Technische Universität Berlin · Germany
M.Sc. Lebensmitteltechnologie (Food Technology)
The Master of Science in Food Technology is an interdisciplinary program combining aspects of agricultural science, nutrition science, engineering, and natural sciences. It focuses on optimizing production processes and understanding the physical, microbiological, and chemical changes that affect food structure, preservation, and sensory properties. The program also covers resource management, sustainability, and the extraction of raw materials from plant and animal sources.
The goal of this Master's program is to provide an interdisciplinary, research-oriented education. Graduates will be equipped to analyze challenges in various fields from scientific, technical, industrial, and societal perspectives, and to independently develop innovative and goal-oriented process engineering and technological solutions.
The curriculum emphasizes methodological skills through compulsory modules, enabling students to tackle complex food technology problems. A significant portion of elective modules allows for specialization within food technology or expansion into related engineering disciplines such as biotechnology, energy and process engineering, or environmental engineering. The program integrates lectures, practicals, exercises, seminars, and projects, culminating in an interdisciplinary practical project and the Master's thesis for independent scientific work.
