Food Science and Technology
The Master of Science in Food Science and Technology is a full-time international graduate program offered by the University of Hohenheim in Stuttgart. Designed for students seeking to expand their knowledge of food systems, this program combines scientific depth with practical training in food processing, chemistry, and sustainability. It provides a solid understanding of food physics, biochemistry, sensory evaluation, and process engineering, preparing students for advanced roles in research, development, and innovation. The program extends over four semesters and admits students exclusively in the winter semester.
Located in Stuttgart-Hohenheim, one of Germany’s leading centers for agricultural and food research, this master’s program emphasizes both scientific excellence and practical application. With a strong focus on innovation and sustainable production, students not only acquire cutting-edge technical expertise but also engage in research that addresses future global food challenges. The course reflects Germany’s reputation for combining academic quality with industrial relevance, making it an excellent choice for those aiming to shape the future of food technology and sustainable nutrition.
Key information
Key Facts
- Degree: Master of Science (M.Sc.)
- Standard period of study: 4 semesters
- Location: Stuttgart-Hohenheim
- Study Type: Graduate (full-time, international)
- Admission semester: Winter semester only
- Area of study: Biotechnology, Process Technology, Food Technology
- Admission modus: Local admission restriction
- Main language: English
Program Structure
Semester 1 – Foundations of Food Science
- Food Chemistry and Physics
- Biochemistry of Nutrients
- Principles of Food Processing
- Analytical Techniques in Food Science
Semester 2 – Advanced Food Technology
- Process Engineering and Modelling
- Sensory Evaluation and Product Development
- Food Microbiology and Safety
- Collaborative Project I (Applied Laboratory Project)
Semester 3 – Sustainable Innovation and Research
- Sustainable Food Production and Packaging
- Alternative Protein Sources and New Food Concepts
- Process Optimization and Automation
- Collaborative Project II (Research or Industrial Project)
Semester 4 – Master’s Thesis & Final Project
- Independent Research Thesis
- Experimental Design and Data Analysis
- Presentation & Portfolio Development
Career Opportunities
Graduates of this program are equipped for diverse roles in the food and biotechnology sectors, research institutions, and regulatory agencies. Career paths include food technologist, product developer, quality manager, process engineer, and R&D specialist. The program’s emphasis on innovation, sustainability, and applied research ensures that graduates are well prepared for leadership positions in the rapidly evolving global food industry.
Why Choose This Program
Choosing the Master of Science in Food Science and Technology at the University of Hohenheim means joining one of Europe’s most forward-looking programs in food innovation and sustainability. The program combines scientific excellence with practical application, supported by cutting-edge laboratories and strong industry connections.
Students benefit from personalized academic mentoring, modern facilities, and a research environment that encourages creativity and interdisciplinary collaboration. The curriculum emphasizes both scientific depth and entrepreneurial thinking — empowering graduates to lead change in food production, nutrition, and sustainable development.
Contact Information
University of Hohenheim – Student Advisory Service
Schloss Hohenheim
70599 Stuttgart, Germany
Tel: +49 711 459-22064
Fax: +49 711 459-23723
Email: zsb@uni-hohenheim.de
Programme Contact – Master Food Science and Technology
Fruwirthstraße 12
70599 Stuttgart, Germany
Tel: +49 711 459-22019
Fax: +49 711 459-23723
Email: aaa@uni-hohenheim.de
International Office – University of Hohenheim
Fruwirthstraße 12
70599 Stuttgart, Germany
Tel: +49 711 459-22019
Fax: +49 711 459-23723
Email: aaa@uni-hohenheim.de
