The master’s degree in nutritional science focuses on the basics of human nutrition, the analysis and interpretation of biochemical processes in the human digestive system, as well as aspects of nutritional behavior or nutritional advice. Central aspects in the course are, in addition to classic topics in nutritional science, such as the interrelationships between nutrition and the immune system or special food technologies, topics of international food security and economy as well as food law issues.
The master’s course in Bonn is a research-oriented course with the aim of imparting theoretical and methodological skills to carry out independent and innovative research work. Knowledge of nutritional physiology and epidemiology, as well as in areas such as molecular biology, biotechnology, food chemistry and technology, toxicology, pathophysiology and dietetics is imparted in partly interdisciplinary events. The students are involved in research and development work - preferably in the context of project work and the master's thesis as part of a current, mostly interdisciplinary research project.
National / international activity in nutrition research and education (universities, technical colleges, non-university research institutions); Responsible activity in research and development laboratories in the food and pharmaceutical industries; Managerial position in the areas of production, product development and technology in food companies; Responsible activity in clinical research; Responsible activity in technology companies
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