Summer School 2020 is cancelled due to COVID-19 related restrictions!

 

Due to the COVID-19 restrictions the number of participants we can accept in person is limited to 20 people.

In total 10 places are reserved for graduates who present their own contributions to the Summer School.

Participation in the Summer School as a contributing participant will be confirmed with an acceptance letter and approval of the contribution. Admission to present will be granted on the basis of the expertise of the candidate and the quality of the proposal submitted (see below).

In any other case, participation in the Summer School will be confirmed with an acceptance letter from the organisers. Participants will be admitted on a rolling basis thus it is essential that you submit all your documents as soon as possible. Participants will be informed of the result of their application by email.

Your application should contain the following:

  • the application form;
  • a tabular CV;
  • a short statement (not exceeding 1 page) setting out your qualifications and why you are interested in taking part in the Summer School.

Participants who want to bring their own research contribution to the Summer School should also submit one proposal or two proposals for subjects for their own contribution (800 to 1,500 words each) with their application. If two proposals are sent, please indicate the preferred choice. The subjects must be from either one of the  topic areas covered by the Summer School.

If you need any help with your application, please contact us and we will be happy to help!

Applications should be submitted in English by This email address is being protected from spambots. You need JavaScript enabled to view it..

Guests

The summer school welcomes academics and practitioners from all over the world as participants. The registration as a guest will be admitted to the summer school depending on place availability. Please note the attendance by guests will be limited and only possible upon the express approval by the organisers.