Is food technology all about chemistry?
Study food chemistry
The Bachelor and Master of Science courses in Food Chemistry offer a diverse range of courses with a wide range of study content. Understanding at the molecular level what we eat, what happens when we prepare food and how nutrition works are just a few of the topics covered in the course. The examination of food - be it the search for prohibited pesticides, the determination of the load with mycotoxins or the protein content, are taught in small groups in internships and seminars. The video on the course gives a first insight into studying food chemistry.
The institute for food chemistry is the focus of the training of food chemists. The working groups of Prof. Esselen and Prof. Humpf are located here - but this is also where all food chemistry internships take place. The video on the virtual institute tour provides a small glimpse into the Institute for Food Chemistry.
Detailed information on the course and the course of study can be found on the following pages.
The Institute for Food Chemistry in Münster offers a modern, attractive study program in food chemistry. 35 places in the BSc Food Chemistry course and 23 in the MSc Food Chemistry course offer an optimal supervisory relationship to study together and get to know research. Modern buildings, up-to-date laboratory equipment and contemporary seminars are the basis for our success in teaching and research. The combination of BSc and MSc studies, which has been continuously developed since 2008, fully takes into account the requirements of APVOLChem NRW, but also offers extensive research modules such as the master's thesis or the project module, in which the students usually work on an independent research project. With the completion of the MSc course, the authorization for the practical vocational training is acquired at the same time, which then leads to the 2nd state examination and the professional qualification as a state-certified food chemist.
In summary, the WWU offers a research-oriented course of study, which at the same time optimally prepares for the following year of practical experience and the 2nd state examination.
The Bachelor's degree in Food Chemistry provides students in the first to fourth semesters with basic knowledge from the individual areas of chemistry, mathematics and physics. Building on this, semesters four to six teach a broad foundation in food chemistry, food and feed analysis, microbiology and food hygiene, food technology and interdisciplinary skills. The course is completed with a bachelor thesis. Completion of the Bachelor’s degree in Food Chemistry is an entry requirement for the Master’s degree in Food Chemistry.
The course is restricted in admission.
Further information on the BSc course
The master's degree in food chemistry provides students with specialist knowledge over four semesters in the modules special food chemistry, molecular nutritional and biosciences, toxicology and environmental chemistry, food law and quality management, crops and bioactivity, chemistry of consumer goods and cosmetics. In addition, additional skills such as industrial internships and the preparation of a research-oriented master's thesis are part of the course.
With the MSc Food Chemistry degree, the graduates acquire a professional qualification.
A BSc in Food Chemistry is a prerequisite for admission. The course is restricted in admission. Applicants with a BSc degree in a comparable university degree (e.g. BSc Chemistry) can apply for a placement in a higher semester in the BSc Food Chemistry course. An application for the MSc Food Chemistry course may then be possible one year later after successfully completing the BSc Food Chemistry.
Further information on the MSc course
In the practical year, graduates of the MSc Food Chemistry learn the legal assessment of food, animal feed, cosmetic products and consumer goods. The training, which takes place in official examination facilities and district regulatory authorities, is intended to prepare for a later activity in official food control and to enable them to draw up examination plans and to prepare well-founded food law reports.
The prerequisite for admission is the first state examination, a diploma or MSc degree in food chemistry. The implementation of the practical year is the responsibility of the competent authorities of the federal states, in North Rhine-Westphalia the State Office for Nature, Environment and Consumer Protection (LANUV). It concludes with the second state examination, with which the permission to use the professional title "state-certified food chemist" or "state-certified food chemist" can be acquired.
Information on the practical year on the LANUV website
Information about the practical year on the website of the Young Food Chemists group
© 2020 Institute of Food Chemistry
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