Food chemistry is a special branch of chemistry that deals with food, its ingredients and its composition, as well as changes in food – e.g. due to environmental influences, preparation, production processes, storage and ageing. In addition, the chemistry and analysis of cosmetics, consumer goods and animal feed are integral components of the Food Chemistry programme. The degree programme in Food Chemistry provides in-depth knowledge in inorganic, analytical, organic and physical chemistry as well as in biochemistry and bioanalysis. Special emphasis is also placed on food chemistry, microbiology and botany.

The degree course is designed in such a way that the Bachelor’s degree in Food Chemistry is also recognised as a state intermediate examination for food chemists.

Information and courses for prospective students can be found at www.uni-giessen.de/de/studium/studienorientierung

A language certificate (English) is required, more information at www.uni-giessen.de/de/studium/studienangebot/bachelor/lchemie