Claim Hochschule Weihenstephan-Triesdorf - University of Applied Sciences

Food and nutrition are always in demand!

... where it is all about "nutrition, health, people [...] and food supply management, and about business."

Triesdorf: Life in Germany’s smallest student town

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Professional fields

Graduates of the bachelor’s degree programme in Nutrition and Food Supply Management can look forward to attractive professional prospects in all nutrition- and catering-related sectors of the economy and public services:

  • product development and quality control in the foodstuffs, drinks and tobacco industry
  • management tasks in the foodstuffs sector, in large-scale catering, care institutions, hotels and tourist facilities as well as in catering and system gastronomy
  • nutritional education and advice in public and private institutions
  • quality management, marketing and market research in the foodstuffs sector and in trade
  • consumer protection.

Course structure and content

You will spend the first two semesters learning the fundamentals of mathematics, natural sciences, social sciences and economics and will receive an initial introduction into the specifics of nutrition.

The third and fourth semesters will focus on specific vocational knowledge relating to foodstuffs and nutrition, catering and supply, law and society, business management and organisation, quality assurance and management, and communication. Cross-subject projects will help you to take an interdisciplinary approach to work and acquire key skills.

The fifth semester is the practical training semester. This lasts for 20 weeks and includes classes to accompany the practical work (e.g. speaking and presentation techniques, negotiating and leading discussions). An operational report and a technical report must be compiled during the practical semester. The practical training semester concludes with a colloquium.
You will then complete a structured questionnaire about your internship (see Appendix 5.20). This aims to further improve quality when assigning future internship placements.

The in-depth study in the sixth and seventh study semesters helps you to deepen and expand your professional and methodical skills in the following areas:

    • nutrition and health
    • food supply management
    • food quality, development and product management.

    Allowing students to choose their focus enables them to accommodate their personal interests and career goals. This section of the course focuses in particular on cross-subject project and case studies. The high number of classes outside students’ selected focal areas increases professional flexibility for graduates.

    What we offer

    • Practice-orientated study with a broad basic knowledge combined with in-depth study of three chosen areas
    • An academic qualification with very good career prospects and seven semesters of study
    • Foreign languages (with certificate) and a range of other ‘soft skills’
    • Opportunity to spend a semester abroad at a partner university or take part in a work placement overseas
    • After completing the course and gaining their Bachelor of Science, particularly qualified graduates can begin a master’s programme.

    Qualification objectives of the degree programme

    The bachelor’s degree programme in Nutrition and Food Supply Management aims to provide students with an academic qualification through practice-oriented instruction that rests upon a foundation of scientific knowledge and methods. Graduates will be able to work independently in technical and managerial roles in the field of nutrition and food supply management. A 'Bachelor of Science' qualification is awarded upon successful completion of the bachelor’s degree examinations.

    The course balances both theory and practical elements. In addition to providing basic theoretical knowledge and skills, application-oriented problems from professional practice are analysed and solutions to these problems are developed. The course is based on case studies and project work, as well as other learning methods. A semester of practical study ensures that the course has a practical focus.

    During the study programme, graduates will acquire the following skills:

    • Students will develop knowledge of the foodstuffs production process along the value chain from agricultural origins, to commerce, to processing in the food industry through to catering facilities and consumers, and will evaluate and consider the correlations comprehensively and across different disciplines.

    • They will develop knowledge of industrial foodstuff production methods and will be able to assess and optimise processing methods and product quality through the use of sensor-based, physical and chemical-analysis measurement systems. They will develop knowledge of stability mechanisms for food preservation and will be able to apply these in product development for complex foodstuffs.

    • Students will develop knowledge of the hygiene requirements in food production and will be able to inspect these through microbiological investigations and carry out workplace hygiene training.

    • Graduates will be aware of the relevant legal bases of the food industry, catering sector and consumer protection.

    • They will understand how to economically and ecologically evaluate the processes involved in foodstuffs production and food preparation along with catering management. In addition, they will be in a position to evaluate and consider the health requirements of individuals as well as larger groups of people at catering facilities.

    • They will be able to assess procurement markets and customer requirements and apply marketing methods.

    • They will be able to use management techniques for decision-making, planning and communication in all areas of business organisation.

    By the time they have completed their degree, graduates will therefore have a broad, integrated knowledge and understanding of the scientific principles of their subject areas. In addition, they will have the requirements needed to progress to an additional qualification as a qualified nutritionist (e.g. nutritionist certified by the DGE [German Nutrition Society]).

    Depending on their chosen specialisation, graduates will attain in-depth knowledge and skills in the following areas:

    • Nutrition and health

    • Food supply management

    • Quality, development and product management of food


    Hochschule Weihenstephan-Triesdorf
    Fakultät Landwirtschaft, Lebensmittel und Ernährung
    Markgrafenstraße 16
    91746 Weidenbach

    T +49 9826 654-131
    F +49 9826 654-4131

    Examination regulations

    What do our graduates do?

    Graduate profiles (in German)


    Information material

    Nutrition and Food Supply Management leaflet