Nutrition and Biomedicine is a full-time graduate level program that focuses on the interfaces between human biology, nutritional science and medicine. It prepares graduates to meet high standards of professional excellence in academic research as well as in the global food and pharmaceutical industries. The curriculum is based on an interdisciplinary approach to current topics in modern nutrition and biomedicine. Its key features are the development, prevention and treatment of complex nutrition-related diseases such as obesity, type 2 diabetes, atherosclerosis, gastrointestinal diseases, and cancer. Students will gain a profound understanding of chemical and microbial food components and their impact on the human organism. They will acquire a broad spectrum of modern laboratory techniques as applied in experimental and clinical research in the nutrition and biomedical sciences.

Graduates become involved in a wide variety of career fields ranging from basic research in biochemistry to applied experimental research and product development in the pharmaceutical industry. They are in demand as public health and food safety specialists and may be working in clinical research. Moreover, career opportunities are found in the food industry and its related sectors where our graduates may find work in product development or quality management positions. Many highly successful Master graduates also follow an academic career involving teaching and research at universities or at public and private research institutes.