During this inter- and transdisciplinary course, students get introduced into the basic biological (anatomical and physiological) features of the most important crops, and also into details of their cultivation, use, global commercialization (transportation, processing and storage). Most important cellular, anatomical and morphological definitions are overviewed and discussed in this context, and other ‘culinary’, economically or commercially important expressions (such as fruit, vegetable, cereal) are compared and defined. As an outlook, students will be informed about the history of cultivation and about economic, agricultural, and commercial and health promoting aspects of the most important crops as well as their various uses. Challenges related to their sustainable production, commercialization (post-harvest transportation, storage, ecological footprint, etc.) and plant health will be discussed especially in the context of sustainable agriculture. Their importance in the human diet, for human health (medicinal aspects) and in the context of sustainable food industry will be also covered. Another specialty of this course is that it discusses real world challenges of species (starting from algae, fungi and including land plants) based on their economic-industrial-medicinal application instead of their other (solely biological) features, thus providing applicable and not only academic information. Although the course is designated as a special course, it is highly interactive (lively discussions and interactions are included, for example normally on-site students prepare and share some of the foods or drinks or other products made from some of the studied crops). In addition to the general curriculum, the course will feature further international and intercultural exchange (and develop transversal skills) because each student has to choose and present one particular plant or topic during the course, followed by lively discussion and an interactive presentation).