You are interested in...
...then apply for our International Summer Lab - Special Food Technologies!
The Summer Lab - Special Food Technologies is jointly offered by Osnabrück University of Applied Sciences and the German Institute of Food Technologies (Deutsches Institut für Lebensmitteltechnik e.V., DIL) link: http://www.dil-ev.de/en
The schedule is coming soon.
Second or third year Bachelor students studying Food Production, Food Technologies or Food Science and
study competence in English (B1-Level of the Common European Framework of References for Languages CEFR)
1,850.00 euros
Tuition fees for students from partner universities on request.
The program fee of 1,850.00 euros includes:
Not included in the program fees are:
The fee is due May 10, 2019, in case you are accepted for the program.
We will arrange accommodation for you in a student dorm. There you will have an individual furnished room (bed sheets are included) and access to the internet. Bathroom and kitchen are shared with other students. There is also the possibility to do laundry on the premises (coin-operated washing machine and dryer).
You will prepare your own meals in the kitchen. Lunch is available in the student refectory (approx. 3 euros per meal). Snacks are on offer in the student cafeterias. Both are open from Monday to Friday. During weekends you can either use the kitchen or you can also eat out in the city center at quite reasonable prices.
Osnabrück is referred to as the city of short distances. It is simple and convenient to get around in Osnabrück, be it a trip into the downtown area or your way to the university. Everything can be reached either by foot, bike or by public busses.
Period of application: February 7, 2019 until April 7, 2019
Application documents: personal data sheet (resumé/curriculum vitae), transcript of records, English certificate (B1 level CEFR)
To be sent per mail attachment to the course coordinator Ms Anke Riemenschneider (application-isl@hs-osnabrueck.de)
The number of students per course is limited. Applicants will be selected on basis of the submitted documents.
Please note that a course will not be offered if fewer than 15 students apply. Applications are accepted between February 7, 2019 and April 7, 2019 (deadline). You will receive the Letter of Acceptance by April 29, 2019 at the latest.
The following documents will have to be submitted then:
Regular and successful participation provided:
The workload corresponds to 5 ECTS Credit Points.
Prof. Dr.-Ing. Stefan Töpfl is a food engineer with a focus on process efficiency and targeted energy use in food industry. As Manager Advanced Research at the German Institute of Food Technologies DIL, he focuses on process and equipment design for pulsed electric fields, high pressure processing and extrusion. Since 2017 he is managing director of the spin-off Elea GmbH. He is professor for food process engineering at Osnabrück University of Applied Sciences since 2009. His teaching activities include process engineering, plant and process design as well as process intensification.
Dr. Kemal Aganovic is a food technology engineer with a focus on conventional and alternative food processing technologies, such as applications of high pressure, pulsed electric fields and light. Since completion of his master course Food Science and Technology at the University of Natural Resources and Life Sciences in Vienna, he engaged at the German Institute of Food Technologies as a Marie Curie ITN fellow on FP7 “HST FoodTrain” European project. In February 2017 he received his PhD in Bioscience Engineering at the KU Leuven in Belgium. Since 2018 he is appointed as head of the research platform Advanced Technologies.
Dipl.-Ing. (FH) Anke Riemenschneider is a horticulturist and coordinator for the study programme Food Production Engineering and Business.
Since 2007 she is at the University of Applied Sciences and responsible for the support of international activities e.g. Workshops, Excursions, Summer Programmes.
Phone: +49 (541) 969-5269
© 2018 HOCHSCHULE OSNABRÜCK
UNIVERSITY OF APPLIED SCIENCES
