Food chemistry is a discipline within chemistry that is committed to consumer protection and contributes to the safe handling of foodstuffs, cosmetics, pharmaceuticals and other necessities. In addition to food testing and control, the discipline is also concerned with feed safety, nutrition and health issues.
In studying for the Bachelor’s, you will acquire, in addition to fundamentals of mathematics, physics, and chemistry, an up-to-date and broad-ranging basic education in food chemistry that includes the intersections of chemistry with the life sciences. Practical lab exercises materially contribute to methodological and problem solving competence, especially in the area of analytical testing.
The Food Chemistry curriculum is offered jointly with the University of Hohenheim. Applications are made through the University of Stuttgart.
An interest in food and chemistry is a given. You should also enjoy interdisciplinary learning, thinking, and working, and this should be paired with a clean, precise working style in the laboratory and confident handling of analytical equipment. These qualities will be indispensable during your studies and beyond; you will not have them all at the start, much of this will be a process of learning that you should approach with a positive attitude.
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Sabine Strobel
Dr.Program Manager
Klaus Dirnberger
Dr.Academic Director
