Master of Education
Food Technology (Food Engineering)

Food Technology (Food Engineering)

Food Technology (Food Engineering) is studied as a Minor Professional Discipline in combination with the Major Professional Discipline Nutrition Science and Home Economics in the Master of Education degree program for vocational schools.

The teaching degree for vocational schools combines a professional discipline with a school subject and educational sciences. The practical semester is a centerpiece of the degree program.

For further information please see the website of the Major Professional Discipline Nutrition Science and Home Economics (MEd).


Possible lines of work:

Teaching at schools

For additional possible lines of work, please see the degree programs Nutrition Sciences (MSc) and Molecular Food Technology (MSc).

Open admission
Master of Education
Vocational School (Small Professional Specialisation)
4 Semester
Winter semester
Summer semester

Examination Regulations (German versions are legally binding)

University degree (German or non-German) in a relevant discipline

German language proficiency (DSH level 3, CEFR level C2, as per DSH exam. regulations)

Other language skills: Foreign language (modern language on CEFR level A2 or qualification in Latin/Greek)

Specific modules: 95 ECTS credits for subject knowledge/subject didactics modules in the major professional discipline (of which 6 ECTS credits for subject didactics) | 39 ECTS credits for the minor professional discipline | 24 ECTS credits for educational sciences (of which 3 ECTS credits for the topic of inclusion; aptitude and orientation internship as well as vocational internship) | Bachelor's thesis 7 ECTS credits

9 weeks internship, incl. 25 days at a school

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