Faculty
Food, Nutrition and Hospitality Sciences

Welcome to the Faculty

The Faculty of Food, Nutrition and Hospitality Services in Mönchengladbach is the largest faculty of its kind at German universities of applied sciences and has around 800 students. We offer a comprehensive range of study opportunities with a strong emphasis on the basic natural sciences: Physics, Chemistry, and Mathematics.

Our faculty offers two degree programmes, namely Food, Nutrition and Hospitality Services (Oecotrophologie) and Catering, Tourism and Hospitality Services. The programmes include a two-semester basic study stage and a wide choice of modules, which overlap in terms of subject areas. As from the 3rd semester, the number of optional subjects steadily increases, giving you an opportunity to develop your own personal study profile. Both degree programmes also allow you to choose between a six-semester programme without a practical phase and a seven-semester programme with a full practical semester (internship) or a semester abroad.

To extend your academic training, we also offer a four-semester Master's programme in Nutritional and Food Sciences. Besides a number of identical basic modules, again with a strong focus on the natural sciences, you can opt for one of the fields of study - namely "Nutrition and Health" or "Management of Food Processing" and so can specialise in a subject. You will also be actively integrated into a wide and diverse range of research activities right from the Day 1, in order, especially, to acquire a knowledge of independent scientific working methods, so typical of a Master's programme.

Practical Contacts

We work together with companies and institutions in all of our degree programmes. 23 professors equipped with a wide range of practical contacts and more than 25 staff look forward to receiving your applications.

Exceptional Support

We provide intensive support right from your first academic day and all the way through to your graduation ceremony. Our teaching approach with its many small groups ensures that you can benefit from outstanding support services. Modern, well-equipped laboratories and IT facilities, a wide range of contacts with companies and institutions of all kinds as well as good autodidactic learning opportunities give you every chance of being able to graduate successfully from your programme in quick time.

International Coordinator

Prof. Dr. Peter Kronsbein
Methodology and Didactics of Consumer and Nutrition Counselling

Attention

All courses are taught in German only.

The whole of the Lower Rhine is fully committed to playing an active role in the region by driving research and development forward and engaging in knowledge transfer together with the Hochschule Niederrhein.

The potential scope and range of applied scientific services offered at the HN is truly unique.

The successes achieved in research and innovation, in the many high-profile projects and networks and in the Euregio itself, as well as the growing number of pioneering affiliated and in-house business start-ups confirm the quality of this approach every day, as does the ever-increasing volume of contract research and examples of successful cooperation.

The following provides an initial impression of our institutes and Competence Centres as well as the services they offer.

Contact:

Prof. Dr. Dr. Alexander Prange
Vice-President, Research and Transfer

Sinja Bohn
3. Semester CTH Gewähltes Mitglied des Fachschaftrates Stellvertretende Vorsitzende
Katja Bonberg
5. Semester Oecotrophologie Gewähltes Mitglied des Fachschaftsrates Vorsitzende
Prof. Dr. Karin Bröring
Applied Chemistry and Materials Science (Packaging Materials)
Prof. Dr. Stefanie Bödeker
Consumer Services and Advice Methods
Prof. Dr. Sabine Ellinger
Nutritional Science
Benjamin Evertz
3. Semester Oecotrophologie Freiwilliges Mitglied des Fachschaftsrates
Prof. Dr. Uwe Großmann
Physics and Technical Facility Management
Prof. Dr. Reinhard Hambitzer
Industrial Food Processing and Product Development
Prof. Dr. Detlef Hebel
Business Administration – Corporate Accounting, Human Resources, Economics of Private and Institutional Households
Prof. Dr. Andreas Heidbüchel
Business Administration – Services Management
Instrumentelle Analytik
Dipl. Oecotroph. Birgit Stiller Dipl. Oecotroph. Margret Seewald �
Prof. Dr. Peter Kronsbein
Methodology and Didactics of Consumer and Nutrition Counselling
Labor Arbeitswissenschaft
Dipl. Oecotroph. Brigitte Soeters-Jakobs
Labor Beratung, Medien und Präsentationstechnik
Dipl. Oecotroph. Cornelia Rohde Dipl. Oecotroph. Brigitte Soeters-Jakobs
Labor Chemie, Biochemie und Physiologie der Ernährung
Dipl. Oecotroph. Margret Seewald B. Sc. Peter Smith Chem.-techn. Ass. Anja Fricke
Labor EDV-Arbeitsraum
Dipl. Oecotroph. Ludgera Bärtels Dipl. Oecotroph. Dagmar Rombach
Labor EDV-Seminarraum
Dipl. Oecotroph. Ludgera Bärtels Dipl. Oecotroph. Dagmar Rombach
Labor Ernährungsstatus
Dipl. Oecotroph. Renate Kiefer
Labor Küchentechnik
Dipl. Oecotroph. Renate Kiefer Dipl. Oecotroph. Marie-Luise Schumacher-Steier
Labor Lebensmittelchemie
Dipl. Oecotroph. Birgit Stiller
Labor Lebensmitteltechnologie
Dipl.-Ing. Walter Traxel
Labor Mathematik und Statistik
Dipl. Oecotroph. Ludgera Bärtels Dipl. Oecotroph. Dagmar Rombach
Labor Mikrobiologie
Dipl. Oecotroph. Andrea Finken Dipl.-Ing. Walter Traxel
Labor Molekular- und Mikrobiologie
Dipl.-Ing. Bettina Franz
Labor Physik
Dipl. Oecotroph. Erika Winkens
Labor Schnitt/Video
Labor Sensorik (Forschungslabor)
Dipl.-Ing. Walter Traxel
Labor Sensorik (Seminarlabor)
Dipl. Oecotroph. Birgit Stiller
Labor Spiroergometrie
Dipl. Oecotroph. Margret Seewald
Labor Technik im Haushalt
Dipl.-Ing. Hubert Hurtz
Labor Technikum
B. Sc. Peter Smith Chem.-techn. Ass. Anja Fricke
Lehr- und Ausstellungsraum
Dipl.-Ing. Hubert Hurtz
Prof. Dr. Norbert Ludwig
Physiology of Metabolism and Nutritional Medicine
Franziska Mager
3. Semester Oecotrophologie Gewähltes Mitglied des Fachschaftsrates
Franziska Maier
3. Semester Oecotrophologie Gewähltes Mitglied des Fachschaftsrates
Prof. Dr. Christof Menzel
Mathematics / Statistics and Applied Electronic Data Processing
Prof. Dr. Claudia Neu
General Sociology - Methods of Empirical Social and Market Research, Nutritional Sociology
Prof. Dr. Volker Peinelt
Catering Services and Food Hygiene
Jana Pesch
5. Semester Oecotrophologie Gewähltes Mitglied des Fachschaftsrates
Julia Peters, M.A. Dipl.-Kffr. (FH)
Teacher for Special Purposes - Tourism
Marcel Peters
4. Semester Freiwilliges Mitglied des Fachschaftsrates
Pauline Potempa
5. Semester Oecotrophologie Gewähltes Mitglied des Fachschaftsrates �
Prof. Dr. rer. nat. Dr. agr. Dr. habil. Alexander Prange
Microbiology and Food Hygiene
Prof. Dr. Christel Rademacher
Applied Nutritional Science
Prof. Dr.phil. Dr.rer.nat. Annemarie Rettenwander
Psychology - Organisational Psychology, Psychology of Communication, Psychology of Eating Disorders
Angelina Roderwies
3. Semester Oecotrophologie Gewähltes Mitglied des Fachschaftsrates �
Prof. Dr.-Ing. Maik Schürmeyer
Food Logistics
Daniel Schulz
5. Semester Oecotrophologie Gewähltes Mitglied des Fachschaftrates 2. stellvertretender Vorsitzende
Prof. Dr. Felix Sedlmeyer
Food Processing Technology
Prof. Dr. Angelika Sennlaub
Hospitality Management
Nils Tewordt
3. Semester Oecotrophologie Freiwilliges Mitglied des Fachschaftsrates
Prof. Dr. Jens Wetterau
Catering Management and Occupational Science
Tim Weyers
5. Semester Oecotrophologie Gewähltes Mitglied des Fachschaftsrates
Prof. Dr. Kerstin Williger
Chemistry and Biochemistry of Nutrition
Prof. Dr. Georg Wittich
Food Science – Food Chemistry, Food Legislation and Quality