Nutrition Science and Home Economics

The subject of Nutritional Science and Home Economics in the Master of Education degree program deals with topics related to digestive and metabolic processes (especially in humans), industrial food production and processing as well as the economic, sociological and technical aspects of the agricultural and food industry. This includes the fields of nutrition science, food technology, home economics and food chemistry. The Major Professional Discipline of Nutrition Science and Home Economics is supplemented by the selection of one of two Minor Professional Disciplines: Food Technology or Market and Consumption. Their choice of a Minor Professional Discipline provides students with additional specialization.

In the course of the program, increasing emphasis is placed on Educational Sciences and subject didactics. The latter area is designed to enable prospective vocational school teachers to adequately convey their specialist knowledge to students training for their respective occupations, e.g. as specialists in the institutional food services industry, cooks, butchers or home economists.

The teaching degree for vocational schools combines a professional discipline with a school subject and educational sciences. The practical semester is a key component of the degree program.

Possible lines of work:

Teaching at schools

For other possible lines of work, please refer to the Nutrition Sciences (MSc) and Molecular Food Technology (MSc) degree programs.