EULiST Blended Intensive Program: «Sustainable Food Value Chain Transition»
On site: 3 – 7 August 2026, Finland
Virtual: 17 June 2026
LUT University is organizing this interactive course which explores sustainable food manufacturing and food system transitions. Students will investigate how environmental, economic, and social factors interact with food processing and how actors across the value chain can contribute to a just transition.
Date-Place
- Interactive online teaching: 17 June 2026
- On-site teaching: 3 – 7 August 2026, Lappeenranta – Finland.
Online teaching schedules: https://www.lut.fi/en/studies/lut-summer-school. Times may change, check for the latest information.
Target Audience
Bachelor’s level students (Master level students are also welcome to attend).
Objectives and description
This course explores sustainable food manufacturing and food system transitions. Students will investigate how environmental, economic, and social factors interact with food processing and how actors across the value chain can contribute to a just transition. The course is important because future food professionals must understand systemic sustainability challenges and opportunities to drive meaningful change.
By the end of the course, students will be able to:
- Understand sustainable food processing principles and challenges.
- Identify environmental, economic, and social drivers of food system transitions.
- Recognize the roles and capacities of different actors in the food system.
- Reflect on justice issues and ethical perspectives in the context of sustainability transitions.
Number of ECTS: 3
Language of instruction: English
Pre-Requirements
- At least B2 level in English
- CV
- Motivation letter
Application, deadline and nomination procedure
Interested students should contact their university’s Erasmus office and EULiST local coordinator for more institution-specific information such as different application deadlines due to internal procedures. The selections will be carried out by the students’ home institutions.
