Ecotrophology

A practical focus has the highest priority in the Ecotrophology program at Anhalt University of Applied Sciences. In special laboratory courses, food is produced and evaluated. Students also get to know the many facets of quality management. They work on nutritional physiology, sensors, hygiene, and technological and economic requirements. This means that they are later able to advise end consumers on nutritional and household issues. Or they take on challenging tasks in mid-level management in the food and household management industry.

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Ecotrophology aims to train interdisciplinary experts whose core competence is in serving consumers in the complex economic, social, and political environment. In operations that produce goods for end consumers, in particular food producers, these experts work on manufacturing products that correspond to the requirements regarding nutritional physiology, senses, hygiene, technology, and the economy. With direct or indirect contact, the experts also enable consumers to make competent decisions in their daily actions, especially those related to nutrition.

Ecotrophologists work as division managers, heads of operation, in product development, or in food companies’ quality or hygiene management. They also work in community catering, in large households, in service operations, or in public agencies. Additional fields of activity include market research, continuing education, and consulting consumers, debtors, or about nutrition.