Course Structure
The Master's programme "Food Quality and Safety" (M.Sc.) comprises modules with a total of 120 ECTS credits. It offers a broad range of modules, which are structured into the following module areas:
- A. Biology and Biochemistry of Food (13 ECTS credits)Hide
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- Food Microbiology (6 ECTS credits)
- Crop Plant and Animal Biology (7 ECTS credits)
- B. Human Biology (6 ECTS credits)Hide
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- Nutrition Physiology and Immunology (6 ECTS credits)
- Nutrition Physiology and Immunology (6 ECTS credits)
- C. Food Chemistry (12 ECTS credits)Hide
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- Chemical Food Analysis (6 ECTS credits)
- Food Metabolome and Toxicology (6 ECTS credits)
- Chemical Food Analysis (6 ECTS credits)
- D. Data Science/ Information Technology/ Statistics (6 ECTS credits)Hide
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- Data Analysis and Statistics (6 ECTS credits)
- Data Analysis and Statistics (6 ECTS credits)
- E. Law (18 ECTS credits)Hide
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- Introduction to Law and Food Law (5 ECTS credits)
- Food Quality and Food Authenticity Law (4 ECTS credits)
- Food Trade Law (4 ECTS credits)
- Food Safety and Risk Management Law (5 ECTS credits)
- F. Management (10 ECTS credits)Hide
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- Food Quality Management (5 ECTS credits)
- Food Supply Chain Management (5 ECTS credits)
- Food Quality Management (5 ECTS credits)
- G. Multidisciplinary Trainings (10 ECTS credits)Hide
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- Case Studies (7 ECTS credits)
- Science Communication (3 ECTS credits)
- Case Studies (7 ECTS credits)
- Mandatory 3-Month Internship (15 ECTS credits)Hide
- Master's Thesis (30 ECTS credits)Hide
We attach great importance to practical training for our students. For this reason, all natural science modules include a comprehensive practical laboratory course. Under qualified supervision, our students learn modern laboratory techniques and analytical methods in laboratories laboratories specially equipped for teaching which they can then apply to their own exciting experiments.