On completion of the degree programme, you are equipped to assume positions of responsibility in the food and beverage industry or in the nutrition sector, either in technical or managerial roles. You understand the entire food value chain from raw materials through processing to consumer-ready products, and are familiar with the economic environment, applicable legal regulations and pertinent health, nutrition and environmental issues. You are also sufficiently familiar with modern manufacturing practices and analytical methods to assume responsibility for the safety of foodstuffs.

The six semester course is designed to be studied full-time and includes both compulsory and elective modules. This allows you to adapt parts of the programme to suit your previous experience, interests and career goals. The programme can also be completed on a part-time basis, in consultation with the programme directors. Furthermore, the modular structure allows you to spend a semester studying abroad and take part in student exchanges with other universities.

The programme is divided into basic studies (first and second semesters), subject-specific studies (third and fourth semesters) and specialised topics (fifth and sixth semesters), and concludes with a Bachelor’s thesis. In the final two semesters you choose one of the three areas of specialisation. Your analytical and social skills are developed through numerous practical exercises and group activities in our modern technical facilities and laboratories. The complexity and duration of independent assignments (literature review, semester thesis, Bachelor’s thesis) increase over the course of your studies. The programme finishes with a Bachelor’s thesis, which requires you to complete a specific practical project independently.

As a graduate food scientist, your role typically encompasses the development and improvement of food and beverage products, taking account of the relevant sensory and nutritional criteria and the appropriate food regulations, in line with the maxim 'From raw materials to the consumer: healthy, safe, enjoyable and sustainable food'. You also support the development of processes and equipment used in the production and packaging of foodstuffs, and the quality assurance and quality control of food products as well as their subsequent marketing.

Due to the interdisciplinary nature and practical orientation of the Bachelor’s degree programme in Food Science at ZHAW, you are able to collaborate readily with experts from other fields in solving complex industrial problems, either with multinational companies or with small and medium-sized enterprises (SMEs). You take their ethical and societal responsibilities seriously, using valuable resources sparingly in pursuing their objectives. Typical roles in the food, beverage and cosmetics industries include:

• Product development
• Quality management
• Production
• Marketing
• Research and development
• Development of regulations
• Plant and machinery development

The study programme is multidisciplinary and students come from a broad variety of educational backgrounds.

• Candidates with a vocational baccalaureate and an apprenticeship in a field related to food and beverage technology (food production and processing, technical, chemical and biological professions) can begin their studies directly.
• Candidates with a vocational baccalaureate and an apprenticeship in an unrelated profession (e.g. health, sales, administration) are required to have one year’s work experience in a related profession. Six months of general work experience are recognised, meaning that a further six-month internship would still be required for admission. Further information can be provided on request.
• Candidates with an academic baccalaureate or professional baccalaureate (Fachmaturität)must have 12 months’ work experience in a relevant field. Recognition of professional experience and/or internships is granted by the programme directors “sur dossier”.