Food is fundamentally different from other goods: It consists of (parts of) organisms that were alive or still are. In addition to the higher complexity of its composition and the variation in its starting materials, this results in a greater risk of variability during production, transport, and storage. How do we supply as many people as possible in the most sustainable ways with high-quality, healthy food? You will deal with this and similar questions in the master’s program "Food Quality & Safety".
The research area of food quality and safety is changing rapidly. The world's population is growing and globalization is changing lifestyles and diets. Innovations in biochemical analytics, modern sensor technology, intelligent data processing, and breeding methods are currently opening up exciting new opportunities. At the same time, the demand for sustainability in the production and distribution of food is growing, and problems in complex production and supply chains, resulting, for example, in "food scandals", reveal high levels of sensitivity and uncertainty among consumers.
Profile of the Master’s Program
The core competencies taught in the program will enable our graduating Master students to understand and solve problems in the field of food quality and safety from an integrative, cross-disciplinary perspective. To this end, the course is interdisciplinary in design, combining a life science focus (e.g. biology of crops and farm animals, food microbiology, human nutrition, analytical methods, food biochemistry) with an approximately equal share of legal and economic studies. The modules of the master’s curriculum comprise Biology and Biochemistry of Food, Human Biology, Food Chemistry, Data Science/Bioinformatics/Statistics, Food Law, Food Trade Law, Safety and Risk Management Law, Quality Management, Food Supply Chain Management, and Science Communication.
Fields of Employment
Questions of food quality and safety are an area of research that is developing at a rapid pace, and will, therefore, demand a high degree of flexibility and adaptability from future experts. As a graduate of the master's program "Food Quality & Safety", you are qualified for a career in research as well as for leading positions in the food industry, at authorities, in the media, and other areas of politics, administration, and business.
Bayreuth Spirit on the Kulmbach Campus
The University’s Faculty of Life Sciences is located in the nearby town of Kulmbach. It is home not only to several internationally operating food companies, but also to the Max Rubner Institute, the Bavarian Control Authority for Food Safety and Veterinary Medicine, the State Technical College for Food Technology, the Competence Centre for Nutrition, and the Kulmbach Clinical Centre. All these bodies are involved in various research projects and in the Faculty's teaching activities.
- The admission requirement is a bachelor's degree (or equivalent) in natural sciences or life sciences with a final German grade of "2.5" or better.
- Advanced English language skills (at least C1 level, based on the Common European Framework of Reference of Languages) and proven German language skills (A1).
- Above-average interdisciplinary interest, which should be briefly stated in your application letter.
Your qualification will be evaluated in an aptitude assessment process. The decision on the admission of the students is made by a committee on the basis of the applications received (two-stage aptitude test). The admission requirements are listed together with the general application information on the homepage of the Faculty VII of the University of Bayreuth.
About the School
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