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Nutritional Sciences (BSc)

Taught in German


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The Nutritional Sciences degree programme centres around the working of nutritional physiology in a healthy human diet. Biochemical processes within the organism are investigated, the composition and functions of ingredients are analysed, and consumer and nutritional behaviour are examined.

The cores skills taught include acquiring the knowledge necessary to understand the mechanisms of a healthy diet at the molecular and cellular levels, the ability to analyse processes of biochemistry and nutritional physiology in the human organism as well as a fundamental understanding of foodstuffs and ingredients, and their nutritional significance. Another core element of this programme is fundamental knowledge of business and economics. An essential aim is to tie in discoveries made in modern nutrition research and their relevance to medicine, food science and public health. The intention is also to enable students to transfer their theoretical knowledge into nutritional practice and qualify them as competent mediators between industry, food law and the consumer.


Subject-specific prerequisites

This interdisciplinary programme of studies requires students to be flexible and interested particularly in scientific and technical issues, methods and approaches.

Number of enrolled students

427 students are enrolled in this bachelor degree course (as of winter semester 2017/18).


since 28 September 2007.

Composition of the Study Programme

Degree BSc


Bachelor of Science (BSc)

Duration of studies 6 Semester 180 Credit Points (CP)

Duration of Studies

6 Semesters - 180 Credit Points (CP)

Composition of the Study Programme

Composition of degree programme

The course content is divided into modules. Each module has a scope of 6 CP (4 semester hours per week) and concludes with a course-related examination. The grades achieved in the individual module examinations result in the final degree grade. 17 of the modules are compulsory (core modules), 11 modules are profile modules and can be selected from the entire range of courses offered by the department. The Bachelor's thesis corresponds to the scope of two teaching modules.
Individual specialisation takes place through the choice of profile modules. The degree programme is successfully completed when all modules have been passed.




1st semester2nd semester3rd emester
Biology Basics of biochemistry Nutritional physiology
Anatomy and Physiology Food of animal origin Basics of nutrition therapy
Plant-based foods Human nutrition

Physiology of the gastrointestinal tract

Basics of process technology and thermodynamics Food chemistry, analysis and law Immunological basics for nutritional science
General Chemistry Basic Chemistry Practical Age-specific nutrition


4th semester5th semester6 th semester

Practical course in nutritional science

Specialisation module 4 Specialisation module 9
Statistics and study design Specialisation module 5 Specialisation module 10
Specialisation module 1  Specialisation module 6
Specialisation module 11
Specialisation module 2 Specialisation module 7
Bachelor's dissertation
Specialisation module 3 Specialisation module 8
Bachelor's dissertation


Specialisation modules

Broad all-round knowledge or specialisation - both are possible. Our students have it in their hands, they put together their studies according to their individual inclinations from the whole range of our offers. The following is a selection of possible profile modules:

  • Mathematics and Statistics
  • Politics of the agricultural and food industry
  • Basics of process technology and thermodynamics
  • Sustainability of food
  • Fundamentals of extension
  • Introduction to empirical social research
  • Introduction to catering management
  • Food systems
  • Sociology of nutrition
  • Marketing in the agricultural and food industry
  • Applied Dietetics
  • Food chemistry practical course
  • Toxic substances in food
  • Probiotic foods
  • Biostatistics
  • Professional communication and presentation
  • Molecular basis of degenerative diseases
  • Nutrition and performance
  • Session Labs for Sustainable Transformation
  • Sustainable Food Production
  • Fundamentals of social science research
  • Foundations of online communication
  • Human-environment interaction
  • Secondary plant constituents
  • Value chains in the bioeconomy
  • Scientific assessment of nutrition myths
  • Project study on HACCP and hygiene
  • Pathobiochemistry
  • Eco-control and certification
  • Digital sustainability: Linux and free software
  • Philosophy of science and good scientific work
  • Sustainable catering and event management
  • Basics of market research



Practical relevance

Module BP 144 "Professional internship" can be chosen as a profile module in all Bachelor's degree programmes of Faculty 09 (corresponds to 12 CP). Students can thus familiarise themselves with the professional world and get suggestions for the individual design of their further studies. The Internship Office maintains a database of suitable companies and institutions.


Bachelor thesis

Almost half of the working time in the sixth semester is devoted to writing the Bachelor's thesis. At the end of the programme, you prove that you are able to independently prepare a scientific paper in the subject area.


Commencement of Studies in the Winter Semester

Commencement of studies

Only possible in the winter semester

Entrance Requirements Abitur ohne Praktikumsnachweis

Entrance requirements

  • Applicants must have an Abitur (German school leaver's examination for university entrance) or equivalent. More on this...
  • Certification of a pre-professional practical period is not required.
  • Special regulations apply to foreign applicants or those who gained their university-entrance qualifications abroad. Read more...

Application limited internally only winter semester

Application for admission and registration


  • The intake capacity is limited.
  • Applications must be received by the JLU Student Secretariat by July 31. More on this...

Please note that the deadline for courses of study that are not limited can be extended. The deadline extensions will be published in the application portal.


  • Special regulations apply to foreign applicants or those who gained their university-entrance qualifications abroad. Read more...

Career Options

Career Options

Options for further study at JLU

The following consecutive Master's degree is offered by JLU:

Additionally, JLU's Faculty 09 offers the following Master's degrees.


Career options

The BSc programme in Nutritional Science leads to an initial professional qualification which provides access to jobs not only in the food industry but also in the biomedical and biotechnological sectors as well as health-related jobs in the media, education and the consultancy sector, in national bodies and international organisations.

Further Information

Further Information: Documents

PDF documents for the courses of study


Examination- and study regulations


Courses offered in the course catalogue

International pages

Please have a look at our International Pages for more information in English.

Any Questions

Any Questions?

Information- and advisory services of JLU can be found under the category “contact” on this page!


Do you need assistance in choosing the right courses of study?

Offers: Courses of study

Which courses of study suits me best?

Ask Justus offers information for prospective students


Events for prospective students

There is a whole range of events offered by JLU, current events can be found under “news”: (in German)


Subject Advisors
Contact Subject Advisor

Prof. Dr. Uwe Wenzel
Institut für Ernährungswissenschaften
IFZ – Heinrich-Buff-Ring 26-32
35390 Giessen
Phone: +49 (0)641 - 99 39220
Office hours: by appointment

Central Study Advisor
Central Student Services

Directions and welcome desk