Leibniz University Hannover Studies Degree Programmes General Overview
Food Science as subject in the Bachelor’s Teacher Training Course for Technical Education

Food Science as subject in the Bachelor’s Teacher Training Course for Technical Education
(Bachelor of Science)

Building of the Faculty of Science. © Naturwissenschaftliche Fakultät
© Naturwissenschaftliche Fakultät


Course type
Undergraduate studies (2 Subjects bachelor)
Standard Course Duration
6 semesters
Course Start
Winter semester
Language of Instruction
Language Requirements

German HZB: none
International application: German C1
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Special Requirements

Pre-internship (recommended)

Restricted admission

Stay abroad possible, but not obligatory.

Short Description

Food Science is offered as a vocational subject within the bachelor's programme Technical Education. In addition, a second teaching subject must be studied. Please note the subject combination options.

The degree programme in Food Science, which is subject to restricted admission, covers the scientific, technological, legal, economic, microbiological and hygienic aspects of food production in the commercial and industrial sector. The Bachelor’s degree programme also focuses on human nutrition, food chemistry, nutrition physiology and anatomy.

The aim of the programme is to prepare students for a teaching profession at vocational schools, technical colleges and vocational grammar schools, and for teaching specialist subjects for the following skilled trades: hotel specialist, restaurant specialist, butcher, baker, confectioner, chef, specialist salesperson or chain catering specialist. Graduates who go on to complete the subsequent Master’s “Teacher Training Course for Technical Education” may embark on a teacher training period. Graduates of this Bachelor’s degree programme are also qualified to take the consecutive Master’s degree programme in Food Research and Development.

Course Content

  • Anatomy, human nutrition and biochemistry
  • Chemistry for food science
  • Economic and legal foundations of business management
  • Food law and consumer law
  • Food microbiology and food hygiene
  • Food technology and sensory properties of food
  • Marketing
  • Mathematics and physics
  • Nutrition physiology and human nutrition
  • Production and product technology of plant and animal-based foods
Course Structure

The Bachelor’s degree programme in Technical Education: subject area Food Science is divided into three areas: the vocational subject area Food Science, the teaching subject, and Vocational and Business Education. These three areas are studied in parallel from the first to the sixth semesters. In addition, students also select elements from the area of key transferable skills to suit their interests, and complete practical training.

Students choose one of the following teaching subjects: Chemistry, German, English, Protestant Religious Education, Catholic Religious Education, Mathematics, Physics, Politics, Spanish or Physical Education. Instead of selecting a teaching subject, students may also choose Social Education & Community Work / Special Needs Education in Vocational Education.

The course of study is designed to comprise a Bachelor’s degree programme lasting six semesters followed by a Master’s degree programme that takes four semesters.


Semester 1 2 3 4 5 6

Compulsory modules



Legal Foundations of Business Management for Food Science

Introduction to Business Administration for Food Science

General, Inorganic and Organic Chemistry

Forms and Institutions of Basic and Advanced Training in the Occupational Area

Aspects concerning the Teaching of Content Tailored to Target Groups

Food Law and Consumer Law

Food Microbiology

Lab Course

Anatomy, Physiology and Human Biology

Food Chemistry 1

Food Technology

Food Hygiene

Functional Biochemistry

Food Chemistry 2

Sensory Properties of Food

Nutrition Physiology

Applied Human Nutrition

Plant-Based Foods


Animal-Based Foods


Field trip and exercise classes

Optional modules



Special Aspects of Food Quality – Functional Food Ingredients

Methods of Experimental Nutrition Research

Testing Procedures for the Sensory Properties of Specific Food Groups

Methods of Experimental Food Microbiology and Food Hygiene

Applied Teaching Methodology in the Food Industry



Recommended Abilities

An interest and a sound knowledge of science (e.g. chemistry) are the prerequisites for completing the degree programme. Students should also enjoy and have an interest in working with young adults, and should have good communication and social skills. Students without a relevant vocational qualification must complete 52 weeks of practical training before registering their Master’s thesis.

Career Opportunities
  • Students who pass the Bachelor’s degree may embark on a Master’s degree programme in order to then work as vocational school teachers.
  • Alternatively, graduates may decide to embark on a Master’s degree programme in a scientific discipline with a view to working in the industrial sector.
  • After completing the Bachelor’s degree after six semesters, graduates are also qualified to pursue a profession in the area of vocational basic and advanced training or to take on tasks in the food processing industry.
Possible Further Degree Programmes

Under certain conditions, admission to the following Master''s programme is also possible. More detailed information can be found in the respective admission regulations. If you have any questions, please contact the course advice of the desired Master''s programme:

Admission requirements and application

Admission Requirements

Some subjects in the Bachelor Teacher Training Course for Technical Education are restricted: Computer Science, English Studies (school subject: English), Food Science, German Studies (school subject: German), Politics, Spanish Studies, Sports.

Some subjects in the Bachelor Teacher Training Course for Technical Education are admission-free: Catholic Religious Education, Chemistry, Colour Technology and Interior Decoration, Electrical Engineering, Mathematics, Metals Technology, Physics, Plant Operations and Manufacturing of Wood Products, Protestant Religious Education and Site Engineering.

The exact admission requirements can be found in the admission regulations:

Application Deadlines

01.06.-15.07. of the year for the winter semester

  • First-year students (application for the 1st semester) can only apply for the winter semester.
  • Those continuing their studies (application for higher semesters) can also apply for the summer semester (December 1st - January 15th.

The following applies to applications from non-EU countries:

  • VPD from uni-assist OR a passed assessment test (Feststellungsprüfung) of a preparatory foundation course (Studienkolleg) is required.
  • Applications for the Studienkolleg must be submitted by July 15th.
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Zentrale Studienberatung
Welfengarten 1
30167 Hannover
Zentrale Studienberatung
Welfengarten 1
30167 Hannover