TY  - JOUR
A1  - HS, Seo
A1  - Arshamian, A
A1  - Schemmer, K
A1  - Scheer, I
A1  - Sander, T
A1  - Ritter, G
A1  - Hummel, T.
T1  - Cross-modal integration between odors and abstract symbols.
JF  - Neurosci Lett.
Y1  - 2010
VL  - 478
IS  - 3
SP  - 175
EP  - 178
ER  - 
TY  - CHAP
A1  - Ritter, Guido
A1  - Kraatz, Alwine
T1  - Regulations and Requirements
T2  - Bart, Hans-Jörg / Pilz, Stephan (Hrsg.) Industrial Scale Natural Products Extraction
Y1  - 2011
SN  - 3-527-32504-2
SP  - 269
EP  - 290
PB  - Wiley-VCH
CY  - Weinheim
ET  - 1. Auflage
ER  - 
TY  - GEN
A1  - Teitscheid, Petra
T1  - Resource productivity in higher education in the food and nutrition sector, World Resources Forum, Davos Schweiz, September 2011
Y1  - 2011
ER  - 
TY  - RPRT
A1  - Teitscheid, Petra
A1  - Rohn, Holger
T1  - Resource productivity for higher education in food and nutrition
N2  - Sustainability is a central issue in food business and food retailing since approximately 3 years (See Teitscheid 2011). Various influential factors are significant for this development. On the one hand consumers choices are changing (See GFK et al. 2009). They are looking for natural, good and healthy food; they have a longing for home and an intact world (See iSuN 2010). The image of a highly efficient, but often ruthless industrial food production in regards to mankind and nature is not appropriate here. On the other hand, raw materials are scarce and, thus, very valuable. Bad harvests, mostly interpreted as a result of climate change, worldwide increasing consumption and the production of food in favor of energy production instead of nutritional aims, lead to a re-evaluation of agricultural resources and their producers. Within this context, food industry is searching for new forms of cooperation and partnership along the value chain in order to secure their resource basis. In the light of their significant environmental impact, an increasing number of companies also start to work on the environmental assessment and optimization of their products and value chains. Therefore they need employees with valid knowledge and competencies in sustainability and resources management. Based on this demand, the master's program "Sustainable Services and Nutrition Management" started in 2009 in the University of Applied Sciences in Münster (Germany)1. This text reports about how the topic of resource efficiency in food/nutrition industry has been integrated within the study program, which projects have been worked on and what experience could be gained from them.
KW  - Hochschulbildung
KW  - Nachhaltigkeit
KW  - Ressourceneffizienz
KW  - food & nutrition
KW  - higher education
KW  - resource productivity
KW  - ecological backpack
KW  - material footprint
Y1  - 2011
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-4751
PB  - FH Münster
ER  - 
TY  - CHAP
A1  - Ritter, Guido
A1  - Kraatz, Alwine
T1  - REGULATIONS AND REQUIREMENTS in: Industrial Scale Natural Products Extraction
N2  - Expert account of industrial process technologies used to recover natural products from plant material, focussing on the engineering aspects of extractions, both up- and down-stream processing and featuring biotransformation, economic aspects and regulations.
Y1  - 2011
ER  - 
TY  - GEN
A1  - Teitscheid, Petra
A1  - Theres, Kirsch
T1  - Umsetzung einer nachhaltigen Rohstoffbeschaffung in der Ernährungswirtschaft, Beitrag im Rahmen des Ideenwettbewerbs "Nachhaltige Unternehmensführung: Kosten kennen -  Nutzen erschließen"  des Rates für Nachhaltige Entwicklung  im Institute for Advanced Sustainability, IASS, Potsdam
Y1  - 2012
ER  - 
TY  - GEN
A1  - Buchholz, Wolfgang
A1  - Kirsch, Therese
A1  - Teitscheid, Petra
T1  - Sustainable raw material procurement as an answer to the risk of supply in food industry, Leuphana Sustainability Summit, Lüneburg 2012
Y1  - 2012
ER  - 
TY  - JOUR
A1  - Teitscheid, Petra
A1  - Lettenmeier, Michael
A1  - Göbel, Christine
A1  - Liedtke, Christa
A1  - Rohn, Holger
T1  - Material Footprint of a sustainable nutrition system 2050 - Need for dynamic innovations in production, consumption and politics,  6 th International European Forum (Igls-Forum)  on System Dynamics and Innovation in Food Networks  February 13-17, 2012 - Innsbruck-Igls, Austria
JF  - Rickert U, Schiefer G:  Proceedings in System Dynamics and Innovation in Food Networks 2012
Y1  - 2012
SN  - 2194-511X
SP  - 574
EP  - 583
ER  - 
TY  - GEN
A1  - Teitscheid, Petra
A1  - Rohn, Holger
T1  - "Hot Spot Analysis in food chains", lecture at the international summerschool "Sustainable development and resource efficiency in the food chains" in June 2014 at ITMO University St. Petersburg
Y1  - 2014
ER  - 
TY  - JOUR
A1  - Lukas, Melanie
A1  - Scheiper, Marie-Louise
A1  - Ansorge, Jannick
A1  - Rohn, Holger
A1  - Liedtke, Christa:
A1  - Teitscheid, Petra
T1  - The nutritional footprint - An assessment tool for health and environmental effects of nutrition
JF  - Ernährungs Umschau
Y1  - 2014
U6  - http://dx.doi.org/10.4455/eu.2014.028
IS  - 11
SP  - 164
EP  - 170
ER  -