Overview

Contents

What is the composition of food? How do food ingredients affect our bodies? What biochemical processes and mechanisms are behind this? What effects do different forms of nutrition have at the molecular and cellular level? What happens in metabolism and digestion? How is nutrition related to health and disease? 
The Bachelor's degree programme in Nutritional Sciences combines findings from modern nutrition research with the disciplines of medicine, food science and public health (promotion of health and prevention of diseases in the population). Natural science fundamentals such as biology, biochemistry and chemistry are as much a part of the programme as physiology, immunology, nutrition therapy and food law. 
Practical laboratory exercises will introduce you to the world of research and science. The aim is to be able to transfer scientific knowledge to nutritional practice at the end of the study programme, in addition to the theoretical content learned. In this way, our graduates prove themselves in the area of conflict between industry, food law and medicine and can competently answer nutritional science questions.

Subject-specific prerequisites

In addition to the formal entry requirements (see application), we expect an interest in natural sciences as well as in people and social, economic, technological and ecological issues. Basic knowledge of mathematics, chemistry and physics is advantageous. JLU offers preliminary courses in which you can refresh your knowledge before starting your studies. This way you are optimally prepared for your studies