Positioning academic education in Germany: How sustainable is scientific education in nutrition and food sciences?

Ulla I. Klein, Ute Schweiggert, Hannelore Daniel, Freising-Weihenstephan und Freising

A recent study supported by the German Ministry of Education and Research used SWOT analysis to assess the food and nutrition sector in the academic world and industry and to derive recommendations for future developments to enhance Germany’s scientific strength and competitiveness.

Academic education and research at universities and technical colleges were analysed for their abilities to match expected market needs and to meet scientific challenges. Although numerous programs are offered, a scientific critical mass is rarely found, as almost all activities are defined by teaching needs but not scientific excellence. In addition, only very few governmental research centres have research programs in place for nutrition and food science. Bearing in mind the economic significance of food and nutrition, their importance in the job market, the growing demand for foods in world markets and the new requirements in food production (sustainability, ecology, diversification and consumer demands), Germany seems to be inadequately prepared for future research demands in food and nutrition sciences.

However, expert panels emphasised that the variety and multi-disciplinarity in the numerous academic programs offered by German universities is a unique strength. Nevertheless, the more specialised sciences become, the more difficult it is to provide both skills for specialisation and interdisciplinarity. Growing student numbers, a major increase in teaching needs initiated by the Bologna reforms and the insufficient financial and human resources jeopardize to an even greater extent the future development of academic research in universities and, in particular, the career perspectives of PhD students and gifted post-docs. It was accepted that more dedicated programs should be offered at technical colleges for the food and nutrition sector.

In contrast, research universities should sharpen their profile, with the early integration of students into research projects, fostering creativity and developing coherent career perspectives, especially for the large number of female students. If this is not accomplished, academic research at German universities may disappear. A concerted effort from all stakeholders is needed to prevent this.

Keywords: Nutrition and food sciences, academic education, research needs, young graduates, Bachelor/Master system, future perspectives

Sie finden den Artikel in deutscher Sprache in Ernährungs Umschau 05/11 ab Seite 250.