This research-oriented master's programme explores how plant- and animal-derived raw materials are transformed into safe, stable and value-added foods and nutritional formulations. It sits at the intersection of complex food matrices and engineering processes, combining food chemistry and microbiology with the technical know‑how needed for modern production. You will gain a solid understanding of the biological origin and microbiological ecology of raw materials alongside the equipment and unit operations used in food processing.
Teaching emphasizes the development of product-specific formulations and processing strategies that can be implemented in automated, industrial environments. You will learn to design processing methods that use in-line sensor technology and to translate basic research findings into new technological solutions. The programme is geared toward creating foods that satisfy consumer preferences while addressing individual nutritional requirements, preparing you for roles in research, product development and process engineering within the food industry.
This English‑taught master's is well suited to students who want a technically grounded, research-led education in food science and technology and who are interested in bridging laboratory research with industrial production.
Core topics you will study (overview)
Practical notes / admission
The master’s follows a modular structure combining lectures, exercises, seminars and laboratory practicals. In the first semester you build a core foundation that links soft-matter science with microbiology and engineering approaches needed to understand processing of the complex food matrix. You study treatment processes and emerging technologies for recovering functional compounds from plant- and animal-based raw materials, learn enzymatic modification and encapsulation strategies for stabilization, and practise modern chemical, physical, molecular and statistical laboratory methods. You also cover computational skills for modelling and simulating unit operations, processes and reactions, and apply what you learn in hands-on practicals and topic-focused seminars.
From the second semester onward the curriculum becomes flexible so you can tailor your studies around specific interests. A broad range of elective modules lets you deepen scientific and technical expertise beyond the compulsory core; you may also choose modules from other life-science disciplines (for example nutritional sciences) or take courses offered at other Master’s programs in Germany and abroad. In the second year the programme places greater emphasis on independent research and specialist topics such as ingredient interactions within complex food systems.
Project-work modules require you to plan and carry out scientific projects with supervisory guidance, and the open structure of the later semesters supports study-abroad placements or extended internships at national or international research centres and in the life‑science industry. The final semester is dedicated to producing a research-intensive Master’s thesis.
This master's programme is aimed at applicants who hold a completed Bachelor’s (or equivalent) degree in a natural sciences or engineering discipline and who can demonstrate both sufficient subject-specific background and English language ability. Degrees from domestic or international institutions are accepted provided they meet the minimum duration and credit requirements. Applicants should be prepared to show detailed course information and transcripts so the admissions team can verify subject coverage and credit totals.
International applicants should ensure their documents make it clear how their prior studies map to the European credit/duration expectations (minimum three years or 180 ECTS equivalent). For language proof, the programme requires evidence of English proficiency at CEFR level B2. For the technical foundation, you must demonstrate consolidated knowledge across several core areas of science and engineering related to food technology.
Recommended preparation: have transcripts, course descriptions and credit information translated into English (if not already), and be ready to explain how your prior modules correspond to the listed subject areas.
Admission requirements (concise)
Winter Semester (International)
15 June 2026
Winter Semester (EU/EEA)
15 June 2026
Graduates are prepared for technical and research roles across the food value chain, including product development, process engineering, quality assurance, and R&D positions in food and ingredient companies. Additional opportunities exist in biotechnology firms, beverage and dairy industries, and companies focused on alternative proteins or functional food ingredients.
The programme's strong research orientation and project experience also make graduates competitive candidates for doctoral studies or for technical consulting and regulatory roles where combined knowledge of food chemistry, microbiology and engineering is required.