Food Research and Development
(Master of Science)

You can see food, a person working in a laboratory, drawings from chemistry and a microscope.

Profile

Course type

Postgraduate studies (Master)

Standard Course Duration

4 semesters

Course Start

Winter semester

Language of Instruction

German

Language Requirements

German HZB: none
International application: German C1
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Admission

Restricted admission

International

Stay abroad possible, but not obligatory.

Short Description

From winter semester 2023/24 onwards, this programme is closed. An application is no longer possible.

Students on the master’s degree programme in Food Research and Development at Leibniz Universität Hannover gain extensive knowledge and skills in the development, quality assurance and marketing of traditional and novel food. In the process, consideration must be taken of food chemical, technological, nutritional, toxicological, food law and economic aspects. The degree programme is generally research-based, such as in the areas of process engineering, human nutrition and molecular food science. At the same time, the degree programme also puts a strong emphasis on practical applications, a typical element of this subject, e.g. in the areas of food system analysis, product development and food marketing. The wide range of compulsory elective modules available enables students to gear their area of specialisation towards their chosen career path. The practice-oriented nature of the degree programme, reflected in research-oriented practical training for instance, qualifies students to operate in the key areas of research, development, quality assurance and marketing in the food industry.

Further information for students on the website of the Faculty of Natural Sciences

Course Content

Active ingredient research
Food law
Food marketing
Food process engineering
Food safety
Food science
Human nutrition
Nutrition physiology
Product development
Quality management

Course Structure

The degree programme comprises ten compulsory modules and three compulsory elective modules, practical training and the master’s thesis. The compulsory modules enable students to gain a profound technical and methodological understanding of food technology, human nutrition and nutrition physiology, food quality and safety, bioeconomy and consumer research, and the production, processing and development of food. By taking their chosen compulsory elective modules, students are able to specialise in line with their interests. Students enhance and expand on their expertise and skills by learning key transferable skills and a foreign language, or by addressing ethical and scientific-philosophical issues. They gain insights into the principal methods applied in the professional field, and gain skills in a technical aspect of that field. By completing six weeks of research-based practical training, students expand on the skills gained, enabling them to apply the knowledge learned and develop their knowledge base. Upon completion of the master’s thesis, students are able to demonstrate their ability to tackle a topic related to the professional field independently, using scientific methods.

Semester	1	2	3	4
Core modules	Food Processing Technology (8 CP) Industrial Food Processing Quality Management and Food Safety (5 CP) Quality Management Systems in Food Industry Monitoring Pharmacology and Toxicology Nutrition Epidemiology (6 CP) Principles of Epidemiology Interpretation and Evaluation of Epidemiological Studies	Food Processing Technology (8 CP) Laboratory Exercise in Food Processing Technology Specific Human Nutrition (5 CP) Nutrition-associated Diseases Current Aspects of Human Nutrition Active Substances in Foodstuffs (6 CP) Active Substances in Foodstuffs Analysis and Application of Functional Food Ingredients Food Law for Product Development and Marketing (6 CP) Advanced Food and Consumer Law Current Aspects of Food Law	Molecular Food Research (6 CP) Techniques of Molecular Biology and Genetics Molecular Detection Methods / Nutrigenomics Food System Analysis (6 CP) Foodchains, Sustainability and Bioeconomy Interaction with Other Systems Product Development (6 CP) Product Development Processes Product Development in Practice	Master’s thesis (30 CP)
Core modules	Food Marketing and Consumer Behaviour (6 CP) Consumer Behaviour and Market Acceptance Specific Food Marketing			Master’s thesis (30 CP)
Core elective module skill area core skills	modules to be selected so that a total of 6 CPs are attained: Foreign language selected from the programme of the Language Centre (2-4 CP) Soft skills selected from the programme of the Centre for Soft Skills (2-4 CP) The Ethics of Agricultural Biotechnology and Food (4 CP)
Core elective module skill area selected foundation courses	one module to be selected from (6 CP): Introduction to Biostatistics How to Publish Data and Statistical Analyses Food Analysis Foundation Module Bio-process Engineering Fundamentals in business administration: strategic corporate management Fundamentals in business administration: resources and organization
Core elective module skill area specialised extension subject	one module to be selected from (6 CP): Food Quality Management Food Toxicology International Strategic Marketing Fungi and Mycotoxins: Isolation of bioactive links from food- and feedstuffs and their chemical and biological characterisation Technology and Engineering – cereals, baked goods and confectionery technology Technology and Engineering – meat technology Technology and Engineering – gastronomy and communal catering
Research-oriented internship	6 weeks min. (12 CP)

Recommended Abilities

Students should have the ability to work and think in a scientific, structured manner; they should also be enthusiastic about scientific methodologies and principles. It is important that students have an interest in describing and analysing technical issues, as well as drawing their own conclusions and addressing solution-oriented problems.
English is the language of food science, in the literature and in international communication. Selected modules are therefore offered in English language, so that sufficient knowledge of English is required and will be applied.

Career Opportunities

Basic research on food and nutrition science at research institutions
Research and development in life science companies
Product development
Marketing/communication
Science journalism
Nutrition economics
Food technology
Food safety and hygiene
Food analysis
Consumer protection
Quality management and control
Health management
Food chain management
Authorisation of food, additives and novel food
Public relations
Marketing
Consulting and coordination in the health sector

Admission requirements and application

Admission Requirements

For master's degree programmes with restricted admission, places shall be allocated according to the university’s own selection procedure, if there are more applicants fulfilling the admission requirements than there are places available. The exact admission requirements can be found in the admission regulations: