Food Chemistry

A rigorous science program at TU Braunschweig that bridges classical chemistry with food-specific analytics, microbiology, toxicology, and food law — supported by cooperation with major research institutes including the Helmholtz Centre for Infection Research and the Physikalisch-Technische Bundesanstalt.

---

The Bachelor's in Food Chemistry at TU Braunschweig's Faculty of Life Sciences provides a comprehensive scientific education that combines a deep foundation in classical chemistry with highly specialized food-related disciplines. The program is structured to build systematically: early semesters establish strong competencies in general, inorganic, organic, physical, and analytical chemistry, as well as mathematics and physics. These fundamentals are then applied in the program's distinguishing area — the chemistry and technology of foods, food analytics, microbiology, toxicology, and food law. Practical laboratory work is central to the curriculum from the very beginning. Students complete hands-on laboratory modules in general, organic, physical, and analytical chemistry before advancing to dedicated food chemistry practicals, including instrumental analytics and food analysis. A three-week spectroscopy block course and a microbiology practical complement the theoretical teaching and sharpen students' technical skills. The program also covers the regulatory and quality dimensions of the profession: modules in food law, quality management, and toxicology (including a mandatory proficiency examination in chemical substances regulation) ensure graduates understand both the scientific and legal frameworks governing food safety. Biology and biochemistry — covering general biology, plant biology, crop plants, and microscopy — round out the interdisciplinary profile. An elective professionalization module allows students to develop transferable skills such as presentation techniques and language competencies. Research at the faculty focuses on natural product and active compound research, modern food analytics, food microbiology, food technology, and analytical methods for the assessment of food, consumer goods, and animal feed. Students benefit from the university's close ties with major research institutions — the Helmholtz Centre for Infection Research (HZI), the Physikalisch-Technische Bundesanstalt (PTB), and the Julius Kühn Institute (JKI) — providing an environment that connects undergraduate study with current scientific inquiry. The program concludes with a nine-week Bachelor's thesis carried out independently under academic supervision.