For Bastian Wagner, it was clear early on that he wanted to deal with food and nutrition as a career. After graduating from secondary school, he completed an apprenticeship as a chef. When he later took his A-levels, he visited Fulda University of Applied Sciences with his class ─ and learned about the degree programme "Oecotrophology: Nutrition, Health, Food Management". He liked what he saw and heard on site so much that he subsequently informed himself further. He enrolled in the Bachelor's programme in the 2015/16 winter semester and graduated in February 2019.

The transition into professional life worked seamlessly. "I didn't have to write a single application," says Bastian Wagner. The reason: the company where he spent his practical semester made him an offer while he was still studying. Wagner accepted the full-time position.

In the meantime, the 29-year-old works as a branch manager for vitesca menü Reimann GmbH & Co KG. The company produces and distributes kindergarten and school catering. Wagner's tasks include customer service, the acquisition of new customers and personnel management at his Obertshausen branch. In addition, he works on the menus. He likes the mixture of office work and field appointments: "That's a huge advantage of this job: I have a lot of variety!" There is no typical daily routine for him. "Every day is different.