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7/15/2026Building on scientific fundamentals, supplemented by practical experience in the methodology of nutritional research, a comprehensive knowledge of human nutritional needs, the physiological effects of nutrients, and the underlying molecular and biochemical processes in the human body is imparted. The focus of research is currently on so-called personalized nutrition, which strives to take into account the individual needs of the metabolism in nutritional interventions. At the same time, however, our eating habits also shape agricultural production, which has a major influence on the release of climate-damaging emissions. Therefore, the topic of sustainability is an increasingly important aspect of our teaching, for example in the field of food technology or in nutritional physiology when assessing the suitability of vegetable protein sources for human nutrition. Our goal is to educate scientists who work in an interdisciplinary manner at the interface of biochemistry, (intestinal) microbiology, physiology, and medicine in order to investigate the effects of changes in the food environment on the human organism and to show ways to improve nutrition worldwide. Graduates of this degree program have a sound basic knowledge of natural sciences and mathematics as well as interdisciplinary skills in the fields of human medicine, nutritional science, food science, and life sciences. With this knowledge, they can assess the pathophysiological causes of food intolerances and identify the reasons for malnutrition, and use laboratory experience to explore which treatment options are effective. Throughout their studies, our graduates are motivated to develop their own understanding of the multi-layered (biochemical, physiological, medical, ecological, socio-political) implications of the environmental factor of nutrition, and at the same time are enabled to use their knowledge and skills to carry out responsible activities in the professional field of nutritional science. The combination of theory and practice from nutrition research, human medicine, food science, life sciences and public health, which is unique in Germany, offers optimal conditions for a professional future in research, nutritional medicine, industrial food production, or pharmacy. Its operations range from clinical research to product development, food safety, and public health education. With the special focus on “personalized nutrition” or “sustainable nutrition”, there will be a wide range of career opportunities in the future. In the food industry or the pharmaceutical industry, further qualifications with a focus on research are often required, which can only be acquired in the Master’s program. For this reason, many of our graduates are planning to pursue a Master’s, for exampla in Nutrition and Biomedicine at TUM. Degree program documentation for the Bachelor’s program in Life Sciences Nutrition (PDF)
#86
#3
Public
Germany
Weihenstephan (Freising)
Bavaria
No
6 Semester
Winter
180 ECTS
Full Time
General Requirement: DSD II- Level B 2 in all four sections. , A DSH passed with an overall result of at least DSH-2 , Passed the telc Deutsch C1 Hochschule, TESTDAF - level 4 in all sections. , GOETHE CERTIFICATE C2, ÖSD CERTIFICATE C2
IELTS/TOEFL: Not specified
Tuition Fee (Non-EU): 2000per Semester
Tuition Fee (EU): 85per Semester
Semester Contribution: 85
Winter: 15.05. – 15.07.
ApplicationEndDate: 15 July 2026 at UTC
ApplicationEndDateNonEU: 15 July 2026 at UTC
