Food System Sciences (MSc)

The complex world of food is of great importance for many areas of society. The ingredients of food, production methods and supply chain management contribute to the health of both humans and the environment. Novel food products seek legislation to make the food system more sustainable and healthy. The Food System Sciences Master’s degree programme at the University of Bayreuth offers a comprehensive programme integrating different aspects of the food system, allowing students to bridge between disciplines. Building on a cross-disciplinary base, the programme offers dedicated specialisations in Analytics in Life Sciences, Nutritional Physiology, Food Law, and Bioeconomy, training highly qualified specialists with sought-after skills to make a significant contribution to ensure a sufficient, high quality food supply for the growing world population. This degree programme aims to qualify students for research and development in both academic and company-based environments, for executive positions in the food industry and health management as well as for executive and consulting positions at authorities, in the media, and in other areas of administration and business.   Be part of it and apply for our Master's programme! We look forward to receiving your application! Get a deeper understanding of the Faculty of Life Sciences upfront by enrolling in the University of Bayreuth's Massive Open Online Course (MOOC) "Conscious Grocery Shopping: Sustainability, Nutrition, Health and Law". The free audit track is a great way to get to know the lecturers and the research at the University of Bayreuth. On top of that, you can earn a certificate after passing an exam (paid verified track). The Master's programme in Food System Sciences (MSc) takes four semesters (full-time) and comprises 120 ECTS credits. In each semester 30 ECTS credits are earned. The programme is structured in modules. It offers a broad range of modules, which are structured into the following specialisations: The Analytics in Life Sciences specialisation aims to provide a comprehensive and up-to-date overview of analytical research methods and applications, training students to work on analytical research questions including the basics of analytical quality assurance "From Farm to Fork". In the Nutritional Physiology specialisation, students learn about the influence of nutrition on the human body, including the influence of defined diets on the development of non-communicable diseases or the interaction of nutrition and physical activity on the maintenance of health. In the Food Law specialisation, students learn European and international food law. This includes substantive and institutional food law. Key areas are dealt with in depth, enabling students to understand and help shape food-related regulatory approaches. In the Bioeconomy specialisation, students analyse the various aspects of sustainability in food systems from a production, business, and sociological perspective. The focus of the specialisation is on plant-based foods using a holistic perspective to analyse production, distribution, and consumption. The study programme takes place at the newly-founded Faculty of Life Sciences: Food, Nutrition and Health in Kulmbach (around 25 km away from the main campus of the University of Bayreuth). Kulmbach is home not only to some globally recognised companies in the food industry but also to the Max Rubner Institute, the Bavarian Control Authority for Food Safety and Veterinary Medicine, the State Technical College for Food Technology, the Competence Centre for Nutrition (KErn) and the Kulmbach Clinical Centre. In this dynamic environment, this new interdisciplinary and international campus is established, which brings together different perspectives of natural sciences, economics, law, social and behavioural sciences in a unique way. PDF Download