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Centre for Food, Body and Learning

Researches and disseminates knowledge about the educational work focused on food and meals in the Social Education and Teacher Education programmes as well as within the professions’ practices, school, day care facilities and leisure life.

The centre is researching in the practice and potentials of food and meals as a teaching and learning resource in the everyday practice of social educators and teachers as well as within the education programmes of these professions.

Our research is focused on the complex relations and interactions between food, body and learning in different educational contexts like school gardens and school food programmes as well as within teaching in different subjects.

Our aim is to contribute to national and international networks where practice, education, and research interact in innovative development- and research activities.


The conceptual framework draws on theories from social science,  among others education science and Wolfgang Klafki’s works on critical-constructive didactics which  has been elaborated into a new concept of Food Education (Maddannelse).

Furthermore, our work includes theories of transformative learning and processes of identity formation.  We apply a critical perspective on health education and give priority to a wholeschool approach and the active involvement of children and youth in decision making.

Development of food and health related action competence among children and youth are regarded as crucial elements in this health educational approach.

Additionally, the centre draws on different theories and concepts of learning, culture and food discourse. We have a critical reflection upon contemporary food systems and share an interest in alternative food geographies and foodscapes.

The research methods in the centre reflect the wide range of cross-professional backgrounds of the centre staff: anthropology, media science, arts, agriculture, pedagogy and didactics.

Research methods and collaborators

Our methodological approach includes qualitative as well as quantitative methods with a special focus on multiple- and mixed methods design.

The centre collaborates with several municipalities and a wide range of central actors at the Danish ‘food arena’: The ministries of education and food, the national food culture innovation foundation (Madkulturen) and a number of additional public and private organisations, foundations and co-operations.

A big topic in the current context of Danish primary and secondary school is the implementation of the 2014 reform of the public school system.

Current Projects

  • Taste for life
  • LOMA-local food
  • Learning in the Campus Garden
  • Farm based learning, empowerment and identity formation for youth
  • Food, meals and learning in daycare institutions
  • Organic procurement in UCL’s canteens (Victus Bonus)


Morten Kromann Nielsen

Head of the Centre for Food, Body and Learning, PhD.
+45 40329341

About this page

This page is updated by Christina Højsgaard Madsen June 4, 2015.