"Simply dare": Starting a food chemistry degree course after vocational training

Without an Abitur - but with qualifying vocational training - Nico Becker started his food chemistry degree at RPTU University Kaiserslautern-Landau (RPTU) in the winter semester of 2021/22. He reports that the professional experience he gained beforehand is helping him to get through his studies well in many ways. After completing his Master's degree, he would perhaps like to do a doctorate and pursue a scientific Running track.

His interest in food chemistry has grown historically, says Nico Becker, a student in his second Master's semester. His grandfather was already a chemist: "I've always been interested in it." The now 27-year-old completed an internship at the former TU Kaiserslautern in the ninth grade: "I was able to get a taste of the various chemistry working groups." But shortly before his Abitur, he decided to take a path other than studying: he left school and trained as an MTLA - a medical-technical laboratory assistant. "Put simply, these are the people who analyze blood samples in the laboratory."

"At some point, I did miss the fact that I hadn't studied"

He then worked in this profession for three years. "At some point, however, I missed the fact that I hadn't studied." His interest in chemistry was still there - but mainly with a focus on food chemistry. Because: "From my point of view, food chemistry is more analytical, more physiological. I saw a stronger connection to medicine."

Without an Abitur - but thanks to his qualifying vocational qualification - he was able to enrol on the food chemistry degree program for the 2021/22 winter semester. Nico Becker: "This is possible in Rhineland-Palatinate, regulated by the state. I have a subject-specific university entrance qualification because the content of the course fits in with my training." He reports that the fact that he had already completed vocational training before his studies was definitely an advantage for him: "I was familiar with many things in the field of physiology beforehand. My professional experience gave me a certain advantage in the internships." What's more, he is a few years older than most of his fellow students. That also makes it easier for him to see some things, he laughs: "I think it's easier for me to organize modules and exams."

Studying without an Abitur but with a professional qualification: "It happens from time to time," says Andrea Langenstein, course manager at the Chemistry department and a qualified chemist herself. "We very much welcome this. Interested students receive sound advice from us in advance."

"Food chemistry has a very strong life science focus"

And how does the Food Chemistry degree program differ from a traditional chemistry degree program? Nico Becker: "In the first four semesters, both subjects are structured similarly. You have a lot of basic modules." In food chemistry, however, there are also more biological subjects: "These are cell biology and botany." In general, the food chemistry degree program offers a very strong connection to the life sciences." Which course is better suited to whom? Nico Becker says: "If you want to delve deep into the theory and fundamentals of chemistry, the chemistry degree course is of course better suited to you. Of course, we also deal with theory and fundamentals in food chemistry. But then we turn off at some point. We are mainly concerned with food, i.e. products that everyone knows from everyday life."

"In the food chemistry degree program, you also come into contact with legal regulations early on"

Food chemistry also has a strong connection to toxicology, says Andrea Langenstein. "Analysis plays a major role. And you come into contact with legal regulations early on in the food chemistry degree program." Both disciplines also have a lot in common, emphasizes Andrea Langenstein. "That's why it's also possible to swap subjects in the initial phase." However, there are fewer options on the food chemistry course than on the chemistry course. "This is also due to the fact that we are more restricted by law in terms of content."

Both the Bachelor's degree program in Chemistry and the Bachelor's degree program in Food Chemistry have recently been reaccredited - meaning they have undergone quality assurance, emphasizes Andrea Langenstein: "We have further developed the degree programs." Digitalization issues are now given greater consideration. The current ranking by the Center for Higher Education Development (CHE) shows that students are satisfied with their education: the Chemistry department at RPTU is doing very well.

Bachelor's thesis: preparing an expert opinion on a food product

Nico Becker already has his Bachelor's degree in the bag. "The Bachelor's thesis was like the final exam of a vocational training course," he says, describing his experience. "You get a screw-top container with a food product. With a label about the ingredients, but it can contain errors." The task now is to examine this food in detail: "So is the information on the label correct? Are the quantitative details correct? Which preservatives are included? How much sugar? How much fat?" They have a total of eight weeks. One week is planned for the associated laboratory work. This is where the Bachelor's students can put the analysis skills they have acquired during their studies to the test. "The rest of the time is spent preparing an expert report on the food to be tested. And that's the Bachelor's thesis."

Working in research as a Master's student

Various specializations are then possible in the food chemistry master's course. This could be a focus on toxicology, analytics or biochemistry. "Personally, I'm drawn to analytical food chemistry," says Nico Becker. He is already a student assistant in Professor Elke Richling's working group. In terms of content, the focus is on heat contaminants in food - undesirable substances that, to put it bluntly, are formed from the chemical components of food through thermal processes and can pose health risks. "Most people have heard of acrylamide. But there are also other compounds that are formed at a certain temperature during food processing. And these are relevant from a toxicological point of view." His master's thesis, which is due in about a year, could also be anchored in this subject area.

A career as a civil servant, in industry or university research: careers can take you in different directions

What career opportunities does a Master's degree in food chemistry open up? Nico Becker: "Food chemist is a protected job title. The Master's degree is equivalent to the former first state examination. You can then add the second state examination, so to speak. That would be a one-year training course alongside your job." This would make you a state-certified food chemist. "This qualifies you for a career as a civil servant, for example at state inspection offices."

Another option is to go into industry with a Master's degree. Fields of activity here would be quality assurance or analytics. "You need all of this when it comes to the development and production of food, pharmaceuticals or cosmetics." Another path would be science and research - at universities, but also at non-university research institutions. "At the moment, that's where I'm most drawn to," says Nico Becker. He can imagine doing a doctorate. To do this, he would like to work as a scientist at a university. However, research work in industry is also possible.

"Interest and curiosity are the deciding factors"

And what should prospective students know in advance? Andrea Langenstein recommends a certain level of scientific and mathematical understanding. "An interest in experimentation too." And Nico Becker says: "Just have the confidence. Don't be intimidated at the beginning. Nobody bites. It doesn't matter if you don't pass an exam." And he emphasizes that networking is important, looking for contacts with higher semesters so that you can ask for advice. Gaps in your knowledge can be closed on your own initiative: "I've sometimes picked up a math book to catch up on something." Bridging courses before starting university can also provide a good grounding. But one thing is important above all, emphasizes Nico Becker: "Interest and curiosity in the subject. Ultimately, that's the decisive factor."