BSc Food Chemistry at University of Münster

Bachelor programme conveying basic knowledge of chemistry, mathematics and physics in semesters 1 to 4, followed by a broad foundation in food chemistry, food and feed analysis, microbiology and food hygiene, biology of crop plants and bioactivity, and food technology. It concludes with a Bachelor thesis and is the access requirement to the Master's in Food Chemistry. Redesigned in the 2020/21 re-accreditation.

Faculty: Faculty of Chemistry and Pharmacy (Fachbereich Chemie)  |  Department: Institute of Food Chemistry (Institut fuer Lebensmittelchemie)  |  Duration: 3 years (6 semesters), 180 ECTS credits  |  Intake: Winter semester only  |  Study mode: full-time; German-taught  |  Location: Münster, Nordrhein-Westfalen, Germany

What you will study

Compulsory modules include general chemistry, mathematical foundations of chemistry, physics, inorganic, organic and physical chemistry fundamentals, analytical chemistry (including instrumental analysis), biochemistry and biophysical chemistry, toxicology and legal matters, and the Bachelor thesis with project management and presentation. A maths preparatory course is recommended before starting.

Official programme page