About this course
The human diet is today considered the most socially relevant topics. In industrialized and emerging economies this depends, above all, together with the increase in ernährungsmitbedingten chronic diseases, while in developing countries malnutrition is a major problem. The study of nutrition and food sciences aims to offer students technical and methodical knowledge to address the fundamental and today's questions on nutrition.In addition to so-called. Soft skills are taught, enable the graduates to the situation, in particular interface functions perceive in complex contexts.
Specifically, graduates should be / the inside of the course will be able to explain nutritional concepts at different levels of biological integrity and implement. They master methods of food analysis and are able to carry out a health assessment of food and food ingredients. Students learn technologies for processing of foodstuffs and their evaluation as well as the demonstration of alternative methods. Graduates can also set individual recess priorities. The offers range from the practical analysis of value chains and product development for scientific analysis of influencing factors of nutrition at different levels (model organisms, cell cultures, animals and humans) using biochemical, molecular biological, physiological methods.
Precondition for access to the master's program is a Bachelor's degree in dietetics or proof of equivalent coursework and examination in a related subject, both with a minimum grade of "good" (2.5).
For enrollment must be evidenced by a certificate stating that the conditions are met for receiving a master's degree program in accordance with examination regulations and study skills Statute.