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  3. Subjects
  4. Applied Natural Sciences
  5. MCI/Innsbruck (A)
  6. Studiengang Lebensmitteltechnologie & Ernährung
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Applied Natural Sciences, Department

Studiengang Lebensmitteltechnologie & Ernährung at the MCI/Innsbruck (A)

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middle group
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not grouped

Basic information

Percentage of teaching by practitioners no data
Percentage of teaching by practitioners, master's 44.0 %

Support during the study entry phase

Total score for support in the study entry phase no undergraduate degree programmes

Job market- and career-orientation

Bachelor theses in cooperation with work environment no data
Master theses in cooperation with work environment 43.9 %


Third party funds per professor 64.3
Cooperative doctoral degrees (in three years) 1


Degree courses with details

Degree courses without details

Further degree courses of the department none
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About studying Applied Natural Sciences in Germany
About the subject

Further information provided by the department

  • Special features regarding teaching
    Highly industry related; Linking course content to specific problems from companies and practice-focused research and development projects from science, society and technology; strong academic grounding; carefully chosen forms of teaching such as practice projects, project work, case studies; Industrial Visits, first-rate teaching staff from academic and business areas in Germany and abroad; international focus of course content, limited number of places on the courses, continual evaluation and feedback.
  • Special features regarding the international orientation
    International mobility phases (semester abroad, work placements abroad, short programmes abroad), 200 partner universities across MCI and MCI students from 50 countries, support through the International Relations Office for preparation and completion (information events, evaluation of compatibility, etc.), participation in (inter)national education programmes, university networks and grant programmes (ERASMUS plus, Marshall Plan Foundation Scholarships, GE4 network for technology students, Fulbright, etc.), ECTS and Diploma Supplement Label.
  • Special features regarding the equipment
    The Department of Technology and Life Science has chemical, biological, process engineering and mechatronic laboratories with lab space of more than 1,500 m². In addition to the standard equipment for wet-chemical laboratories, the chemical laboratories are equipped with GC/MS, HPLC, TGA/DSC, SEM, FTIR and TOC for precision analysis.
  • Special features regarding research and development
    Innovations in the areas of food technology, biotechnology, functional & convenience foods and bioengineering will have a decisive impact on future viability. Growing demand presents an opportunity to systematically expand research activities in this field. A central challenge is to solve current questions arising along the value chain – from the production of plant-based raw materials and algae to technological utilisation and product characterisation. Novel approaches in engineering and natural sciences are used.
  • Other special features
    In addition to standard laboratory equipment, the technical equipment and research methods in MCI’s department offering instruction and research in food science & biotechnology include 400m2 of specialised laboratories that can be used to explore questions in food technology, microbial, biotechnological and analytical fields as well as plant cultivation. In addition to the laboratory for sensor technology, which is also home to a 3D printer, there are options of analysing textures, structures and storage behaviour of a variety of raw and processed products (under different light and temperature conditions).
  • Further information on research activities
  • Further information about study entry phase
  • Information on access restrictions
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middle group
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(S)-Students' judgements  (F)-Facts  (P)-Professors' judgements
(BT)= Biotechnology (IntDiscip)= very interdisciplinary and thus not classified;
As the ranking is done for the whole subject area, for the single "sub-subjects" it can happen that not all rank groups are represented in all criteria.
Last update 2022: Data collected by the CHE Center for Higher Education.
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