Overview

The course is based on the concept of a general university education.

In the first semester, mathematical and scientific foundations are laid. Furthermore, the first food technology and process engineering subjects lead to the study objective.

In the following semesters, microbiological and food analysis subjects build on this.

The wide range of technological elective subjects enables the degree to be designed individually:

  • Beverage technology
  • Grain technology
  • Fruit and vegetable processing technology
  • Baked goods technology
  • Meat technology
  • Technology of ready meals
  • Delicatessen technology
  • Confectionery technology
  • Dairy technology

The skills acquired are applied and deepened in an interdisciplinary project work as well as in a scientifically supported external practical phase and in the bachelor thesis.

 

PROGRAMME STRUCTURE

1st semester

module Module name SU SWS Ü SWS Cr P / WP FB
B01 mathematics 4th   5 P. II
B02 Mathem. and physics. Basics of food process engineering     5 P.  
B02.1 Mathem. Basics of food process engineering 2       II
B02.2 Physics. Basics of food process engineering 2       II
B03 Basics of process engineering 1 4th   5 P. V.
B04 Chemical basics     5 P.  
B04.1 General and inorganic chemistry 4th       II
B04.2 Organic chemistry 2       V.
B05 Basics of food technology and law 4th 2 5 P. V.
B06 Basics of scientific work 2 2 5 P. I.

2 semesters

module Module name SU SWS Ü SWS Cr P / WP FB
B07 Basics of food chemistry and analysis 4th   5 P. V.
B08 Applied food analysis 1   4th 5 P. V.
B09 Microbiology 1 4th 2 5 P. V.
B10 Basics of biometrics 4th   5 P. II
B11 Basics of process engineering 2 4th   5 P. V.
B12 Studium Generale I     2.5 WP I.
B13 Studium Generale II     2.5 WP I.

3rd semester

module Module name SU SWS Ü SWS Cr P / WP FB
B14 Thermal food process engineering 4th 2 5 P. V.
B15 Microbiology and hygiene 4th   5 P. V.
B16 Practical microbiology   4th 5 P. V.
B17 Basics of processing vegetable raw materials 4th 2 5 P. V.
B18 Basics of biochemistry and nutrition 4th   5 P. V.
B19 Elective module I     5 WP V.
             
  Elective modules          
WP01 Beverage technology 2 2 5 WP V.
WP02 Grain technology 2 2 5 WP V.

4th semester

module Module name SU SWS Ü SWS Cr P / WP FB
B20 Applied food analysis 2 2 4th 5 P. V.
B21 Mechanical food process engineering 4th 2 5 P. V.
B22 Sensor technology and basics of product development 2 3rd 5 P. V.
B23 Basics of the processing of animal raw materials 4th 2 5 P. V.
B24 Elective module II     5 WP V.
B25 Elective module III     5 WP V.
             
  Elective modules          
WP03 Meat technology 2 2 5 WP V.
WP04 Technology of fruit and vegetable processing 2 2 5 WP V.
WP05 Baked goods technology 2 2 5 WP V.
WP06 Ready meals and delicatessen 2 2 5 WP V

5th semester

module Module name SU SWS Ü SWS Cr P / WP FB
B26 Business administration and investment planning in the food industry 4th   5 P. I.
B27 Thermal preservation processes 4th   5 P. V.
B28 Quality management 4th   5 P. V.
B29 General Studies III     2.5 WP I.
B30 Studium Generale IV     2.5 WP I.
B31 Elective module IV     5 WP V.
B32 Elective module V     5 WP V.
             
  Elective modules          
WP07 Basics of operational and plant engineering 4th 2 5 WP V.
WP08 Statistical methods of quality assurance 2 4th 5 WP V.
WP09 Confectionery technology 2 2 5 WP V.
WP11 Dairy technology 2 2 5 WP V.

6th semester

module Module name SU SWS Ü SWS Cr P / WP FB
B33 Novel food, functional food and product development 4th 1 5 P. V.
B34 Sustainability in food production 4th   5 P. V.
B35 Packaging / aseptic / hygenic design 4th   5 P. V.
B36 Project work   4th 10 P. V.
B37 External practical phase part 1     5 P. V.

7th semester

module Module name SU SWS Ü SWS Cr P / WP FB
B38 External practical phase part 2   1 15th P. V.
B39 final exam       P. V.
B39.1 bachelor thesis     12 P. V.
B39.2 Oral exam     3rd P. V.

CAREER PROSPECTS

The food industry is one of the economically most important sectors in Germany. Almost 90 percent of the food consumed today is wholly or partially manufactured or processed industrially. Large-scale production is increasingly prevailing over manual production.

The Bachelor of Science in Food Science and Technology qualifies you to produce high-quality food that takes into account both current technical and technological developments as well as food law developments.

Other areas of application are quality assurance and quality management, which are becoming increasingly important in view of the international trade in food.

With this qualification, you can independently take on tasks at middle management level in the food industry as well as in authorities and related areas.

ENTRY REQUIREMENTS

 

  • University entrance qualification, general or subject-specific university entrance qualification or another legally stipulated university entrance qualification (e.g. § 11 BerlHG)

 


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