The department offers students a broad education and does not focus on individual food product groups. Content spans general technologies of plant and of animal food all the way to cosmetics and pharmaceuticals. Another focus area is food process technology (thermal and mechanical). Compulsory elective subjects allow students to specialise. In addition, the course teaches economic content and relevant skills. The teaching is application-oriented with many practicals.

As a consecutive and research-oriented degree course, the Master's degree course in Food Processing aims to deepen graduates' methodological and research competences. As an interdisciplinary degree course, it combines aspects of natural sciences, engineering and economics.

The department's research activities give rise to many opportunities for theses at international partner universities, including in Finland, Ireland, Spain and Hungary. Exchange programmes exist with Australia and the USA. The Bachelor Plus study programme includes an integrated one-year study period abroad. The degree course in International Engineering is also offered by the department, with the basic semesters being taught in English. The department is actively involved in the Erasmus programme (EU placements).

With ten large technical facilities and laboratories, the department boasts a great deal of space and technical equipment. The subject areas of Food Technology (plant and animal), Nutrition, Chemistry, Biotechnology, Microbiology, Pharmaceutical Technology, Physics and Process Engineering (mechanical and thermal) are fully equipped with modern equipment geared toward the latest industrial applications and processes. The focus of research in the subject area of Pharmaceutical Technology is on geriatric foods and packaging.

Thanks to close networking with companies, many projects run from product development to process engineering.

With its broad scientific foundations, the study of Food Technology at Bachelor's and Master's level in Fulda produces generalists who are needed in today's working world to master future challenges such as the sustainable transformation of food production and the food industry.