Food Innovation – Health and Sustainability Trier University - Trier University of Applied Sciences
- Degree
- Bachelor of Science
- Standard period of study (amount)
- 7 semesters
- Location
- Trier
Overview and admission
Study Type
undergraduate
Admission semester
Winter Semester only
Area of study
- Food Technology
- Nutritional Science
Focus
Food Innovation, Nutrition, Health, Sustainability in Food Production, Food Technology, Food Chemistry
Annotation
Constant optimisation and innovative approaches to food production and development are essential. Have you always wondered how high-quality food is produced and controlled? What must be taken into account? What are the challenges?
How are foods metabolised? What happens to potentially toxic substances in the body? Learn how the body deals with desirable and undesirable substances to maintain good health.
The industrial production of food involves many aspects, including raw material procurement, delivery routes, energy management in production and recycling of waste products. How can established processes be redesigned to ensure sustainable, balanced resource management?
Lecture period
- 23.03.2026 - 04.07.2026
- 05.10.2026 - 30.01.2027
Application deadlines
Winter semester (2026/2027)
Deadlines for International Students from the European Union
Until 31.07.2026
With certificates from abroad, generally via www.uni-assist.de; Exceptions will be communicated via the university's application pagesDeadlines for international students from countries that are not members of the European Union
Until 31.07.2026
With certificates from abroad, generally via www.uni-assist.de; Exceptions will be communicated via the university's application pagesApplication deadline for Germans and inhabitants
Until 15.09.2026Enrollment deadline for Germans and foreign students
Until 15.09.2026
Languages of instruction
Main language
German
