Food Technology (BSc)
At a glance
- Study programme
- Food Technology (BSc)
- Food Technology
- The programme delivers in-depth knowledge and skills in science, process engineering, food technology, and economics. Students can set an individual focus for their studies in particular with their choice of compulsory elective modules in later semesters.
Bachelor of Science (B.Sc.)
- Type of programme
- Campus-based programme
- Standard Duration
- 7 semesters
- Start of study programme
- Winter semester
- Admission Restriction
- The programme has unrestricted admission.
- Admission Requirements
- University/university of applied sciences/subject-restricted university entrance qualification or a qualification that is recognised as equivalent by the Hesse State Ministry of Higher Education, Research and the Arts (HMWK). Students must additionally provide evidence by the third semester of study that they have completed an eight-week work placement. It can be taken in the food industry or related fields such as the pharmaceutical or cosmetic industry.
- Language of instructions
- Language Requirements
- The programme is also available as the eight-semester “Bachelor of Food Technology PLUS”, which includes a two-semester stay abroad. Applications for this version of the programme can be made after the third semester of study. More information is available on the Department of Food Technology website.
- Specific Features
- A variant of the degree programme, Bachelor’s in Food Technology Plus, is also offered over eight semesters, which includes two semesters abroad. Applications can be made after the third semester. For further information, see the Department of Food Technology web pages.
What Is This Programme About?
Most of the food we buy in the supermarket is industrially manufactured. Agricultural raw materials such as cereals pass through many processing stages and chemical, physical and microbiological changes before they are ready to be sold as foods. This is what makes food technology an interdisciplinary engineering science.
The Bachelor’s programme in Food Technology offers students practical training on an academic basis. It covers technological, technical, economic and scientific aspects throughout the food chain (from farm to fork) according to ecological and nutritional criteria.
Why Choose This Programme?
Food Technology is a good choice for anyone who is interested in natural sciences and technology and enjoys engineering tasks and problems. Because the Food Technology programme is practice-oriented in a variety of ways and focuses on food, this interesting and varied study programme is an ideal way to develop and expand students’ knowledge of and interest in science.
Elements of business administration and social science, plus foreign languages, add further variety to this programme. Food Technology is a good choice for anyone who is interested in developing a wide range of skills with a clear focus on science and technology for a future profession mainly in the food industry.
Anyone who is interested in Food Technology but not yet certain that the Bachelor’s programme is the right choice can find out by completing the Online Self-Assessment (OSA).
How is the programme structured?
The standard duration of studies including the final module (Bachelor’s thesis) is seven semesters, of which the first three semesters are mainly designed to develop students’ knowledge of the basic principles. This includes basic mathematical, technical and scientific knowledge and the basic principles of food production and microbiology.
The modules covered from the fourth semester are designed, among other things, to prepare students for professional life. More advanced compulsory modules, such as Food Technology, Biochemistry of Food/Food Hygiene, Food Law, Basic Principles and Physiology of Nutrition, and Professional Skills, are also available.
Compulsory elective modules allow students to cover specific applied areas of food technology in more depth and according to their own interests. They include, for example, Cost Management and Controlling, Plant Technology and Hygienic Design, Introduction to Drug Development and Pharmacology, and Food Technology with a focus on nutritional physiology and food analysis.
The modules generally include a large proportion of practice classes and exercises to prepare graduates in the best possible way for professional life. They also acquire soft skills in the process.
The programme concludes in the seventh semester with a 13-week period of practical experience (placement/internship) and the subsequent seven-week Bachelor’s thesis.
Where does it lead?
The Bachelor of Science in Food Technology is a first degree that qualifies graduates for a profession in diverse areas of the food industry and related branches of industry such as pharmaceuticals or cosmetics.
The role of food technologists includes developing new and optimising established products and manufacturing processes and implementing new technologies in established processes.
Other important areas are quality management, food standards monitoring, purchasing, marketing, and sales. Graduates also work in related areas such as mechanical, plant and environmental engineering. After completing this programme, graduates are also qualified to take the research-oriented Master’s programme.