MSc Food Chemistry at Technical University of Munich

The interdisciplinary Master’s program in Food Chemistry deepens and broadens the competencies and skills that students will have acquired during the bachelor's program in Food Chemistry. The goal is the development of sustainable strategies for supplying society with healthy and safe food. The program therefore covers the entire value-added chain in the food sector, from production through processing and packing to preparation. Taught at Weihenstephan (Freising).

Faculty: TUM School of Life Sciences  |  Duration: 4 semesters (2 years)  |  Study mode: full-time; German-taught  |  Intake: Winter Semester (October)  |  Location: München, Bayern, Germany

What you will study

The Master’s program in Food Chemistry builds upon the knowledge and skills acquired during the course of a bachelor's program in Food Chemistry. As such, the program has a strong focus on interdisciplinary and research-oriented aspects. In addition to earning advanced specialist qualifications, students broaden their competencies through elective modules in the areas of business administration, applied NMR spectroscopy, high-resolution analytical procedures, the development of starter cultures or food biotechnology.

Career pathways

Upon concluding the Master’s program in Food Chemistry, opportunities arise in food safety, commercial laboratories and the nutrition industry. The pharmaceutical and cosmetic industries offer further possible fields of professional activity, as do private and state research institutions.

Official programme page