The degree program is divided into two sections: Basic studies (semesters 1-4) and main studies (semesters 5-9). After graduation, you will be entitled to use the professional title “Food Chemist”.

1st-4th semester: Basic studies

During the first four semesters, you will acquire basic scientific knowledge in biochemistry, biology, chemistry, mathematics, and physics. The theory lectures will be deepened by practical courses in biochemistry, biology, chemistry, and physics, with focus on the courses in chemistry.

5th-8th semester: Main studies

In the main study period, you will mainly deal with food chemistry topics, such as food ingredients, chemical reactions within the foods and manufacturing processes. In various Food Chemistry practical courses, you will have ample opportunity to apply basic techniques as well as state-of-the-art bio-analytical and instrumental methods yourself. In addition, you will attend lectures and practical courses, i.a. in the subjects of nutritional physiology, food technology, food microbiology, food law, biotechnology, toxicology, forensic analysis, and quality management. You can find more impressions from the degree program (in German only) in Studium › Department Chemie und Pharmazie (fau.de).
Every semester, field trips are scheduled to industrial plants and control authorities covering the sectors food and commodities and also forensic analytics. Here you can experience how food production and monitoring is done in practice and come in contact with relevant companies.

9th semester: Final thesis

In the 9th semester you will complete a scientific thesis on a modern research topic. You will start with literature research followed by scientific experiments on the topic. Finally, the results will be summarized in a scientific thesis. If desired, you can work on your final thesis at another research institution in Germany or abroad.

As a food chemist, your are not only in high demand on the job market, you also have a wide range of career possibilities.

Food chemists often work for supervisory authorities, e.g. as officials at the State Office for Health and Food Safety, where they check the quality and safety of food that is marketed by manufacturers or offered in restaurants. They also play a key role in dealing with food crises, such as the recent scandal involving dioxins in eggs or the “melamine scandal” and in the uncovering of food fraud.

Food chemists also work in the food industry to ensure product quality and product development.

Outside the food sector, you can also work in the pharmaceutical and cosmetics industry, where you will be involved in quality control and product development. Due to the versatility of the Food Chemistry degree course and their outstanding chemical-analytical know-how, food chemists are also in demand in the field of medical analysis or drug and doping control, e.g. at the State Criminal Police Office or the National Anti Doping Agency of Germany.

Are you more interested in research? Food chemists also have good prospects at universities and scientific institutions, such as the Fraunhofer-Gesellschaft or the Max Rubner Institute, both within the food sector and beyond.

Further information and the latest salary survey can be found at: After graduating (ag-jlc.de).

After the second stage of the examination, you can complete a practical year at a supervisory authority, e.g. the Bavarian State Office for Health and Food Safety. Initially, you will work in food inspection and accompany food inspectors on their hygiene inspections in restaurants. In addition, you will deepen your knowledge of the basics of food law.

The practical year is followed by the third examination section. After passing, you will be awarded the title of “State-certified Food Chemist”.

As a rule, graduation from the third examination section is a prerequisite for being employed by supervisory authorities, e.g. the State Office for Health and Food Safety.