Study Type

graduate

Admission semester

Winter Semester only

Focus

Fundamentals of food law, implementation of operating controls, Principles of Dietetics, Knowledge of the chemistry and microbiology of food, consumer goods and cosmetics, Acquisition of solid knowledge of instrumental high performance analytics

Target group

Students interested in the following: The Master's degree course in Food Chemistry is highly interdisciplinary in that students attend events of various teaching units and faculties. It conveys an in-depth knowledge of all the essential areas of food chemistry. This implies solid knowledge of food chemistry, the chemistry and analysis of drinking and waste water, food toxicology, food technology, quality management, food safety and food law. Important elements of the course also include environmental analysis, consumer goods and cosmetics as well as animal fodder. Current developments in food chemistry are covered in courses on immunological and molecular biological food analysis processes (e.g. allergens, genetically modified food) and on molecular sensor technology (odorous and flavouring substances, flavour enhancers) The final Master's degree thesis presents students with a complex food chemistry question that has to be solved in a structured manner and which simultaneously conveys the typical problem-solving skills required in practice and research.

Annotation

Current developments and problem areas of food chemistry are given particular consideration. The focus is on the analysis and legal assessment of drinking water and of animal feed. Specialisation in biotechnology is possible within the framework of the elective module and specialisation practicals.

Admission modus

Without admission restriction

Admission requirements (Link)

Admission requirements

Admission requirements include a Bachelor's in Food Chemistry (honours grade, at least 'Good' or better). The Examination Board may recognise other courses of study as equivalent on a case-by-case basis. Previous academic studies must have the following subject profile: broad scientific education with appropriate foundation studies in Chemistry, Mathematics, Physics and Biology. There must be a noticeable specialisation in Chemistry and Food Chemistry.