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Overview

On the basis of scientific methods, nutritional science examines the effect and function of ingredients in food, processes in food processing and the mechanisms of action and elucidation of signal cascades of metabolic processes. With its research results, it makes a significant contribution to maintaining people's health, performance and well-being.

At the University of Potsdam, the nutrition science course is one of the life science courses. During the course, knowledge about the molecular structure and functioning of living organisms as well as their interactions with one another and with the environment are conveyed. The training covers biochemical, food chemistry, microbiological, molecular biological, cell biological, physiological and toxicological aspects including their relation to pathological conditions. The subject areas included are nutritional physiology and pathophysiology, nutritional biochemistry, nutritional toxicology, food chemistry, nutritional medicine and epidemiology.

ENTRY REQUIREMENTS

Nutritional science is a specialist discipline made up of many sub-areas. Therefore, basic knowledge of the basic scientific disciplines, biology, chemistry, physics and mathematics is required for technical understanding. Any knowledge and skills gaps in mathematics can be closed before the start of the course in a bridging course offered by the university. On a voluntary basis, prospective students have the opportunity to check their suitability for the course using an online self-assessment test before applying .

PROGRAMME STRUCTURE

The Bachelor’s degree in Nutritional Science is designed as a single-subject Bachelor’s degree. It has a modular structure. Within the modules, the course content is thematically summarized in different study and teaching forms. A fixed number of credit points as well as certain study and examination achievements must be achieved in each module. 

Modules

Credit points

Common compulsory modules for all life science courses 86 LP

Math and statistics

physics

Basics of biology

Basics of biochemistry and cell biology

Basics of molecular biology and genetics

General and Inorganic Chemistry

Organic chemistry I

Method of biochemistry and molecular biology

Microbiology and genetics

Physical chemistry

Animal physiology

9 LP

9 LP

9 LP

6 LP

6 LP

8 LP

8 LP

8 LP

6 LP

9 LP

8 LP

Subject-specific modules 64 LP

Basics of nutritional science

Human biology

Human nutritional biology

Nutritional biochemistry

Nutritional toxicology

Food chemistry

Physiology and pathophysiology of nutrition

Internship Basics of nutritional experimental methods

Specialized internship

6 LP

6 LP

9 LP

8 LP

8 LP

8 LP

8 LP

8 LP

3 LP

Occupational field-specific key competencies 18 LP

 Compulsory modules

Elective modules

12 LP

6 LP

bachelor thesis  12 LP
total 180 LP

CAREER PROSPECTS

The Nutrition Science degree course imparts scientific and biomedical fundamentals that enable employment in applied nutritional research. In particular, activities in basic research, industrial food product development and other areas of industrial and clinical research are developed through the course. Furthermore, the basic knowledge, methods and skills of experimental nutritional research are intended to prepare students for the consecutive master’s course.

The course is not to be equated with training as a nutritionist. The Bachelor of Science degree and the scientific and nutritional knowledge acquired also qualify you for work in this area, as well as in media work or work in national and international organizations and authorities.


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