Food Chemistry

During your studies, you have various subjects, which consist of one or more modules. A module deals with a specific topic and consists of one or more courses. In the module handbook for your degree program, you will find a description of the modules and their subject assignment as well as a study plan. This gives you an orientation as to which courses you should attend in which semester in order to complete your studies within the standard period of study. It takes into account a balanced distribution of courses over the individual semesters. It also ensures that you are first taught the important basics before moving on to more advanced topics. Your individual course of study may differ from this. You have these subjects on the Food Chemistry degree program: • fundamentals of chemistry and biology: in this subject, you will lay the foundation for your food chemistry studies. You will learn the basics of general and inorganic chemistry, organic chemistry, physical chemistry and biology, with a focus on crop botany and microscopy. • fundamentals of mathematics and physics: you will acquire mathematical fundamentals such as linear algebra and analysis, which are important in chemistry and physics. In physics, you will deal with mechanics, vibrations, waves, thermodynamics as well as electricity, magnetism and optics. • fundamentals of chemistry, analysis and food technology: in this subject, you will learn about the chemistry and analysis of food ingredients such as water, proteins, carbohydrates, lipids, vitamins, minerals, flavorings and additives. You will apply basic analytical methods such as gravimetry or spectroscopy and work with processes such as chromatography. You will also learn about process engineering and product development in the food industry. • advanced studies of chemistry, analysis and food technology: you will deepen your knowledge of the composition of foods from various product groups such as cereals, fruit, vegetables, meat and baked goods. You will learn how ingredients change during processing and storage. You will be trained in the qualitative and quantitative analysis of food using chromatographic methods and sensory analysis methods. You will also gain insights into food production and quality assurance. • fundamentals of complementary disciplines: this subject includes toxicology, legal studies, microbiology and quality management. You will gain basic knowledge of food law, toxicology and the structure and metabolism of microorganisms. You will also be introduced to methods of food hygiene and quality assurance. • interdisciplinary qualifications: you choose courses from the House of Competence, Forum or the Sprachenzentrum. Math II or a subject-specific language skills course are also possible. In the bachelor's degree program in Food Chemistry at KIT, you start with a broad scientific foundation course that provides you with a solid basis for the following study sections. This not only covers the classic chemical d