nutritional science

from Wikipedia, the free encyclopedia

The food science or Trophologie is a science that deals with the basics, the composition and the effect of the diet is concerned. It is located between the subjects of medicine and biochemistry .


Before nutritional science emerged as an independent teaching and study area, mainly chemists worked in this area. The chemical composition of food was examined. Protein , fat and carbohydrates have been the main components of human nutrition since the 19th century . Until the discovery of vitamins and vital substances, the quality of nutrition was measured exclusively by the intake of nutritional energy .

At the instigation of the British physiologist John Yudkin at the University of London, the degrees Bachelor of Science and Master of Science (both "Throph".) In nutritional science were established in the 1950s .

Nutritional science as a separate discipline was institutionalized in Germany in November 1956 when Hans-Diedrich Cremer was appointed to the chair for human nutrition in Giessen. The Institute for Nutritional Science was initially located at the Academy for Medical Research and Training , which was transferred to the Faculty of Human Medicine when the Justus Liebig University reopened . Over time, seven other universities with similar institutions followed.


In contrast to household and nutritional science ( ecotrophology ), nutritional science uses purely scientific methods to study the processes involved in nutrition, digestion and metabolism, particularly in humans, but also in plants and animals.

Study and Research

Studying nutritional sciences is possible in Germany at the following universities and technical colleges with different focuses and subject areas:

At the beginning of the course, the basic subjects biology, chemistry, mathematics and physics are on the curriculum. Later, the focus is on inorganic chemistry, functional biology, biochemistry and genetics. At most universities you can specialize in certain areas during the course of your studies. This covers subjects such as special food chemistry, nutritional physiology, food law and nutritional medicine. Students who are more interested in the economic aspect usually specialize in the field of production technology. Laboratory exercises are also on the curriculum at most universities. Particularly in subjects such as microbiology or experimental physics, it is important that the students can apply the knowledge they have learned in practice.

Studying nutritional sciences is possible in Austria at the University of Vienna .


According to the Federal Statistical Office, 9505 students were enrolled in bachelor's and master's degrees in the field of nutrition and household sciences in the 2012/2013 winter semester. Compared to the previous year, there was a slight increase of 2.5 percent. 28.4 percent of these students were in their first semester. The high proportion of women among the student body is remarkable. Only 16.2 percent of the students are male. The proportion of foreign students is 6.2 percent with 592 students.

Professional field

Graduates can plan and control processes in the food and supply industry, advise on nutritional issues, convey consumer information, develop and assess food, equipment and manufacturing processes and be active in the marketing of relevant products and services. Numerous nutritionists also work in hospitals or in the pharmaceutical industry.

Well-known nutritionists

See also


  • Ibrahim Elmadfa, Claus Leitzmann: Human nutrition . 4th edition. Ulmer, Stuttgart 2004, ISBN 3-8252-8036-5 .
  • Christian Rummel: Ragnar Berg. Life and work of the Swedish nutrition researcher and founder of the basic diet. With a foreword by Gundolf Keil . Publishing house Peter Lang, Frankfurt am Main / Bern / Vienna / Oxford / New York 2003 (= European University Papers, Series VII, Department B: History of Medicine. Volume 10). At the same time medical dissertation Dresden 2001, passim.

Web links

Individual evidence

  1. ^ Gertrud Rehner: 50 Years of the Institute for Nutritional Science in Giessen - A Review . In: The President of the Justus Liebig University Gießen (ed.): Spiegel der Forschung . Volume 24, No. 1, June 2007, pp. 26-30.