Nutrition Sciences

The master's degree program Nutrition Sciences takes a deeper look at the basic principles of human nutrition, the analysis and interpretation of biochemical processes in the human digestive system as well as aspects of nutritional behavior and nutrition counseling. In addition to traditional subject matters of nutrition sciences, such as the impact of nutrition on the immune system or specific food technologies, key aspects of the program are international food security, the international food industry and food legislation.

The master's degree program at the University of Bonn is a research-oriented degree program that aims at equipping students with both the theoretical and practical skills needed to conduct independent and innovative research. Besides nutritional physiology and epidemiology, students acquire knowledge in areas such as molecular biology, biotechnology, food chemistry and food technology, toxicology, pathophysiology and dietetics, with some subjects being taught in interdisciplinary courses. Students are involved in research and development projects, preferably as part of assignment projects and the master’s thesis, allowing them to directly participate in state-of-the-art and mostly interdisciplinary research. 

Possible lines of work:

National/international research and teaching in nutrition sciences (universities, specialized schools, non-university research organizations); managerial positions in research and development in the food and pharmaceutical industries; managerial positions in manufacturing, product development and engineering at food companies; managerial positions in clinical research; managerial positions at technology firms