Program Overview

Program Overview

The Food Technology master's study program combines aspects of agricultural science, nutritional science, the engineering sciences, and natural sciences into a single interdisciplinary educational approach. The program has a primary focus on the design of production processes and the impact of the resulting physical, microbiological, and chemical changes on the structuring and preservation of food as well as on sensory analysis.

Program Details

• Degree: Master of Science
• Standard period of study: 4 semesters
• Credit points: 120
• Program start: Summer and winter semester
• Admission: Open admission
• Language of instruction: German

Admission Requirements

As for every other master's degree program at TU Berlin, applicants to the Food Technology master's program must possess a first university degree qualifying them for professional work. Applicants to the consecutive master's program must possess a first university degree in food technology or a related field qualifying them for professional work. Applicants must also submit proof of the following technical admission requirements:

• 75 credit points from the fields of mathematics, chemistry, chemical and process engineering, food science, whereby the modules must relate to the engineering orientation of the study program.
• At least two of the fields must have been studied. The Food Technology master's program is taught in German. If you are applying with a foreign school-leaving certificate, you must provide proof of German skills at a specific level. Knowledge of English is useful as some courses/modules are offered in English. However, it is not a condition for admission to studies.

Program Structure

There is a proposed course schedule for the degree program. This is a recommendation for how to complete the degree program within the standard period of study of four semesters. It provides an example of which modules to take in which semesters. While this proposed course schedule is ideal on paper, it is not mandatory. The curriculum is taught through a mix of integrated courses, seminars, and labs. By completing the master's thesis independently, you demonstrate your ability to conduct scientific work.

Content and Modules

The master's degree program in Food Technology is modular in design. A module combines curriculum content relating to a specific topic. Modules often include a variety of different study and teaching formats such as lectures, practical tutorials, seminars, and practical projects. Students are required to earn a specific number of credit points and complete certain coursework and assessments in each module.

Internships

An internship is a compulsory component of the Food Technology master's program curriculum. The internship must last at least 10 weeks. The internship is intended to provide you with professional orientation, offering you insight into how you might wish to specialize and advance your knowledge. It serves to provide students with a look into the working worlds of industry and research institutions from an engineering perspective and allow them to apply the technical knowledge and methodological skills they've acquired during their studies in a practical environment.

Stays Abroad

You can generally complete parts of the program abroad, either in the form of study abroad or internships. General information regarding stays abroad can be obtained from the TU Berlin International Office (study abroad) and from the Career Service (internships abroad).

Acquired Skills

The skills you acquire in the Food Technology master's program enable you to:

• Successfully formulate and execute innovation projects in the product fields and production and preparation process fields
• Successfully identify, plan, implement, and evaluate projects to improve existing products and processes in the food industry
• Successfully analyze causalities between product composition and process parameters and properties, and their evaluation and optimization
• Recognize and effectively exploit interactions between material properties and process engineering aspects and their effect on the functionality of food ingredients and food
• Evaluate ecological and ethical quality aspects during the manufacture and marketing of food
• Recognize, define, and adapt innovative basic and application-oriented fields of research

After Your Studies

Graduates of the Food Technology master's program work in a wide range of fields ranging from the engineering sciences in mechanical and plant engineering and food process engineering to technologically oriented professional fields in the areas of production, research and development in the food industry. They can also take up positions in consulting and monitoring, for example with government authorities. You further have outstanding professional prospects in the supplier industry for instruments and facilities, the packaging industry, or university and non-university research institutions. Additionally, your master's degree qualifies you to pursue doctoral studies to acquire a Dr.-Ing. or Dr. rer. nat. degree.