Master of Science in Life Sciences - Food, Nutrition and Health

Master of Science in Life Sciences - Food, Nutrition and Health

Course summary

In the Master of Science in Life Sciences - Food, Nutrition and Health, students will deal with future-oriented issues at the interface between food and nutritional sciences. They will develop specific know-how along the whole value chain – from needs analysis through production, marketing and consumption to impact on health.

The Master’s degree programme in Food, Nutrition and Health equips its graduates with the skills necessary for a future-oriented area of work and research. The cooperation of several specialised departments of universities of applied sciences guarantees a sound, interdisciplinary and practical approach to the programme. It is run by the School of Agricultural, Forest and Food Sciences HAFL and the Department of Health Professions, both of Bern University of Applied Sciences BFH, together with the Division of Life Technologies of the University of Applied Sciences and Arts Western Switzerland (HES-SO) in Sion.

This programme at the interface of food technology, nutrition and dietetics is unique in Switzerland and its neighbouring countries.


Title / QualificationMaster of Science in Life Sciences - Food, Nutrition and Health
SpecialisationsFood, Nutrition and Health
Program study optionsFull or part-time/in conjunction with a job
Language(s) of instructionEnglish
The Master thesis may be written in English, German or French.
Campus(es)Zollikofen, Bern, Spiez und Sion
Course begins

Spring semester: Week 8
Autumn semester: Week 38
from September 2015

Deadline for applicationsApplication deadline for the Master program
Co-operationsHaute école spécialisée de Suisse occidentale HES-SO, Fachhochschule Nordwestschweiz FHNW, Zürcher Fachhochschule (ZHAW)


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



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Head of degree programme

Prof. Dr Urs Scheidegger

T +41 31 910 21 11



Prof. Daniel Heine
School of Agricultural, Forest and Food Sciences
T +41 31 910 21 11


Prof. Dr. Franziska Pfister
Health Professions
T +41 31 848 37 93