Content and Structure
Food, nutrition and facilities (in German: Oecotrophologie) is an interdisciplinary study program, in which we provide education in the fields of nutrition, food processing, home economics, services, consulting and education. Hence graduates will be qualified for a wide variety of jobs covering quality control, food product development, hospitality business, research, nutritional advice and dietetics.
The first-year of study includes the acquirement of basic skills in natural sciences, social sciences, communication and economics. With the choice of specialization in the second-year students emphasize the following majors:
- Nutrition and Health
- Food processing
- Service- and Cateringmanagement
In the fourth-year students have to do an internship for 15 weeks in one of the respective job areas. With completing the bachelor thesis at the end of the study program, the degree of a Bachelor of Science will be awarded.
Facts
Standard period of study: Six terms
Study cycle: Program shall begin in autumn term (application deadline 15th July)
Study fees: No tuition fees (except 260 Euro/term semester fee)
Admission restrictions: Yes
Pre-study internship: Yes
Entry requirements: German authorization for university entrance
Workload: 180 ECTS (European Credit Transfer System)
Each successfully completed module is rewarded with five credits of the ECTS.
Language: German
English (various electives)
Entry requirements
To be eligible for selection, applicants are required to:
- German authorization for university entrance
For more Information see:
Application for study for foreigners and Germans with a foreign university entrance qualification
Sometimes it is necessary to participate in a one-year preparatory course.
For more information see:
Preparatory course/Assessment test
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.)
Specific requirements
You have to verify an eight-week pre-study internship (e.g. food industry, hospitality management and associated services) until you start your study.
Program structure
First year
- G1 The Basics of Foods (pdf, 30.41 KB)
- G2 General and Inorganic Chemistry (pdf, 30.04 KB)
- G3 Psychology and Applied Social Sciences (pdf, 33.71 KB)
- G4 Communication and Advice (pdf, 31.55 KB)
- G5 General Business (pdf, 35.65 KB)
- G6 Physics and Food Processing (pdf, 32.36 KB)
- G7 Basics of Human Nutrition (pdf, 29.89 KB)
- G8 Organic Chemistry (pdf, 30.2 KB)
- G9 Human Biology (pdf, 29.67 KB)
- G10 Working and Learning in Groups (pdf, 28.39 KB)
- G11 Marketing (pdf, 27.85 KB)
- G12 Statistics (pdf, 28.21 KB)
Second/third year
- Nutrition and Health stream (SE)
- SE1 Nutrition of Healthy Humans I (pdf, 30.71 KB)
- SE2 Nutritional Biochemistry (pdf, 30.76 KB)
- SE3 Practical Course in Chemistry (pdf, 30.83 KB)
- SE4 Nutrition Ecology (pdf, 32.19 KB)
- SE5 Socioeconomics (pdf, 29.8 KB)
- SE6 Ethics and Extracurricular Courses (pdf, 33.61 KB)
- SE7 Facility Management (pdf, 28.41 KB)
- SE8 Hygiene Management and Regulatory Affairs of Food (pdf, 32.75 KB)
- SE9 Food Microbiology, Hygiene and Regulatory Affairs of Food (pdf, 32.13 KB)
- SE10 Aspects of Holistic Counselling (pdf, 31.9 KB)
- SE11 Media and Public Relations (pdf, 29.87 KB)
- SE12 Nutrition of Population Groups (pdf, 33.64 KB)
- SE13 Nutrition in Diseases II (pdf, 29.14 KB)
- SE14 Nutritional Medicine (pdf, 32.39 KB)
- SE15 Project Management and Project (pdf, 27.61 KB)
WP1 elective (choosen by the student from the Elective list)
WP2 elective (choosen by the student from the Elective list)
WP3 elective (choosen by the student from the Elective list)
Project
- Food processing stream (SL)
- SL1 Sensory Analysis (pdf, 29.31 KB)
- SL2 Nutritional Biochemistry (pdf, 30.76 KB)
- SL3 Practical Course in Chemistry (pdf, 30.84 KB)
- SL4 Market Research (pdf, 28.8 KB)
- SL5 Market Research Project (pdf, 30.3 KB)
- SL6 Ethics and Extracurricular Courses (pdf, 33.85 KB)
- SL7 (pdf, 30.55 KB)
- SL8 Regulatory Affairs of Food (pdf, 30.27 KB)
- SL9 Food Microbiology and Hygiene (pdf, 30.53 KB)
- SL10 Food Technology (pdf, 29.72 KB)
- SL11 Enterprise Communications (pdf, 29.27 KB)
- SL12 Integrated Quality and Sustainablility Management (pdf, 29.72 KB)
- SL13 Marketing - Innovation Management (pdf, 35.04 KB)
- SL14 Food Safety and Biotechnology (pdf, 29.92 KB)
- SL15 Project Management and Project (pdf, 27.68 KB)
WP1 elective (choosen by the student from the Elective list)
WP2 elective (choosen by the student from the Elective list)
WP3 elective (choosen by the student from the Elective list)
Project
- Service- and Cateringmanagement (SD)
- SD1 Service Management (pdf, 34.96 KB)
- SD2 Basics of Community Catering (pdf, 30.93 KB)
- SD3 Quality Management (pdf, 30.56 KB)
- SD4 Human Resource Management (pdf, 30.27 KB)
- SD5 Socioeconomics (pdf, 29.8 KB)
- SD6 Ethics and Extracurricular Courses (pdf, 33.63 KB)
- SD7 Facility Management (pdf, 28.41 KB)
- SD8 Hygiene Management and Regulatory Affairs of Food (pdf, 32.75 KB)
- SD9 Target-group specific nutrition in catering establishments (pdf, 31.81 KB)
- SD10 Health Management (pdf, 28.72 KB)
- SD11 Food Cultures and Living Settings (pdf, 31.17 KB)
- SD12 Sustainable Foodservice (pdf, 32.55 KB)
- SD13 Hospitality Management (pdf, 32.62 KB)
- SD14 Advice and Communication in Organizations (pdf, 31.5 KB)
- SD15 Project management and Project (pdf, 27.82 KB)
WP1 elective (choosen by the student from the Elective list)
WP2 elective (choosen by the student from the Elective list)
WP3 elective (choosen by the student from the Elective list)