Program Overview

Food Chemistry Master of Science (M.Sc.)

The Food Chemistry Master of Science (M.Sc.) program at the Karlsruhe Institute of Technology (KIT) is designed to provide students with advanced knowledge and skills in the field of food chemistry. The program builds on the Bachelor's degree in Food Chemistry and deepens the knowledge and methods acquired in the undergraduate program.

Program Details

• Degree: Master of Science (M.Sc.)
• Regular program length: 4 semesters (full-time program)
• Credit points (ECTS): 120 credit points
• Language of instruction: German
• Limited capacity: No
• Application possible for: First semester: winter and summer term; Higher semester: winter and summer term
• Application deadline:
  • German and EU nationals: September 30 for winter term, March 31 for summer term
  • Non-EU nationals: July 15 for winter term, January 15 for summer term

Program Structure

The Master's program is divided into four semesters and includes the following subjects:

• Chemistry and Technology of Food (23 LP)
• Food Analysis (18 LP)
• Biochemistry of Nutrition and Toxicology (24 LP)
• Deepening of Special Aspects of Food Chemistry (19 LP)
• Interdisciplinary Qualifications (6 LP)

Internship

The study program does not include a compulsory internship. However, students can complete a voluntary internship during their studies.

Career Prospects

Graduates of the Food Chemistry Master's program have various career opportunities, including:

• Food industry: Developing new food products or quality assurance
• Public authorities or private laboratories: Monitoring and inspecting food
• Research and development: Working on new technologies and methods for food production
• Pharmaceutical and cosmetics industries: Developing and producing medicines or cosmetics
• Science, teaching, and research: Working at universities, colleges, or research institutes

Characteristic Features of the Degree Program

• Specialization in food chemistry and analytics or biochemistry and toxicology
• Involvement in applied research
• Integration into the EUCOR university network
• Wide range of university groups
• Possibility of part-time jobs at scientific institutes/laboratories
• Wide range of doctoral opportunities

Admission Requirements

• Bachelor's degree: In Food Chemistry (or a degree course with essentially the same content) from a university, university of applied sciences, university of cooperative education, or a foreign university
• Minimum knowledge and minimum achievements in laboratory courses: 35 ECTS credits (CP) in general and inorganic chemistry, organic chemistry, physical chemistry, and botany; 25 CP in food analysis

Language Requirements and Certificates

• German language skills: At least level C1 of the Common European Framework of Reference for Languages (CEFR)
• Proof of language proficiency: Can be provided by a recognized language certificate or other certification from a language or other educational institution

Module Handbook

• Module handbook Food Chemistry Master according to 2014 studies and examination regulations
• Public view Food Chemistry Master according to 2025 studies and examination regulations in the Campus Management System

Statutes and Regulations

• Current admission regulations Food Chemistry M.Sc.
• KIT admission and enrollment regulations
• Current studies and examination regulations Food Chemistry M.Sc.
• Previous studies and examination regulations Food Chemistry M.Sc.

Teaching Calendar and Course Catalog

• Teaching calendar: Lectures will not take place from December 24 to January 6, the week after Pentecost, and on all public holidays in the state of Baden-Wuerttemberg
• Course catalog: Current term, archive of previous catalogs