Course structure

In the first two terms, basic engineering and natural science know-how is taught which is already applied to the area of food in parallel exercises and practical work. Work in the subjects of microbiology, food chemistry and technology of foodstuffs and quality management, as well as economics subjects, leads into the subsequent specialisation phase. Students can choose between two options: Food Technology or Food Economics. In the sixth term, project work is foreseen for all students in their area of specialisation. This is followed by the six-week practical placement in an enterprise, which can also be completed from the fourth term onwards. The course is concluded with the Bachelorthesis, which students can equally compile in co-operation with an enterprise. Students are given intensive coaching both in the project work as well as during the practical placement and the Bachelorthesis. All three elements are prepared and followed up in seminars or a colloquium.