More information about the individual modules can be found in the module catalog.

In the first year of studies,
the focus is on combining approaches from soft matter science with microbiological knowledge and engineering methods in order to understand all aspects of processing complex food matrices. You will analyze food processing methods and become familiar with new technologies used to effectively produce functional compounds from plant and animal raw materials, modify them at the enzyme level, or stabilize them with encapsulation.
At the same time, you will learn scientific methodological skills. This includes modern chemical, physical, molecular, and statistical methods but also methods for modelling and simulating these processes and the resulting reactions. In lab courses, you will apply your knowledge. In seminars, you will examine food production in natural science, engineering, and business contexts.

In the second year of studies,
you can design your program according to your individual interests and desired area of specialization. You will continue to expand the knowledge you gained in your first year of studies and your practical skills by specializing in a sub-field of food science. Possibilities include, for example, meat, milk, cereal, fruit, food microbiology, or process engineering. You will also increasingly be introduced to conducting independent research.
The open structure of the second year of studies also allows you to spend a semester abroad at one of our outstanding partner universities or to complete an extended internship at a national or international research institution in the food industry. A project assignment at the Institute of Food Science and Biotechnology will introduce you to our current research projects.

A research-intensive Master's thesis
with a department of your choice is imbedded in the ongoing research work at the Institute of Food Science and Biotechnology and enables you to demonstrate your ability to carry out independent research work.