Graduate School of health and Medical Sciences

Food, Health and Philosophy in East and West
Provider: Faculty of Health and Medical Sciences

Activity no.: 3656-17-00-00
	Enrollment deadline: 05/01/2017

Date and time	30.03.2017, at: 09:00 - 08.04.2017, at: 16:00
Regular seats	20
Lecturers	Per Sangild
ECTS credits	5.00

Contact person	Martin Bech E-mail address: Martin.bech@hum.ku.dk

Enrolment Handling/Course Organiser	PhD administration E-mail address: phdkursus@sund.ku.dk

Content Information and registration: http://www.thinkchina.ku.dk/phd-course Aim and content This course is free of charge for PhD students at Danish universities (except Copenhagen Business School). Special rules apply for research year students enrolled at Faculty of Health and Medical Sciences at UCPH. All other participants must pay the course fee. Anyone can apply for the course, but if you are not a PhD student, you will be placed on the waiting list for the course until enrollment deadline. After the deadline of enrollment, available seats will be allocated to students on the waiting list. On the one hand, food and health traditions have become globalized. On the other hand, diet and health views differ widely around the world and are not alone determined by food availability, health care, technology and science. The cultural and philosophical views about nature and the human body are also important. What determines what we eat and how we stay healthy – natural science, culture, philosophy or religion? Is food just fuel for the body machine or is food also medicine and what are “functional foods”? How does food and health science relate to business, culture, philosophy and ethics? The answers vary in different parts of the world. New insights lead to better communication and enhanced collaboration across many borders. This broadening PhD course aims to give the participants a better understanding of the scientific, cultural and philosophical background for specific diet habits and health views. We couple fieldwork (universities, hospitals, food markets, religious sites) with insights into the basics of natural, social and human sciences (the 3 main academic domains). Specifically, we compare some traditions of the Western world with those in China. This makes us aware of the potentials and limitations of modern science and its role in diet and health globalization. An open-minded, fruitful crosstalk across different academic fields shall support researchers from the food-health area to see their own topic from a greater methodological perspective. Dates, participants, venue, credits, report and exam • Time: 30 March - 8 April 2017 • Participants: The course is international and welcomes a mixed group of PhD students/ researchers/company personnel (max. 20) related to different scientific disciplines. All should have a relation to the food/health area (e.g. nutrition, food science, human or veterinary medicine, pharma, sociology, business, anthropology, philosophy, religion). • Course sites: Hong Kong, Guangzhou and Shenzhen; course language: English • Report: Participants produce a report (3-4 pages, 1½ line spacing, 12 pt., excl. figures) that is examined by the course coordinators. Report topics are defined by the start of the course and relate to the participants own research and/or area of work. A brief PowerPoint presentation is given during the course. • Course material: Texts and powerpoint presentations supplied by lecturers. Updated programme and final list of lecturers are announced 1 month before course start. • Credit: 5 ECTS with oral presentation and report by the end of the course (pass/fail).

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