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 Master of Education degree program systematically deepens the knowledge and skills acquired in the Bachelor's degree program, whereby the relationship between subject-specific science and subject-specific didactics is reversed in comparison to the Bachelor's degree program and an increased focus is placed on subject-specific didactic issues and practical school elements. This should enable prospective vocational school teachers to adequately impart the specialist knowledge acquired during their studies to pupils in relevant training occupations (e.g. specialists in system catering, cooks, butchers, housekeepers) in professional practice.

The teaching degree for vocational schools combines a professional discipline with a school subject¹ and educational sciences. The practical semester is a key component of the degree program.

Possible lines of work:

Teaching at vocational schools. To teach at a German public school, candidates must follow up a  practical teacher training. Providing teacher training seminars, educational and career counseling, and basic and advanced vocational training at companies.

Academia (teaching/research at universities, research institutions, etc.), quality management (food/appliance industries), production, product development, sensorics; distribution, marketing, market research; information provision/consulting (food industry, consumer associations, health care counseling); education/training (adult education, hospitals), journalism, PR/advertising agencies.