In the German Lebensmittelwissenschaft und Biotechnology (BSc in German) program and the Food Science and Engineering (MSc), Food Systems (MSc), Bioeconomy (MSc), Food Chemistry (MSc) master's program, you learn about...
- Natural science and engineering fundamentals of safe and gentle food processing
- Thermal and mechanical processes for treatment
- Calculation principles for the design of processes, e.g. inactivation kinetics, energy, mass and material balances
- Qualitative and quantitative (bio-)chemical, physical and microbiological analysis
- Up- and downstream processing for milk products and their vegan alternatives
- Fermentation and enzymatic processes for milk products and vegan alternatives
- Membrane separation processes for concentration, fractionation and enrichmenht of value-added ingredients
- Technologies for shelf-stable products, e.g. vacuum evaporation and drying, H-drinks, freezing
- Innovative concepts, processes and technologies for reducing water and energy consumption (CO2 reduction)
