The Bachelor of Engineering programme in Food Technology (formerly Chemistry and Food Technology) lasts 3½ years including internship. You will learn how to apply your knowledge of classical science subjects such as maths, chemistry, physics and biotechnology in an engineering context with a focus on food production. On the programme, you will work with technologies that can pave the way for healthier and more sustainable food production, and you will gain a detailed understanding of the food industry and its innovation needs. You'll be trained to work on projects in groups and learn how to use your knowledge of chemistry and biotechnology to solve real-world problems in the food industry. For example, you might need to develop new enzymes that keep bread fresh for longer, or you might be working on improving the flavour of a plant-based steak. Maybe you'll ferment a certain type of seaweed so that it can be better digested by humans, or experiment with using whey from dairy farming for protein supplements.As an important part of your programme, you'll build a scientific foundation that gives you insight into all processes in technology-based food production from raw material to finished product. The programme includes a chemistry component that enables you to design new food products at the molecular level and more efficient production methods. At the same time, as a food technology engineer, you'll need knowledge of human nutrition, sensory science and business law.You have the opportunity to specialise through project work in almost every semester.Perhaps you are particularly interested in the chemistry part and dream of working with the development of foods with special functional properties or health-promoting ingredients. Or perhaps you are interested in production equipment and dream of developing new technology that can streamline future food production and ensure food for a growing global population in an economically and environmentally sustainable way.