How can the social sciences and food engineering contribute to more sustainable and equitable food systems? This two-day seminar invites participants to reflect on this question.
Current food systems are among the main drivers of climate change, biodiversity loss, and challenges related to animal welfare. From an interdisciplinary perspective, the seminar analyzes these issues and discusses pathways toward an effective food transition.
Over the course of two afternoons, the seminar will address the environmental and ethical implications of meat-centered diets versus plant-rich diets; cultural and educational representations of animals; consumer behavior and the factors driving dietary change; protein diversification and emerging food technologies; as well as circular food systems and digital tools to reduce environmental impact.
This course is part of SHIFT, a pilot project funded by Thrive Philanthropy and developed by researchers based in Portugal and Ireland. Your participation and feedback (through brief pre- and post-course surveys) will directly contribute to the creation of a scalable course to be launched across Europe.
LOCATION
Iscte, Building 4, Room A104
SPEAKERS
Rui Pedro Fonseca - Center for Research and Studies in Sociology, Iscte
Camila Perussello - School of Biosystems and Food Engineering, University College Dublin
REGISTRATION
https://docs.google.com/forms/d/e/1FAIpQLSe1mulOAuhuJEG6wqfOYhq58r4AHthahw7SB_iE4_IGtm6TLw/viewform
PROGRAM
Day 1: Thursday, November 5
2:00 p.m. Welcome and introduction
2:30 p.m. Environmental and ethical impacts of meat-centered diets versus plant-rich diets
4:00 p.m. Coffee break
4:30 p.m. Animals in contemporary educational and cultural representations
Day 2: Friday, November 6
2:00 p.m. Consumer behavior toward animals: drivers and barriers to dietary transition
3:30 p.m. What is Food Engineering and how does it support sustainable food systems
4:00 PM Coffee break
4:30 PM Protein diversification: traditional and innovative technologies for nutritious non-animal-based foods
5:00 PM Circular food systems and digital tools: valorization of byproducts and reduction of environmental impact
5:30 PM Closing remarks and feedback
Camila Perussello, PhD, is an engineer specializing in food systems, with international experience as a researcher, university professor, and industry consultant. With a background in both mechanical engineering and food engineering, her work applies engineering principles and systems thinking to redesign food production for greater efficiency, sustainability, and ethic
