Course content and objectives
Our food should be not only nutritious but it should also look good, taste good, and offer additional health benefits with innovative products - and all of that at a price that consumers can afford. Food technology expertise allows barley to be turned into high-quality products such as beer and whiskey, thousands of donuts and bagels to be produced each day, cereal to remain crunchy in yogurt, instant drinks to come out of the machine, packaging to be reduced in the future, and all of the good substances in products such as meat and vegetables to be preserved over a longer period of time.
Every consumer expects high-quality and especially safe food! Food technicians, especially in product development, are always in search of new products with better and additional properties that fulfill even more particular nutritional needs. They ensure that even at an industrial scale food is produced in a way that conserves resources and the environment, and that the food is optimized in terms of energy needs and sustainability without the quality suffering. So it tastes like it is homemade.
In the seven-semester, practical program in Food Technology, natural scientific knowledge is combined with engineering, nutritional physiological, ecological, and economic aspects. Engineering subjects such as process engineering, preservation technology, and measurement technology but also apparatus technology and quality management turn food technicians into generalists in their subject and allow for a career start in many different areas in the food industry. At Anhalt University, it is also possible to complete a master’s degree after finishing the bachelor’s degree, to continue to specialize, and/or to work on a doctorate.
- Qualification for universities of applied science (Fachhochschulreife)
- Master craftsman
- or previous education or vocational training considered equivalent