Food Chemistry

Graduates' ability to decide whether existing methods need to be optimized, further developed, or newly developed with regard to their suitability for analyte determination is based, on the one hand, on their knowledge of the available methods and their understanding of their chemical and physical principles. On the other hand, they possess knowledge in the areas of product science, (food) chemistry, and food law and can thus assess the suitability of a method with regard to the expected quantity, the matrix of the food, cosmetic, consumer goods, or feed, as well as possible interferences and limit values ​​to be monitored. To a lesser extent, this also applies

to the field of environmental analysis. Graduates demonstrate that they have acquired these skills in the relevant modules by passing the respective final exams.