Food Production Engineering and BusinessBachelor of Engineering
Features of the degree program Food Production Engineering and Business
In the degree program Food Production Engineering and Business, students learn the entire food path from raw material production to the consumer. Modern processing and packaging technologies, the development and management of new product, and current issues in food quality and safety are just a few of the diverse topics in this study program.
The degree program is directed towards young people who are interested in subjects from the natural sciences, technology, and economics. The solution of technical and business problems in the production of foodstuffs requires managers who unite production knowhow with management expertise. Graduates thus find a wide variety of opportunities in the food industry, such as in raw materials procurement, in quality management, in product development, and in distribution.
The degree program at a glance
- Degree
Bachelor of Engineering
- Start
Winter semester
- Vocational placement
Required: 8 weeks
- Standard period of study
6 semesters
- Language
German
- Type of study
Full-time undergraduate degree program
- Numerus Clausus
No
- Location
Osnabrück - Haste
- Admission restriction
Yes
Contact
- Academic information and guidance
Dipl. oec. troph. Sabine Bornkessel
Academic advisor
Teaching in the area of quality management and innovation management
Room: OS 0106A
Phone: +49 (0)541 969-5277
E-Mail: s.bornkessel@hs-osnabrueck.de
Office hours:
Thursdays 2:30 pm - 3:30 pm and by arrangement via mail
- General information and coordination
Dipl.-Ing. Anke Riemenschneider
degree program coordinator
Room: OT 0017
Phone: +49 (0)541-969-5269E-Mail: a.riemenschneider@hs-osnabrueck.de
Office hours:
Mondays 3:00 pm - 4:00 pm
Tuesdays 9:00 am - 10:00 am
and by arrangement via mail
- Application and admission
Angela Schubert
Registrar's office
Room: HD 0029Phone: +49 (0)541 969-5248
E-Mail: a.schubert@hs-osnabrueck.de
Office hours:
Mondays and Thursdays 1:30 pm - 4:00 pm
Tuesdays and Fridays 9:30 - 12:00 pm