Food Chemistry University of Giessen

Study Type

undergraduate

Admission semester

Winter Semester only

Annotation

Food Chemistry is a specific area of Chemistry concerned with food, its contents, and their composition, as well as the changes to food caused by environmental influences, preparation, production processes, storage and ageing. Furthermore, it is the chemistry and analysis of cosmetics, consumer products and animal feed as integral components of the study of Food Chemistry. The course in Food Chemistry conveys a well-founded knowledge of Anorganic, Organic and Physical Chemistry as well as Biochemistry and Bioanalytics. Particular focus is given to Food Chemistry, Microbiology and Botany. The degree course is designed so that the Bachelor's degree in Food Chemistry is recognised as a state intermediate examination for food chemists. Information and events for prospective students are available at: www.uni-giessen.de/studium/askjustus

Admission modus

Without admission restriction

Admission requirements (Link)

Admission requirements

Good Natural Sciences knowledge and good command of English are recommended.

Main language

German