Prof. Dr. Nina Langen

Professor Dr. Nina Langen has been head of the Chair of Education for Sustainable Nutrition and Food Science at TU Berlin since March 2016. In October 2018, she rejected the offer of a tenured professorship in health, household and economy at the University of Applied Sciences and Arts Northwest Switzerland, choosing instead a tenured W3 professorship at the Chair of Education for Sustainable Nutrition and Food Science at TU Berlin. The Chair of Education for Sustainable Nutrition and Food Science is part of the Institute of Vocational Education and Work Studies and conducts research and teaching in the area of sustainable nutrition.
Nina Langen previously worked as an academic advisor at the University of Bonn’s Institute for Food and Resource Economics and project manager at consumer advice centers in North Rhine-Westphalia as part of a project aimed at reducing household food waste in the region as well as in product management at Alnatura. She wrote her doctorate on ethical consumption and was awarded first prize in the Nachwuchsförderpreis Verbraucherforschung for her dissertation in 2011.
Nina Langen is a distinguished agronomist with many years’ experience in the area of consumer research. She has proven knowledge in the field of sustainability, particularly fair trade, organic food, cause-related marketing, food waste, and corporate social responsibility (CSR) as well as broad methodological knowledge (selection and hidden experiments, public sales, information display boards, surveys). She also has experience in researching grassroots initiatives as well as current professional field-related research. Her research projects have been funded by the Federal Ministry of Education and Research (BMBF), the German Environment Agency (UBA), the Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection (BMUB), Kompetenzzentrum Verbraucherforschung, the Robert Bosch Stiftung and the Fritz Thyssen Foundation, among others.

• Sustainable consumption
• Consumer behavior
• Corporate social responsibility
• Sustainability in the area of food (fair trade, organic food)
• Food waste
• Cause-related marketing
• Agronomy and experimental economy
• Technology assessment