Christian Rinderer

The part-time form of the master's program in Food Technology & Nutrition enables to link practical knowledge from professional life with academic content. Lecturers from the business world, external universities and internal experts of the MCI focus to convey a diverse picture of the world of food.

The personal contact of the lecturers and staff with the students is particularly valuable, which means that despite the demanding months, the fun of learning is not entirely lost.