Date
Physical:
7 Oct 2026 09:00 - 9 Oct 2026 16:30
Online:
21 Sep 2026 08:30 - 22 Sep 2026 13:45
Location
Novi Sad, Serbia
Host university
University of Novi Sad (UNS)
Mode
Blended
WP
WP 2
Target groups
Master students,
PhD students,
Undergraduate students
Duration
Up to 1 week in length
Reference code
EUG2_T2_1_0181
Type of event
Course
Recognition
Transcript of records - ECTS
Language
English
Recruitment of participants
Qualitative Assessment
Number of open spots
18
Is eligible to international certificate
Yes
Evaluation criteria
100% - Motivation
Isced fields of study
0314 - Sociology and cultural studies,
0721 - Food processing,
081 - Agriculture
The course will take place online on 23–24 September and onsite from 7–9 October 2026 at the University of Novi Sad, Serbia. It is intended for students from various disciplines and anyone interested in food, culture, sustainability, and global health.
The course covers key topics such as the relationship between food, identity and society, traditional and local food manufacturing, the role of environment and heritage in shaping food practices, the interplay of innovation and tradition, as well as practical sessions including sensory evaluation of food and a guided visit to a local food production facility.
Participants will gain insight into how food shapes cultural identities, how societies negotiate new or foreign food habits and how food practices relate to sustainability and global health. The course provides interdisciplinary knowledge from food science, anthropology and cultural studies, valuable for academic development and careers in the food sector and cultural research. The participants will also have the opportunity to visit local food manufacturers and taste authentic local products. This is an important part of gaining overall sensory and practical knowledge and developing cultural awareness.
Number of ECTS: 3
Course syllabus (link)
Course program (link)
Content and Methodology
The course will be performed using online lectures, practical exercises (that includes work in groups and practical sensory evaluation of selected food products, as well as visit to the local food manufactory plant), and seminar work on selected topics.
