The master’s program in Molecular Food Technology combines interdisciplinary aspects of agricultural, nutritional and natural sciences. The focus here is on the design of production processes and the resulting physical, microbiological and chemical changes to preserve food. In addition to dealing with the efficient production of food from renewable raw materials, central aspects of the course are, for example, influencing product sensors, food microbiology and hygiene, thermal and mechanical process engineering, biotechnology and special processes in food processing.
The specialty of the master’s course at the University of Bonn is the natural science and research-oriented orientation. Students acquire a deeper understanding of the molecular aspects of food production and acquire comprehensive knowledge and skills in food technology, process technology, biotechnological, microbiological and food chemical methods. The assessment of the influences of processing processes on food quality is the overarching goal of the course.
National / international activity in research and teaching (universities, technical colleges, non-university research institutions), leading position in research and development in internationally networked companies, leading position in product and process development and production in companies in the food industry, responsible activity in the field of plant construction and manufacturing equipment for food processing
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