... where it is all about "nutrition, health, people [...] and food supply management, and about business."
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:
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:
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.
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:
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:
Fakultät Landwirtschaft, Lebensmittel und Ernährung
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