Main studies are adjusted specially to meet the requirements for prospective food chemists’ future work life and focus on providing them with all they have to know as well as with the practical skills needed.

The main emphasis here lies on the chemistry and analysis of foodstuffs, cosmetics, consumer goods, drinking water and tobacco products. In respective classes students are equipped with knowledge about the chemical composition, biosynthesis, analysis and reactions of carbohydrates, proteins, fats and other lipids, vitamins and all other groups of substances that are to be found in foodstuffs. Added to these are classes dealing with technological means for the storage of raw products as well as their processing to end products in small-scale household processes and in the industry. Of special interest are chemical reactions of food components and the effects of these reaction products on the sensoratory quality of the products and their impact on consumers’ health. In relation to this, there is also the matter of additives, what they are and how they work, as well as that of residuals and contaminants, their analysis and safety assessment. And furthermore, there are particular classes dealing with cosmetics and consumer goods, with the production and analysis of drinking water and the neighbouring problems of environmental analysis.

Theoretical skills gained from classes and seminars are the foundation for further practical laboratory classes in the analysis of foodstuffs. During these practical classes, students not only acquire knowledge about special analytical methods that come to use for complex matrices as found in food, they also get to know and to jugde the capabilities of these methods. Besides classic chemical methods, students also work with instrumental analysis techniques that harbour far more sensitive detection limits. Closely linked to practical experiences are the evaluation of the results obtained in respect to consumer protection and legal regulations.

There are also classes, tutorials and seminars from neighbouring subjects offered during the four semesters of main studies. Among these, microbiology plays a major role, since microorganisms not only are neccesary for the production of certain foods, but they are also the reason for their spoilage, which calls for effective hygiene measures. In laboratory classes students learn how to prove and determine the presence and nature of microorganisms in foodstuffs. In microscopy classes students get to know how to recognize components of crop products from their cellular structures. Applied biochemistry and nutritional science provide an understanding for the biosynthesis and reactions of organic natural compounds, for physiological processes during the utilization and metabolism of these substances in the organism, as well as for qualitative and quantitative aspects of nutrition, including those of special diets. Chemical toxicology deals with the modes of action of undesirable components in foodstuffs, consumer goods and ecosystems and eith their impact on the organism. The legal knowledge needed for students’ future work life is taught in further classes, but the main part of a food chemists’ leagl education is provided during practical training.

Food chemistry students finish this second section of their studies with the first state examination. To be admitted to this examination, records of achievement for the following courses have to be submitted:

- Practical laboratory classes in food chemistry I to IV
- Practical laboratory class in chemical toxicology
- Practical laboratory class in microbiology
- Microscopy class for the evaluation of foodstuffs and consumer goods
- Basics in legal regulations for foodstuffs and consumer goods
- Tutorials in toxicology for chemists - Visitations of relevant businesses within classes

The first state examination consists of five oral exams in the following fields:

- Chemistry and analysis of foodstuffs, tobacco products, cosmetics, consumer goods, and drinking water
- Technology of foodstuffs, tobacco products, cosmetics, consumer goods, and drinking water
- Applied biochemistry and nutritional science
- Microbiology and food hygiene
- Toxicology and environmental analysis

The first state examination is followed by a scientific thesis of three to six months, during which students work on an experimental problem in the field of food or environmental analysis. Besides the first state examination, some universities award students with a diploma on the basis of the scientific thesis.

It is important to know that there are some differences in the respective federal states concerning the course and requirements of studies. That is why one should ask for the respective terms either directly at the University of interest or talk to the representatives of the Young Food Chemists’ Association there.

When students have passed their oral examinations and their thesis, the next step in becoming a food chemist is doing one year of practical training that ends with the second state examination.