Engineering and Management: Food Innovation
Bachelor of Science (B.Sc.)
What does it cover?
The complexity of processes in the food industry (especially in product development, product marketing and product supply) makes it essential to train interdisciplinary experts who bring sound business knowledge in innovation management and marketing to the table but also have the necessary applied food technology skills (in food development, production and preservation).
The Engineering and Management: Food Innovation programme creates an interdisciplinary interface between the two specialist areas of business and food technology. To be competitive as a company, new product ideas, their implementation on an industrial scale and successful marketing all play a very important role. It is precisely the connection between the two disciplines, food technology and business, that is a key requirement of many positions for next-generation managers and leaders in the food industry.
We support you.
To make the transition to higher education easier, we recommend that prospective students take our preliminary courses in mathematics and chemistry, which are available two weeks before the start of the programme.
We offer subject-specific support in the form of tutorials for many modules in the first two semesters. Our student mentors are also available to answer all your questions regarding your studies.
Programme content and structure
The Bachelor of Engineering and Management: Food Innovation is a modular programme and commences each year in the winter semester. The standard duration of studies is seven semesters (210 ECTS credit points). Students generally complete six modules per semester.
During the interdisciplinary study programme, students acquire knowledge of economics and food technology. The main focus in the food technology component of the programme is on product and process optimisation and food innovation. The programme’s business component focuses on quality, innovation and marketing management. Examples of the modules are shown in the following table:
|Science||Technology and Engineering||Management|
|Fundamentals of Chemistry||Basic Principles of Food Engineering||Fundamentals of Business Administration|
In the first year of the study programme, you initially learn the necessary basic scientific, engineering and economic principles. The modules beginning from the third semester are designed to prepare you specifically for this professional field. They include advanced compulsory modules in the areas of food technology and food engineering, and management.
Additionally, professional, social and methodological skills are trained through group and project work, the introduction of presentation techniques, and modules such as "Principles of Scientific Research" and "Business English". An extensive choice of compulsory elective modules allows you to set an individual focus in your studies.
In the seventh semester, you complete the practical period of your studies and your Bachelor’s thesis. The placement in the food industry at the end of the study programme is the ideal preparation for entering professional life.
Detailed information on the programme content and structure is available in the overview of modules and the module handbook. The study programme is currently in the accreditation process, which means that changes are possible.
A semester abroad or a placement abroad can be integrated into the programme, especially in the second half. Support is available through scholarship programmes and cooperation agreements, which also guarantee the quality of this component of the study programme.
A Bachelor of Science in Engineering and Management: Food Innovation qualifies graduates to:
enter a range of professional fields within the food industry.
go on to take a consecutive Master's degree programme at Fulda University of Applied Sciences and other universities of applied sciences or universities in Germany and abroad.
The combination of interdisciplinary skills acquired on the programme prepares graduates of Industrial Engineering Food Innovation Management for future positions not only in production but elsewhere too, above all in corporate development and innovation management reporting to boards.
Our graduates chiefly work in the following areas:
- Product management
- Product and process development
- Quality management
- Marketing and sales
- Market and consumer research
- Licensing and patents