Food safety and consumer behavior in the agro-food ecosystem

Development of strategies for a more sustainable food system in Bern that guarantees the regenerative capacity of natural resources. Development of competence oriented courses in food safety and quality management for non-OECD countries.

Steckbrief

  • Lead-Departement Hochschule für Agrar-, Forst- und Lebensmittelwissenschaften
  • Institut Konsumentenorientierte Lebensmittelproduktion
    HAFL Institut Hugo P. Cecchini
  • Forschungseinheit Lebensmittelverarbeitung
    Biokonversion und Schutzkulturen
  • Förderorganisation SNF
  • Laufzeit (geplant) 01.06.2022 - 31.05.2023
  • Projektverantwortung Prof. Dr. Elisabeth Eugster
  • Projektleitung Prof. Dr. Elisabeth Eugster
  • Projektmitarbeitende Prof. Dr. Elisabeth Eugster
    Prof. Dr. Thomas Brunner
    Dr. Iuliia Motuzka
  • Schlüsselwörter consumer behaviour, transformation of food system, competence oriented development of courses in food safety and quality management for non-OECD countries

Ausgangslage

There is a strong need in the development of participatory approaches towards the transformation of our food system in order to make it sustainable and resources friendly. Furthermore, education is key for the transformation of the food system and new approaches in competence oriented teaching contents are needed.

Vorgehen

Development of participatory approaches for the transformation of the food system. Development of competence oriented teaching methods in food safety and quality management for non OECD countries.

Dieses Projekt leistet einen Beitrag zu den folgenden SDGs

  • 4: Hochwertige Bildung
  • 12: Verantwortungsvoller Konsum und Produktion