Nutritional Sciences

The nutritional sciences are concerned with the physiological, economic and technological foundations of a wholesome diet as a prerequisite for health and performance. They are clearly distinguished from food chemistry and food technology.

Related to the nutritional sciences are the home economics. These deal with the technical, economic and social aspects of managing canteens, cafeterias and hospitals. Home economics is only offered in conjunction with nutritional sciences as a joint degree programme, often under the name of ecotrophology. Another area is dietetics, which deals with nutrition management and nutritional medicine.

The Bachelor's degree programme teaches basic scientific knowledge. Modules are applied maths and statistics, physics and biochemistry. There are also subjects such as food chemistry and human nutrition.

In the Master's degree programme, the subject-specific expansion takes place, for example in nutritional biology, biochemistry, nutritional toxicology, food chemistry, food law, nutritional physiology, nutritional medicine, food quality and quality control. There are also modules on production management in the food industry, economics of private households and service companies or markets in the agricultural and food industry. It is often possible to create a profile through additional elective modules.

Good knowledge of biology and chemistry as well as maths and physics is required. Depending on previous school/professional education, a pre-study work placement of several weeks in the field of home economics and nutrition is often required or at least recommended at universities of applied sciences.

Degree programmes in nutritional science are offered at universities and some universities of applied sciences. Most universities offer the option of continuing the programme with a Master's degree.