Until a few decades ago, Food Technology was very much the domain of trained specialists, such as butchers and bakers. With today’s modern industrial production, however, it is necessary to know the physical, chemical, and microbiological properties of raw materials and semi-finished goods, and to be able to scientifically assess the changes they undergo in processing.

Food technologists measure and alter the chemical, physical, and microbiological properties of foodstuffs. They develop and monitor the steps taken during the processing of raw materials by procedures such as the warming, chopping, or mixing of foodstuffs. Finished food products have to be packaged, stored, and transported to consumers in a high-quality manner.

Food technologists have to ensure that the goods are produced and marketed in a cost-effective manner and are responsible for compliance with product specifications and legal requirements.

The education of food technologists at Hochschule Neubrandenburg comprises the study courses Bachelor of Science – Food Technology and Master of Science Food- & Bioproduct Technology. A bachelor degree may be accomplished after seven terms or in combination with a professional training after nine terms. The study programs are characterized by a strong connection of theoretical and practical content. Hands-on lab courses and a six month industrial internship are combined with lectures, seminal studies and project work.

Graduates of our programs are trained as team players by working on special projects in small groups. They are engineers, who based on a thorough technological education are capable to identify problems and to find creative solutions to fix them.