Food and Nutrition Sciences

Hochschule Niederrhein. Your way.

Food and Nutrition Sciences

With approximately 800 students, the Faculty of Food and Nutrition Sciences in Mönchengladbach is one of the largest faculties in this field at German universities of applied sciences.
We offer extensive programmes as well as good networking opportunities with regional, national and international partners at universities and industry. In addition to a labor market and practice-oriented approach to teaching, we also place great emphasis on practical relevance and close cooperation with partners from universities and industry in our research and transfer activities, in order to strengthen innovation in the region.

Dear Students,


we are looking forward to welcoming all new and experienced students back to the Faculty of Food and Nutrition Sciences soon. We already wish you a good start into the winter semester 2023!

To keep you well informed, please consider the following points:

  • You can find information about the lecture schedule in the Online-Portal. After you have registered there for the individual courses, the lecturers can contact you via the distribution list - so register early.
  • For the courses are available on the learning platform Moodle courses have been set up. Please also enroll in the Moodle courses. The enrollment keys for this can be found in the course description in the online portal. You will receive further information from the university teacher / lecturer via the e-mail distribution list for the courses.
  • Basic and also short-term information can be found on our homepage under Semester organization.
  • Also, please check your university email daily, as lecturers will communicate with you via email regarding their courses.

University-wide information, e.g. about the Street-Food-Fest, the library and all other offers of the Hochschule Niederrhein can be found at https://www.hs-niederrhein.de/ersti-infos/.

Yours sincerely
Prof. Dr. Georg Wittich

CLICK into nutrition science

In the project, students of nutrition and food science from different semesters come together under the direction of Prof. Dr. Christel Rademacher and form an editorial team.

You want to take a look at nutrition science? Then we are just the thing for you!

What you can expect:

  • News from research
  • Career prospects for nutritionists
  • Interesting facts about food & nutrition

We welcome curious readers!

The editorial team

AI in the meat industry

KINLI" project focuses on food safety and animal welfare

Animal welfare, quality and sustainability, transparency on origin and processing: Consumers' demands on food have increased. Above all, they are reacting with increasing alarm to safety incidents.

The Hochschule Niederrhein (HSNR) is looking specifically at the meat processing industry in a funded project and wants to know: How can potential food safety and quality problems be identified and remedied in the supply chain before they occur? How can sustainable and resource-saving operations be achieved as a result? And how can animal welfare and health be specifically improved based on collected data?

You can find the entire article here.


The food industry produces large quantities of residual materials, e.g. in the form of fruit and vegetable peelings. The Interreg project SUN is looking for ways to make better use of these by-products. The overriding goal is sustainability, in that the residual materials do not end up in waste, but are reused as food. In addition, however, the project also aims to increase the value of the side streams. Food producers from the region are working together with HSNR and Maastricht University of Applied Sciences to recover and reuse residual materials or individual substances, such as color or bioactive substances. HSNR is acting as a coordinating partner in the project, but like the industry partners, is researching various techniques, such as juicing or drying, to produce, for example, coloring compounds, seasoning preparations or beverages. Questions on LM safety are handled by Maastricht University of Applied Sciences.

VIEW VIDEO (Youtube) »