Developing sustainable recipes with mushrooms
Leader: Martin Schlecht; Institutional affiliation: Institut für Berufliche Bildung und Arbeitslehre, Technische Universität Berlin
Funding Period: 2.05.2022 – 20.07.2022
The seminar discusses the question: Can mushrooms replace CO2-intensive foods? And: Does it taste good at all? Mushrooms in their diversity as food currently play only a minor role. Yet mushrooms are not only rich in important nutrients, they are also cultivated in a circular and climate-friendly way. In the seminar, students cultivate selected mushroom species themselves and develop their own recipes. They also explore the question of how to prepare and store mushrooms and how healthy mushrooms actually are (chemical analyses for trace metals). Students slip into the role of food developers and product testers. The developed dishes are presented in the course. The participants develop and design a recipe for the joint cookbook. In doing so, they calculate the climate friendliness and sustainability of their dish.
The seminar is designed for students from the teacher training courses in labour studies but also at interested students from Berlin universities, especially from the subjects of food sciences, biology and nutrition. The seminar is hold in block-units with excursions. The exact dates will be communicated asap. The seminar can be taught in English or German.
Course language: German