The master’s program equips graduates with profound academic knowledge of technology, chemistry, safety and trends, and economic fundamentals in the fields of food and nutrition. The contents of the master’s program Food Technology & Nutrition have been adapted to the present and future requirements of economy, and provide future engineers with the best possible qualification to assert themselves as competent experts or independent entrepreneurs on the job market.
An important goal of the program is to connect high-quality skills in the areas of food technology and nutrition in an integrative way, and to thus develop interdisciplinary options. Special focus is here on the methods of analysis and quality management, on respective legal frameworks in the admission, production and packaging of food, as well as on food constituents and nutrition trends.
Training in business administration forms an essential aspect of the qualification profile. Our graduates are thus able to meet the growing requirements of the economy and industry concerning cross-cutting activities such as quality, product and process management, but also personal key competencies such as work techniques, social skills and the ability to work in a team. This aspect is complemented through an interdisciplinary education in process technology.
But also elements of problem-based learning, the teaching of scientific methods, and their professional imple-mentation in current industrial projects play an important role to impart skills which add to the high-quality profile of our graduates and turn them into highly coveted experts in their respective career fields.
Food Technology & Nutrition Food Chemistry Food Production & Packaging Foodbiotechnology Food Ingredients & Nutritients Food Medicine Trends in Food Science, Nutrients & Technology Analytics and Regulatory Framework Food Aproval Quality Control Current industry projects Scientific working incl. Master thesis General management