Bachelor of Science

Food Chemistry

The aim of food chemistry is to ensure the safety and quality of food, consumer products, and cosmetics for consumers. From identifying and minimizing contaminants such as acrylamide and dioxins to investigating the “horsemeat scandal” and detecting counterfeit olive oil, food chemists continue to be the leading experts in food safety. As a specialized discipline within chemistry, food chemistry lies at the interface between analytical chemistry and other scientific fields such as biochemistry, toxicology, and microbiology. Food law, (food) technology, and nutritional science also form part of the course. The bachelor’s degree program provides a broad and modern education in food chemistry. Practical laboratory exercises will help you to strengthen your methodological and problem-solving skills, especially in the use of analytical methods. This will optimally equip you for a subsequent Master’s degree program and your future career, e.g. in regulatory food inspection, commercial and testing laboratories, or in various areas of industry.

What you can expect:

• Familiar study atmosphere
• Expertise in food analysis
• Expertise in quality management, food law, and food safety
• High practical relevance through laboratory internships and exchanges with other students
• The best of both worlds thanks to the facilities offered by both universities (e.g. university sports, university library, university cafeteria)
• Opportunities for stays abroad
  
  

Studies | After your studies | Application | Campus life

Studies

Practice-oriented and in small groups

In the Bachelor's degree program in Food Chemistry you will deal with various aspects relating to chemistry and its application in food, pharmaceuticals, consumer goods, animal feed, and cosmetics. You will gain in-depth knowledge about their chemical and biochemical properties and learn how ingredients are analyzed and evaluated to ensure consistent quality and safety. You will also learn how the respective ingredients react during production, storage, and use. Topics include the methodological fundamentals of modern instrumental, biochemical, microbiological, and molecular biological analysis. Hands-on laboratory exercises complement your theoretical knowledge and prepare you for real-world applications.

More information on the University of Stuttgart website

After your studies

Professional in food analysis

As a graduate of the Bachelor's degree course in Food Chemistry, you will be ideally qualified to use chemical, molecular biological, enzymatic or immunological analytical methods to assess the purity and quality of foods or to detect substances that are harmful to health. The broad basic training will open up a wide range of career paths for you, such as working on food safety research projects, taking on responsibility in quality management, or project management in consumer organizations. Possible employers range from food and pharmaceutical companies to universities, health authorities, consumer advice centers, publishers, and professional associations. Instead of diving straight into the professional world, you can deepen your knowledge with a Master's degree.

More information on the University of Stuttgart website