Course Structure

The Master's programme "Food System Sciences" (M.Sc.) comprises modules with a total of 120 ECTS credits *. It offers a broad range of modules, which are structured into the following specialisations:

1. The Analytics in Life Sciences specialisation aims to provide a comprehensive and up-to-date overview of analytical research methods and applications, training students to work on analytical research questions including the basics of analytical quality assurance "From-Farm-to-Fork".  

2. In the Nutritional Physiology specialisation, students learn about the influence of nutrition on the human body, including the influence of defined diets on the development of non-communicable diseases or the interaction of nutrition and physical activity on the maintenance of health.  

3. In the Food Law specialisation, students learn European and international food law. This includes substantive and institutional food law. Key areas are dealt with in depth, enabling students to understand and help shape food-related regulatory approaches.

4. In the Bioeconomy specialisation, students analyse the various aspects of sustainability in food systems from a production, business, and sociological perspective. The focus of the specialization is on plant-based foods using a holistic perspective to analyse production, distribution, and consumption.

We attach great importance to practical training for our students. For this reason, all natural science modules include a comprehensive practical laboratory course. Under qualified supervision, our students learn modern laboratory techniques and analytical methods in laboratories specially equipped for teaching which they can then apply to their own exciting experiments.

Please click here to find the complete study plan.

* ECTS credits: The awarding of credit points according to the European Credit Transfer System (ECTS) facilitates the international comparability of coursewerk completed at European higher education institutions.