TUM - Studienfakultät Brau- und Lebensmitteltechnologie

The challenge:
Fermentative processes play an ever greater role in the manufacturing of active pharmaceutical ingredients or other chemical products. Many products that formerly were obtained in different ways can be efficiently and cost effectively manufactured today in controlled bioprocesses.

The exceptional:
Engineers active in this area must not only be outstanding process engineers, they must also have expert biotechnological knowledge. Consequently the course of study includes the natural science and engineering disciplines at the interface between molecular and process engineering biotechnology.

The perspectives:
Graduates of this degree program have excellent career opportunities in the pharmaceutical and chemical industry, however they also find a variety of plant engineering and research opportunities. Due their interdisciplinarity they are particularly well qualified for interface functions.

The challenge:
The profession of the Diplom-Braumeister traditionally includes a strong artisan component. The special challenge in this degree program is in the combination of this hands-on activity with the natural science foundation for the understanding of the brewing technology.

The exceptional:
For the Diplom-Braumeister course of study professional practice and brewing technology are focus right from the start. This degree program deliberately concentrates on the direct practice-relevant content from the scientific engineering disciplines. The prerequisites for acceptance into this course of
study are the advanced technical college certificate, as well as an apprenticeship as brewer and maltster, which can also be replaced by a 15-month internship.

The perspectives:
The Diplom-Braumeister is a brand that is established worldwide, that offers graduates outstanding opportunities for positions in breweries and supplier companies. Successful students can earn a bachelor’s degree within two additional semesters, in which they deepen their engineering knowledge and experience.

The challenge:
Beer has been a cultural asset for many millennial, the art of brewing beer has been taught in Weihenstephan since 1865. Since then the markets, in particular, have changed: For many breweries, brewing good beer no longer suffices. Innovative products and technologies are increasing in significance.

The exceptional:
Through supplementation with a lot of hands-on training, fundamental natural science and engineering is interlinked with brewing technology and beverage processing engineering in such a manner that our graduates are able to develop and optimize products and processes.

The perspectives:
Students are prepared for different activities in the brewing and beverage industry and in the companies that supply it, for example, in the areas of plant engineering or the refining of raw materials. These enterprises have a great demand, nationally and internationally for well trained engineers with brewing technology and process engineering know-how.

The challenge:
Today food product markets demand not only high-quality products at attractive prices, they also demand product innovations on a regular basis. To meet this demand continuous new development and optimization of the manufacturing and operational processes for food products are required.

The exceptional:
The students gain a fundamental understanding of these manufacturing and operational processes without having to commit to a specific product category. Through the broad-based curriculum with emphasis on process engineering our graduates are capable of applying their knowledge in a wide variety of product areas and industries.

The perspectives:
The differentiated profile of the degree program with the core areas, process engineering, analysis, and microbiology, is in great demand in Germany and abroad. Consequently our graduates have the best job opportunities in science, as well as in the food products industry and supply industry.