Food Technology ()

Department Applied Biosciences and Process Engineering

Course content and objectives

Students obtain skills in planning, designing, managing, and monitoring the technological processes. On the basis of mathematical, natural scientific, and engineering knowledge, you will be taught to transfer new insights into the food industry and related areas of industrial production under consideration of business, ecological, and security requirements. Graduates’ areas of professional activity are as varied as the program objectives. They range from the food industry and its suppliers to engineering machines and plants for food production, packaging technology, activities in public engineering and planning offices, cosmetic production, or business consulting. You will also have the opportunity to obtain the QMF-TÜV Certificate.