Engineering and Management: Food Innovation (BSc)

At a glance

Study programme
Engineering and Management: Food Innovation (BSc)
Department
Food Technology
Cooperating departments: Business
Specialisations
Science, Food Technology and Engineering, Business Administration, Management
Degree
Bachelor of Science (BSc)
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). Evidence of an eight-week period of practical work experience (placement/internship) is also required by the fourth semester of study. This can include industry-related, professional activities in the food sector and related professional fields (e.g. cosmetic industry, pharmaceutical industry).
Language of instructions
German
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. DSH 2 level German language skills by the day of enrolment. At the time of application, a lower level is sufficient. Applications up to 30 April: B 1 or equivalent; applications from 1 May: DSH 1 or B 2 or equivalent.

What does it cover?

The complexity of the processes in the food industry (especially in the areas of product development, product marketing and product supply) calls for interdisciplinary experts who are trained to have sound business knowledge in innovation management and marketing as well as the necessary applied food technology skills (food development, production and preservation).
The programme creates an interdisciplinary interface between the two specialist fields of business and food technology. If companies are to be competitive, new product ideas, their implementation on an industrial scale, and successful product marketing are extremely important. It is precisely the connection between the two disciplines of food technology and business that is a key requirement of many positions for young managers and leaders in the food industry. 

Why choose this programme?

For anybody who is equally interested in business administration and the development and technological production of food, the interdisciplinary Engineering and Management: Food Innovation programme is a good choice. Combining economic, technological and technical knowledge, it is the ideal programme for anyone wishing to work at the interface between business administration and practical application and interested in the longer term in taking on management responsibilities in the food industry. 

How is the programme structured?

The standard duration of studies including the final module (Bachelor’s thesis) is seven semesters, during the first two semesters of which students learn the basic principles of science, engineering and business administration.
The modules covered from the third semester are specifically designed to prepare students for work in this professional field. More advanced compulsory modules in food technology and engineering and management are available here, including Food Technology, Product Development, Marketing Management, Quality Management, Food Consumer and Market Research. Students also acquire other professionally relevant, social and methodological skills through group and project work, training in presentation techniques, and modules such as Business English and Professional Skills.
In the fifth and sixth semester, students have the opportunity to focus their studies according to their individual interests by taking compulsory elective modules from an extensive range offered in other study programmes in the participating departments.

Examples of compulsory elective modules in Food Technology include:

  • Drying Technology, Biotechnology, Introduction to Drug Development and Pharmacology, and Food Technology with a focus on Nutritional Physiology.

Examples of compulsory elective modules in Business include:

  • Market Research and Foreign Market Strategies, Project Management and Controlling, and Taxes.

The programme concludes in the seventh semester with a period of practical experience (placement) in the industry and a Bachelor’s thesis relating to it.

Where does it lead?

The Bachelor of Science in Engineering and Management: Food Innovation is a first degree that qualifies graduates for a profession in many areas of the food industry.
The interdisciplinary skills developed through the programme create future opportunities for graduates in product development and marketing, certification and patents, corporate development and innovation teams reporting closely to directors.
Key fields include product management, product and process development, quality management, marketing and sales, and market and consumer research.
The Bachelor of Science in Engineering and Management: Food Innovation qualifies graduates to continue their studies on a Master’s programme at Fulda University of Applied Sciences (e.g. in Food Processing) and at other universities of applied sciences/universities in Germany and abroad. With a Master of Science degree, graduates can also choose to study for a doctoral degree.

More about the subject

Related study programmes at Fulda University of Applied Sciences

Food Technology (BSc)

Prior to the study programme

Application

Advanced study programmes at Fulda University of Applied Sciences

Food Processing (MSc)


Need help?

Subject-related advice

Saskia Ringsleben

Saskia Ringsleben

Laboratory Engineer, Study Programme Coordinator

Building 33, Room 223
Saskia Ringsleben +49 661 9640-537
Consultation hours
Wed 13.00 - 14.00 (during semester break: please make an appointment)

General advice

Karin Heß

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

Britta Simon

Admissions Officer

Application and admission (international students and refugees) • Housing • Registration

Building 10, Room 202
Britta Simon +49 661 9640-1453
Consultation hours
Mon: 9 – 11 Wed: 13.30 – 15.30 Thu: 15 – 16 (only refugees), Fri: 9 – 11
Office hours
Mon – Thu: 9 – 12, 14 – 15.30, Fri: 8:30 – 12