What food is suitable to feed a steadily growing world population fairly, sustainably, and ecologically? Can existing production processes be adapted to these changing requirements? What criteria do forms of nutrition have to fulfil in order to reduce the ecological footprint? In the new Master's programme Food Process and Product Engineering, students learn in four semesters about the entire path from raw material to food - always in line with the latest scientific findings. The technical production process plays just as important a role as the quality of the food, possible contaminants and infectious agents, sustainability management or economic aspects. The course also considers the contribution that innovations in food science can make to achieving the climate goals that have been set. The courses are in English and designed to be both practice- and research-oriented. The students should be enabled to design food and its production processes for national and international needs. To this end, the courses also repeatedly deal with application-related and current topics from the overall food system.
The study programme starts in October for the winter semester 2022/23, the application deadline is 15 July 2022. On Wednesday 29 June at 10 a.m. CET and on Thursday 30 June at 3 p.m., Dr Karin Wiesotzki, DIL, and Dr Lisa Siekmann, TiHo, will present the study programme in two online consultation hours and will answer questions. Please register for the consultation hours at firstname.lastname@example.org, we will then send you a link to a video conferencing system.
The degree programme starts this year and offers space for up to 25 international students. The accreditation process is in full swing. TiHo President Dr. Gerhard Greif says: "With this degree programme, TiHo is strengthening the specialist discipline of food science. In addition to scientific expertise, TiHo offers students the opportunity to write their Master's thesis at the interface with veterinary medicine and thus connect to a dynamic professional field." The programme concludes with a Master of Science degree and is aimed at international graduates of related Bachelor's degree programmes, such as ecotrophology, food chemistry or process engineering, but also chemical engineering, biotechnology, veterinary medicine, or biology. TiHo students of veterinary medicine and biology can take certain modules of the degree programme as electives. In addition, TiHo students benefit from the cooperation because they too can complete internships or final theses in the cooperating companies.
The study programme offers students the opportunity to establish contacts at an early stage: they can carry out internships and final theses in the member companies of the DIL. Practical phases are also planned at the TiHo and the DIL. DIL Institute Director Dr. Volker Heinz says: "Our offer is intended to guarantee students a practical and excellent education in the relevant areas of food science. We are convinced that the course has the potential to produce highly qualified graduates who can both work internationally and strengthen the regional food industry." It also strengthens the region: the new degree programme creates the Artland Campus in Quakenbrück with a focus on food science.
With the study programme, the two internationally active organisations combine their strengths: food sciences have been a research focus of the TiHo for years; the DIL has many years of experience in food process engineering, food analytics and biotechnology as well as the consideration of economic aspects.