In order to develop a clear understanding of food culture and to encourage healthy food consumption, students initially study four main areas: 1) food science, 2) health science and nutrition, 3) food processing and food preparation and 4) food culture and the food industry. Students study through experimentation. Subsequently they will be able to apply their skills in practical situations.

Students develop professional knowledge and skills so that they can work as nutrition counselors or as nationally certified nutritionists in nursing or medical institutions.