Apocalypse Cow: On the Future of Animal- Based Food Production

開課單位

人文暨科技跨領域學士學位學程

授課教師

Jan Lauwereyns; Thomas A. Vilgis; Shih-Hsiang Sung

時數

12

學分

0.6

課程場次

其他報名

https://reurl.cc/Z2NNL3

地點

Online

人數限制

10

課程目標

• To guide students in understanding the challenges facing animal-based food production from interdisciplinary perspectives, including the humanities, science, and sustainability studies.

• To examine the relationships among meat consumption, climate change, food crises, animal ethics, food technology, and global food cultures.

• To introduce students to future food imaginaries and debates surrounding plant-based meat, cultivated meat, and other alternative proteins through lectures and discussions led by international instructors.

• To cultivate students’ critical thinking, international communication skills, and cross-cultural discussion abilities in relation to future food issues.

• To encourage students to reflect on the relationships among humans and animals, technology and the environment, and consumption and sustainability, thereby developing a broader understanding of the future of food.

課程內容

This course, “Apocalypse Cow: On the Future of Animal-Based Food Production,” explores the future of animal-based food production in the context of climate change, technological innovation, and the transformation of global food systems.

• Session 1 (May 11): One Health and the Production and Consumption of Food
Instructor: Prof. Dr. Jan Lauwereyns, Kyushu University, Japan
This session introduces the concept of One Health to explore the connections among human health, animal health, environmental sustainability, and food systems. Students will examine how the production and consumption of animal-based food are linked to ecological, ethical, and public health concerns.

• Session 2 (May 18): Deciding How to Decide with Respect to Food Choice
Instructor: Prof. Dr. Jan Lauwereyns, Kyushu University, Japan
This session examines how food choices are shaped by knowledge, values, emotions, habits, social norms, and institutional contexts. Students will reflect on how decisions about animal-based diets and future food transitions are made, negotiated, and justified in everyday life.

• Session 3 (June 1): Meat, Quality, Health, and Sustainability: Rethinking Consumption for a Better Future”
Instructor: Prof. Dr. Thomas Vilgis, Max Planck Institute for Polymer Research, Mainz, Germany
This session examines meat and meat-derived products from scientific, nutritional, and sustainability perspectives. Students will explore how the food matrix of meat has evolved over time, how different types of meat vary in flavour, digestion, nutritional value, and quality, and how slaughtering processes influence meat quality. The session will also compare meat with plant-based meat analogues and cultured meat, encouraging students to critically reflect on health concerns, food production systems, and the future of meat consumption in everyday life.


• Session 4 (June 8): Cultural Perspectives on Meat Consumption and the Rise of Plant-Based “Future Foods”
Instructor: Dr. Shih-Hsiang Sung, National Sun Yat-sen University, Taiwan
This session approaches meat consumption and plant-based “future foods” from cultural and anthropological perspectives. Students will examine how meat and future foods are connected to identity, ritual, memory, social values, and changing food cultures.

References:
https://drive.google.com/drive/folders/0B1GZyVf2W1jlZmVkSEJERUVTSzA?resourcekey=0-N-ket4uM3dzgWCMfYdpFGQ and usp=drive_link

Zoom: https://us06web.zoom.us/j/87956438105?pwd=QjZNQlNpU3hxMEtweFFELzNLWmtmdz09

限修條件

1. Students enrolled in this micro-credit course must fully participate in all four weekly sessions and complete the assignments for each week in order to receive the full credits. Students who do not complete all four sessions or fail to complete all required assignments will not receive any micro-credits.

2. This course will be conducted entirely online via Zoom. Please make sure that you have adequate equipment and a stable internet connection to participate in the course.

3. This course will be conducted entirely in English. Please confirm that your English proficiency is sufficient before registering.

4. This course requires online discussions among students from three countries. Students who are not willing to participate in interactive discussions should not register.

參考/指定用書

none

聯絡資訊

聯絡人:宋世祥

信箱:cafesea1020@gmail.com

電話:#5743

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