Food Chemistry and Technology

Do you work in food processing or production? Do you want to extend your knowledge, increase your understanding of food chemistry processes, and learn more about current developments? Do you have an idea for an innovative product and wonder what you need to consider during implementation? In the university course “Food Chemistry and Technology”, experts share their comprehensive knowledge of food and food production.

Particularly small and medium sized businesses need to launch innovative and high quality products, because consumers attach increasing importance to buying high quality, regional foods. To provide such products, staff members require comprehensive knowledge – which you can acquire by participating in this university course.

• You learn the fundamentals of food chemistry and food technology.
• You critically evaluate processes in food production.
• You learn how to ensure the quality of the final products.
• You discover ground-breaking new knowledge and trends.
• You learn to develop new, innovative, high quality food products.

• The fundamentals of natural sciences – food chemistry
• Fundamentals of food analysis
• Fundamentals of microbiology  

• Food technology 1 – animal products
• Food technology 2 – plant products
• New food technologies
• Additives  

• Allergies/intolerances
• Organic residues in food
• QS concepts, certifications
• Food law, food labelling
• Traceability, authenticity check
• Assessment of food quality
• Introduction to food product development
• Food packaging

• Food technology field trip
• Food technology field trip – seminar

• People with specialist training in different areas of food processing and food production, and relevant professional experience.
• People with a bachelor or master’s degree in a different discipline (e.g. business administration or law) with relevant professional experience in the food production or food processing industry.

• Completed apprenticeship in a profession in the food processing industry, e.g. baker, butcher, food chemist, dairy specialist) with at least two years of relevant professional experience in food production or food processing or
• Graduate of a relevant vocational school without a secondary school leaving examination (e.g., agricultural and forestry school, training lasting at least 3 years) with at least 2 years of relevant professional experience in food production or food processing or
• Graduate of a relevant higher vocational school with a secondary school leaving examination (higher agricultural and forestry school) or
• Graduate of a college with a secondary school leaving examination with at least 2 years of relevant professional experience in food production or food processing or
• Graduate of a bachelor’s, master’s or university of applied sciences degree in natural sciences or
• Graduate of a degree not in natural sciences with at least 1 year of experience in the food industry