Nutrition and Food Supply Management (Bachelor's)

Our students benefit from a broad base of scientific, engineering and economic knowledge in the food industry and restaurant trade: from development to production to the sale of dishes. Over five semesters, they take an in-depth look at the areas of health and nutrition, food supply management or food quality, development and product management.

Information about events for potential students can be found on the German page for the degree programme.

On the job market, there is a great demand for professionals with applied knowledge of food production, analytics, quality assurance, health, economics, as well as business management and law. These are the requirements on which we based the seven-semester 'Nutrition and Food Supply Management' course.

The way that Triesdorf brings together agricultural production, processing, trade and catering offers students a unique opportunity to experience the areas of nutrition and supply across the entire value chain of food production.

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 food 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.

A practical training semester follows in the fifth semester. This lasts for 20 weeks and includes classes to accompany the practical work (e.g. speech and presentation techniques, negotiating and leading discussions). 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:

• Health and nutrition

• Food supply management

• Quality, development and product management of food

Allowing students to choose their focus enables them to accommodate their personal interests and individual career goals. This is the part of the programme in which students work on interdisciplinary projects and case studies. The high number of classes outside students’ selected focal areas increases professional flexibility and expertise for graduates.

The course balances both theory and practical elements. Besides specialised knowledge, an integrated curriculum also gives students the opportunity to gain social and methodological skills to enhance their personal development. Particular value is placed on team work in interdisciplinary classes and projects.

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 & quality control in the foodstuffs, drinks & 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 & advice in public and private institutions

• quality management, marketing & market research in the foodstuffs sector & in trade

• consumer protection.

The course with intensive practical work (Studium mit vertiefter Praxis) allows you to gain practical experience in food management with a cooperating company during breaks and in the practical semester. These practical activities focus on the later field of employment for the work-study course graduates in Nutrition and Food Supply Management. You also work on company-specific issues in projects or as part of your bachelor's dissertation.

Advantages of the course with intensive practical work:

• high level of practical experience (over 40 weeks)

• immediate professional skills in your field after graduation

• very good career entry opportunities

• continual remuneration

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

Information on the general admission requirements is available here.

You should also bring:

• Willingness to learn and work, motivation and professional curiosity, but also team spirit

• A pre-study internship of at least four weeks in a company in the foodstuffs or supply sector (this is not required for Fachoberschule graduates specialising in nutrition and food supply management or technology and the agricultural industry or for applicants with practical training in nutrition and food supply)
  

• Our teaching is practical, comprehensive and up-to-date.

• The interdisciplinary expertise of our nutrition specialists in all areas is unique in Bavaria, and makes them highly sought-after experts in industry, economy and trade, and in quality management, marketing and market research.

• The degree programme is also offered as a work-study course with intensive practical work.

… please contact us

Prof. Dr Mathias Wenzel, study advisor, mathias.wenzel [at]hswt.de