Currently, the food production sector is facing enormous challenges. Increasing demands from the market in terms of quality, safety and cost factors require a tighter interlocking of technical processes, economical aspects and reliable quality assurance. Comprehensive expertise is requested to solve technical and economical problems. Skilled specialists and managers who combine production and management experience are needed.

In order to qualify young people for these demanding and various tasks in the food industry, Fachhochschule Osnabrück - University of Applied Sciences introduced a new and unique study course in the winter term 2008/2009. The German Institute of Food Technologies (DIL) is the central cooperation partner for the bachelor study course “business administration and engineering in food production”. The research institute based in Quakenbrück/Lower Saxony develops highly efficient engineering solutions and innovative products for the industry.

On the fringe of the foundation stone laying ceremony for the expansion building of the DIL on May 20, 2009, the cooperation agreement was officially signed by Dr. Volker Heinz (Director at DIL) and Prof. Dr. Erhard Mielenhausen (President of the Fachhochschule Osnabrück). The agreement is aimed at providing a research-based and application-oriented range of study programs for the students at the Osnabrück University of Applied Sciences in the food technology field and to interlace the global research and development activities of the DIL and the Osnabrück University of Applied Sciences in this field.

Based on the various requirements from the food industry, the education of the prospective business administration engineers is designed rather broad. Advanced processing and packaging technology, development and management of new products and current topics on food quality and safety are among the fundamental study subjects. Depending on individual preferences, the students can focus on special fields. Added to that, comprehensive projects - also in cooperation with industrial companies - are part of the studies. Social and methodological competence such as communication and leadership are part of the agenda as is the possibility of spending some time abroad.

Practical training courses will take place in the technical center and the laboratories at DIL. The students will be introduced to advanced food technology processes with high practical relevance. Added to that, the Institute also provides the professorship for food processing technology. The new study course aroused much interest. In the first year only one third of the applicants could be accepted. For the next winter term, the number of first-year students to be accepted will be increased from 50 to 70.

For more information about this course of study, please visit www.al.fh-osnabrueck.de/wlp.html.