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Bildung für Nachhaltige Ernährung und LebensmittelwissenschaftValentina Conty

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M.Sc. Valentina Conty


Scientific staff in BMBF-funded project TUB Teaching 2.0

Technische Universität Berlin
Institute of Vocational Education and Work Studies

Department Education for Sustainable Nutrition and Food Science
MAR 1-1
Marchstraße 23
10587 Berlin

Room: MAR 1.041

Phone: +49-30-314 73235
Fax:     +49-30-314 21120
Email: v.conty[at]tu-berlin.de

Consultation hours: to be appointed
Please apply for consultation hours via email in advance!


Since January 2020, Valentina Conty has been responsible for setting up the so-called Ko-Labs Nutrition in the TU-internal joint project "TUB Teaching 2.0 - Innovative Entry, Professional and Research Orientation in Career-Related Teacher Training", which is funded by the BMBF. Her activities there include the conception, planning and implementation of a course in the Master's degree programme in Nutrition/Food Sciences (M. Ed.). The focus of this seminar is the development of practice-oriented tasks for vocational school teaching. In addition, she is responsible for the acquisition and support of relevant practice partners from the professional field of nutrition and home economics, as well as the scientific evaluation of the Ko-Lab.


In addition to her work at the Department of Education for Sustainable Nutrition and Food Science, she has been working as a research assistant in the field of food process engineering at the Institute of Food Technology and Food Chemistry at the TU Berlin since August 2017, after completing her Bachelor's and Master's degree in Food Technology at the TU Berlin. There she was given the opportunity to participate in several projects. Among other things, she is responsible for the course "Current Aspects of Food Technology" in the master's degree programme in Nutrition/Food Sciences (M. Ed.). For over a year she has also been working in the BMBF-funded competence cluster of nutrition research Berlin - Potsdam "NutriAct - Nutritional Intervention: Food Patterns, Behavior, and Products". The aim of this research consortium is to combine clinical, epidemiological and behavioural research with food technology in order to design healthier foods. Furthermore, the supervision of theses is part of her field of activity.


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