BSc Food Chemistry (Lebensmittelchemie) at Justus Liebig University Giessen

Programme overview

Studies the composition and properties of food, showing how chemistry, biology and technology combine to produce safe and nutritious food and how ingredients change in processing and storage, with laboratory courses.

Faculty: Fachbereich 08 - Biology and Chemistry | Department: Institute of Food Chemistry and Food Biotechnology | Duration: 6 semesters (3 years), 180 CP | Study mode: full-time; German-taught | Intake: Winter semester | Location: Gießen, Hessen, Germany

What you will study

Highly interdisciplinary: chemistry, biology and food-chemistry parts plus basic sciences (physics, mathematics).

Career pathways

Most graduates continue to the Master's in Food Chemistry or a related programme, so labour-market prospects for Bachelor's graduates are hard to assess.

Official programme page

Application information

Entry requirements

Admission: no admission restriction (no NC). A recognised higher education entrance qualification (Hochschulzugangsberechtigung) is required; foreign qualifications are checked via anabin. No pre-study internship is required. Applicants with a foreign entrance qualification must also meet the German-language proof requirement. Application deadlines for winter semester 2027/28 are not yet published. English at CEFR B1 must be proven at enrolment.

Intake: Winter semester

Duration: 6 semesters (3 years), 180 CP

Apply through the official page: https://www.uni-giessen.de/de/studium/bewerbung

Explore more study programmes

Engineering