Eat smart, live better

Nutrition as a Key to Well-being


The registration takes place via RWTH Online and is possible until 31st of March. Further information about the registration process can be found in our FAQ.

All students can register for one module. You can specify two preferences. Please use the numbers “1” and “2”. If you have not been assigned a place in the project after the end of the assignment and are still interested in participating, please contact sibel.yildirim[@]ipw.rwth-aachen.de directly.

(If you have any problems with the registration or with RWTHonline, please contact Mrs. Sibel Yildirim (IPW), also stating your matriculation number: sibel.yildirim@ipw.rwth-aachen.de)

Questions and suggestions are welcome. Get in contact with us! (Visit us also on Facebook)

Academic Responsibility

Prof. Dr. Michael Huber

Institutsdirektor der biochemischen Institute
RWTH Aachen

Prof. Dr. Torsten H. voigt

Lehr- und Forschungsgebiet Technik und Diversität
RWTH Aachen

Contact Person





Thursday, 18:30-20:00 p.m.


Knorr-Bremse Hörsaal H04 (1385|103)

Straße Hausnummer




We do it constantly and regularly, it often dictates our daily routine and most of the time we don’t really make time for it: eating. New research data on various dietary methods and nutritional practices are ubiquitous in the various media and sometimes lead to more confusion than enlightenment. It becomes particularly interesting when the undeniable link between diet and health is reported. We should be looking into this, but then once again we don’t have the time … and place a ready meal in the microwave.
Together with excellent experts we want to address different aspects of nutrition and invite you to reflect and discuss. We will cover everything from the cultural history of nutrition to questions of nutritional psychology and the role of nutrition in identity formation. Additionally, we are going to approach this exciting topic from the perspective of biology/medicine. We will discuss the extent to which nutrition is a gender-sensitive topic, why we cannot do without our trillions of little helpers, our intestinal microbiome, for optimal nutrition and the immense potential for disease that lies in a chronic oversupply of inadequate food. Finally, we are going to address which influence this knowledge can and should have in nutrition policy.
We would like to encourage you to think, reflect and perhaps even try things out. Dealing with nutrition is both challenging and rewarding. We eat to live. This involves so much more than just “refueling” with energy. We would like to approach the topic with a knowledge-based fascination and look forward to your interest and participation hoping that you will allow this topic to accompany you throughout your life with curiosity and pleasure.

Learning Outcomes

After this course, students will be able to

  • explain and critically reflect on the historical, psychological, and social aspects of nutrition.
  • understand the biological and medical principles of nutrition and assess the effects of different diets on health.
  • recognize the importance of the microbiome for nutrition and the immune system and discuss the possibilities and limits of influencing it through nutrition.
  • analyze the challenges and opportunities of a sustainable and fair nutrition policy and form their own opinion.



Ernährung als Schlüssel zum Wohlbefinden – Aperitif & hors d‘oeuvre

Univ.-Prof. Dr. Michael Huber & Univ.-Prof. Dr. Torsten Voigt


Essen – (K)ein Gegenstand für die Wissenschaften? Interdisziplinäre Perspektiven auf Töpfe, Tische, Teller

Prof. Dr. Anne-Rose Meyer
Neue deutsche Literature
Uni Wuppertal


Ernährung und Social Media

Prof. Dr. Joachim Allgaier
Kommunikation und Digitalisierung
Hochschule Fulda


Häusliche Nahrungszubereitung im Zeitalter der Digitalisierung

Dr. Katharina Graf
Institut für Kulturanthropologie und Europäische Ethnologie
Goethe Universität Frankfurt


Jenseits von Steaks und Salaten – spielt Geschlecht in der Ernährung und Verdauung eine Rolle?

Prof. Dr. Sabine Oertelt-Prigione
Professur für Geschlechtersensible Medizin – Universität Bielefeld


Festmahl mit Darmmikroben: Wir essen nie allein!

Prof. Dr. Thomas Clavel
Research Group Functional Microbiome – Uniklinik RWTH Aachen


Wie hält uns das Immunsystem gesund?

Prof. Dr. Eicke Latz
Wissenschaftlicher Direktor – Deutsches Rheuma-Forschungszentrum Berlin


Ernährung als Schlüssel zum Wohlbefinden – Dessert & Digestif

Univ.-Prof. Dr. Michael Huber & Univ.-Prof. Dr. Torsten Voigt

Procedure/Working method​

Depending on the course of studies, module and examination, credit points can be achieved through participation. If you would like to take an exam, please make sure beforehand how you can get credit for it in your degree program. Of course, you can also take exams without receiving curricular credit for them. Visit our FAQs for more information.


Certificate of Participation (0 CP, not graded)
Protocol with critical analysis  (2 CP, not graded)



Certificate of Participation (0 CP, not graded)


Protocol with critical analysis  (2 CP, not graded)

Project "Leonardo": Protocol with Analysis

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