In the food chemistry Master’s study program, you will study advanced content dealing with food chemistry, analysis, and law. This includes an overview of toxicology, microbiology, and process engineering of foodstuffs and feed, cosmetics, and other necessities.
Appropriate practical skills will be taught in laboratory exercises. Electives will allow you to acquire specialized knowledge, among others, in the fields of biochemistry and bioprocess engineering, food technology, analytical chemistry and nutrition sciences. To solidify the practical relevance of your education, the study program includes a research internship lasting at least four weeks, and it concludes with a practically-oriented Master’s thesis.
The Food Chemistry curriculum is offered jointly with the University of Hohenheim. Applications are made through the University of Hohenheim.
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.
Important Websites
Contact
Sabine Strobel
Dr.Program Manager
Klaus Dirnberger
Dr.Academic Director
