The curriculum focuses on equipping future scientists with the essential skills needed to tackle the multifaceted challenges of sustainable food systems. 

The primary goal is to highlight the broader role of food science in society and underscore the critical importance of sustainable practices.

Key topics covered in the course include:

• Environmental sustainability in primary production
• Transformation and preservation of raw materials to maintain food quality
• Strategies for reducing waste across the food production chain
• Utilisation of production side-streams for human consumption
• Development of plant-based food products
• Nutrition, diets, and health
• Social and cultural sustainability
• Food policy, economics, and planning

The secondary goal is to build competencies in relation to project management, grant proposal 
writing, effective communication, and appreciation of interdisciplinarity. 

These competencies are developed through a dynamic and interactive program featuring presentations, group discussions, and talks by leading Danish and international food experts.

Learning outcomes

Upon completion of the course, participants will have:
• Built expertise in analysing and solving sustainability challenges within food systems.
• A deepened understanding of food policy, economics, and planning to influence decision-making.
• Enhanced communication and presentation abilities, including pitch development.
• Expanded collaborative research and networking skills with professionals across institutions.
• Strengthened project management skills, from planning to execution and evaluation.
• Developed leadership and team-building capabilities in interdisciplinary contexts.
• Gained proficiency in academic writing and scientific publication preparation.
• Mastered grant application techniques, including proposal writing and funding acquisition

Dates

The course is planned to run from August to October 2026, and will consist of three sessions, comprising a total of six days of interaction, scheduled as follows:

• Session 1: 20-21 August, Aarhus or online
• Session 2: 24-25 September, Aarhus or online
• Session 3: 28-29 October, Copenhagen*

Between sessions, participants will work on a course assignment. In addition, preparatory work will be required before each section.

* The final session will coincide with the START Green Minds Gather Conference (www.start.uni.au.dk). 

Participants will be invited to attend the conference (the fee will be waived), and course-related 
activities will take place on the second day of the conference.

Target audience

The course is offered to PhD researchers and early career researchers whose research interests are within sustainable food systems. 

While the course mainly targets participants from Denmark,  international participants are also welcome if they can accommodate participation in all sections (we can offer online participation for the first two sessions).

Admission to the course

Participation in the course is limited to 25 participants. 

Interested applicants are invited to submit their application to Polymeros Chrysochou (polyc@mgmt.au.dk) by 15 June. Applications should include a one-page CV and a brief description of the applicant’s research background and profile. 

Applicants will be notified before 20 June.

The course is free of charge for participants from Aarhus University and from Circle U. Universities.

Workload and assessment

There is an estimated workload of 150 hours.

The final assessment is based on handing-in of an interdisciplinary group project proposal and an oral pitch presentation of the proposal.

Participants will be assessed on a pass/fail basis.

Contact

For questions related to funding, ECTS recognition, mobility, or other course-related matters, please contact the Circle U. office at your home university:

Read more about the course and how to apply

The alliance of 9 European Universities