Food Technology is an interdisciplinary technological career field with interwoven areas of knowledge. In the foreground are the new- and further development of technologies and products. Conservation of natural resources, process optimisation and efficiency of production are the driving forces in the food industry in order to be able to offer products at competitive prices and of simultaneous high quality.
Master of Science in Engineering (MSc)
4 semesters (120 ECTS)
Mode of study:
Online or in writing by 30th June at latest.
Head of Studies:
FH-Prof. DI Dr. Otmar Höglinger
Julia Eder, Christa Mitterhauser