University of Bayreuth, Press Release No. 063/2021, 18 May 2021
New starting in the 2021/22 winter semester at Campus Kulmbach: Bachelor’s degree programme “Food & Health Sciences”
For the 2021/22 winter semester, the University of Bayreuth is expanding its range of courses to include the interdisciplinary bachelor’s degree programme “Food & Health Sciences” (B.Sc.). Interested high school graduates can apply for the degree programme in the promising field of “Nutrition & Health” at the Kulmbach campus from now until 31 July 2021. Participation in aptitude assessment will be required.
In coming years, food production will have to increase significantly in order to be able to adequately feed the steadily growing world population. At the same time, extreme weather events caused by climate change are increasing and endangering agricultural yields. First-World disease such as type 2 diabetes and cardiovascular diseases are spreading rapidly, while large parts of the world’s population are affected by a deficiency of calories or micronutrients such as vitamins and minerals (“hidden hunger”). The German-language bachelor’s degree programme “Food & Health Sciences” addresses the current challenges of our civilization, and is aimed at high school graduates who are interested in a variety of scientific disciplines and appreciate integrative thinking.
Interdisciplinary degree programme with a focus on socially relevant topics
“Connections between nutrition and health are well documented, but still far from being understood”, explains Prof. Dr. Stephan Clemens, plant physiologist and Founding Dean of Faculty VII at the Kulmbach campus.
The future-oriented bachelor’s degree programme “Food & Health Sciences” addresses precisely this point, and combines content from the natural, social, behavioural, economic, and legal sciences. Subjects include human biology, biology and biochemistry of food, chemical analysis, genetics, public health, food supply chain management, quality management, statistics and data evaluation, as well as food and health law.
Teaching skills in health and science communication
Competencies in health and science communication will also play a central role. “The coronavirus pandemic has again clearly shown how important it is not merely to be able to evaluate scientific findings, but also to be able to communicate this to a diverse audience in an understandable way. This ability can save lives in an emergency”, says psychologist Dr. Laura König, who is Junior Professor for Public Health Nutrition at the Kulmbach campus. Consequently, she is also looking forward to teaching students the basics of psychology and communication. In media and presentation training in the specially set up media lab, students will be able to practise competently preparing and communicating scientific information meant for the public.
Application with aptitude test
Application for the bachelor’s degree programme “Food & Health Sciences” (B.Sc.) is possible as of now, until 31 July 2021. Participation in an aptitude assessment procedure is required. Further information is available here:
Graduates of this bachelor’s degree programme will have exciting prospects in all areas that deal with the issues of disease prevention and health promotion, food quality, and the sustainability of production and consumption. They will learn interdisciplinary training and how to think in integrative fashion – prerequisites for a variety of career paths involving leadership positions in health management, health insurance companies, the food industry, the media, and other areas of politics, administration, and business. In addition, graduates qualify for a wide range of master's degree programmes in which they can study specific content in greater depth, or focus on individual disciplines.
Study in the Kulmbach food cluster
The Faculty of Life Sciences: Food, Nutrition & Health is the youngest faculty at the University of Bayreuth and is currently being established at its satellite campus in Kulmbach. Various companies, authorities, and research institutes in the food industry are located on site, and are involved in the research and teaching activities of the faculty. An interdisciplinary team of professors enables a future-oriented and scientifically sound education at the cutting edge of research. “Our faculty offers ideal conditions for studying the interwoven global challenges of more sustainable food production and disease prevention from an integrative and interdisciplinary perspective”, claims Prof. Dr Stephan Clemens. Teaching started in October 2020 with the master’s programme in “Food Quality & Safety”, followed by the master’s programme in “Global Food, Nutrition & Health” in April 2021. With only interim premises available until the campus buildings are completed, the pioneering spirit will characterize our new students in Kulmbach.