Master in Food Science and Technology

Food Science and Technology is a research-oriented Master's programme at the University of Hohenheim focused on the interface between complex food matrices and the technical processes used in food development and production. Students develop expertise in food processing equipment, the biogenesis and microbiological ecology of raw materials, and methods for formulating appropriate processing techniques suited to automated, in-line production. The first semester establishes connections between soft matter science, microbiological knowledge, and engineering methods, while also introducing scientific approaches including chemical, physical, molecular, and statistical methods, and modelling and simulation techniques. From the second semester, students shape their own course of study by selecting from a wide range of elective modules such as Bioethanol and Distilled Spirits, Advanced Dairy Products, Food Product Development, Drying and Granulation, Advanced Meat Science, Food Microbiology, and Integrated Bioprocess Engineering. The programme runs over four semesters, with the final semester reserved for a research-intensive Master's thesis. The programme spans four semesters and begins in the winter semester. Annual tuition is 3,000 EUR. It is offered at the University of Hohenheim in Stuttgart, Germany.