© Christian Kielmann

Food Science and Nutrition (teacher training), M.Ed.

Program overview

The master’s teacher training degree program in Food Science and Nutrition is a continuation of the same-titled bachelor’s degree with teacher training. The focus of the degree program is teaching content from your existing subject combination. You will also be thoroughly prepared for your future work with students at vocational schools.

The curriculum includes a specialization in a subject area in educational sciences, teaching methodology in your core and secondary subjects, and language acquisition/German as a second language. The subject-didactic aspects of your studies consolidate your abilities to plan, teach and reflect upon lessons and introduce you to aspects of subject-didactic teaching research. The educational science sections of the program allow you to acquire interdisciplinary skills from the areas of the psychology of learning and educational diagnostics. The practical semester is key. During this semester, you observe and analyze practical requirements, upon which you base your own initial lessons under supervision.

Please note that this degree course is intended for individuals who wish to pursue a teaching degree in the future. It is not suitable if you are searching for a strictly technical degree course.

DegreeMaster of Education
Standard period of study 4 semesters
Credit points120
Program start Winter semester
Admission Open admission
Language of instruction German

Admission requirements

As for every other master’s degree program at TU Berlin, applicants must possess a first university degree qualifying them for professional work. A prerequisite for admission to the master’s course Food Science and Nutrition at TU Berlin is completion of a teacher training bachelor’s degree in this subject.

The Food Science and Nutrition master’s program is taught in German. If you are applying with a foreign school-leaving certificate, you must provide proof of German skills at a specific level. This is a prerequisite for admission.

The master’s program in Nutrition/Food Science addresses complex interdisciplinary issues. It is advantageous to be independent as well as a self-starter as you will often work autonomously.


Program structure

You must complete a total of 120 credit points (LP). This includes

  • 58 LP from modules in the core subjects,
  • 42 LP from modules in the secondary subject, and
  • 15 LP for the master’s thesis. 5 LP are completed through electives.

The focus of the master’s program is on educational and technical study areas.

There is a proposed course schedule for the degree program. This is a recommendation for how to complete the degree program within the standard period of study of four semesters. It provides an example of which modules to take in which semesters. In order to participate in the practical semester in the third course semester, you must complete modules in the first and second course semesters.

You can find the proposed course schedule in the study and examination regulations. The most current version of the regulations applies to applicants.


Content and modules

The master’s degree program Food Science and Nutrition consists of modules which combine curriculum content on a specific topic. A module includes various study and teaching formats such as lectures, practical tutorials, seminars, and practical projects. Students are required to earn a specific number of credit points and complete certain coursework and assessments in each module.

You can find a module list which offers a current overview of all the modules in TU Berlin’s module transfer system (MTS). In the MTS you have an overview of which modules are mandatory for your degree program and which are elective. Detailed module descriptions provide information about the content, learning objectives, participation requirements, workload, type of assessment, and much more.

The module list is based on the study and exam regulations.


To module database

Internships

The practical semester is a fixed component of the teacher training master’s course and is traditionally completed during the third course semester. During the practical semester you have an opportunity to apply what you have learned at university to real-life scenarios in schools and lessons. Additionally, you have the opportunity to test yourself as a teacher and to gain a scientific understanding of schooling and teaching for the purposes of research-based learning. The School of Education and the school where you complete the internship will provide you with consistent support in your professional development and orientation for student teaching.

The practical semester begins 1 September every year and ends 31 January.

All further information about the practical semester is available on the TU Berlin School of Education website.


Stays abroad

The topic of internationalization is becoming increasingly important to teacher training students. Some parts of the curriculum can be completed abroad. A stay abroad during your studies provides you with valuable experiences to draw upon when you later work with a diverse student body in our transcultural society. Knowledge of other educational systems and approaches allows you to view your own school system from another perspective and develop a broader understanding of its distinctive features.

You can learn about opportunities for teacher training students on the School of Education website.

General information about stays abroad is available on the TU Berlin Office of International Affairs’ webpages.


Acquired skills

You will learn different strategies for action that take into consideration the complex institutional framework conditions between catering and hospitality professions, careers in food production, and those in food sales. You will be able to investigate and respond to the dynamic change taking place in the professional field of nutrition, which is characterized by economic, sociological, ethical, demographic influences in society as a whole. A particularly important part of your future pedagogical and teaching responsibilities will include learning how to deal with heterogeneity in learning groups and implementing strategies for inclusion. As a graduate, you possess not only knowledge of the social, cultural, and gender-related conditions of teaching and learning but are also able to apply rehearsed processes of pedagogical diagnostics to heterogeneous learning groups. Your flexible range of skills enables you to professionally react and respond to events and changes. You are able to extrapolate and apply theoretical principles of teaching and learning in schools. Further, you possess the research and methodological skills required to plan and implement an evaluation of the lesson and school.

After your studies

Upon completion of the master’s program in Food Science and Nutrition, you fulfill the university prerequisite for admission to student teaching (Refendariat). Your qualification is the foundation of the second phase of training to teach at vocational schools or for work in other vocational training or continuing education in the field of nutrition.

Further information & downloads

Guidance and choosing the right degree program: Academic Advising Service

Questions about the degree program: Course Guidance

General questions: Student Info Services

Application and enrollment: Office of Student Affairs – Graduate Admissions

Recognition of previously acquired credits: Examination Board

Overview of service and advising offers for teacher training studies