Food Chemistry (Master)

The master’s programme in Food Chemistry aims at providing an academic education, spanning the areas of food chemistry, food toxicology, analytics in food chemistry and basics of food law. Graduates are qualified to independently analyse food, (food) contact materials and cosmetics with regard to their ingredients and possible contaminants, from an academic, legal and toxicological perspective. In addition, they are qualified to independently deal with analytical questions, plan and implement analyses of plant-based food and food of animal origin, as well as of possible contaminations.

Therefore, this master’s programme does not only concentrate on the theoretical basics of food chemistry, food law, physiology, toxicology and analytical chemistry, but also places a strong focus on practical work in the laboratory. This way, students learn to deal with the material they have to analyse, as well as with modern methods of analysis and analytical instruments.

Study Programme

The master’s programmes consists of the following modules:

• Alternative group of compulsory modules/alternative compulsory module (consolidation phase)
• Compulsory modules on Food Chemistry, Food Toxicology and Applied Food Analytics
• Supplementary compulsory module
• Compulsory module “free elective module”
• Master’s thesis
• Master’s examination

The primary language of instruction is German. However, some courses may be held in English. Therefore, we recommend language proficiency in English corresponding to level C1.