Master in Biotechnology

The Master's programme in Biotechnology at the University of Hohenheim is an interdisciplinary, research-oriented programme concerned with the properties, production processes, and applications of enzymes and microorganisms in the food industry and related sectors. Students explore enzymatic production processes, biochemical methods for enzyme purification, characterisation, and immobilisation, enzyme kinetics, gene expression, and the mutagenesis of recombinant enzymes. The programme also covers the role of pathogens and hygiene in food production and the use of microorganisms in life science applications. The first semester builds foundational knowledge in enzyme and microorganism identification and recovery, food microbiology, and enzyme analysis. From the second semester, students choose their direction freely according to individual interests, whether focusing on enzymatic production, biofunctional and technofunctional component development, or food microbiology and microbial production. Modules in food science, nutritional sciences, and biology extend the curriculum beyond core biotechnology. Some modules include excursions to industry locations. The programme concludes with a research project at a department of the student's choice, followed by a Master's thesis integrated into ongoing research. The programme starts in the winter semester, runs four semesters, and carries tuition of 3,000 EUR per year. The programme is offered at the University of Hohenheim in Stuttgart, Germany.