Collective teaching programmes in which all the departments participate, ensure that the students are informed about all the process engineering aspects and analytical methods for quality assessment which are necessary in the food processing industry. The study in the 1.-4. Semester comprises mainly an education in natural sciences , but also in mathematics and statistics . There are lectures and extended practical classes in physics and physical chemistry .
Special emphasis is placed on a training in chemistry .
Therefore detailed lectures and very extensive laboratory work in inorganic and organic chemistry are offered. By these methods the students are able to understand and analyze problems and reactions taking place in food materials. The training programme in biology comprises lectures and practical training in botany and zoology . Further special classes are offered to food technology students which deal with the biological properties of raw materials of plant and animal origin. Already at the undergraduate level students take some subjects which give them an introduction in food technology as well as some technical subjects as machine elements, materials and apparatus in food processing and packing techniques .