Food Science, MSc

 As a graduate, you will be in high demand wherever generalists with a broad range of knowledge about food are sought after. Excellent career opportunities are available in companies within the food and drink industry, as well as with suppliers (e.g. of flavourings, natural colourings or vitamins). Typical areas of work include quality management, quality assurance and control, product development, research, sensory analysis, and the science-based marketing of products that require explanation.

• 1st semester: Focus on scientific and technological processes. You will take modules such as food biology, food chemistry and analysis, packaging technology and food processing technology. You will also learn specific scientific methods.
• 2nd semester: Specialisation in fermentation and biotechnology, quality management and food safety, food microbiology, nutrition, and product development and sensory analysis. At the same time, you will work on a major applied research project in the laboratory or pilot plant.
• 3rd semester (final): The final semester is reserved for writing the Master's thesis (very often in direct collaboration with industry) and the final Colloquium.

As the Master’s programme is designed to be a compact three-semester course, there is no dedicated integrated Internship semester as there is in the Bachelor’s programme. However, the practical application of your knowledge is deeply embedded in the curriculum, for example through the ‘Applied Research Project’ and the opportunity to write your final thesis whilst working in a company. Important: To be admitted to the Master's thesis, you must provide evidence of relevant practical experience (at least 20 weeks) or a semester of study abroad. If you do not yet have this experience from your Bachelor’s degree, you can complete it flexibly during your Master’s programme or catch up on it later.

To start this Master’s programme with us, you’ll need a relevant first degree (Bachelor’s) in food science, natural sciences, nutritional science or engineering.

• Good final grade
• Prior subject knowledge: You must have earned a total of at least 25 ECTS credits in the fields of mathematics/statistics, chemistry, fundamentals of physical chemistry, biology and microbiology.
• Practical experience: By the time you register your Master’s thesis at the latest, you must provide evidence of at least 20 weeks’ relevant practical work experience (e.g. in industry) or a semester spent studying abroad.
• Language: As the programme is taught in German, international applicants must provide a language certificate at B2 level. There is no restrictions on admission to this programme (no minimum grade requirement).

Yes, you can easily study the Master’s degree programme in Food Science on a part-time basis (whilst working). In accordance with Section 62a(2) of the Higher Education Act of North Rhine-Westphalia (HG NRW), the degree programme is explicitly designed for this Mode of study.

In the part-time option, you continue to work in your profession alongside your studies, which is why the Standard duration of study is extended from three to a total of six semesters. To ensure you can balance your studies and work effectively, the course content of the first two full-time semesters is spread across your first four part-time semesters. During this phase, you will typically set aside two days a week for on-campus classes at the university, leaving you with three full days for your job. In the 5th and 6th semesters of study, you will then devote yourself entirely to your Master's thesis.