In particular the shift of consumers‘ demands in the food industry towards healthier and sustainable products, an increase in health awareness and an exceptional simultaneity of internationalization and regionalization processes draw more and more attention to the topics of food technology and nutrition. These new parameters have made knowledge of food science highly relevant for competition in the area of food production. The aim of the master’s program is to enable graduates to make a valuable contribution to the economic de-velopment of their enterprise by being equipped with a profound knowledge of food and nutrition, of manu-facturing techniques and processes, the identification and characterization of aspects relevant to nutrition, as well as of the effects of certain kinds of food. Additional contents taken from strategic and business management, leadership, legal frameworks, and marketing open up career opportunities all over the world.
- Food Technology & Nutrition (44,2%)
- Current industry projects (12,5%)
- Scientific working incl. Master thesis (35,8%)
- General management (7,5%)