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Master of Science (M.Sc.) in Food Biotechnology University of Hohenheim




Course info


This interdisciplinary and research-oriented program focuses on providing training on the properties, the production processes, and the manifold applications of enzymes and microorganisms in the food industry.

We will train you in biochemical methods, including the purification, characterization and immobilization of enzymes, enzyme kinetics, gene expression, and the mutagenesis of recombinant enzymes. Training in microbiology provides skills on dealing with pathogens in food production.

Major “Enzyme Biotechnology”

Major “Food Microbiology”

Advanced lab experience

Great career prospects

Research and development, project management, quality assurance in the industrial sector, specifically in:

white biotechnology

the food sector

the cosmetics industry

the chemical industry

the pharmaceutical sector

the production division of starter cultures manufacturers and enzyme producers

research facilities of federal and state governments

journalism (media and publishing companies)

business consultancies

Course options

Here are the different ways in which you can study Master of Science (M.Sc.) in Food Biotechnology.

Full Time (4 semesters)

Tuition fees

EUR €1,500 per semester for international students from non-EU/EEA states; Student Parliament totaling around EUR €162.80 for each semester


01 Oct


University of Hohenheim

Schloss Hohenheim 1,


Baden Wurttemberg,

70599, Germany

Entry requirement for international students

Bachelor’s degree with a profile in the natural sciences or engineering (180 ECTS). Proof of language proficiency in UNIcert II certificate (minimum grade good) is required.

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STARTS - 07 Oct

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