Food Chemistry (Master)

The 4-semester Master’s degree programme in Food Chemistry is characterised by a high degree of interdisciplinarity. It builds on the Bachelor’s degree programme in Food Chemistry and provides in-depth knowledge in all essential areas of food chemistry and analytics. This implies in-depth knowledge of food chemistry, chemometrics, chemistry and analytics of drinking and waste water, food toxicology, food technology, food sensory analysis, quality management, food safety and food law. Important elements of the study programme also include environmental analysis, consumer goods and cosmetics, and animal feed.

The final Master’s thesis in the 4th semester offers the opportunity to work on a complex issue in food chemistry, which has to be dealt with in a structured way and should communicate typical skills for problem solving in practice and research. In addition to the Institute for Food Chemistry, the other institutes of the Faculty of Life Sciences (Chemistry, Biology, Pharmacy) as well as the numerous large-scale research facilities in the Braunschweig research region will assist you in writing your Master’s thesis.

Semester abroad

You can benefit from our international contacts if you want to study abroad for a semester. In addition to established Erasmus placements in France, the United Kingdom or Sweden, new contacts can also be established with the support of our International House. Among the countries with cooperation partners of the Institute for Food Chemistry are currently Japan, China, Australia, Sri Lanka, Mexico, Chile, Peru, Colombia, Ghana, Spain, Portugal and the USA.

Studying abroad [in German only]

If you enjoyed scientific and mathematical subjects at school, you have a sound basis. With chemistry as an advanced course in school, it will be easier for you to start your studies, but it is not a prerequisite.

Food chemistry is a subject in which you can develop not only “scientific curiosity” but also manual dexterity. Imagination and the ability to abstract will help you to visualise and think in models and to logically and creatively link experimental observations with chemical, physical and biological facts.

Knowledge of English becomes more and more important already in the Bachelor’s degree programme, as most of the international specialised literature is published in English and it is often spoken at conferences. Moreover, most global player in the area of food chemistry are operating internationally.

Well prepared for a practice-oriented career

Important: The Master’s degree programme qualifies you to take up vocational training to become a “state-certified food chemist” and also provides the basis for further doctoral studies.

As a food chemist, you can choose from a wide range of occupational fields. Depending on your degree and your chosen area of specialisation, you will work in the following domains:

• research and development at institutes of higher education or in industrial companies

• food monitoring (12-month vocational training to become a “state-certified food chemist” required)

• commercial laboratories

• food, chemical or pharmaceutical industry

• equipment manufacturers, preferably with a focus on analytics

• marketing and sales

• consultancy on chemistry- and environment-related issues

• media and journalism

• educational sector