Food Chemistry
Does Food Chemistry suit me?
Studying Food Chemistry
Food chemistry is a field of study in which everything revolves around the chemical compositions, properties, and structures of food. The molecular mechanisms of food and other products such as cosmetics, animal feed and packaging materials are analyzed.
If you’re interested in an interdisciplinary field of study with exciting areas of application, you've come to the right place. A food chemistry degree program consists primarily of content from the natural sciences, such as biochemistry, food and nutritional science or molecular biology. However, technical and legal principles are also covered.
You’ll learn toxicological, biochemical and analytical methods to control the quality of products: this includes determining the individual nutrients present as well as harmful substances such as pesticides. Through your investigations and refinement of products, you’ll contribute to making food last longer or be safer.
Food chemistry studies can focus on the production, processing, or storage of products. You’ll typically gain practical experience early on through laboratory work or projects. Typical degree programs in this field of study often combine food chemistry with food technology.
Personal requirements | Food Chemistry
- Interest in the natural sciences, especially chemistry
- Enthusiasm for working in the lab
- Logical and analytical thinking skills
- Precision
- Curiosity and a willingness to learn
Study Choice Test
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Take the testTypical course content | Food Chemistry
- Scientific foundations
- Basics of microbiology
- Additives
- Allergies and intolerances
- Food labeling
- Food analysis
- Organic residues in food
- Animal and plant products
- Human digestion
- New food technologies
Career prospects | Food Chemistry
After completing your degree in food chemistry, you’ll be ready to work in research, for public authorities and agencies, or in various other areas of the food industry. For example, you might work in the areas of development, production, or quality management.
As a food chemist, you’ll mainly work in the laboratory to test the ingredients of food and other consumer goods. The development of new foods, the inspection of finished products, and research into new methods of examination and analysis may also be possible areas of activity.
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