Food Technology (M.Sc.)

Department of Applied Biosciences and Process Engineering

Content

Special food technology
Product development
Food proteins and enzymes
Microbiological rapid methods
Food physics
Process modelling and simulation
Special system engineering and hygienic design

Degree

Master of Science

Department

Applied Biosciences and Process Engineering

Location

Köthen

Duration

3 semesters

Program Start

winter semester or summer semester

Sem Contribution

€322.80 (incl. semester ticket)

Study type

Full-Time Program, Dual Study Option

Language

German

Credits

Accreditation

accredited until 31.03.2029

Application period International Uni Assist

15.03. – 15.08. (winter)
15.09. – 15.02. (summer)

National SSC Portal

15.01. – 01.09. (winter)
15.09. – 01.03. (summer)

Course content and objectives

The master’s program provides an additional, applied education in mathematical, natural scientific, and engineering content that builds on the first university degree. On this basis, deeper knowledge in the scientific analysis of food technological processes is taught that serve as a foundation for modelling, simulating, and describing. Another objective is to convey basic social, economic, and occupational competences. Graduates’ areas of professional activity are as varied as the program objectives. They are in high demand in research, development, and management in the private sector, in research institutes in all areas of the food industry, and in public administration (e.g. inspection offices). With the master’s degree, graduates have the right to start a doctorate so that nothing stands in the way of further scientific qualification. In addition, they can enter into higher civil service (höherer Dienst).