Application-oriented learning from the basic study stage in small, intensively supervised groups; in addition, as part of the university's own Humboldt Reloaded Programme, students can promote research ideas or pursue research-based learning through projects in the Master’s degree courses; linking the different aspects of food science and biotechnology promotes interdisciplinary thinking; supplementary modules for introduction to academic work and the fundamentals of business administration; Master’s degree courses taught in English prepare students for international careers.

The Master´s degree programmes in Food Science and Engineering, Food Biotechnology, Food System and Bioeconomy are taught in English. In the European Master´s degree programme in Food Systems, two stays abroad at European partner universities are a firm part of the curriculum. For students in the Bachelor´s degree course in Food Science and Biotechnology, semester packages with compulsory electives/elective modules that can be studied in English are explicitly shown.

In addition to laboratories with state-of-the-art chemical, microbiological and physical analytics, there are 7 technical facilities with experimental pilot plants for the mechanical and thermal treatment of foodstuffs as well as bioreactors for use in the fermentative production of biofunctional substances. Research findings in innovative processes and products are implemented, tested and further developed in the technical facilities ; The institute’s integrated transfer centre gives companies and start-ups an opportunity to set up, test and optimise production processes for innovations, together with accompanying analytics.

The research conducted at the Institute of Food Science and Biotechnology focuses on the natural scientific and engineering aspects of the transformation of plant and animal-based raw materials into consumable, high-quality foodstuffs and food supplements as well as functional active and value-added compounds. The value-added food chain is considered as a whole and the complex interdependencies between ingredients, processing and functionality is intensively studied across all departments.

Support for the spin-off of companies, advice on business models is provided to our scientists centrally as well as through the EU ‘eit-Food’ project.

Strategic linkage of basic research and pre-competitive research for innovation and sustainability; Extensive interaction with national and international research institutions and small, medium and large companies active in research in an effort to tackle new challenges together, identifying research topics and bringing expertise together.