Information for new students
Food engineering - synonymous with food technology - deals with all processing and procedural operations used to sustainably transform agricultural raw materials into edible and safe foods. This requires engineers with profound scientific and engineering skills who are familiar with the specific properties of the raw materials, the intermediate products and the foodstuffs at the end of the value chain when planning, implementing and monitoring the necessary procedures and processes, as well as taking into account the special features of food process engineering.
In addition to general process engineering content, students are taught specific knowledge of food chemistry, food microbiology and hygiene, and the processes and procedures required for food production and their technical implementation. According to personal interests and preferences, students can also specialize through individual module selection, e.g. with regard to biochemistry and nutritional physiology, quality assurance and food sensory analysis, food rheology, plant and safety engineering, beverage technology and food additives, as well as cleaning technology, industrial hygiene and food packaging.
The field of study is particularly suitable for students who are looking for a combination of scientific and technical content with strong relevance to everyday life. Graduates of food technology are employed primarily in food-producing companies, where they perform a wide variety of tasks, for example in research and development, process and product development,