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Studying Food Chemistry

Food chemistry is a chemical science with a strong relation to biological and physiological questions. The interdisciplinary appeal of the subject lies in the combination of the various fields of chemistry, especially organic, biological and analytical chemistry, with related natural and engineering science subjects such as microbiology, food and biotechnology, toxicology and nutrition science. In addition, there is a close connection to special fields of law such as food law.

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Wichtige Themen im Überblick

 Das Foto zeigt drei Studierende in einem vollen Hörsaal. Sie sitzen nebeneinander und schauen gemeinsam in ein Notebook. © Amac Garbe