Food Technology

The Master's program Food Technology and Biotechnology deals with various aspects of the industrial production of food, such as frozen pizza, yoghurt, dumpling dough or fruit juice. Engineering, process engineering, product-specific and technological production processes are deepened in this course. The requirements and quality criteria of foodstuffs are also dealt with:

• Conception of modern, environmentally friendly, industrial manufacturing processes
• Process monitoring and quality assurance systems
• New planning and conversion of production plants and supply facilities under process engineering aspects
• Strategies for food preservation
• Control of analytical and sensory product properties
• Development of innovative and individual products, adapted to consumer behavior

Which further expertise and skills will I acquire?

Graduates of the program Technology and Biotechnology of Food are able to …

• plan and monitor the production of foodstuffs
• develop and design new production processes
• optimize existing production methods
• produce food by fermentation (e.g. yoghurt) and to control fermentations
• introduce and control quality assurance methods
• design food packaging and thus protect the product from environmental influences
• plan and design food production plants
• lay out the supply facilities of the food companies
• assess food microbially, chemically-technically and sensory
• develop innovative products
• evaluate the economic efficiency of food production processes

Which professional opportunities can I take up with this qualification?

Graduates of the Master's program Food Technology and Biotechnology are employed primarily in the food industry. However, it is not uncommon to be employed in the beverage or chemical industry or the associated plant engineering and construction. The possible tasks in the later occupation could be:

• Organization, monitoring and optimization of production processes
• Quality assurance during routine production
• Monitoring of food production processes and product quality
• Organization of the associated operating technology
• Planning and projecting of new production plants and manufacturing processes
• Development of innovative, new products
• Academic or industrial research and development
• Purchasing and assessment of raw materials
• Operational control, production management or technical management in food manufacturing companies