Technische Universität Berlin
© Bee Naturalles

Lebensmitteltechnologie, M. Sc.

Program overview

The Food Technology master's study program combines aspects of agricultural science, nutritional science, the engineering sciences, and natural sciences into a single interdisciplinary educational approach. The program has a primary focus on the design of production processes and the impact of the resulting physical, microbiological, and chemical changes on the structuring and preservation of food as well as on sensory analysis.

Further focuses of the study program are the extraction of basic substances from plant or animal source materials as well as ecological and economic aspects of responsibly handling resources.

The curriculum includes a large number of compulsory elective modules allowing students a high degree of flexibility and an opportunity to tailor their studies. The study program's interdisciplinary orientation allows you to further your knowledge in courses specifically offered through the program as well as in courses in related disciplines, such as biotechnology, energy and process engineering, or environmental science and technology.

DegreeMaster of Science
Standard period of study 4 semesters
Credit points120
Program start Summer and winter semester
Admission Restricted admission
Language of instruction German

Admission requirements

As for every other master’s degree program at TU Berlin, applicants to the Food Technology master’s program must possess a first university degree qualifying them for professional work. Applicants to the consecutive master’s program must possess a first university degree in food technology or a related field qualifying them for professional work. Applicants must also submit proof of the following technical admission requirements: 75 credit points from the fields of mathematics, chemistry, chemical and process engineering, food science, whereby the modules must relate to the engineering orientation of the study program. At least two of the fields must have been studied.

The Food Technology master’s program is taught in German. If you are applying with a foreign school-leaving certificate, you must provide proof of German skills at a specific level.

Knowledge of English is useful as some courses/modules are offered in English. However, it is not a condition for admission to studies.

An interest in interdisciplinary questions and fields of work is desirable as the study program includes aspects from a number of disciplines. It is also advantageous to be able to work independently and to be a self-starter as the master’s program often requires you to work autonomously.

Program structure

There is a proposed course schedule for the degree program. This is a recommendation for how to complete the degree program within the standard period of study of four semesters. It provides an example of which modules to take in which semesters. While this proposed course schedule is ideal on paper, it is not mandatory. It’s simply an example of how to successfully schedule and shape your studies. The curriculum is taught through a mix of integrated courses, seminars, and labs. By completing the master's thesis independently, you demonstrate your ability to conduct scientific work.

You can find the proposed course schedule in the study and examination regulations. The most current version of the regulationsapplies to applicants.

Examination regulations

Content and modules

The master’s degree program in Food Technology is modular in design. A module combines curriculum content relating to a specific topic. Modules often include a variety of different study and teaching formats such as lectures, practical tutorials, seminars, and practical projects. Students are required to earn a specific number of credit points and complete certain coursework and assessments in each module.

A current overview of all modules in the bachelor’s program in Biotechnology is available in TU Berlin’s module transfer system (MTS). The MTS also provides an overview of which modules are mandatory and which are elective. Detailed module descriptions provide information about the contents of modules, learning objectives, participation requirements, workload, types of assessment, etc. The module catalogue is based on the study and examination regulations.

To module database

Internships

An internship is a compulsory component of the Food Technology master's program curriculum. The internship must last at least 10 weeks. The internship is intended to provide you with professional orientation, offering you insight into how you might wish to specialize and advance your knowledge. It serves to provide students with a look into the working worlds of industry and research institutions from an engineering perspective and allow them to apply the technical knowledge and methodological skills they've acquired during their studies in a practical environment. During your internship you should work in a number of the following areas:

•   Planning, project planning

•   Facility design and construction

•   Research, development, operation of facilities, maintenance, and optimization

•   Analysis and optimization of work flows, creation of documentation for quality management

•   Scheduling, operations planning, and operational logistics.

•   Modeling, simulation, automation engineering

•   Quality assurance, operational control

Further information is available in the program’s internship regulations.


Stays abroad

You can generally complete parts of the program abroad, either in the form of study abroad or internships. General information regarding stays abroad can be obtained from the TU Berlin International Office (study abroad) and from the Career Service (internships abroad).

Acquired skills

The skills you acquire in the Food Technology master’s program enable you to:

  •  successfully formulate and execute innovation projects in the product fields and production and preparation process fields
  •  successfully identify, plan, implement, and evaluate projects to improve existing products and processes in the food industry
  •  successfully analyze causalities between product composition and process parameters and properties, and their evaluation and optimization
  •   recognize and effectively exploit interactions between material properties and process engineering aspects and their effect on the functionality of food ingredients and food
  •  evaluate ecological and ethical quality aspects during the manufacture and marketing of food
  • recognize, define, and adapt innovative basic and application-oriented fields of research


After your studies

Graduates of the Food Technology master’s program work in a wide range of fields ranging from the engineering sciences in mechanical and plant engineering and food process engineering to technologically oriented professional fields in the areas of production, research and development in the food industry. They can also take up positions in consulting and monitoring, for example with government authorities.

You further have outstanding professional prospects in the supplier industry for instruments and facilities, the packaging industry, or university and non-university research institutions. Additionally, your master’s degree qualifies you to pursue doctoral studies to acquire a Dr.-Ing. or Dr. rer. nat. degree.


Further information & downloads

Guidance and choosing the right degree program: Academic Advising Service

Questions about the degree program: Course Guidance

General questions: Student Info Services

Application and enrollment: Office of Student Affairs – Graduate Admissions

Recognition of previously acquired credits: Examination Board

Specific contact points for the degree program