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Sustainability poses a substantial challenge since the industrial age. Economical, ecological and social aspects have to be harmonized to safe our planet and thus to ensure the quality of life for the next generations. In this context, the production of food "from farm bears a special responsibility. The development of environmentally compatible food production will be an indispensable task of our generation.

The master degree program Sustainable Food, Nutrition and Services comprises two years of study. It is an innovative and interdisciplinary program that trains specialists for ideas and concepts. Case studies, company visits and sustainability checks are standard features to ensure a very practical education. Wherever institutions want to develop their sustainability strategies, our graduates are highly qualified.

Thus, we educate students to act as sustainable managers in food companies, to inform consumers, to create new services, or to develop innovative products with the focus on sustainability. Students will benefit from the competences of two universities, since the program is managed by both the Münster and the Osnabrück University of Applied Sciences. The program is taught in general from Wednesday to Friday.

 

Preconditions and Requirements

Applicants need a first higher education degree with a minimum grade of 2,3 (according to the German grading system) in the field such as food science or nutrition or sustainability.

Furthermore, required is the German authorization for university entrance: Application for study for foreigners and Germans with a foreign university entrance

Sometimes it is necessary to participate in a one-year preparatory course: Preparatory course/Assessment test

  • duration: four terms 

  • enrollment: twice a year, Spring term (March), application deadline 15th January, 
Autumn term (October), application deadline 15th July 

  • no tuition fees (except about 260 Euro/term semester fee) 

  • admission restrictions (mandatory) 

  • pre-study internship (mandatory) 

  • German authorization for university entrance (mandatory) 

  • workload is 120 ECTS (European Credit Transfer System) 

  • each successfully completed module is rewarded with five credit points (ECTS) 

  • language: German and English (various electives) 


 

German language entry requirements

International students who speak German as a foreign language must have obtained one of the following standards:

  • TestDaF (German as a Foreign Language Test), level 4
  • DSH (German language test for admission to higher education), level 2
  • "Deutsche Sprachdiplom (Level II) of the KMK" (taken at German schools abroad)
  • "Kleine Deutsche Sprachdiplom" or "Große Deutsche Sprachdiplom" from the Goethe Institute
  • "Zentrale Oberstufenprüfung" (ZOP) from the Goethe Institute and "Goethe-Zertifikat C2-GDS" respectively
  • "telc Deutsch C1 Hochschule"
  • UNICERT Certificate Level III or IV for German (at universities)
  • Aptitude test in the preparatory course before studies (Studienkolleg), minimum grade 4 in German

For more information about German language entry requirements see: Pre-study German course

International guest students spend one or two semesters studying at Münster University of Applied Sciences without intending to complete a degree need at least Level B1 German language competences. Evidence of language proficiency may be issued by the home university or a Goethe-Institute in the home country.

 

 

Modules taught in German

N01 Social structure analysis, life situations and lifestyles
N02 Human resource management
N03 Sustainability management
N04 Service systems
N05 Project
N06 Sustainable consumption
N07 Fields of research in sustainable services and food production
N08 Research methods
N08 Challenges to sustainable food systems from a global perspective
N10 Case studies
N11 Current issues pertaining to sustainability in food business

Elective Modules taught in German

NW13 Health communication
NW14 Producing sustainably in the food system
NW15 Marketing and marketing research
NW16 Product and concept optimization in the innovation process
NW17 Sustainability in hotels, restaurants and catering services
NW19 Resource efficiency of products and services
NW20 Consumer behavior and food culture
NW21 Sustainable product development
NW22 Sustainability in political action spaces
NW23 Environment and justice
NW24 Contemporary issues in food business
NW25 Innovation for sustainable services
NW26 Sustainability analysis in added-value chains
NW28 Quality and sustainability management
EW06 Biotechnology and genetic engineering in food industry
EW07 Food microbiology
EW08 Functional food
EW09 Immunoassays for diagnostics in allergies and food analysis
EW10 Health management

I02 Operational management
I05 Current issues in facility management
I07 Service Engineering / Consumer Facility Management
I08 Service level - Case study Bayer Real Estate GmbH
I14 Sustainability and green building

W01 Management of stress and conflicts
W07 Audiocasts - audible knowledge


Modules taught in English

NW18 Sustainability concepts in science and practice
NW27 Contributions of home economics towards a sustainable society

 
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