Vorlesungsverzeichnis

Suchen Sie hier über ein Suchformular im Vorlesungsverzeichnis der Leuphana.

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


Lehrveranstaltungen

Chemistry I for Environmental Scientists (Vorlesung)

Dozent/in: Vania Gomes Zuin Zeidler, Svenja Schloß

Termin:
 wöchentlich | Donnerstag | 10:15 - 11:45 | 06.04.2026 - 10.07.2026 | C HS 2 | @Raumplanung: Raum für 160 Studierende benötigt
Einzeltermin | Di, 14.07.2026, 10:15 - Di, 14.07.2026, 11:45 | C HS 2 | Written text

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

For SRMC and SGL students - Food today and in the future: challenges and opportunities (Projekt)

Dozent/in: Adrián Fuente Ballesteros, Vania Gomes Zuin Zeidler, Viola Hakkarainen, Oliver Schmidt

Termin:
 wöchentlich | Montag | 14:15 - 17:45 | 06.04.2026 - 10.07.2026 | C 25.019 Seminarraum | C25

Inhalt: Food can shed new light on the debate about common objects and social ontology and the division and interconnection between nature and culture, covering biological purpose, composition, sources (such as plants, animals, fungi or others), forms, cultural and social significance (such as cultural identity, social bonding, comfort and pleasure). This includes the chemical and physical nature of food: what was, is and will it be made of? And how? What tastes, flavors, textures, appearances, colors and design of processing and additives aiming at greater attractiveness and consumption? How do engineering, chemistry, toxicology, medicine, psychology, social, food and material sciences (e.g., for packaging design) and advertising / communication manifest and materialize in food? What remains of them, the avoidable food waste in different cycles and countries? Food is a central theme of many contemporary debates on malnutrition, eating disorders, obesity, prevalent silent diseases, contaminants and problems related to degradable and composable packaging for consumer goods, regulation, (international) fair trade and geopolitics, especially important considering the links between sustainability of food supplies. To this end, it is necessary to identify relevant initiatives (company, farm, school, NGO, research centers, and any other pertinent institution), focusing on key criteria: e.g., food production (agriculture), processing (feedstocks, materials and techniques), consumption, food waste and loss prevention, policy, legislation, labeling, official testing laboratory, (bio)circular economy, design and market of healthier products, food security, right to food and right food as well as the interlinks with, for instance, educational institutions, programs and strategies.

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

Dozent/in: Adrián Fuente Ballesteros, Vania Gomes Zuin Zeidler

Termin:
 wöchentlich | Montag | 12:15 - 13:15 | 06.04.2026 - 06.07.2026 | 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.).

Renewable resources (Vorlesung)

Dozent/in: Adrián Fuente Ballesteros, Vania Gomes Zuin Zeidler

Termin:
 wöchentlich | Montag | 09:30 - 11:45 | 06.04.2026 - 10.07.2026 | C 40.153 Seminarraum

Inhalt: This module will provide a thorough overview of the concept of renewables in the context of green and sustainable chemistry. Contents related to chemical structure, reactivity, processing (e.g., methods related to the extraction, transformation, including its characterization) as well as the applications of renewable biomass will be addressed (case studies).

Sustainable Food Systems: Hungry for More? (SBP) (Seminar)

Dozent/in: Adrián Fuente Ballesteros, Vania Gomes Zuin Zeidler

Termin:
 wöchentlich | Mittwoch | 14:15 - 17:45 | 06.04.2026 - 10.07.2026 | C 40.146 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 ZUIN ZEIDLER, V. G. Sustainable chemistry and food systems lessons—the same procedure as every year? Science, 383,eado2352 (2024). 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. 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.