Food Process and Product Engineering
The Master’s program in Food Process and Product Engineering is an advanced international graduate degree offered by the University of Veterinary Medicine Hannover, with its main study location in Quakenbrück. Designed for students seeking to expand their expertise in food technology, this full-time program provides a strong academic foundation combined with practical laboratory and process-engineering experience. Students gain in-depth knowledge in food microbiology, hygiene, toxicology, and process design, preparing them for research and industry roles within the global food sector. The program is structured across four semesters and admits students exclusively in the winter semester.
Situated within an internationally renowned research environment, this master’s program emphasizes innovation, food safety, and sustainable processing. With a curriculum that integrates microbial ecology, data science, and process economics, students develop both scientific and technical competencies. Through close collaboration with research institutes and industry partners, the program equips graduates with skills essential for solving real-world challenges in modern food production and product development.
Key information
Key Facts
- Degree: Master of Science (M.Sc.)
- Standard period of study: 4 semesters
- Location: Hannover & Quakenbrück
- Study Type: Graduate (full time, international)
- Admission semester: Winter semester only
- Area of study: Food Technology
- Admission modus: Selection procedure / qualifying examination
- Main language: English
Program Structure
Semester 1 – Fundamentals of Food Science & Processing
- Food Microbiology
- Basics of Process Engineering
- Microbial Ecology
- Research Methods in Food Technology
Semester 2 – Applied Food Process Engineering
- Food Hygiene & Safety
- Process Economics
- Food Toxicology
- Laboratory Training & Scientific Reporting
Semester 3 – Specialization & Industrial Applications
- Advanced Process and Product Engineering
- Data Science in Food Technology
- Elective Modules
- Independent Research Project I
Semester 4 – Master’s Thesis & Final Research Work
- Master’s Thesis
- Experimental Research
- Final Presentation & Scientific Defense
Career Opportunities
Graduates of this program are well-prepared for careers in the global food technology, biotechnology, and food hygiene sectors. Potential roles include food process engineer, quality and safety specialist, research scientist, product developer, microbial analyst, and positions within regulatory agencies, food manufacturers, and research institutions. With Quakenbrück’s strong industry connections, students gain valuable access to laboratories, innovation centers, and professional networks.
Why Choose This Program
Choosing the Master’s in Food Process and Product Engineering means joining a research-focused program that blends scientific foundations with practical, industry-relevant training. The curriculum covers all essential aspects of food process design and product development, supported by modern laboratory facilities and experienced academic staff.
The program’s strength lies in its interdisciplinary approach, international learning environment, and strong ties to food research institutes in Quakenbrück. Students not only build scientific competence but also develop the analytical and technical skills needed to address global challenges in food safety, processing, and sustainability.
Contact Information
University of Veterinary Medicine Hannover – Student Advisory Service
Bünteweg 2
30559 Hannover, Germany
Tel: +49 511 953-8087
Fax: +49 511 953-828087
Email: carina.olms@tiho-hannover.de
Programme Contact – Master Office (FPPE)
Bünteweg 2
30559 Hannover, Germany
Tel: +49 511 953-8088
Email: master.fppe@tiho-hannover.de
International Academic Office
Bünteweg 2
30559 Hannover, Germany
Tel: +49 511 953-8092
Fax: +49 511 953-828092
Email: katharina.deichsel@tiho-hannover.de
