M.Sc. Food Sciences

Food Science is a German-taught Master of Science at Rhine-Waal University of Applied Sciences on the Kleve campus that looks at food from a strongly scientific and technological angle, from farm to fork. It mixes biology, chemistry and agricultural sciences with quality management, food safety, product development, sensory analysis and nutritional physiology. The first semester covers food biology, food chemistry and analysis, packaging technology and food processing technology; the second adds fermentation and biotechnology, food microbiology, nutrition and product development, alongside a major applied research project in the lab or pilot plant. The third semester is for your master's thesis, often written with a company, and the colloquium. The programme lasts three semesters, can be studied full time, part time or work-integrated and starts on 1 September or 1 March. Graduates work in quality management, product development, research and sensory analysis in the food industry.