Eine der zentralen Grundlage für ökonomisch richtige Entscheidungen ist die Beherrschung von Teil- und Vollkostenrechnungen in Theorie und Anwendung. Durch veraltete Bildungssysteme in Osteuropa und Zentralasien auf der einen Seite und Zugang zum Internet auf der anderen Seite ergeben sich Bedarf und Möglichkeiten Studierende weltweit in ihrer Ausbildung zu unterstützen.
Food and Nutrition
Explore how food intersects with public health and the environment as it moves from field to plate.
A course that offers a scientific framework for understanding food and its impact on health and society from past to present.
This seven week course will explore nutrition concepts that take center stage in mainstream media outlets and become conversation topics among consumers interested in food choice as it relates to optimal health and physical performance.
Walk through the basics of nutrition, how eating disorders develop, and learn the benefits of various diets.
How agriculture feeds the world: a study of farms, farmers and the challenges they face.
Learn the basics of child nutrition and how to make healthy meals for healthy children and families.
Soil is the skin of the earth. It begins as rock that is broken down by plants, animals, and the elements; it blends with other materials, and becomes the foundation of our the forests, grasslands and fields. In this course we will explore how soil works and what makes it possible for plants to grow in soil at all.
The New Nordic Diet is a new food culture which emphasizes gastronomy, health, and environment. This course presents the scientific background of the New Nordic Diet, the world’s largest research project into adult and child health and well-being, and will help you better understand the global challenges such as obesity and obesity-related diseases.
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.
This course will cover the agricultural and urban water quality issues in Florida, their bases, land and nutrient management strategies, and the science and policy behind the best management practices (BMPs). Students will learn to evaluate BMP research and analyze its role in determining practices and policies that protect water quality.
This course emphasizes the role of economics regarding its influence on food prices, the environment, and government policies. The primary objective of this course is to explore the basic tool kit of economic concepts that will enable students to critically analyze the choices they face as consumers and world citizens.
This course will provide you with an overview of the most important health challenges facing the world today. You will gain insight into how challenges have changed over time, we will discuss the likely determinants of such changes and examine future projections. Successful international strategies and programs promoting human health will be highlighted and global health governance structures will be mapped and the role of the key actors explored.
This course will provide a coherent, understandable look at the evidence on how nutrition and physical activity impact health through lower morbidity, longevity, and quality of life.
This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.
This course covers the basics of normal nutrition for optimal health outcomes and evidence-based diets for a variety of diseases.
This course explores the diversity of the foods we eat, the ways in which we grow, process, distribute, and prepare them, and the impacts they have upon our environment, health, and society. We will also examine the challenges and opportunities of creating a more sustainable global food system in the future.