Sustainable Food Economics
How can healthy food be produced in an environmentally friendly way and thus protect our natural resources? How can business and political decisions on food markets take economic development, environmental protection and social justice into account in equal measure and ensure quality of life, including for future generations?
The M.Sc. in Sustainable Food Economicy, taught mostly in German (MSc Nachhaltige Ernährungswirtschaft), is dedicated to these and similar questions and familiarizes students with concepts and methods of organic and sustainable management in the food industry. Geared towards practice and scientifically based, the degree programme imparts knowledge and skills for a sustainable transformation of our food production.
The core contents are sustainable corporate management and communication, market theory, agricultural and food policy as well as socio-ecological evaluation issues of food systems. In addition, individual profiling is possible in areas such as organic and regenerative agriculture, sustainability from the field to the plate, regional value creation areas, sustainable entrepreneurship and start-ups, sustainable out-of-home catering/supply management, quality management, sustainability standards, organic control and certification, communication and consulting, international trade, global value chains and food security.
Further information on application, admission and advice can be found here.
You can download the flyer for the degree program here.
Our Instagram account also provides insights into the course.
Programme Director: Prof. Dr. Christian Herzig.
