Molecular Food Technology

The Molecular Food Technology master's degree program combines in interdisciplinary fashion aspects of agricultural, nutrition and natural sciences. The focus of this program is the design of production processes and the physical, microbiological and chemical changes that can be achieved to improve food preservation. In addition to exploring ways to efficiently produce food from sustainable raw materials, other central aspects of this degree program include e.g. the impact of product sensorics, food microbiology and hygiene, thermal and mechanical process technology, biotechnology as well as special methods of food processing.

What makes this master's degree program at the University of Bonn special is its focus on natural sciences and research. Students acquire a greater depth of understanding of the molecular aspects of food production as well as comprehensive methodological knowledge and skills in the areas of food technology, process technology, biotechnology, microbiology, and food chemistry. The paramount goal of this degree program is to evaluate the impact of food processing methods on food quality.

Possible lines of work:

Work in research or teaching in Germany or abroad (universities, institutes of technology, non-university research institutions), management position in research and development at an internationally networked company, management position in product or process development and production at a company in the food industry, a position of responsibility in the area of plant engineering and the manufacture of food processing equipment.