AT A GLANCE
DEGREE
Master of Science
LANGUAGE OF INSTRUCTION
English
CREDITS
120
STANDARD PERIOD OF STUDY
FACULTY OF NATURAL SCIENCES
CAREER PROSPECTS
Our graduates' interdisciplinary expertise leads to many excellent job opportunities in Germany and abroad. These include
leading positions in research and development or quality management and assurance in the following fields:
Food and nutritional research organisations, e. g. universities, national and international research institutions, FHO
etc.
AVAILABLE PLACES IN THE PROGRAMME
Food and life science industry, including pharmaceutical
companies, the health care and biotechnology sector as
well as their supplying industries
43
Process and machine planning and the machine and
apparatus construction sector
APPLICATION DEADLINES
Packaging industry
4 semesters
FIRST SUBJECT-RELATED SEMESTER
winter semester: 15 May
SECOND SUBJECT-RELATED SEMESTER
winter semester: 15 May
summer semester: 15 January
ADMISSION REQUIREMENTS
Bachelor's degree (180 credits) or equivalent
Language skills: English and basic German
SELECTION CRITERIA
Final GPA of Bachelor's degree
Subject-specific coursework
Vocational training, work experience, internships,
further qualifications
WHAT QUALITIES SHOULD I BRING?
Interest in and talent for chemistry, biology and
physics
Interest in and talent for food engineering and
process technology
Enjoyment of experimental work in laboratory and
pilot scale
Interest in economics and organisation management
FURTHER INFORMATION
Dr. Sabine Lutz-Wahl | Phone: +49 (0)711 459-22313
University of Hohenheim | Garbenstraße 25
70593 Stuttgart | Germany
[email protected]
www.uni-hohenheim.de/fse
Master of Science
Food Science and Engineering
Forschen
und Studieren
Information for
Prospective
Students
catalogue
FOOD SCIENCE AND ENGINEERING
sensor technology. The development of new technologies
for the production of food products that meet consumer
acquired skills to practice, whilst exploring food processing in
natural scientific, engineering and economic contexts during
seminars.
expectations as well as individual nutritional requirements by
SECOND YEAR
conducting basic research and transferring its results into new
The second year allows you to freely plan your studies accor-
technological approaches will form the core of your studies.
ding to your individual interests and preferred areas of specialisation. Knowledge and practical skills acquired in the first
year are expanded by further specialising in selected areas
of the field, such as the interaction between ingredients in the
complex food matrix. The emphasis on conducting research
increases. Project work modules provide you with the opportunity to plan and execute a scientific project independently, with
a supervisor providing necessary guidance.
The open structure of the second year allows you to include
a semester abroad at one of our many excellent partner universities or a prolonged internship at national or international
research facilities or in the food industry. The last semester
of the programme is reserved for writing a research-intensive
Master's thesis.
Enzyme Technology
Drying, Granulation and Instantisation
Downstream Processing
Dairy Science and Technology
Advanced Meat Science and Techology
Fermentation Technology
There is also the opportunity to do a research and development internship in the life science
industry on an individual basis.
conditions in automated production processes using in-line
cesses and reactions. During practical courses you put your
You may choose elective modules of the Food Science and Engineering programme, of other
natural science Master’s programmes of the University of Hohenheim or of other degree programmes offered at the University of Hohenheim or at other German or foreign universities.
processing
Project Work
product-specific
3rd
for
Soft Matter Science II
Food Physics
allow
2nd
that
Analysis and Quality
Assurance in the Food
Production
techniques
as methods for modelling and simulating unit operations, pro-
1st
learn to develop appropriate food formula and processing
chemical, physical, molecular and statistical methods, as well
7.5 credits
of raw materials and their microbiological ecology. You
same time, you learn scientific approaches, including modern
7.5 credits
combined with a thorough understanding of the biogenesis
matically modified, or stabilised through encapsulation. At the
7.5 credits
equipment and processes involved in the processing of food,
animal-based raw materials may be efficiently gained, enzy-
semester
In this programme you acquire expertise regarding the
ELECTIVE MODULES (SELECTION)
Bioethanol and Distilled Spirits
nology with which functional compounds from plant-based or
INFORMATION ON ELECTIVE MODULES
In addition to the compulsory modules displayed above, you may also choose elective modules
based on your personal and professional interests and chosen areas of specialisation. Elective
modules can be integrated flexibly into the first three semesters, depending on their availability.
analyse treatment processes for food and explore new tech-
production of food.
Master‘s Thesis Food Science and Engineering
matrices and technical processes in the development and
4th
all aspects of the processing of the complex food matrix. You
Elective module
knowledge and engineering methods needed to understand
oriented and focuses on the interface between complex food
Elective module
programme in Food Science and Engineering is research-
Elective module
ting soft matter science approaches with microbiological
Elective module
In the first year of the programme the focus lies on connec-
added, safe and stable food or nutrient formula. The Master’s
Elective module
of plant-based and animal-based raw materials into value-
Elective module
FIRST YEAR
Soft Matter Science I
Food Rheology and
Structure
Modern food processing is concerned with the transformation
COURSE OF STUDIES
Food Process Design I
Applied Mathematics for
Efficient Processing and
the Life Sciences
Transport Phenomena
STRUCTURE OF THE PROGRAMME
7.5 credits
ABOUT THE PROGRAMME
module