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.
Fakultät Landwirtschaft, Lebensmittel und Ernährung
T +49 9826 654-131
F +49 9826 654-4131