Claim Hochschule Weihenstephan-Triesdorf - University of Applied Sciences

Foodstuff Management (Bachelor's)

Are you interested in how food is produced, what it contains, how and where the plants are grown and the animals are reared? Do you want to make a difference in keeping the effects of food consumption on the environment, nature and the climate as low as possible? Are you interested in shaping the development process of foodstuff from farm to fork economically and efficiently, but also in a way that is fair for the people involved? Then the foodstuff management degree programme is the right place for you! Our graduates are highly sought-after at present and this will continue in the future. As the current crisis has once again shown: jobs in the food industry are secure and crisis-resistant.

At a glance

Academic qualification

Bachelor of Science

Duration of studies

7 semesters

Language of instruction

German (proof of proficiency is required)

Location

Triesdorf

Programme start date

Winter semester

Admission restrictions

No

Course content

The seven-semester bachelor’s degree programme in Foodstuff Management will give you specialist knowledge of the food industry. Food quality from the start of the food chain is a central topic. You will learn why food quality starts with the agricultural industry and how you can maintain or improve it.

After two semesters you can choose one of the two specialisations:

  • Organic Food Production
  • Foodstuff Management

The Organic Food Production specialisation centres on the sustainable production of organic food products. You will obtain specific skills relating to the organic food industry which is growing in market significance year on year and is becoming popular among young people. You will learn about production and marketing opportunities which help small businesses such as bakeries, butcher’s, direct marketers and manufacturers set themselves apart from industrially produced food products.

In the second specialisation, Foodstuff Management, you will focus on learning the processes of the food industry. It is one of Germany’s leading industries and employs around 618,000 people across its 6100 companies.

During the fifth semester, the practical training semester, you will work for a food production company or food retailer. After this you will choose your specialist area of study and set the course for your future professional career.

  • In the Food production specialisation you will learn the theory and practice of milk processing, meat processing and the production of plant-based foodstuffs. You can choose two of the three options.

  • Management, the second specialist area of study, covers management, organisation, innovation and sales.

But neither specialisation would be complete without economic viability. So you will also gain essential expertise in business economics, product development and marketing for success in raw materials markets and sales markets.

The degree programme’s final two semesters in particular offer plenty of opportunities for developing your own individual profile. From business plans for start-ups and marketing for retailers to international markets, business intelligence and the environmental performance of food, there is a broad range of optional modules to choose from.

The degree programme balances theoretical and practical content. The course is based on case studies and project work, as well as other learning methods. Above all, however, the practical study semester ensures that the course has a particular practical focus. In addition to specialist knowledge, integrated courses also allow students to develop social and methodical skills to aid their personal development. Particular value is placed on team work in interdisciplinary projects.

With the food industry becoming increasingly international, we give our students the opportunity to learn a new foreign language or improve their existing foreign language skills, complete a semester abroad at our partner universities or take part in a work placement abroad.

To top

Course structure

The course comprises six theory semesters with lots of practical elements and one practical training semester. It always starts in the winter semester on 1 October of each year. From the second semester, you can choose your specialisation: Organic Food Production (Ökologische Lebensmittelerzeugung) or Foodstuff Management (Lebensmittelmanagement).

To top

Show all
Hide all
  • 1st semester

    1. Chemie
    2. Grundlagen Mathematik und Statistik, EDV Anwendungen
    3. Anatomie und Physiologie der Tiere
    4. Einführung in die Ökonomik und das wissenschaftliche Arbeiten
    5. Buchführung und Steuern
  • 2nd semester

    1. Biologie und Chemie der Lebensmittel
    2. Physikalisch-technische Grundlagen
    3. Nachhaltige pflanzliche Produktion
    4. Nachhaltige Nutztierhaltung
    5. Nutzpflanzen in der Ernährung
    6. Obligatory elective module
  • 3rd semester

    Organic Food Production specialisation

    1. Mediendesign

    Foodstuff Management specialisation

    1. Marktlehre und Marktpolitik

    Modules for both specialisations

    1. Verfahrenstechnik pflanzliche Lebensmittel
    2. Verfahrenstechnik tierische Lebensmittel
    3. Produktionswirtschaft
    4. Lebensmittel- und Handelsklassenrecht
    5. Wahlpflichtmodule
  • 4th semester

    Organic Food Production specialisation

    1. Marktforschung für ökologische Produkte
    2. Qualitätssicherung ökologischer Lebensmittel

    Foodstuff Management specialisation

    1. Marktforschung und -analyse
    2. Qualitätssicherung

    Modules for both specialisations

    1. Mikrobiologie und Lebensmittelhygiene
    2. Qualitätssicherung ökologischer Lebensmittel
    3. Marketing mit Projektstudie
    4. Kosten- und Investitionsrechnung
    5. Obligatory elective modules
  • 5th semester

    Internship semester

  • 6th semester

    Organic Food Production specialisation

    1. Herstellung von pflanzlichen ökologischen Lebensmitteln
    2. Herstellung von ökologischen Lebensmitteln aus Milch und Fleisch
    3. Interdisziplinäre Projektstudien

    Foodstuff Management specialisation

    1. Food production area of study: Herstellung von a) pflanzlichen Lebensmitteln b) Milchprodukten c) Lebensmitteln aus Fleisch (choose 2 out of 3 modules)
    2. Management area of study: Strategie und Innovation
    3. Management area of study: Leadership und Organisation
    4. Both areas of study: Interdisziplinäre Projektstudien
  • 7th semester

    Organic Food Production specialisation

    1. Ökologische und Regionale Wertschöpfungsketten
    2. Ökologische Lebensmittelerzeugung und Vermarktung in der Praxis
    3. Bachelor's thesis

    Foodstuff Management specialisation

    1. Food production area of study: Bio-Verfahrenstechnik
    2. Management area of study: Vertriebsmanagement
    3. Qualitätsmanagement im Lebensmittelsektor
    4. Bachelor's thesis
  • Subject-specific required elective modules

    1. Businesspläne für Startups
    2. Ökobilanzierung
    3. Lebensmittel und Gesundheit
    4. Tiergesundheit
    5. Nachhaltige Lebensmittelproduktion und Lebensmittelrecht
    6. Business Intelligence
    7. Internationaler Rohstoffhandel
    8. Agrar- und Ernährungspolitik
    9. Lebensmittelbiotechnologie
    10. Verpackungstechnologie
  • General required elective modules

    1. Sprachen
    2. Rede- und Präsentationstechniken
    3. EDV
    4. Verbraucherpolitik
    5. Berufs- und Arbeitspädagogik
    6. Projektplanung u. Projektmanagement
    7. Öffentlichkeitsarbeit in der Agrar- und Ernährungswirtschaft
  • Modulhandbücher

    Please note that the module handbooks are updated at the beginning of each semester. The applicable module handbooks for any given semester are the handbooks published at the beginning of that semester.

    Foodstuff Management degree programme modules

    1. Modulhandbuch für Prüfungsordnung WS 2021/22

    Triesdorf Language Centre modules

    1. Modulhandbuch Sprachenzentrum

    Obligatory elective modules for all degree programmes in Triesdorf

    1. Modulhandbuch Wahlpflichtmodule

Admission

There are no admission restrictions in terms of NC (numerus clausus)!

What is expected: willingness to learn and work hard,an interest in food,motivation and interest in subject, also team spirit.

Information on the general admission requirements can be found here.

To top

Career

Most graduates go on to work in the food industry or study for a master’s degree immediately after finishing their studies. They work:

  • For food manufacturers  in the fields of procurement, production, product management, product development, sales, marketing, quality management and production controlling

  • At wholesalers, retailers and online retailers in the fields of procurement, quality management and sales

  • For suppliers of food manufacturers.

If a Master’s degree programme in life sciences or business administration and management suits you, the University has the following to offer:

To top

"The course examines the entire value chain relating to food, and you therefore quickly learn to think in a process-oriented way, or in context. Everything that happens during the agricultural production process, right up to when an item is sold in the supermarket, is connected and ultimately influences what we eat."

Annabelle Nodin, student in her sixth semester

"For me, it came down to the diverse nature of the course, which means you can go in any number of directions after completing your studies: from development to sales, industry to commerce. The spectrum is huge, as is the range of employment options available to you."

Magdalena Schneider, Graduate of the Bachelor’s degree programme in Foodstuff Management

Dual (work-study) programmes

The Foodstuff Management degree programme can also be studied in close collaboration with the industry. There are two different models for this: Our combined study programme enables students to gain a Bachelor’s degree and receive vocational training over the course of around four and a half years. Our course with intensive practical work enables students to spend extended periods of time working at our partner companies (in addition to the internship required as part of the standard course) from the end of the second semester onwards.

To top

Show all
Hide all
  • Verbundstudium

    Bachelor-Studium + Berufsausbildung zur Fachkraft für Lebensmitteltechnik

    Im Rahmen des Verbundstudiums können Sie in rund 4,5 Jahren den akademischen Abschluss Bachelor of Science sowie den Ausbildungsabschluss als Fachkraft für Lebensmitteltechnik erwerben.

    Vorteile des Verbundstudiums im Überblick:

    1. Doppelqualifikation: Bachelor- und Berufsabschluss
    2. Zeitersparnis: beide Abschlüsse in 4,5 Jahren
    3. umfassende Theorie- und Praxiskenntnisse
    4. sehr gute Berufseinstiegschancen
    5. speziell konzipierter Berufsschulunterricht
    6. tarifliche Vergütung während des gesamten Verbundstudiums
    7. individuelle Betreuung durch die Hochschule

    Das auch dual studierbare Studienangebot Lebensmittelmanagement wird von folgenden Akteuren des Fach-Bildungswesens gestaltet:

    Ausbildungsbetrieb: Zentrum der praktischen Ausbildung
    Berufsschule: theoretische Ausbildungsinhalte und Prüfungsvorbereitung
    Hochschule: Zentrum der theoretischen Ausbildung

    Die einzelnen Ausbildungsabschnitte sind inhaltlich und zeitlich aufeinander abgestimmt, um einen hohen Lernerfolg trotz verkürzter Ausbildungszeit zu sichern.

    Der straffe Zeitplan erfordert ein hohes Maß an Engagement und Selbstdisziplin. Das Verbundstudium richtet sich deshalb an besonders motivierte und zielorientierte Studieninteressierte.

  • Studium mit vertiefter Praxis

    Bachelor-Studium + zusätzliche Praxisphasen im Partnerunternehmen

    Das Studium mit vertiefter Praxis ermöglicht es, in den vorlesungsfreien Zeiten und im Praxissemester praktische Erfahrung in einem Kooperationsbetrieb zu sammeln. Die praktische Tätigkeit konzentriert sich hierbei auf den späteren Einsatzbereich des Dual-Absolventen. Ein beruflicher Abschluss wird hierbei nicht angestrebt.

    Studieninteressierte bewerben sich zunächst für das reguläre Bachelorstudium Lebensmittelmanagement und wechseln ab dem dritten Semester in das Studium mit vertiefter Praxis. Die Bewerbung bei dem Kooperationsunternehmen erfolgt im Laufe des Grundstudiums.

  • Documents

  • Contact

    Koordinator Lebensmittelmanagement Dual

    Dipl.-Ing.agr. (Univ.) Eberhard Groß
    T +49 9826 654-220
    eberhard.gross@hswt.de

    Assistenz Lebensmittelmanagement Dual

    Dipl.-Ing. (FH) Susann Köhler
    T +49 9826 654-338
    susann.koehler@hswt.de

  • Information material

Cooperation partners from the foodstuff industry

Logo Bachstube Wünsche
Logo Block Menü
Logo Dorfkäserei Geifertshofen
Logo Edeka Südwest Fleisch
Logo Franken-Gut
Logo Frischli
Logo Gesoca
Logo Glocken Bäckerei
Logo Henglein
Logo Jack Links
Logo Kaufland
Logo Maintal
Logo Minderleinsmühle
Logo Müller Fleisch
Logo Netto
Logo Pilze Wohlrab
Logo Ponnath
Logo Stadtbäckerei

What makes us the right choice for you

The Foodstuff Management degree programme...

  • is provided in cooperation with the Bildungszentrum Triesdorf how domestic agriculture works is demonstrated practically on the doorstep.
  • features a high proportion of practical content in the mediation of food production and analysis.
  • admits applicants with suitable professional qualifications without higher education entrance qualifications.
  • is also offered as a work-study combined course or degree programme with intensive practical work.
  • is an excellent basis for a subsequent Master’s degree at HSWT or elsewhere.

Your future skills

Graduates of the degree programme will have acquired the following skills:

  • You will be able to thoroughly evaluate the foodstuffs production process along the value chain from agricultural origins to commerce and to recognise the interdependencies between the quality of raw materials and foodstuffs.

  • You will receive a comprehensive and applied education in the procedures involved in foodstuffs production and will be able to guarantee and optimise process and product quality with widely available QM systems.

  • You will be familiar with the relevant legal bases of the foodstuffs industry and know how to evaluate foodstuffs production procedures from an economic perspective.

  • You will be able to assess procurement and sales markets and apply marketing methods.

  • You will be aware of management techniques for decision-making, planning and communication and will be able to apply them in all areas of business organisation.

To top

Contact

Do you have questions which have not been answered here?

… then please let us know

how we can help: beratung.lg@hswt.de

… please contact us

Eberhard Groß, please arrange an appointment by email: eberhard.groß [at]hswt.de

These courses might also interest you

Apply here

Accreditation

Departments

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

T +49 9826 654-131
F +49 9826 654-4131
lt[at]hswt.de

Examination regulations