Online now: The fourth Massive Open Online Course by the University of Bayreuth.
The last videos, diagrams and interactive exercises
are being embedded, while the MOOC team is busy testing all components
meticulously. It won’t be long until the new Massive Open Online Course
„Conscious Grocery Shopping: Sustainability, Nutrition, Health and Law” can
launch on April 1st on edX. Starting now, the course is visible on the online
learning platform edx.org, and anyone interested from all over the world can pre-subscribe (here).
Throughout six chapters, course participants will gain insights and competencies from various disciplines that deal with nutrition, sustainability and law. What exactly do all the different organic labels mean? What are the best alternatives, if I want to cut down on meat? And why do I always end up in the sweets aisle, although I swore this time I wouldn’t? The course offers answers to these questions, among others, as experts offer helpful advice on how to incorporate more conscious and informed shopping habits in everyday life.
The tutors accompany the protagonists Sophie and Ben on their trip through the grocery store. Both of them are overwhelmed by the variety of products as well as the many different labels and product information, and are visibly struggling to make any decision. The experts assist Sophie and Ben in filling up their shopping cart more healthily and sustainably.
For the University of Bayreuth’s seventh, and newest, faculty “Life Sciences: Food, Nutrition and Health”, this MOOC offers the chance to present its unique, interdisciplinary concept to an international audience, and potentially gain prospective students for their courses of study in Kulmbach. But the course is not solely relevant to students, anyone who is interested in this interdisciplinary view on nutrition and consumption will find helpful advice for everyday life, as well as university level background knowledge. This multifaceted, interactive course is an excellent example of the University of Bayreuth’s modern, digital teaching, which is becoming more and more international, particularly through the MOOC project.
The following experts have contributed to the new MOOC „Conscious Grocery Shopping: Sustainability, Nutrition, Health and Law”:
Prof. Dr. Susanne Baldermann is an expert at the Campus in Kulmbach when it comes to metabolomics, plant secondary metabolisms, and metabolites. The current scientific focus lies on the analysis of secondary motabolisms and their meaning for quality creation and -preservation in plant based foodstuff. Prof. Baldermann will offer input on topics like indoor farming, functional foods or alternative protein to those who enrol for the course.
Jun.-Prof. Dr. Tina Bartelmeß is junior professor for food sociology at the Campus in Kulmbach. In her research, Prof. Barthelmeß deals with societal discourses on nutrition and sustainability, as well as food communication, among other topics. In the new MOOC, Prof. Bartelmeß answers questions about food labels and provides insights into the discussion on who bears responsibility when it comes to conscious and sustainable nutrition.
Prof. Dr. Stephan Clemens is professor at the chair for plant physiology at the University of Bayreuth’s faculty of natural sciences, as well as founding dean of the seventh faculty. His expert knowledge on food safety and micronutrients in crop plants adds to the new MOOC’s interdisciplinarity, in the course he offers insights into how natural our food really is.
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Prof. Dr. Christian Fikar is professor at the chair for Supply Chain Management at the Campus in Kulmbach, in his research he deals with economic issues in nutrition supply chains, especially regarding time-critical logistics processes and the supply of computer-based decision assistance. In the new MOOC, he is the expert for quality management, stock outs and home delivery. |
Prof. Dr. Janin Henkel-Oberländer has been a professor at the chair for Biochemistry of Nutrition since 2020. Her research focuses on molecular mechanisms of the formation of diet-related metabolic diseases like type 2 diabetes, liver diseases, cardiovascular diseases and muscular dysfunctions, as well as inflammatory processes that come with the metabolic syndrome. In the new MOOC, Prof. Henkel-Oberländer shares her expertise on different kinds of food components like carbohydrates, lipids or proteins, and explains how these components can be connected to a healthy diet.
Jun.-Prof. Dr. Laura M. König is junior professor at the chair for Public Health Nutrition, with various expertises in the fields of digital health promotion as well as the relation of nutrition and behaviour. In the new MOOC, Prof. König explains how we can positively influence our behavioural patterns while grocery shopping, how our environment can have a positive impact on our eating habits, and which psychological mechanisms are linked to different labels.
Prof. Dr. Kai Purnhagen has been professor at the chair for Food Law since 2020, with his main focus on European economic law as well as the interdisciplinary analysis of law. In the new MOOC „Conscious Grocery Shopping – Sustainability, Nutrition, Health and Law”, Prof. Purnhagen treats a wide range of topics, for example regionality, different packaging labels, consumer rights, and many more.
The MOOC team has didactically and medially bundled these experts’ contributions into a rounded, interesting and entertaining learning experience. The free course is available on the online learning platform edX starting April 1st. Anyone who is interested can enrol for the course here.
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Haus 4, Raum 4.2.19
D-95447 Bayreuth
Telefon: +49 (0)921 / 55-4658
E-Mail: mooc@uni-bayreuth.de
