Overview

Subject Description

Food chemistry is a special component of the field of chemistry that deals with food, its ingredients,  and its compositions as well as how foods can change due to environmental influences, preparation, production techniques, storage, and ageing, for example. Apart from that also the chemistry and analysis of cosmetics, utensils and animal feed is an integral part of the study of nutrition chemistry.

Subject-specific prerequisites

The first three semesters focus on the fundamentals of chemistry, biology, physics and mathematics; a previous knowledge of these subjects is certainly helpful. As the practical training forms a major part of this course of study, the student should have an interest in experimentation, a minimum of technical aptitude and enough stamina. Parts of the subject-specific literature are available only in English; therefore the prospective students should have an adequate knowledge of the English language or be willing to acquire appropriate skills as early as possible.

We strongly recommend participating in the preparatory course ‘mathematics’ that is offered to all first-year students of food chemistry. More on this...