Teaching Kitchen Collaborative (TKC) Deutsche Gesellschaft für Ernährung e. V. (German Nutrition Society) (DGE) European Society for Clinical Nutrition and Metabolism (ESPEN) German Society for Nutritional Medicine e.V. (DGEM) Association for Nutrition and Dietetics e.V. (VFED) Science Information Service e. V. (IDW)
Partnerübersicht
Institution Förderer Institutionen Fachgesellschaften
Culinary Medicine at the 29th VFED Congress (Online)
Culinary Medicine: Pasta - Variations on a theme. Sustainable, healthy and delicious!
How can you cook and eat healthy, varied and enjoyable but still climate-friendly?
This is exactly the topic on 18.09.2021 from 9:50 - 12:30.
Live from Göttingen, PD Dr. med. Thomas Ellrott and team will show at the online symposium of the Institute of Nutritional Psychology at the 29th VFED Congress how to prepare pasta in a wide variety of ways, demonstrating practically that it is possible to bring together nutrition with traditions, origin, innovations, enjoyment, health, gastronomy, science, joie de vivre and sustainability.
"The T-Times"
"T hoch 3" has developed over the past years as an important building block and successful format within the CookUOS portfolio Kitchen - Cooking - Competence!
Cuisine, culture and science are at home everywhere and the format is suitable to appeal to a broad audience from all demographic and educational backgrounds and to inspire them for a sustainable and healthy lifestyle.
The event is also perfectly suited to offer an enjoyable added value in the context of further education, congresses, company presentations or other special events related to nutrition and sustainability. "T hoch 3" can be tailored to the venue or event framework on a daily basis. This gives each event a unique character. Have we aroused your interest?
Get in touch with us.
"T to the power of 3" - communicating science with pleasure
The scientific cooking show - evidence-based - multi-perspective - exciting - entertaining.
"T to the power of 3" combines the outstanding culinary expertise of a 3* chef with the scientific perspectives of a physicist and chemist as well as a doctor and nutritional psychologist in an exciting and entertaining way.
The "T-Team
Thomas Ellrott, Germany's oldest nutrition expert. In 2007 he took over as director of the Institute for Nutrition & Psychology at the Georg-August-University Göttingen Medical Center. His research focuses on the prevention and therapy of obesity and the study of eating and consumer behaviour in Germany. He is head of the DGE Section Lower Saxony. Scientific Director Culinary Medicine Deutschland e.V.
Aims & Statutes
Culinary Medicine Deutschland e.V. promotes and supports or carries out research, science and education projects in the fields of nutrition, health, consumer and environmental education as well as education for sustainable development, cultural education and public health. Building new nutrition-, health- and sustainability-related skills through Teaching Kitchens "Good practice" model education...
Press contact and media
Press contact Culinary Medicine Deutschland e.V. Our press office is available at all times for questions and requests for information material, discussion partners and interview appointments from media representatives. Upon request, we will be happy to add you to our press distribution list. You will then regularly receive current press information from Culinary Medicine Deutschland e.V. as well as invitations to events. Simply contact us! Press Office Culinary Medicine Germany...
Co-operations, seminars, further and advanced training-.
Do you advocate modern and innovative practical nutritional medicine? You would like to introduce the evidence-based Culinary Medicine and Teaching Kitchen Curriculum at your university or institution? Are you interested in participating in the scientific, multi-centre evaluation? Are you looking for a competent and excellent cooperation partner? Feel free to contact us and arrange a first meeting. Contact
Multicentre evaluation
Culinary Medicine - multi-centre evaluation started at the universities of Brandenburg, Giessen and Göttingen Following successful development and piloting at the University Medical Centre Göttingen https://s.gwdg.de/lwjtoh, two further universities, the Brandenburg Theodor Fontane Medical School and the University Medical Centre of the Justus Liebig University Giessen, have started teaching the innovative elective subject Culinary Medicine at the beginning of the summer semester 2021. Culinary Medicine...