Master of Science Molecular Food Technology

The course focuses on the scientific aspects of food production. A deep understanding of the function of food ingredients is taught, whereby the functionality of the ingredients primarily refers to the technological functionality. The integration of modules on biofunctionality and toxicology provides an understanding of the positive and negative properties of foods and their ingredients, which are either already present endogenously in the raw materials, can be formed or broken down during processing, or occur as supplements or as contaminants in foods. This not only creates a link to the above-mentioned chemical and physical aspects of food processing, but also establishes a bridge to the nutritional sciences.

With its distinctly scientific approach and interdisciplinary character, the course fits seamlessly into the two transdisciplinary research areas "Life and Health" and "Innovation and Technology for a Sustainable Future" at the University of Bonn. On the one hand, nutrition and thus our food and its components are directly and inseparably linked to people's quality of life and state of health. On the other hand, there is a direct link between food technology and sustainability, which is reflected in current issues such as food security, the responsible use of resources and the substitution of synthetic food additives with those of natural origin. These topics have been central research areas at the Institute of Nutrition and Food Sciences for several years and are also included in several modules in teaching. The Molecular Food Technology course will also be as firmly based in the Faculty of Agriculture as the previous one, as its subject matter is the processing of plant and animal raw materials and there are therefore numerous points of contact in teaching and research with the Institute of Crop Science and Resource Conservation and the Institute of Animal Sciences.