Master in Life Sciences – Food, Nutrition and Health

In the Food, Nutrition and Health degree programme, you will deal with future-oriented issues at the interface between food and nutritional sciences.  You will develop specific know-how along the whole value chain – from needs analysis through production, marketing and consumption to impact on health.

During this Master’s programme, you will extend your specialist knowledge based on the latest scientific findings and, in so doing, will acquire professionally relevant methodological and leadership skills.


Building bridges between theory and practice

You will learn not only how to quickly and independently deepen your scientific knowledge of an area, but also how to apply this knowledge in practice. The modules and the Master’s thesis are explicitly application oriented.


By the time you have completed this programme, you will have acquired the skills which employers demand for management positions in the food and nutrition industries: practical specialists who can work scientifically and manage complex projects competently.


A springboard to the national and international job market

This strongly interdisciplinary Master’s programme will prepare you for research and management positions in the Swiss food and nutrition industries. You will also be qualified for challenging positions in multinational food companies or international organisations dealing with nutrition. Possible management positions after graduating from this programme are:

  • product development and research in the food industry 
  • public research institutions
  • specialist food producers
  • nutritional advisory services of supermarket chains or food manufacturers 
  • NGOs, charities and projects concerned with nutritional issues 
  • nutritional expertise in international organisations 
  • food and nutrition areas of public administration 
  • independent consultancy practices

Tailor-made programme

The flexible structure of the programme enables you to further develop your personal strengths and interests: you decide your research focus and whether you want to study full- or part-time.


Cooperation partners

The close cooperation of various departments of universities of applied sciences specialising in food and nutritional sciences ensures a sound and practical education. The participating institutions are the School of Agricultural, Forest and Food Sciences HAFL and the Department of Health, both of Bern University of Applied Sciences, and the Division of Life Technologies of the University of Applied Sciences and Arts Western Switzerland (HES-SO) in Sion.


The Food, Nutrition and Health programme is part of the Master of Science in Life Sciences, which is offered in cooperation by four Swiss universities of applied sciences: 

  • Bern University of Applied Sciences (BFH)
  • University of Applied Sciences and Arts Western Switzerland (HES-SO)
  • University of Applied Sciences and Arts Northwestern Switzerland (FHNW)
  • Zürcher Fachhochschule (ZFH) 


Prof. Daniel Heine

BFH-HAFL contact


Phone +41 (0)31 910 21 11


Prof. Dr Franziska Pfister

BFH-Health contact

Phone +41 (0)31 848 37 93


Prof. Dr Wilfried Andlauer

HES-SO Sion contact

Phone +41 (0)27 606 86 37

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