Vorlesungsverzeichnis

Suchen Sie hier über ein Suchformular im Vorlesungsverzeichnis der Leuphana.

Start > Masterprogramm Sustainability: Sustainability Science: Governance and Law (M.A.) -> Nachhaltigkeitswissenschaftlicher Integrationsbereich -> Transdisciplinary Research Project

Lehrveranstaltungen

For SEBS and SGL students: Restoration, conservation, social-ecological management and governance of the Island of Hiddensee (Projekt)

Dozent/in: Claus-Thomas Schomerus, Victoria Temperton

Termin:
wöchentlich | Montag | 14:15 - 17:45 | 06.04.2026 - 10.07.2026 | C 11.319 Seminarraum

For SEBS and P&S students: Climate change in the city: challenges and strategies for Lüneburg (Projekt)

Dozent/in: Marco Schauer, Pia Christine Wiebe, Heike Zimmermann

Termin:
wöchentlich | Montag | 14:15 - 17:45 | 06.04.2026 - 10.07.2026 | C 12.111 Seminarraum

For SEAL and P&S students: Sustainable urban development (Projekt)

Dozent/in: Ulf Hahnel, Carsten Nolte

For SEAL and SRMC students: Development of strategies for water reuse using blue-green infrastructures in the Lüneburg area (Projekt)

Dozent/in: Oliver Olsson, Stefan Schaltegger

Termin:
wöchentlich | Montag | 14:15 - 17:45 | 06.04.2026 - 10.07.2026 | C 11.308 Seminarraum

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.