三校联合博士课程推荐：东西方的饮食、健康与哲学

由哥本哈根大学、中山大学以及香港大学联合授课的博士课程“东西方的饮食、健康与哲学”将于2017年3月30日-4月8日在香港、深圳以及广州开课。

本课程面向所有相关领域（包括：营养学、食品科学、商业、药学、社会学、哲学等）的博士生、研究人员以及企业人士，将采用全英文授课，申请截止日期为2017年1月5日。

课程详情请见下方英文海报及文字介绍。课程费用、日程安排及申请或更多内容请点击【阅读原文】或在浏览器中输入以下网址www.thinkchina.ku.dk/phd-course/跳转至课程官方网站。

INTERNATIONAL AND INTERDISCIPLINARY PhD COURSE IN CHINA

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.

SHORT FACTS

• Dates: 30 March - 8 April 2017;

• Sites: Hong Kong, Shenzhen and Guangzhou, China;

• Credits: 5 ECTS (incl. presentation/report);

• The course uses insights about food and health in East and West to illustrate how natural science, social science and human science all contribute to the creation of new knowledge;

• The course mixes academic lectures with site visits to universities, food markets, food/health companies, hospitals and cultural/religious sites to augment the learning process;

• The course is open to PhD students and R&D professionals from companies that work on topics related to the food chain and/or health of humans or animals;

• Scholarships are available (see page 3 for more information);

• Organised under Graduate School of Health and Medical Sciences, University of Copenhagen.

以上信息均源自哥本哈根大学该课程官方页面。