May 25, 2022
Starting in the winter semester 2022/23, the TiHo and the DIL in Quakenbrück will offer the international master’s degree in Food Product and Process Engineering (MSc FPPE).
With what foods can we feed a constantly growing world population in a fair, sustainable and ecological way? Can existing production processes be adapted to these new requirements? What criteria must the forms of food meet to reduce the ecological footprint?
In the new Master’s Degree in Food Product and Process Engineering, students learn the entire process from raw material to food for four semesters, always up to date with the latest scientific discoveries. The technical manufacturing process plays as important a role as the quality of the food, possible contaminants and infectious agents, sustainability management or economic aspects. The course also looks at what contribution innovations in food science can make to achieving the climate goals that have been set.
Courses are taught in English and are designed to be both practical and research-oriented. Students must be trained to design foods and their manufacturing processes for national and international needs. For this purpose, the topics related to the application and current issues of the general “food” system are covered again and again in the courses.
The degree program starts in October for the winter semester 2022/23, the application deadline is July 15, 2022. Wednesday June 29 at 10 am and Thursday June 30 at 3 pm Karin Wiesotzki , DIL and Dr. Lisa Siekmann, TiHo, presented the course in a two-hour online consultation and answered questions. You can register for consultation time by sending an email to [email protected] The course offers space for up to 25 international students. The accreditation process is in full swing.
TiHo President Dr. Gerhard Greif says: “With the course, TiHo is strengthening the specialized discipline of food science. In addition to scientific experience, TiHo offers students the opportunity to complete their master’s thesis at the interface with veterinary medicine and thus link to a dynamic professional field.”
The degree program is intended to ensure excellent and practical training in food science.
The course concludes with a Master of Science and is aimed at international graduates of related undergraduate courses such as ecotrophology, food chemistry or process engineering, but also chemical engineering, biotechnology, veterinary medicine or biology. Certain modules of the course are open to TiHo veterinary medicine and biology students as required electives. TiHo students also benefit from the cooperation because they can also do internships or theses at the partner companies.
The course offers students the opportunity to make contacts at an early stage: they can do internships and final theses at DIL member companies. Practical phases are also planned in the TiHo and the DIL. On top of that, it strengthens the region: In Quakenbrück, the Artland Campus with a focus on food science is being created with the new range of courses.
Director of the DIL institute Dr. Volker Heinz says: “Our offer is intended to ensure excellent, practical training for students in the relevant areas of food science. We are convinced that the course has the potential to produce highly qualified graduates who can work internationally and strengthen the regional food industry.”
The two internationally active organizations combine their strengths with the variety of courses they offer: food sciences have been a research focus of TiHo for years; DIL has many years of experience in food processing technology, food analysis, and biotechnology, as well as in considering economics.
More information about the course is available at www.masterfoodscience.com or at www.tiho-hannover.de/foodscience.