The undergraduate Food Science and Nutrition curriculum is five-years long, organized in ten semesters. The undergraduate students gain professional experience in the field of practical training and research experience in the context of the diploma thesis, during the last two semesters of their studies.

The graduation presupposes the successful attendance and examination in 49 courses, the completion of the practical training and the completion and support of the diploma thesis. The diploma thesis (30 ECTS), which usually starts after the 7^th semester, is prepared under the supervision of a faculty member of the Department. The practical training (6 ECTS) lasts 4 months and is usually implemented at the end of the 3^rd and 4^th year of study (during the summer months).

The Degree of the Department of Food Science and Nutrition corresponds to a total of 300 ECTS credits (Integrated Master). From the 49 courses, the 12 are elective compulsory courses (a total of 18 are offered), while the choice is made throughout the studies. The first three years basic education (BP), agricultural education (GP) and elective courses (EC) are included while in the last two years trunk courses are combined with deepening courses (ME). The courses, especially in the last three years include Molecular Biology, Molecular Food Diagnostics, Bioinformatics and to the cutting-edge fields of food science and technology (Functional Foods, Quality Management and Safety in Food Industry, Research and Development of new porducts and innovative foods, Sustainable Food Production and Environmental Impact, New Trends in Food Science and Nutrition). There are 5 compulsory courses that fall (exclusively or in combination) in the field of Nutrition (Nutrition & Metabolism, Nutrition in human stages, Nutrition & Public Health, New Trends in Food Science and Nutrition, Food Law and Nutrition Policy), along with 3 others elective courses (Introduction to Human Nutrition, Clinical Nutrition, Functional Foods).