At the end of their studies, graduates should be well prepared for professional practice through sound academic work and subject-specific knowledge and skills.
Course structure: In the first two semesters, basic knowledge of engineering and natural sciences is taught, which is applied to the field of food in accompanying exercises and internships. Subjects such as microbiology, food chemistry, food technology, food marketing or basic logistics/materials management prepare students for the specialization phase. Students can choose between food technology and food management. The fourth semester is a complete practical semester. Students can gain an insight into their future career in various food companies in Germany and abroad. In the last two semesters, sensory analysis and project and personnel management are still on the timetable before the Bachelor's thesis, which students can write in collaboration with a company, research institute or university.

The Bachelor's degree course in Food Science is unique in Germany's university landscape due to its mix of technological and economic training. Before the third semester, students decide on a specialization:
Food Technology (B. Eng.): Process engineering, food chemistry and analysis, microbiology, automation, packaging technology and the product technology of foods of animal / plant origin are combined with special food areas such as sausage and meat products and substitute products, bread and baked goods, confectionery, fruit and vegetable products, alcoholic and non-alcoholic beverages or fish, seafood and convenience products, both theoretically and practically. The relevant plant technology is learned and applied to specific examples in the laboratory exercises.
Food Economics (B. Sc.): In addition to further training in special disciplines of food technology, the focus is on business and management training: food marketing, investment and financing, human resources, logistics and project management are taught in the context of the food industry and put into practice in seminars using case studies.

Professional practical phase in the 4th semester: In the fourth semester, a six-month professional practical phase in companies in the food industry is planned. A stay abroad is also possible during the practical phase. The internship location may be changed once, so that the internship semester can also be completed in two companies (e.g. 3+3 months or 4+2 months).

Admission to the programme requires a general higher education entrance qualification, an entrance qualification for studies at universities of applied sciences or an educational qualification recognised as equivalent. The Registration Office and the Student Advisory Service can provide information on the options for studying without a higher education entrance qualification. The admission requirement for foreign students is an C1 language level in German. Basic knowledge of English is a prerequisite for the study programme.

The Food Science (FSB) study programme admits students in the winter and summer semester every year. The regular application deadline for the winter semester is 15 August, while the deadline for the summer semester is 15 February. Please apply online through our ecampus application portal where you can upload all the necessary documents.

The Bremerhaven University of Applied Sciences is a member of UNI-ASSIST (Application Services for International Students). Prospective students who have gained their university entrance qualification outside the European Union (EU) can therefore submit their application directly to UNI-ASSIST. To ensure adequate processing time, the application for the winter semester should be submitted to UNI-ASSIST by 30 June. Following a successful review, this is forwarded on to the Bremerhaven University of Applied Sciences. UNI-ASSIST charges applicants a fee to process the application.

You can find further information on the application procedure on the Registration and Examination Office’s website.

We recommend that applicants without any specialist education or training complete an internship before starting the study programme. This allows students to gain practical experience in the subsequent field of study and work early on, which provides good orientation for the Food Science (FSB) study programme.