“Just trust": After vocational training, he started studying food chemistry

Without a high school diploma – but with a qualifying vocational training – Nico Becker began his studies in food chemistry at the Rhineland-Palatinate Technical University of Kaiserslautern-Landau (RPTU) in the winter semester of 2021/22. He reports that the professional experience he has gained in advance is helping him in a variety of ways to get through his studies well. After his master's degree, he might want to do a doctorate and pursue an academic career.

His interest in food chemistry has grown over time, explains Nico Becker, a student in his second master's semester. His grandfather was a chemist: “The interest in it has always shaped me.” So the now 27-year-old completed an internship in the ninth grade at what was then the Technical University of Kaiserslautern: “I was able to get a taste of the various working groups in chemistry.” But shortly before graduating from high school, he decided to take a path away from university: he left school, 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 missed not having studied"

He then worked in this profession for three years. “At some point, however, I missed not having studied.” His interest in chemistry was still there – but now with a particular focus on food chemistry. This is because “in my view, food chemistry is more analytical, more physiological. I saw a stronger connection to medicine.”

Without a high school diploma – but thanks to his qualifying vocational degree – he was able to enroll in the food chemistry program for the winter semester of 2021/22. Nico Becker: “That's possible in Rhineland-Palatinate, regulated that way by the state. I have a subject-specific university entrance qualification for a university because the content of the program matches my training.” He reports that it definitely helps that he completed vocational training before his studies: “I already knew a lot of things in the physiological area. Thanks to my professional experience, I have a certain advantage in the internships.” And 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.”

A course of study without a high school diploma, but with the appropriate professional qualifications: “This happens from time to time,” says Andrea Langenstein, program manager at the Department of Chemistry and herself a graduate chemist. “We very much welcome this. Interested parties receive sound advice from us in advance.”

‘Food chemistry has a very strong connection to life sciences.’

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, you also have more biological subjects: ‘These are cell biology and botany.’ In general, the food chemistry program offers a very strong connection to the life science field.” Who is this program better suited for? Nico Becker says: “If you want to delve deeply into the theory and fundamentals of chemistry, then a chemistry degree is of course better suited for you. Of course, we also deal with theory and fundamentals in food chemistry. But at some point we branch out. For us, it's all about food, about products that everyone knows from everyday life.”

“In the food chemistry program, you also come into contact with legal regulations early on.”

Food chemistry also has a strong connection to toxicology, says Andrea Langenstein. “Analytics plays a major role. And in the food chemistry program, you come into contact with legal requirements early on.” Both directions also have a lot in common, emphasizes Andrea Langenstein. ‘That's why it's possible to switch subjects in the early stages.’ However, the options are less available in the food chemistry program than in the chemistry program. ”This is also because we are more restricted by the legislature in terms of content.”

Both the bachelor's degree in chemistry and the bachelor's degree in food chemistry have been freshly reaccredited – in other words, they have undergone a quality assurance process, as Andrea Langenstein emphasizes: “We have further developed the courses.” For example, greater consideration is now given to issues of digitization. The fact that students are satisfied with the training is reflected in the current ranking of the Center for Higher Education Development (CHE): the Department of Chemistry at RPTU performs very well.

Bachelor thesis: preparing an expert report 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 program,” he says, describing his experience. “You get a screw-top can with a food product. It comes with a label about the ingredients, but the label may contain errors.” The task now is to examine this food product very carefully: “So, is the information on the label correct? Is the quantitative information correct? What preservatives are included? How much sugar? How much fat?” You have a total of eight weeks. One week is scheduled for the associated laboratory work. Here, the bachelor students can then demonstrate the analytical skills they have acquired during their studies. ”The rest of the time is then spent preparing an expert report on the food to be tested. And that is the bachelor's thesis.”

Working in research as a master's student

In the food chemistry master's program, various specializations are then possible. These could be toxicology, analytics or biochemistry. “Personally, I'm drawn to analytical food chemistry,” says Nico Becker. He is already a student assistant in the research group of Professor Elke Richling. The focus is on heat contaminants in food – undesirable substances that are formed by thermal processes from the chemical components of food and that can pose health risks. “Most people have heard of acrylamide. But there are 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 in this field.

Civil service, industry or university research: professionally, it can go in different directions

What career opportunities does one have with a master's in food chemistry? Nico Becker: “Food chemist is a protected professional title. The master's degree is equivalent to the former first state examination. You can then, so to speak, add the second state examination. That would be a one-year training course alongside work.” This would make you a state-certified food chemist. ‘This qualifies you for a career as a civil servant, for example at state investigation offices.”

Another option would be to go into industry with a master's degree. Fields of activity here would be quality assurance or analytics. ’All of this is needed when it comes to the development and production of food, pharmaceuticals or cosmetics.” Another path is science and research – at universities, but also at non-university research institutions. “As things stand, that's what I'm most drawn to,” says Nico Becker. He could imagine doing a doctorate. To do that, he would like to work as a scientist at a university. However, research work is also possible in industry.

“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. “Also, an interest in experimenting.” And Nico Becker says: “Just go for it. Don't be intimidated at the beginning. Nobody will bite. Nothing will happen if you fail an exam.” And he emphasizes that networking is important, seeking out contacts in higher semesters so that you can ask for advice. You can proactively close gaps in your knowledge: “I've sometimes picked up a math book to catch up on some work.” Bridge courses before you start your studies can also provide a good grounding. But above all, one thing is important, emphasizes Nico Becker: “Interest and curiosity in the subject. That's ultimately the deciding factor.”

Author: Christine Pauli