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  4. Process Engineering
  5. MCI Innsbruck (priv.)(A)
  6. Studiengang Lebensmitteltechnologie & Ernährung
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Process Engineering, Department

Studiengang Lebensmitteltechnologie & Ernährung at the MCI Innsbruck (priv.)(A)

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Basic information

Total number of students 70 *
Number of master degree students 70
Percentage of teaching by practitioners 46.0 %

Support during the study entry phase

Total score for support in the study entry phase no data available

Results of study

Graduations in appropriate time, undergraduate degrees no bachelors' degree programme
Graduations in appropriate time, master's <10 graduades/year in at least one of the years surveyed; source: department survey

International orientation

Outgoing students 1.0 %

Job market- and career-orientation

Contact with work environment, bachelor's no bachelors' degree programme
Contact with work environment, master's 5/11 points
Bachelor theses in cooperation with work environment 26.1 %
Master theses in cooperation with work environment 54.8 %


Third party funds per professor not calculated due to <3 professors at the department

Students' assessments on undergraduate, presence-learning-courses

Teacher support
Support in studies
Courses offered
Study organisation
Job market preparation
Support during practical semester
Support for stays abroad
Overall study situation

Degree courses with details

Degree courses without details

Further degree courses of the department none
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About studying Process Engineering in Germany
About the subject

Further information provided by the department

  • Special features regarding teaching
    Good academic grounding, high level of relevance to practice, linking the course content to specific problems from companies and practice-focused research and development projects from science, society and technology; carefully chosen forms of teaching such as practical 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.
  • Exchange universities for stay abroads
    National University of Singapore; Institut National Polytechnique de Toulouse, Frankreich; Umea University, Schweden; Universidade de Sao Paolo, Brasilien; University of New South Wales, Australien; Universita di Bologna, Italien
  • 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. Food Technology has a sensor analysis laboratory and equipment for textural analysis of food.
  • Support for founders
    The Management Center Innsbruck places a particular focus on entrepreneurship, innovation and the promotion of creativity. The "Research & Development" service centre is a point of contact for the team, faculty and students at the MCI for all questions surrounding company start-ups or the utilisation of research results. Start-up consultation hours – organised jointly with Startup.Tirol – give young entrepreneurs the chance to present their ideas and receive helpful tips on how to set up a successful start-up company.
  • Further information on research activities
  • Further information about study entry phase
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(S)-Students' judgements  (F)-Facts  (P)-Professors' judgements
Last update 2019: Data collected by the CHE Center for Higher Education.
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