Isabel Bürschgens wanted to be a pastry chef, but then she decided to do the Bachelor's program in “Food Science and Biotechnology” at the University of Hohenheim - today, she lives in New Zealand and works for the flavor manufacturer Sensient. She wrote a book that was published in 2017 on her experiences emigrating and starting over on the other side of the world.
Her Tips
Inform yourself before choosing what you want to study. Just because it says “Food Science” doesn’t mean that the degree programs have the same concentrations.
Make contacts with the business world during your studies. The food industry is very small, even internationally. Almost everyone knows everyone else, and it can’t hurt to already have your foot in the door.
Food Technologist Sensient Technologies Corporation, Auckland, New Zealand
Studies at the University of Hohenheim 2007-2010
Food Science and Biotechnology, B.Sc.
Job
What are typical activities for you in your job?
I develop beverages and create prototypes. In the lab, I mix the ingredients: I give the beverage a color and add flavors. Then it goes to the sensory analyses. We test whether the flavor is good, whether sweetness and acidity are balanced. Then we introduce the prototypes to clients in a small presentation. If the recipe gets the client’s blessing, then we create the list of ingredients and nutrition table for the label.
And what is the coolest thing about the job?
On the one hand is the variety - there’s something new to do every day. And when you walk through the store, look at the shelves, and think: “I made that!” then of course that’s also pretty cool.
“When I see ‘my’ products on the supermarket shelf, that’s pretty cool.”
When did you decide on your career?
It really wasn’t a conscious decision, it was more a matter of luck. When I came to New Zealand, I needed a job. So I just applied - and it was a bullseye.
Studies
Why the University of Hohenheim? Why Food Science and Biotechnology?
It really wasn’t a conscious decision, it was more a matter of luck. When I came to New Zealand, I needed a job. So I just applied - and it was a bullseye.
What about experiences outside of the classroom?
Besides my regular classes, I took English courses. Unlike at school, there we learned from native speakers, and that really helped me. It also motivated me to go abroad.
What surprises and challenges were there during your studies?
Some courses were very challenging when it came to the technical and math courses. I didn’t really expect that at the beginning. But with diligence, you can figure it out. I was surprised that in some classes we even produced practical foods, for example white sausage in one or bread in another. It was very instructive to see how ingredients and amounts affect the product.
“I was surprised that we even produced practical foods.”
What competences from your studies are important in your job today?
What really helped me were the subjects in the later semesters that were very specific - e.g. a course on plant-based food. Just recently I looked back at my notes when I was dealing with pea proteins at work.
“I still refer to my notes from later semesters a lot today.”
When I think back on my studies in Hohenheim, I think of...
... the great time in Hohenheim. Because the residence halls in Hohenheim are so close together, there was a very family-like community. And because the University isn’t very big and is really it’s own city district.
