Four content pillars, one interdisciplinary degree course: Ecotrophology deals with food and home economics. Ecotrophology links natural science, engineering, economics and social science. The course prepares students to examine food and its production from a production and consumer point of view. Special feature: the complete nutritional chain is examined here – from agriculture and food processing through to the consumer. Foods are manufactured and assessed in special laboratory practicals. Practical application is the highest precept. Students are made familiar with the many facets of quality management. They deal with Nutritional Physiology, Sensory Analysis, Hygiene and with technological and economic requirements. This will enable them to advise consumers on nutritional and home economics issues – or e.g. to take on demanding tasks in middle management in the food or home economics industry.