Explore the animal, dairy, and protein transition through culture, science and policy in this interactive, hands-on course.
Meat and dairy have long held symbolic, nutritional, and economic significance in societies around the world. From early civilizations to modern consumer cultures, these animal products have been deeply tied to culture, identity, and social status. Using a multidisciplinary approach, including a historical, psychological, and cultural perspective, we discuss the barriers and accelerators (with special focus on meat alternatives and public policy) towards less animal protein consumption.
Course Format
- Dates: 19-23 January 2026
- Attendance: In-person
- Form of tuition: Lectures & excursion
- Form of assessment: Individual written assignment
- Language of instruction: English
- See the course curriculum
Course Level
- Level: Master's students and PhD candidates
- English language requirement: B2 level or higher (equivalent to IELTS 6.5)
- See the entry requirements
Workload
- Credits: Equivalent to 3 ECTS
- Contact hours: 30
- Self-study hours: 54
Lecturers
- Coordinating lecturer: Dr. Angela Johnson, Dr. Meike Morren
- Other lecturers: Guest speakers are still to be finalised.