A state-examination program at Friedrich-Alexander-Universität Erlangen-Nürnberg that builds from a broad natural-science foundation in the first four semesters into a specialist Hauptstudium covering food technology, toxicology, food law, and analytical chemistry — with mandatory practical laboratory work and regular industrial excursions throughout.
The Food Chemistry program at Friedrich-Alexander-Universität Erlangen-Nürnberg leads to the First State Examination (Erste Staatsprüfung), the nationally recognized professional qualification for food chemists in Germany. The program spans nine semesters and is structured in two clearly defined phases.
The **Grundstudium** (semesters 1–4) provides an intensive natural-science foundation across general and inorganic chemistry, analytical chemistry, organic chemistry, physical chemistry, biochemistry, mathematics, physics, and biology/botany. Each theoretical module is directly paired with substantial laboratory practicals: students work in inorganic chemistry, analytical chemistry, botanical microscopy, physics, organic synthesis, physical chemistry, instrumental analytics, and biochemistry. This phase concludes with the First Examination in physics, chemistry (oral), and biology.
The **Hauptstudium** (semesters 5–8) shifts the focus to food-specific disciplines: nutritional physiology, food technology, food microbiology, food law, biotechnology, toxicology, forensic analytics, quality management, and the chemistry and analysis of cosmetics. Advanced practical courses cover bioanalytical and instrumental methods applied directly to food matrices. Every semester includes excursions to industrial facilities and official food safety monitoring agencies, giving students direct insight into professional environments.
The program concludes in **semester 9** with a six-month scientific thesis on a current research topic. The thesis can be conducted at an external institution or abroad, offering genuine flexibility for students wishing to connect with industry or international research groups.
Throughout the program, practical laboratory training is not supplementary but structurally central: practicals account for a significant share of contact hours from semester one onward, ensuring that analytical skills are built systematically alongside theoretical knowledge.
