Hanover/Quakenbrück, March 2025 - They are the pioneers for the food industry: The first seven graduates of the international Master's program 'Food Process and Product Engineering' have successfully completed their studies. Launched in 2022, the program is a collaboration between the Foundation of the University of Veterinary Medicine Hanover (TiHo) and the German Institute of Food Technologies (DIL). The program was developed to train specialists for sustainable and safe food production. Science and practice are closely intertwined in the program to prepare students for the current challenges of the industry.
The first cohort represented students from seven different nations: India, South Africa, Nepal, Eritrea, Germany, Turkey, and Iran. This international diversity reflects the global relevance of the program and underscores the necessity of an interdisciplinary and cosmopolitan approach in food sciences.
In a celebratory event, Professor Dr. Klaus Osterrieder, President of TiHo, presented the graduates with their certificates and praised their outstanding achievements: 'Our graduates have not only mastered their studies with distinction but are also well-prepared to develop innovative concepts for sustainable and safe food production,' explained Osterrieder. 'Faced with global challenges such as climate change, resource scarcity, and a growing world population, they can profoundly shape and influence the future of the food industry with their knowledge and experiences.'
Professor Dr. Madeleine Plötz, Chair of the Master's program commission, emphasized: 'The students of this inaugural cohort are the pioneers of the new Master's program and have paved the way for all future cohorts. Over the past two and a half years, they have engaged deeply with food technology, natural sciences, and process economics. Following the motto 'from farm to fork,' they have examined the entire food system, from living animals to food products, and have shaped the Master's program through their curiosity and dedication.'
Dr. Volker Heinz, Director of DIL, also emphasized the significance of the program for society: 'The combination of food science and technological content enables graduates to design innovative processes and solutions that promote both ecological and economic sustainability. With the successful completion of this first cohort, the program is further strengthened and offers future students the opportunity to become part of this pioneering initiative.' He added, 'The graduates have impressively demonstrated their readiness to take responsibility for the future food supply, enriching not only themselves but society as a whole.'
The Master's program 'Food Process and Product Engineering' provides students with in-depth knowledge in the development and quality assurance of new food products, the use of modern processing technologies, and sustainable production methods. Through a practical and application-oriented curriculum, they gain direct insights into surrounding companies at the Artland Campus Quakenbrück, an external location of TiHo. Students visit companies such as SLA Software Logistik Artland GmbH, Wernsing Feinkost GmbH, and Leiber GmbH and can complete practical phases or even write their Master's thesis in cooperating companies. Through close collaboration with the industry, graduates are well-prepared for professional life with its challenges and can contribute to making high-quality, safe, and resource-efficient food accessible to all.
About the Program: The Master's program 'Food Process and Product Engineering' was launched in 2022 as a collaboration between the Foundation of the University of Veterinary Medicine Hanover (TiHo) and the German Institute of Food Technologies (DIL). It is internationally oriented, taught in English, and is open to students with a Bachelor's degree in food technology, beverage technology, nutrition science, food chemistry, process engineering, chemical engineering, biotechnology, veterinary medicine, or biology. It provides interdisciplinary competencies for sustainable development and production of food. The cooperative partners DIL and TiHo are globally connected and work together towards a value-creating food production vision. Global socio-economic developments, sustainability, and ecology are as much in focus as food supply and eating habits in all parts of the world.
