The food chemistry, food analysis and legal content is deepened in the master’s course in food chemistry. You will get an overview of the toxicology, microbiology and process engineering of food and feed, cosmetics and consumer goods.

The relevant practical skills are taught in laboratory exercises. Elective modules also enable the acquisition of specialized knowledge, including in the areas of biochemistry and bioprocess engineering, food technology, analytical chemistry and nutritional sciences. In order to strengthen the practical relevance of the training, the course includes a research internship of at least four weeks and concludes with a practically oriented master's thesis.

The study of food chemistry is offered by the University of Stuttgart in cooperation with the University of Hohenheim. Applications are made via the University of Hohenheim.




Food chemists work in government agencies and offices, in analytical laboratories in trade, technology and industry, at universities and as self-employed. The spectrum of fields of activity ranges from food, cosmetics, luxury food and consumer goods control, development and research to diverse tasks in environmental protection. There are also fields of activity in analytical laboratories in the chemical and pharmaceutical industries.

The master’s course enables you to do a “practical year” at an examination office (chemical and veterinary examination office), which ends with a state examination. Only these state-certified food chemists are approved as experts in official food control and as cross-check experts in commercial laboratories.

Further job descriptions and job information can be found in the BERUFENET database of the Federal Employment Agency:

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