Food Processing (MSc)

At a glance

Study programme
Food Processing (MSc)
Food Technology
The programme delivers in-depth knowledge and skills in science, process engineering, food technology, and economics. There are no prescribed directions for specialisation during the programme, and students can choose from a large number of compulsory elective modules to build their own individual profile for their studies.
Master of Science (M.Sc.)
Type of programme
Campus-based programme
Standard Duration
3 semesters
Admission Capacity
Start of study programme
Summer and winter semesters
Admission Restriction
Based on numerus clausus system, restricted admissions
Admission Requirements
A first degree qualifying for a profession (Bachelor’s degree, “Diplom”) in Food Technology or a related discipline with a grade of at least 2.5 and 210 ECTS credits (seven-semester standard duration of studies). If applicants have any gaps in their specialist knowledge or have a Bachelor’s degree worth only 180 ECTS credits (six-semester standard duration of studies), they will be required to complete additional modules (study requirements).
Language of instructions
Language Requirements
For German students: English language proficiency is a requirement, but no formal check is made. For international students: English language proficiency is a requirement, but no formal check is made. Also DSH 2 level German language proficiency by the day of enrolment. At the time of application, a lower level is sufficient. For the winter semester, applications up to 30 April: B 1 or equivalent; applications from 1 May: DSH 1 or B 2 or equivalent. For the summer semester, applications up to 31 October: B 1 or equivalent; applications from 1 November: DSH 1 or B 2 or equivalent.
Application Deadline
15 January (for the summer semester) and 20 August (for the winter semester)
Specific Features
After completing the Master’s degree, graduates have the opportunity to take a doctoral degree at Fulda University of Applied Sciences in cooperation with a university.

What Is This Programme About?

As a consecutive and research-oriented programme, the Master’s programme in Food Processing aims in particular to develop the methodological and research expertise of its graduates. It is an interdisciplinary programme combining aspects of science, engineering and economics. The programme is designed to equip graduates to deal effectively and independently with complex research-related issues from the various areas of the food industry, cosmetic and pharmaceutical technology, the chemical and environmental engineering industry and related areas, as well as in official authorities, higher education institutions and institutes, and national and international organisations.

Why Choose This Programme?

The Master’s programme in Food Processing is ideal for graduates with a Bachelor’s degree in Food Technology or a related subject who wish to build on their existing qualifications and who enjoy research and development. After completing the Master’s programme in Food Processing, graduates can also opt to take a doctoral degree in cooperation with a partner university.

How is the programme structured?

The standard duration of studies including the Master’s thesis is three semesters. In the first two semesters, students take compulsory modules such as Food Processing, Biochemistry and Molecular Biology, Product Design or Physics and Foods to build on their previous knowledge from their Bachelor’s programme. There are also compulsory elective modules such as Health Aspects of Food Processing and Product Development, Industrial Microbiology, Managerial Decision-Making Instruments, or Risk Management. The wide range of elective subjects on offer enables students to set an individual focus for their studies. The programme concludes with students writing their Master’s thesis in the third semester. Work on the Master’s thesis is conducted chiefly at the University of Applied Sciences or at other research institutions.

Where does it lead?

Graduates of the Master’s programme in Food Processing have very different and interesting roles and responsibilities, particularly in research and development in the food industry, but also in the pharmaceutical, cosmetic and chemical industry. Because the Master’s programme in Food Processing is heavily research-oriented, graduates also have career opportunities with universities of applied sciences, universities and other research institutions.

More about the subject

Prior To The Study Programme


Need help?

Subject-related advice


Désirée Schneider

Research Associate

Building 35 , Room 102
Dr.Désirée Schneider+49 661 9640-1976
Consultation hours
please make an appointment

General advice

Karin Heß

Central Student Advisory Service (ZSB)

Deputy Head of Central Student Advisory Service (ZSB)

Building 10 , Room 212
Karin Heß+49 661 9640-1431
Consultation hours
Without registration: Tue, Wed 9.30 am – 11.30 am With registration: Thu 9.30 am – 3 pm
Office hours
Tue – Thu: 8 am – 3 pm

Advice for international students

Britta Simon


Building 10 , Room 105
Britta Simon+49 661 9640-1405
Consultation hours
Montag bis Donnerstag 09:00 Uhr bis 15:30 Uhr Freitag geschlossen