Food Technology

 Until a few decades ago, Food Technology was very much the domain of specialists who had undergone training in a craft trades occupation such as bakers and butchers. Increasing industrialisation has, however, subsequently created a need to know about the physical, chemical and microbiological properties of food and rendered it necessary to apply technical processes for the processing of various foodstuffs.

The main focus of the initial semesters of the course is on the acquisition of knowledge of the general properties of foodstuffs and of the experimental application of scientific methods. They also cover sensory and nutritional aspects of food and incorporate statistical, food law and economic considerations. As the course progresses, modules on offer include thermal and mechanical food processing technology, biotechnological aspects of food, food hygiene, business administration and waste management. The Bachelor course of studies concludes with elective modules providing an opportunity for specialisation.

The Masters course offers three specialised areas of study to prepare students for a career in management and research. The aim is to apply various basic processing technology operations in such a way so as to develop a product which features a good degree of nutritional and sensory appeal, which is attractive to consumers and which guarantees a certain shelf-life. The food product should also be acceptable to customers in terms of its price. The course is extended via elective programmes such as special biotechnology, special food technology, dietary foods, whole food products, quality assurance systems, product development, packaging technology and marketing. These programmes afford students the opportunity to select specialised areas of study from within the field of food technology and related disciplines such as food biotechnology, cosmetic products or product management.

(source: Imagebroschüre)