Lebensmittelchemie / Food Chemistry (B.Sc.)
Why do apples turn brown, and how does bread rise? The Bachelor’s in Food Chemistry examines food ingredients and how they change – with a strong focus on chemistry and a high proportion of practical work.
Overview
Food chemistry is a specialised branch of chemistry that deals with the composition and properties of food. During the programme, you will learn how chemistry, biology and technology work together to produce safe and nutritious food, and how ingredients change during processing and storage. You will put this knowledge into practice during laboratory sessions.
Start of studies
Winter semester
Mode of admission
No admission restriction
Duration of studies
6 semester
Workload
180 credit points (CP)
Degree
Bachelor of Science (B.Sc.)
Language of instruction
German
Composition of the Study Programme
What can I expect from this programme?
Food chemistry is a special component of the field of chemistry that deals with food, its ingredients, and its compositions as well as how foods can change due to environmental influences, preparation, production techniques, storage, and ageing, for example.
Apart from that also the chemistry and analysis of cosmetics, utensils and animal feed is an integral part of the study of nutrition chemistry.
What skills and interests should I have?
The first three semesters focus on the fundamentals of chemistry, biology, physics and mathematics; a previous knowledge of these subjects is certainly helpful. As the practical training forms a major part of this course of study, the student should have an interest in experimentation, a minimum of technical aptitude and enough stamina. Parts of the subject-specific literature are available only in English; therefore the prospective students should have an adequate knowledge of the English language or be willing to acquire appropriate skills as early as possible.
We strongly recommend participating in the preparatory course ‘mathematics’ that is offered to all first-year students of food chemistry.
How is the programme structured?
The course of studies is characterised by a high degree of interdisciplinarity because students take courses from different faculties. The course of studies is subdivided into parts on chemistry, biology and food chemistry and also an instruction in the fundamentals of physics, mathematics, biology and data processing.
These basic sciences are taught together with general and inorganic chemistry in the first semester. Based on this, students will learn the fundamentals of organic, physical and analytical chemistry in the following semesters. These subjects are accompanied by several practical trainings in chemistry.
With the fourth semester the part of food chemistry gains more and more weight. The courses of food chemistry are mainly built on the fundamental chemical competences learnt in organic and analytic chemistry.
Nearly half of the workload of the sixth semester is taken up writing the bachelor’s dissertation/thesis. The student has to show that he/she is capable of working independently on an academic project.
Structure of degree programme
| 1st semester | 2nd semester | 3rd semester |
|---|---|---|
| General and Inorganic Chemistry (6 CP) | Organic Chemistry of Materials (6 CP) | Analytic Chemistry I (6 CP) |
|
Qualitative Analytics- Fresenius practical training (6 CP) |
Inorganic Chemistry (Practical Training) (5 CP) |
Organic Chemistry II (4 CP) |
| Mathematics (7 CP) | Thermodynamics and Electrochemistry (9 CP) | Organic Chemistry (Practical Training) (10 CP) |
| Physics for natural scientists (6 CP) | Botany of economic plants (8 CP) | Physical Chemistry (Practical Training) (5 CP) |
| Biology (6 CP) |
|
Inorganic Chemistry II (advanced) (4 CP) |
| Basics of Data Processing (2 CP) |
| 4th semester | 5th semester | 6th semester |
|---|---|---|
|
Food Chemistry I (13 CP) |
Toxicology and Environmental Law (2 CP) |
Food Chemistry III (7 CP) |
|
Analytic Chemistry II (6 CP) |
Food Chemistry II (12 CP) |
Human Food of animal origin (5 CP) |
| Physical Chemistry II (5 CP) | Plant foods (6 CP) | Elective 2 (6 CP) |
| Biochemistry (4 CP) | General and Molecular Microbiology (6 CP) |
Bachelor dissertation/thesis (12 CP) |
|
|
Elective 1 (6 CP) |
Career Options
Which options for further study does JLU offer?
Upon successful completion of a Bachelor’s degree, the following consecutive Master’s programmes are available at JLU:
Having finished the Master's programme students can embark on doctoral studies.
What career paths can I pursue after graduation?
The Bachelor's degree is recognised as a state intermediate examination (first examination section of the state examination for food chemists) and thus offers the possibility to continue the training to become a state-certified food chemist.
More on this: Gesellschaft deutscher Chemiker (GdCH)
Application and Enrolment
Requirements
A valid university entrance qualification (German: HZB) is required for admission to the program.
- From Germany: General university entrance qualification (= Abitur or equivalent), vocational university entrance qualification, master craftsman’s certificate, university entrance qualification for professionally qualified individuals.
- From abroad: You can find out whether the university entrance qualification from your home country qualifies you for direct admission to a degree program in Germany on the information portal for the recognition of foreign educational qualifications (anabin) .
Proof of an internship (pre-internship) is not required for admission.
Applicants with a foreign university entrance qualification should also note the required proof of German language proficiency .
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Language requirements
Upon enrolment , a level of English equivalent to B1 on the Common European Framework of Reference for Languages ( CEFR ) is required . These must be demonstrated by :
- the Abitur certificate ,
- upper secondary school reports or evidence of at least four years ’ school-based English lessons ,
- evidence of successfully completed language courses , with a minimum of 120 hours of tuition ,
- expert reports or language proficiency tests covering language skills acquired through stays abroad , university language courses or self-study ,
- proof of a UNIcert Level I certificate ,
- proof of a TOEFL test ( computer-based score of at least 43 , written test with at least 550 points ) or
- other proof recognised as equivalent by the Examinations Board .
In cases of doubt , the Admissions Committee shall decide whether the entry requirements have been met .
Application deadline
Winter semester 2026/27
Opening of application period
1 June 2026
Application deadline
- for applicants with a German university entrance qualification: 1 September 2026
-
for applicants with a foreign university entrance qualification: 15 August 2026
International applicants can find further information on the International Office website.
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Further Information
Where can I find official documents about the programme?
Examination and study regulations
Special Regulations (with module descriptions and module plans)
General Regulations for Bachelor's and Master's programmes
Please note that only the German version of the regulation is official and legally binding. The English version is for informative purposes only.
Courses offered in the course catalogue
Electronical course catalogue (in German)
Study programme flyer
B.Sc. Lebensmittelchemie (PDF in German)
Accreditation
The programme has been accredited since 10 December 2010.
Is this course right for me?
Are you still not entirely sure whether the course of study is the right one for you? We support you with a wide range of information, events and advisory services around your study orientation and choice. For example, experience real university atmosphere at our Hochschulinformationstagen (HIT) and the Open Campus Day!
How do I have a successful start at JLU?
To help you get off to a good start with your studies, we warmly invite you to attend our orientation events. Here you will learn
everything you need to know about starting your studies:
- creating a course schedule,
- examination regulations and registration deadlines,
- campus areas and leisure activities,
- and much more.
At the same time, you will have the opportunity to get to know your future fellow students.
Contact
Subject Advisor
Prof. Dr. Holger Zorn
Institute of Food Chemistry and Food Biotechnology
Heinrich Buff Ring 17
35392 Giessen
Phone: +49 641 99 34900
Email:
Holger.Zorn
Office hours: by appointment
Central Study Advisor
-
Anja Staffler
Central Student Advisory Service
Erwin-Stein-Gebäude, 1st floor
Goethestrasse 58
35390 Giesen
International Office
Assistance for incoming, outgoing and Erasmus+ students
International Office
Goethestrasse 58
35390 Giessen