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Mechanical / Materials / Process Engineering, Department

Fakultät Naturwissenschaften

Universität Hohenheim

Fakultät Naturwissenschaften
Garbenstraße 13
D-70599 Stuttgart
Telephone: +49 711 459-22780
https://www.uni-hohenheim.de

Uni Hohenheim
Department on the internet
Online application
Student body

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Basic information

Percentage of teaching by practitioners
7.5%
Percentage of teaching by practitioners, master's
7.5%

Support during the study entry phase

Total score for support in the study entry phase
9/14 points

Group 1

Job market- and career-orientation

Bachelor theses in cooperation with work environment
no data
Master theses in cooperation with work environment
no data

Research

Third party funds per academic
78.3 T€

Group 3

Doctorates per professor
2.9

Group 1

Degree courses without details

Further degree courses of the department
none

Further information provided by the department

Special features regarding teaching

Application-oriented learning from the basic study stage in small, intensively supervised groups; in addition, as part of the university's own Humboldt Reloaded Programme, students can promote research ideas or pursue research-based learning through projects in the Master’s degree courses; linking the different aspects of food science and biotechnology promotes interdisciplinary thinking; supplementary modules for introduction to academic work and the fundamentals of business administration; Master’s degree courses taught in English prepare students for international careers.

Special features regarding the international orientation

The Master´s degree programmes in Food Science and Engineering, Food Biotechnology, Food System and Bioeconomy are taught in English. In the European Master´s degree programme in Food Systems, two stays abroad at European partner universities are a firm part of the curriculum. For students in the Bachelor´s degree course in Food Science and Biotechnology, semester packages with compulsory electives/elective modules that can be studied in English are explicitly shown.

Special features regarding the equipment

In addition to laboratories with state-of-the-art chemical, microbiological and physical analytics, there are 7 technical facilities with experimental pilot plants for the mechanical and thermal treatment of foodstuffs as well as bioreactors for use in the fermentative production of biofunctional substances. Research findings in innovative processes and products are implemented, tested and further developed in the technical facilities ; The institute’s integrated transfer centre gives companies and start-ups an opportunity to set up, test and optimise production processes for innovations, together with accompanying analytics.

Special features regarding research activities

The research conducted at the Institute of Food Science and Biotechnology focuses on the natural scientific and engineering aspects of the transformation of plant and animal-based raw materials into consumable, high-quality foodstuffs and food supplements as well as functional active and value-added compounds. The value-added food chain is considered as a whole and the complex interdependencies between ingredients, processing and functionality is intensively studied across all departments.

Support for founders

Support for the spin-off of companies, advice on business models is provided to our scientists centrally as well as through the EU ‘eit-Food’ project.

Other special features

Strategic linkage of basic research and pre-competitive research for innovation and sustainability; Extensive interaction with national and international research institutions and small, medium and large companies active in research in an effort to tackle new challenges together, identifying research topics and bringing expertise together.

Further information on research activities

Information on access restrictions

Biotechnology

Facts

Total number of students
470
Number of master degree students
190
Graduations in appropriate time, undergraduate degrees
88.5%

Group 1

Graduations in appropriate time, master's
79.4%

Group 2

Contact with work environment, bachelor's
6/12 points

Group 2

Contact with work environment, master's
6/12 points

Group 2

Students' assessments on undergraduate, presence-learning-courses

Teacher support
2.3

Group 2

Support in studies
2.0

Group 2

Courses offered
1.9

Group 1

Study organisation
1.8

Group 2

Exams
2.2

Group 1

Digital teaching elements
2.2

Group 2

Research orientation
2.0

Group 1

Job market preparation
2.3

Group 2

Rooms
2.0

Group 2

Library
2.0

Group 2

IT-infrastructure
2.3

Group 2

Laboratories
1.6

Group 1

Overall study situation
2.1

Group 2

Chemical Engineering

Facts

Total number of students
70
Number of master degree students
70
Graduations in appropriate time, undergraduate degrees
no data
Not specified
Graduations in appropriate time, master's
87.8%

Group 1

Contact with work environment, bachelor's
points
Contact with work environment, master's
6/12 points

Group 2

Legend

Groups

Group 1

top group

Group 2

middle group

Group 3

bottom group
Not specified
not specified

Acronyms

(S) = Students' judgements

(F) = Facts

(P) = Professors' judgements

BT = Biotechnology

CE = Chemical Engineering

Last Update 2022: Data collected by the CHE Center for Higher Education