Nutritional science uses scientific methods to investigate the effects and functions of food ingredients, processes involved in food utilization, and the mechanisms of action and elucidation of signaling cascades in metabolic processes. Its research findings contribute significantly to maintaining human health, performance, and well-being.
At the University of Potsdam, the Nutritional Science degree program is part of the Life Sciences program. During the program, students gain knowledge about the molecular structure and function of living organisms, as well as their interactions with one another and with the environment. The training encompasses biochemical, food chemistry, microbiological, molecular biological, cellular biological, physiological, and toxicological aspects, including their relationships to pathological conditions. The disciplines covered are the physiology and pathophysiology of nutrition, nutritional biochemistry, nutritional toxicology, food chemistry, nutritional medicine, and nutritional epidemiology.
