Course Schedule

Veranstaltungen von Prof. Dr. Dr. Vania Gomes Zuin Zeidler


Lehrveranstaltungen

Sustainable food systems: hungry for more? (FSL) (Seminar)

Dozent/in: Vania Gomes Zuin Zeidler

Termin:
 wöchentlich | Montag | 14:15 - 17:45 | 07.04.2025 - 11.07.2025 | C 40.108 Seminarraum

Inhalt: How the pieces of art and works of Charlie Chaplin, Federico Fellini, Patricia Piccinini among others, as films, paintings, photographs, concerts, documentaries and ethnographic expeditions can promote reflections regarding more sustainable food systems globally? In this course, contents related to food production, consumption and nutrition security for all will be discussed, taking into account conventional and alternative agriculture models (including indigenous technologies), mechanisms to enhance farmers’ resilience to climate change and supply chain disruptions, prevention of food waste and loss, measures to eliminate hunger, climate-friendly diets, food packaging and culture, greener materials and processes, key drivers of food systems transformation and the potential implications of these changes on the three aspects of sustainability. The Farm to Fork strategy, at the heart of the European Green Deal and the US’ from Farm to Kitchen, together with additional pertinent references and guidelines will be presented using diverse didactic methodologies, especially case studies. Welcome and enjoy a crispy, tasty and artistic renewable menu, part of sustainable chemistry as you never experienced! References ZONTA LLANQUE A. & ZUIN ZEIDLER, V. G. Ancestral cuisine as regenerative social technologies in Amazon: Eco-humanist perspectives towards a critical sustainable chemistry. COGSC, 52, 101006, 2025. SMETANA, S.; ZUIN ZEIDLER, V. & PLEISSNER, D. (Ed.), Waste to food: returning nutrients to the food chain. Wageningen Academic Publishers: Wageningen. 2022. 300 p. ZUIN ZEIDLER, V. G. & KÜMMERER, K., Chemistry and materials science for a sustainable circular polymeric economy. Nature Reviews Materials. 7, 2, p. 76-78, 2022. ZUIN ZEIDLER, V. G. & KÜMMERER, K., Towards more sustainable curricula. Nature Reviews Chemistry. 5, 2, p. 76-77, 2022. FAO, IFAD, UNICEF, WFP and WHO. 2022. The State of Food Security and Nutrition in the World 2022. Repurposing food and agricultural policies to make healthy diets more affordable. Rome, FAO. UNEP. Green and Sustainable Chemistry. Available in: https://www.unep.org/explore-topics/chemicals-waste/what-we-do/policy-and-governance/green-and-sustainable-chemistry. Access in 02.09.2021.

Chemistry I for Environmental Scientists (Vorlesung)

Dozent/in: Vania Gomes Zuin Zeidler, Lotta Laura Hohrenk-Danzouma, Svenja Schloß

Termin:
 wöchentlich | Donnerstag | 10:15 - 11:45 | 07.04.2025 - 11.07.2025 | C HS 3 | @Raumplanung: Raum für 160 Studierende benötigt

Inhalt: 1. Introduction, definitions 2. Composition of matter, types of bonds, types of reactions 3. Energy, equlibria, thermodynamics, kinetics 4. Compartments and material cycles 5. Behavior in the compartment water 6. Behavior in the compartment atmosphere 1. Einführung, Definitionen 2. Aufbau der Materie, Bindungsarten, Reaktionstypen 3. Energie, Gleichgewichte, Thermodynamik, Kinetik 4. Kompartimente und Stoffkreisläufe 5. Verhalten im Kompartiment Wasser 6. Verhalten im Kompartiment Atmosphäre

Recent Advances on Sustainable Chemistry, Renewable Materials and Processes (Kolloquium)

Dozent/in: Vania Gomes Zuin Zeidler, Lotta Laura Hohrenk-Danzouma

Termin:
 wöchentlich | Mittwoch | 12:45 - 14:15 | 07.04.2025 - 11.07.2025 | intern | Das Kolloquium findet in R. 13.214 statt

Inhalt: The colloquium will deal with up-to-date research approaches on Sustainable Chemistry focusing on Renewable Materials, Circularity and Innovative Processes (especially, green and sustainable extraction/separation) and related content. Students will present their research projects and/or results, which can then be discussed with supervisors and other researchers. In addition, pertinent references will also be discussed (e.g. high impact scientific journals, books / chapters, regulations etc.).

Sustainable Food Systems (Projekt)

Dozent/in: Vania Gomes Zuin Zeidler, Lotta Laura Hohrenk-Danzouma, Aymara Victoria Llanque Zonta

Termin:
 wöchentlich | Donnerstag | 14:15 - 17:45 | 07.04.2025 - 11.07.2025 | C 40.254 Seminarraum

Inhalt: Sustainable food system (SFS) is an approach that aims at delivering food security and nutrition for all people, i.e., a healthier, fairer, more productive and inclusive of marginalized or not-well informed populations, environmentally sustainable and resilient, and able to promote accessible and nutritious diets. These are complex and systemic challenges that require the combination of interconnected actions at the local, national, regional and global levels (FAO, 2018). As known, the crescent pressures from population growth, urbanization, changing consumption and diet patterns (including undernutrition, overweight and obesity), biodiversity loss and climate crises are all contributing factors to the strain on food systems, meaning that an overhaul in our current concepts and practices is needed for our food systems to become sustainable (UN, 2023).