions: Institutions, social paradigms, production conditions, power, routines, transformation approaches.
  • "Relationship between food patterns and their role in relation to world food in face of population growth, climate change, resource scarcity and changing consumer demands.
  • "Analysis of the role of producers in the tension between productivity and sustainability.
  • "Intensive production systems of plant cultivation: plant breeding with modern methods; energy-saving greenhouses, aquaponics (combination of plant cultivation and fish farming), urban gardening, cultivation in closed systems for extreme locations.
  • "Livestock breeding, animal husbandry and animal nutrition with consideration of animal welfare and environmental aspects.
  • "Food safety: detection and prevention of microbial contamination of food; role of antibiotic resistance; contamination with toxins and heavy metals.
  • "Food technology: New methods of preserving food, changing physical properties of food, demands on food technology by novel food/bio/vegan.
  • "Social aspects of sustainable food systems: Making purchasing decisions, producers in the tension between regulation and international competition. Animal welfare and genetic engineering. Control of political processes for the implementation of innovations
  • Food security for the world population: Sustainable cultivation systems; alternative foodcrops; limiting factors such as plant and animal diseases, salination, desertification; Green Revolution II; land grabbing; emergency aid versus viable long-term solutions.

Course Program (PDF)

Course structure

Academic lessons

The Course has three parts:

  • During the first week ("course week") a training programme takes place in which the participants get to know the above-mentioned contents in lectures, excursions and visits of production sites.
  • In the second week ("project week"), small groups of 3 people each are formed, who independently work on scientific questions under guidance of scientists in close connection to projects of the FoodBerlin working groups.

Keynote speeches by internationally renowned researchers from the area of food technology.

Cultural extra-curricular activities:

HUWISU offers a fine selection of interesting extra-curricular activities and aims to give all participants an unforgettable stay in Berlin. Your program includes excursions, sport activities and social gatherings providing you the opportunity to get to know the city, the university and your classmates better and to meet students from all parts of the world.

Activities and tours we offer regularly: Federal Chancellery, German Parliament, House of Representatives, Topography of Terror, Political Archive, Museum Island, Kreuzberg Tour, Daytrip to Potsdam, Boat trip, Beach Volleyball, Exhibitions, Farewell Party…

Language skills English: B2 - proof will be required
Motivation Letter about one page in English
Student Profile

International students of agriculture and horticulture, biology, veterinary medicine, medicine, economics, politics, geography or psychology in the late phase of their Master's studies, in which a professional orientation is pending. We would also like to invite doctoral students in the early phase of their doctoral thesis with a research field that is close to the content of the summer school.

During the first week of the course, German master students and Ph.D. candidates can also apply for the summer school. In addition to the enrollment card/ student ID, a letter of motivation is required. German students/Ph.D. candidates are not eligible to receive a DAAD scholarship, but will receive a 50 euros discount on the program fee.

Prof. a.D. Dr. Richard Lucius

The lecturers are members of the HU, members of the Faculty of Veterinary Medicine of the FU Berlin, the Faculty III of the TU Berlin, the Federal Institute for Risk Assessment (Berlin), the Institute for Vegetable Breeding (Großbeeren) and the German Institute for Nutrition Research (Potsdam). All of them are connected to the FoodBerlin network through their scientific work.

In their scientific work, all lecturers deal specifically with the sustainability aspects of food and feed production, consumption and the social and political construction of sustainability.

CoordinatorPierre Steuer/ Carmen Opolski/ Sanja Müssig
Contact detailsInternational Department
Unter den Linden 6
10999 Berlin