Dietetics

Bachelor, full-time

Overview

Dieticians are responsible for the nutritional management of healthy and sick persons, as well as in institutions and companies. As a legally recognized health professional and the only occupational group active in the field of nutrition, dieticians are the only experts besides doctors who may plan, implement and evaluate nutrition therapies. Counseling expertise and knowledge of the course of diseases therefore play a major role in the degree program in Dietetics. The practically oriented education provides you with the knowledge of medicine, nutrition, health communication and project management in health promotion necessary for a diversified professional future.

Contact us

Contact us!

Petra Brandstätter
Favoritenstraße 226, D.3.08
1100 Vienna
T: +43 1 606 68 77-4200
F: +43 1 606 68 77-4209
diaetologie@fh-campuswien.ac.at

Office hours during the semester
Mon. to Fri. 8:00 a.m. to 12:00 noon


Frau Herr

Ihre E-Mail wurde versendet

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Duration of course
6 Semester
Final degree
Bachelor of Science in Health Studies (BSc)
incl. professional qualifications
15Study places
180ECTS
Organisational form
full-time

Application period for academic year 2019/20

17th February to 17th March 2019

tuition fee / semester:

€ 363,36*

+ ÖH premium + contribution**

 

* Tuition fees for students from third countries € 727 per semester

 

**for additional study expenses
(currently up to €83 depending on degree program and year)

What you can offer

You enjoy working with people and are committed to life-long learning in order to provide the best nutrition therapy possible for patients and clients. In everyday life you combine the enjoyment of food with health consciousness. You have good knowledge of the natural sciences and food preparation. You possess strong people and communication skills.

What we offer you

FH Campus Wien is now the largest university of applied sciences for health in Austria. After the legal framework was created in 2006 to introduce the MTD academies and the midwife academy into the higher education sector, FH Campus Wien launched the first bachelor's degree programs in 2007. Shortly afterwards the first master's degree programs where launched in the Department of Health. Today, FH Campus Vienna now has extensive expertise and a large network at its disposal. An important partner in the areas of education, research and development is the Vienna Hospital Association (KAV). We also work closely with the professional association. At our attractive main campus you will benefit from our modern infrastructure, which also includes fully equipped function rooms such as a teaching kitchen. You will also have the opportunity to join an interdisciplinary, professional community. There is also great potential in research projects at the intersection of health and technology. Practical relevance is also guaranteed at our Campus Lecture evenings, which are open to all and feature contributions from prominent experts.

What makes this degree program special

The practically oriented degree program combines medicine, natural, social and human sciences. Communication, counseling expertise and knowledge of the development and course of diseases play a major role. Internships that can be completed abroad make up approximately 25% of the bachelor's degree program. Workshops and projects provide varied teaching and learning processes. In practice the profession is more and more concerned with advising people on nutrition and providing training, for example in order to prevent diet-related lifestyle diseases such as obesity and diabetes. Health promotion begins in kindergartens and schools, and this is also where the degree program in Dietetics is also active. As part of the course "Project Management", a prevention project is designed and implemented in practice. This is done in cooperation with a school in the 10th district, where dietetics students introduce school children to the importance of eating a healthy diet. The students and school children cook together in the teaching kitchen at FH Campus Wien to show everyone that healthy food can be very tasty.
With the event "Pimp your food", dietetics students at the main campus of FH Campus Wien recently encouraged visitors to include more fruits and vegetables in their daily diet and thus implemented project ideas and concepts from courses in practice. Their ideas included delicious smoothies in the entrance hall, practical tips in the form of recipes via Facebook, a photo contest and much more. Another successful class project is the "Dietetics-WiKi", which was designed and implemented as part of an e-learning best practice project and is an integral part of the teaching. This media WiKi tool supports competence-oriented, student-centered, interdisciplinary and networked learning and teaching.


What you will learn in the degree program

You acquire a broad theoretical education and complete internships relevant to the dietician profession.

  • The program focuses on the core areas of medicine, nutrition and communication. Using your skills and knowledge in these areas you will practice and learn to give nutritional advice and therapy to healthy and sick people.
  • Small classes, modern teaching methods, workshops, projects and e-learning provide varied teaching and learning processes.
  • Internships that can be completed abroad make up approximately 25% of the bachelor's degree program. In the wide variety of available internships you can expect intensive professional support on site.

Curriculum

Lecture SWS ECTS
General Anatomy VO

General Anatomy VO

Lector: Emer.Univ.Prof.Dr. Wilhelm Firbas

1.5 SWS
2 ECTS

Lecture contents

Introduction to the development and structure of the human body:integumentary system, musculo-skeletal system, nervous system, endocrine system, cardiovascular system with immune system, respiratory system, digestive system, urinary and reproductive system.

Assessment methods

written or oral examination at the end of the lecture course

Teaching methods

Lectures

Language

German

1.5 2
General Physiology VO

General Physiology VO

Lector: Univ.-Prof. Dr. Wolfgang Marktl

3 SWS
4 ECTS

Lecture contents

Cellular physiology, Basics of genetics, Basics of neuro- and sensory physiology, compartments and transport, taste and smell, muscle physiology, vegetative physiology, thermoregulation, heart and circulation, respiratory physiology, energy metabolism, gastrointestinal tract including liver and pancreas, renal physiology, water- und electrolyte metabolism, acid-base-physiology, fundamentals of endocrinology, hematology, endocrinology

Assessment methods

Oral examination.

Teaching methods

oral lectures and private studies

Language

German

3 4
Professional Studies ILV

Professional Studies ILV

Lector: Prof.in Andrea Hofbauer, MSc MBA

1 SWS
1 ECTS

Language

German

1 1
Biochemistry VO

Biochemistry VO

Lector: ao.Univ.Prof.Dr. Marcela Hermann

2 SWS
2 ECTS
2 2
Chemistry VO

Chemistry VO

Lector: ao.Univ.Prof.Dr. Marcela Hermann

1 SWS
1 ECTS

Language

German

1 1
Introduction to Healthcare and Health Economics VO

Introduction to Healthcare and Health Economics VO

Lector: Hon.Prof. (FH) Dr. Bernhard Rupp, MBA (University of Toronto)

1 SWS
1 ECTS

Lecture contents

n.a

Assessment methods

--

Teaching methods

n.a

Language

German

1 1
Energy and Nutrient Calculation/IT ILV

Energy and Nutrient Calculation/IT ILV

Lector: Bernd Maierhofer, Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

Calculation of energy and nutrients of recipes with corresponding tables and data including percentage-wise nutrient allocations.

Assessment methods

homework
Test

Teaching methods

Supervised practical exercises, work in small groups or alone, lectures, self-organised studying, technical literature.

1 1
Nutritional Science 1 VO

Nutritional Science 1 VO

Lector: Univ.-Prof. Dr. Wolfgang Marktl

1.5 SWS
2 ECTS

Lecture contents

I. Basics in Nutritional Science, definition
II. Energy, energy requirement
III. Amino acid, protein requirement
IV. Lipid, lipid requirement
V. Carbohydrates, carbohydrates requirement, dietary fibre, dietary fibre requirement

Assessment methods

written examination

Teaching methods

Lectures, self-organised studying, technical literature, nutritional value analysis, subject relevant learning target checklist

1.5 2
Nutritional Science 2 VO

Nutritional Science 2 VO

Lector: Bettina Hüttner, MSc, Mag. Dr. Peter Putz, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc

1.5 SWS
2 ECTS

Lecture contents

Advanced Nutritional Science
IV. Alcohol
VII. Water balance
VIII. Fat-soluble vitamins
IX. Water-soluble vitamins
X. Minerals (Sodium, chloride, potassium, calcium, phosphorus, magnesium XI. Trace elements
XII. Secondary plant compounds (substances)
XIII. Anthropometric measurement procedure

Assessment methods

written examination

Teaching methods

Lectures, self-organised studying, technical literature, internet searching, nutritional value table, subject relevant learning target checklist

1.5 2
Nutritional Management in Prevention 1 ILV

Nutritional Management in Prevention 1 ILV

Lector: Bettina Hüttner, MSc

1 SWS
1 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

1 1
Food Hygiene VO

Food Hygiene VO

Lector: Dr. Leopold Reiner

1 SWS
1 ECTS

Lecture contents

Structure of pro- and eucaryotic cells;
Characteristic attributes of bacteria, yeast and moulds;
Growth-curve;
Microorganisms and food;
Intrinsic and extrinsic growth factors;
Spoilage;

Pathogens: Salmonella, Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Bacillus cereus;

Food production process and food hygiene in the kitchen of restaurants, hotels or hospitals: e.g. onward flow principle, no production line criss-cross, washing of vegetables, using spices, acidity, heat processing technology (cooking), maintenance of the cold chain (chilling, freezing, defrosting), cleaning and disinfection, personal hygiene;

Assessment methods

Oral examination at the end of the lecture

Teaching methods

Structured and mediabased lecture

Language

German

1 1
Food Knowledge / Technology ILV

Food Knowledge / Technology ILV

Lector: DI Christine Grabler-Mayr

3 SWS
3 ECTS

Lecture contents

This course offers an introduction to the production and processing of food products on the market including the basics of the legal aspects for Austria and the European Union. A focus will be set on processing technologies and product quality.

Assessment methods

Oral examination

Teaching methods

Lecture and workshop

Language

German-English

3 3
Food Law VO

Food Law VO

Lector: Dr. Andreas Natterer

1 SWS
1 ECTS

Lecture contents

Not least because of some recent food scandals (BSE, Dioxin, “Gammelfleisch”), food law has become one of the most intensely harmonized legal areas. The course will first cover the general legal foundations of food law both on European (e.g. Regulation, 178/2002/EC) and on Austrian level (LMSVG). In this context, the most fundamental terms (e.g. foodstuff), the duties of the foodstuff entrepreneurs, the inspection rights and possible sanctions and remedies of the foodstuff authorities will be addressed. A further focus will be put on the controversially discussed area of labelling law, where attention will given to both general (with special regard to the EG-Regulation on food information to consumers, adopted by EP in July 2011) and more specific labelling provisions. In the area of special food law, particular provisions for specific foodstuffs, especially the GMO, will be examined. The hygiene provisions, the Austrian Codex as well as the global Codex will complete the course.

Assessment methods

examination

Teaching methods

lecture

1 1
Literature Search, Citing and Scientific Writing ILV

Literature Search, Citing and Scientific Writing ILV

Lector: Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc

1.5 SWS
2 ECTS

Lecture contents

Introduction to research in various databases: e.g. PubMed/Medline, Cochrane Library, CINAHL und Scienecedirekt

Assessment methods

continous assessment

Teaching methods

Lecture, group work, individual work, practical skills training

Language

German

1.5 2
Project Management ILV 1 2
Practical Application of Food Supply 1 UE

Practical Application of Food Supply 1 UE

Lector: Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter

1.5 SWS
2 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

1.5 2
Scientific Evidence through Literature Survey SE

Scientific Evidence through Literature Survey SE

Lector: Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc

1.5 SWS
2 ECTS

Lecture contents

systematical literature research, Narrative Reviews, Scoping Reviews, Systematical Reviews, PRISMA Statement, classification of evidence

Assessment methods

continual assessment

Teaching methods

lecture, group presentation, reserche

1.5 2

Lecture SWS ECTS
General Pathology VO

General Pathology VO

Lector: Dr. Doris Rokitte

1.5 SWS
2 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

Language

German

1.5 2
Empirical Work and Biostatistics ILV 1.5 2
English for Dietitians UE 1 1
Nutrition for Different Life Phases ILV

Nutrition for Different Life Phases ILV

Lector: Susanne Domkar, MSc, Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

Light foods
Nutrition Pregnant and breastfeeding
Nutrition of healthy infant, child and adolescent
Nutrition of healthy seniors

Assessment methods

Immanent examination character
final exam

Teaching methods

Lecture, individual work, micro and small group work, presentation, self-organized learning

Language

German

1 1
Nutrition Education ILV

Nutrition Education ILV

Lector: Mag.a Silvia Richter

3 SWS
3 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

3 3
Prevention in Nutritional Management 2 ILV

Prevention in Nutritional Management 2 ILV

Lector: Bettina Hüttner, MSc

1 SWS
1 ECTS

Lecture contents

-

Assessment methods

Immanent exam conditions

Teaching methods

-

Language

German

1 1
Nutritional Physiology VO

Nutritional Physiology VO

Lector: Univ.-Prof. Dr. Wolfgang Marktl

1.5 SWS
2 ECTS

Lecture contents

Basics of assimilation of nutritients
Hunger and satiety
Assimilation of macronutritients
Calcium
Magnesium
adipositty
cholesterol
nutritional supplements
chronobiology of nutrition
nutrition and drugs

Assessment methods

Oral examination

Teaching methods

Oral lecture and script

1.5 2
Specialist Anatomy VO

Specialist Anatomy VO

Lector: Emer.Univ.Prof.Dr. Wilhelm Firbas

1 SWS
2 ECTS

Lecture contents

Functional morphology of the digestive organs (digestive tract, liver, pancreas, peritoneum, blood supply, innervation) under macroscopical and microscopical aspects.

Assessment methods

oral examination after the lecture

Teaching methods

Lecture

Language

German

1 2
Work Shadowing PRA

Work Shadowing PRA

Lector: Bettina Hüttner, MSc

SWS
2 ECTS

Lecture contents

-

Assessment methods

Immanent exam conditions

Teaching methods

Practical course

Language

English

2
Hygiene and Microbiology VO

Hygiene and Microbiology VO

Lector: Univ.Prof.Dr. Dipl.Ing. Mohammad Manafi

1 SWS
1 ECTS

Lecture contents

Infectious teaching and epidemiology; basic terms and areas of infection hygiene; measures of infection prevention;

Nosocomial Infections. personal hygiene, hospital hygiene, Nosocomial Infections, infection prophylaxis, vaccination, environmental and food hygiene, social hygiene, public health.

Microbiology; overview of the main pathogens of food-and water-related infections;

Assessment methods

Written exam

Teaching methods

lecture, movies

Language

German

1 1
Intercultural Food ILV

Intercultural Food ILV

Lector: Ursula Kurtaran, Mag.a Silvia Richter, Mag.phil. Gregor Richter, BEd

1.5 SWS
2 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

1.5 2
International/Professional cooking UE 1 1
Philosophy ILV 1 1
Prevention Project UE

Prevention Project UE

Lector: Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

Planning and independent execution of a prevention project (nutrition workshop for students of BRG Pichelmayergasse) including reflection, evaluation and documentation.
Holding a meeting with project clients
Presentation of project including lessons learned

Assessment methods

Immanent exam conditions

Teaching methods

Coaching for independent conception (including development of a project plan in small groups), execution, and completion of the project

Language

German

1 1
Psychology/Nutrition Psychology ILV

Psychology/Nutrition Psychology ILV

Lector: Mag. Stefanie Rappersberger

2 SWS
2 ECTS

Lecture contents

Introduction into psychology, definitions
Applied psychology: Learning, Memory, Motivation
Developmental psychology
Clinical psychology; mental disorders
Health psychology and stress
Eating disorders
Nutrition psychology and eating behavior

Assessment methods

Active collaboration, presentation, exam

Teaching methods

Lectures, discussions, presentations

Language

German

2 2
Qualitative Research Methods ILV 1.5 2
Reflection on Work Shadowing SE

Reflection on Work Shadowing SE

Lector: Bettina Hüttner, MSc

0.5 SWS
1 ECTS

Lecture contents

-

Assessment methods

Immanent exam conditions

Teaching methods

-

0.5 1
Sociology/Nutrition Sociology ILV 1 1
Sports Food, Alternative Forms of Nutrition, Trend Diets ILV

Sports Food, Alternative Forms of Nutrition, Trend Diets ILV

Lector: Rene Franz, BSc, Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

Introduction to sports nutrition, taking into account different sports.

Alternative diets and trend diets.

Assessment methods

Immanent examination character, final exam

Teaching methods

Lecture, presentation, group work, excursion

1 1
Practical Application of Food Supply 2 UE

Practical Application of Food Supply 2 UE

Lector: Susanne Domkar, MSc, Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

organisation of operating scedules and the system of distribution of food
to deal with or to compile recipes and the combination of meals in the context of target-groups including the practical implementation
technical terms in the kitchen

Assessment methods

Immanent exam conditions

Teaching methods

Supervised practical exercises, work in small groups or alone, lectures, self-organised studying, technical literature, subject relevant learning target checklist.

Language

German

1 1

Lecture SWS ECTS
Applied Clinical Dietetics - Workshop 1 UE 2 2
Applied Qualitative Research Project SE 0.5 1
Applied Quantitative Research Project SE 0.5 1
Consultation Techniques 1 UE 2 2
Consultation Techniques 2 UE 2 2
Introduction to the Dietetic Care Process and Dietetics Terminology ILV 1.5 2
Introduction to Enteral and Parenteral Feeding ILV 1 1
Basics of Laboratory Diagnostics and Interpretation of Diagnosistic Results ILV 1 1
KD/DP-Endocrinology, Metabolism;Rheumatism ILV 4 4
KD/DP-Gastroenterology and Hepatology ILV 3.5 4
Clinical Physiology VO 3 3
Clinical Psychology ILV

Clinical Psychology ILV

Lector: Mag. Stefanie Rappersberger

1 SWS
1 ECTS

Language

German

1 1
Clinical Internship 1 PRA 4
Reflection on Dietetic Practice 1 SE 0.5 1
Behavior Modification ILV 1 1

Lecture SWS ECTS
Applied Clinical Dietetics - Workshop 2 UE 1 1
Applied Clinical Dietetics in Pediatrics UE 0.5 1
Consultation Techniques 3 UE 1 1
Professional Conversation Skills in Palliative Settings, Validation UE 1 1
Global Nutrition ILV 1 1
KD-DP Surgery, Bariatric Surgery ILV 1.5 2
KD/DP-Pediatrics ILV 1 1
KD/DP-Allergology ILV 1 1
KD/DP-Geriatrics and Gerontology ILV 1.5 2
KD/DP-Nephrology, Hypertensiology , Cardiology ILV 2 2
KD/DP-Neurology and Psychiatry ILV 2 2
KD/DP-Oncology, Intensive-Care Medicine ILV 1 1
Clinical Basics of Pediatrics VO 1 1
Clinical Internship 2 PRA 7
Pharmacology and Toxicology VO 1 1
Development and Design of Dietetic Studies and Literature Survey 1 ILV 1 1
Research, Interpretation and Application of Evidence-based Epidemiological Nutrition ILV 1.5 2
Reflection on Dietetic Practice 2 SE 0.5 1
Special Diets ILV 1 1

Lecture SWS ECTS
Professional and Medical Ethics ILV 1 1
Internship PRA 24
Dietetic Counselling UE 1 1
Intercultural Management in Dietetics ILV 1 1
Development and Design of Dietetic Studies and Literature Survey 2 ILV 1 1
Statutory Basis for Health Care Professions ILV 1 1
Reflection on Dietetic Practice - Internship SE 0.5 1

Lecture SWS ECTS
Working in an Interdisciplinary Team ILV 1 1
Business Administration for the Dietological Practice ILV 1 1
Introduction to Medical Profession and Health Policies ILV 1 1
Health and Profession-specific Marketing ILV 3 3
Clinical Internship 4 PRA 8
Open Window ILV 2 2
Quality Management in Dietology ILV 1 1
Reflection on Dietetic practice 3 SE 0.5 1
Scientific Assessment of Product Innovations ILV 1 1
Scientific Presentation UE 1 1
Consolidation of Scientific Work Bachelor SE 1 10

Semester dates
Winter semester: 29th August 2016 to 27th January 2017
Summer semester: 13th February to 14th July 2017

Number of teaching weeks
18 per semester, including 29 weeks of work experience

Times
Mon to Fri, all day (in exceptional cases also on Saturdays)

Language of Instruction
German


How you benefit

In addition to being awarded the academic title of "Bachelor of Science in Health Studies", after completing the degree program you will also receive a legally recognized professional qualification. Besides doctors, dieticians are the only occupational group active in the field of nutrition that is allowed to work with sick people. Only with this degree program is it possible to practice the profession of dietician. The MTD Act is the basis for this degree program. The practically oriented degree program means that you will be ready to work immediately. In addition to therapy, the profession is moving more and more towards prevention and health promotion. In every area where you work you apply your know-how of counseling concepts and techniques as a tool to actually reach people. You work with people of all ages, for example in kindergartens, companies, hospitals, nursing homes, rehabilitation centers, your own dietician practice or at home. As a dietician you will work in interdisciplinary teams or in one-on-one counseling. You will work in this profession either as a staff member or self-employed and will plan and implement nutrition therapies and evaluate their results. In food service management for hospitals and other facilities you will calculate various types of diets, train staff or supervise the preparation of the food. At hospitals, and especially in research, you will be engaged in interdisciplinary work. In addition, you can also apply your knowledge in the industry or in the media. Other areas include prevention and health promotion, for example in schools, businesses, restaurants and hotels as well as in communities.

Your future career

Nutrition counseling begins with children and plays an important role even into old age. Prevention and therapy will be the core tasks of your future professional life. As a dietician, you can work either as a staff member or self-employed. The following occupations will be open to you:

  • Hospitals, special outpatient clinics, medical practices
  • Rehabilitation centers and convalescent homes
  • Nursing homes and retirement facilities
  • Public health authorities
  • Community facilities
  • Insurance companie
  • Health insurance companies
  • Community food facilities
  • Company health promotion
  • Medical practices for nutrition therapy
  • Pharmacies
  • Food and pharmaceutical industries

Master's degree programs

Advanced Integrative Health Studies

Master course for advanced professional training, part-time

more

Admission

Admission requirements

  • Higher education entrance qualification:

    • School leaving certificate from a secondary school or a secondary technical school.
    • Secondary school vocational certificate (Berufsreifeprüfung)
    • Equivalent certification from abroad

Equivalence is determined by international agreements, validation or in individual cases a decision by the head of the academic section.

  • University entrance qualification examination (Studienberechtigungsprüfung)

University entrance qualification examination for medicine, dental medicine, veterinary medicine, pharmacy. Information and institutes that offer courses to prepare for the university entrance qualification examination can be found on the portal Erwachsenenbildung.at of the Bundesministeriums für Bildung und Frauen.

  • Relevant professional qualification with auxiliary examinations

Secondary vocational school with auxiliary examinations from: a college of business administration, hotel management, tourism or hospitality, a commercial school, special forms of secondary agriculture and forestry schools: agriculture and food management, general agriculture, alpine agriculture. School for general health and nursing, school for pediatric care, school for psychiatric health and care or a school for medical-technical service.

Apprenticeship groups with auxiliary examinations: Cook and catering specialist.

Proof of English proficiency of level 1 must be provide by the beginning of the degree program.




FIT for a health profession?!

Take advantage of the "FIT for a health profession?!" self-assessment test to see what a profession in health care requires and if you have the right qualities.

FIT for a health profession?! (in German only)

Application

There are 15 places available in the bachelor's degree program in Dietics each year. The ratio of places to applicants is currently around 1:25.

To apply you will require the following documents:

  • Letter of motivation
  • CV in table form

Please note!
It is not possible to save incomplete online applications. You must complete your application in one session.

The selection process

The selection process consists of a written test and an interview with the selection committee.


Secretary's office

Petra Brandstätter
Favoritenstraße 226, D.3.08
1100 Vienna
T: +43 1 606 68 77-4200
F: +43 1 606 68 77-4209
diaetologie@fh-campuswien.ac.at

Office hours during the semester
Mon. to Fri. 8:00 a.m. to 12:00 noon

Teaching staff and Research Staff


Cooperations and Campusnetzwerk

We work closely with the Vienna Hospital Association (KAV), universities like the Medical University of Vienna, the Austrian Association of Dietitians and other health care facilities. This guarantees you strong contacts for internships, employment or participation in research and development activities. You will complete the extensive internships at, among others, the hospitals of Vienna Hospital Association (KAV). You can find information about our cooperation activities and much more at Campusnetzwerk. It's well worth visiting the site as it may direct you to a new job or interesting event held by our cooperation partners!

Campusnetzwerk