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.
Bachelor of Science (B. Sc.)
Duration of studies
Duration of studies
German (proof of proficiency is required)
Programme start date
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:
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.
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.
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:
"Nutrition and Food Supply Management is similar to nutritional science, in that it deals with the entire breadth of the food chain, health and nutrition, as well as catering. The course met all my expectations and gave me all the basic skills I needed for my current career."
Stefan Karakostas, Production Manager at Hans Henglein & Sohn GmbH
"I’d study in Triesdorf again in an instant, because they teach such a wide range of topics, including in several practical placements. The course is very practice-focused and geared towards the needs of the industry. Many employers hold this industrial capability in high regard."
Regina Schober, Graduate of the Nutrition and Food Supply Management course
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:
The course with intensive practical work corresponds to the regular Nutrition and Food Supply Management bachelor's programme in terms of content and timing. If your are interested in the work-study course, you can apply to companies in the nutrition and food supply management sector during the foundation course. The university will help with this.
The first practical experience should be gained as early as the summer semester break following the second study semester. In order to join the study programme with intensive practical work, the first practical session should take place after the fourth study semester at the latest. Agreements should be handed in no later than eight weeks before the start of each practical session. It is possible to enter a working relationship with the relevant company once your studies end.
The following requirements apply for the course with intensive practical work
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There are no admission restrictions in terms of NC (numerus clausus).
Information on the general admission requirements is available here.
You should also bring:
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Fakultät Landwirtschaft, Lebensmittel und Ernährung
T +49 9826 654-131
F +49 9826 654-4131