Food System Sciences (MSc)

The global food system touches many parts of society: the composition of foods, how they are produced, and how they are moved through supply chains all affect human health and the environment. New food products and technologies also raise legal and regulatory questions as the sector seeks more sustainable and health-promoting solutions. This English-language Master’s programme in Germany takes a systems perspective, combining scientific, legal and economic viewpoints so students can understand how the different pieces fit together.

Built on an explicitly cross-disciplinary foundation, the curriculum lets students specialise in one of four focused tracks: Analytics in Life Sciences, Nutritional Physiology, Food Law, and Bioeconomy. The programme trains graduates to become highly skilled specialists capable of contributing to a secure, high-quality food supply for a growing global population. Graduates are prepared for research and development roles in academia and industry, leadership and management positions in the food sector and health management, as well as consulting and executive roles within regulatory authorities, media, administration and business.

For international applicants wanting an early look at the faculty and topics, the Faculty of Life Sciences offers a MOOC titled "Conscious Grocery Shopping: Sustainability, Nutrition, Health and Law." You can audit this course for free to meet the lecturers and explore their research; a paid verified track is available if you want to earn a certificate after passing the exam. We encourage interested students to apply and to use the MOOC as a preview of the programme’s focus and teaching style.

• Language of instruction: English.
• For specific admission criteria, application procedures and deadlines: consult the programme’s official information page.
• MOOC option: "Conscious Grocery Shopping: Sustainability, Nutrition, Health and Law" — free audit track; paid verified track offers a certificate after passing an exam.

Overview

This full-time Master's runs over four semesters and awards 120 ECTS (30 ECTS per semester). The curriculum is modular and offers a wide-ranging set of courses organised into distinct specialisations that together build interdisciplinary expertise across the food system — from analytical laboratory work and physiology to law and sustainability.

Key modules and learning outcomes

• Analytics in Life Sciences: courses cover modern analytical research methods and their applications, including analytical quality assurance across the food chain ("From Farm to Fork"). Graduates will be able to design and execute analytical studies, interpret complex data, and apply QA principles in laboratory and industry settings.
• Nutritional Physiology: topics examine how nutrition affects the human body, the effects of defined diets on the development of non-communicable diseases, and interactions between diet and physical activity. Learning outcomes include the ability to assess nutritional interventions, link physiological mechanisms to public-health outcomes, and critically evaluate nutrition research.
• Food Law: instruction in European and international food law—both substantive rules and institutional frameworks—focuses on key legal areas so students can interpret regulatory texts and contribute to the development or implementation of food-related policy and compliance strategies.
• Bioeconomy: modules approach sustainability in food systems from production, business and sociological perspectives, with a particular emphasis on plant-based foods. Students learn to analyse production, distribution and consumption holistically and to propose context-sensitive, sustainable solutions.

Study environment and practical relevance

Teaching takes place at the recently established Faculty of Life Sciences: Food, Nutrition and Health in Kulmbach (about 25 km from the university’s main campus). The campus is embedded in a strong regional network — including internationally active food companies, 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 — which supports applied projects, internships and interdisciplinary cooperation across natural sciences, economics, law and social/behavioural sciences.

Quick facts (requirements and structure)

• Duration: 4 semesters (full‑time)
• Total ECTS: 120 (30 ECTS per semester)
• Format: Modular programme with four main specialisations (Analytics in Life Sciences, Nutritional Physiology, Food Law, Bioeconomy)
• Location: Faculty of Life Sciences in Kulmbach (~25 km from the main campus)
• Campus context: close links with research institutes, regulatory authorities, industry and clinical partners for applied learning opportunities

Graduates are prepared for roles in research and development in both academic and industrial settings, for management and specialist positions in the food industry, and for positions in health management, public authorities, regulatory bodies and consulting. The combination of analytical skills, regulatory knowledge and systems-level understanding also supports careers in media, administration and international organisations, and provides a solid foundation for further doctoral study.