Food chemist

from Wikipedia, the free encyclopedia
This article or paragraph presents the situation in Germany . Help us to describe the situation in other countries.

The food chemist deals with the ingredients, the analysis and legal assessment of food , consumer goods and cosmetics. Food chemists work in similarly diverse fields as chemists . However, due to their training, their focus is on analytics and food technology. The food chemistry course has restricted admission at many universities and ends with a Master of Science or state examination .

The training is regulated by the state and the job title is legally protected in most federal states. The training was more or less standardized in the 1990s by an agreement of the Conference of Health Ministers .

education

The study of food chemistry state examination at a university lasts eight semesters and concludes with the 2nd examination section (1st state examination) and optionally a diploma thesis for the additional academic degree "Diplom-Lebensmittelchemiker". Alternatively, food chemistry can also be studied in the Bachelor / Master system at some universities. The Master of Science degree in food chemistry is equivalent to the 1st state examination.

This is usually followed by a practical year , after which the final examination (2nd state examination) is awarded the professional title “State-certified food chemist” by the competent authority . Above-average students have the opportunity to write a doctoral thesis . However, this doesn't happen as often as in chemistry studies . Due to the federal structure of education legislation in Germany, the study and examination regulations differ from one another in the respective federal states.

Undergraduate studies

The basic course in food chemistry is largely comparable to the basic course in chemistry or the first four semesters of Bachelor's degree in chemistry, expanded to include the basics of biology and botany . Lectures in general , inorganic , analytical , organic and physical chemistry as well as biology, mathematics and physics are heard. The applied part of the course includes laboratory internships (independent execution of experiments and drafting of protocols) as well as solving exercises in connection with tutorials. The learning success can be checked through accompanying examination interviews ("colloquia") as well as oral or written exams. In addition, events on chemicals law and toxicology are possible, so that the expertise according to Section 5 (2) of the Chemicals Prohibition Ordinance can be acquired. The model ordinances provide for the following proof of performance:

  • Inorganic-chemical internship
  • Analytical-chemical internship
  • Organic-chemical internship
  • Physics internship
  • Physico-chemical internship
  • Biological internship
  • Exercises in physical chemistry
  • Exercises in mathematical methods
  • Exercises in special areas of law for chemists and natural scientists

After four semesters, the first part of the examination is completed in the form of three or five oral exams. For this purpose, the following subjects are examined for 30 minutes:

  • chemistry
    • Inorganic and Analytical Chemistry
    • Organic chemistry
    • Physical chemistry
  • physics
  • biology

After successfully completing the exams, you will receive an interim report. The first four semesters of the Bachelor's degree ( Bachelor of Science ) deal with comparable content.

Main course

In the main study are instrumental analysis , natural products , additives , flavorings , food law , crops , Uncooked , toxicology , food analysis , cosmetics , Microbiology and Hygiene , Biochemistry and Physiology of Nutrition and Food Technology treated. For this purpose, ring lectures are usually offered in a multi-semester cycle and analyzes of food, cosmetics and consumer goods, both chemically and microbiologically, are carried out independently in internships. The level of difficulty of the analyzes increases steadily and leads to a full analysis in which the individual analysis methods are combined. In addition, there is the legal assessment of the ingredients and additives in the logs. In some cases, seminars on food sensor technology are offered and excursions with visits to food production companies are carried out. The so-called second part of the examination is completed by the first state examination. To register, proof of performance for the following courses must be submitted:

  • several internships in food chemistry
  • chemical-toxicological internship
  • microbiological internship
  • microscopic examination of foodstuffs and consumer goods
  • Basics of food and consumer goods law

The first state examination consists of oral exams in the subjects:

  • Chemistry and analysis of food, tobacco products, cosmetics, other commodities and water
  • Technology of food, tobacco products, cosmetics, other commodities and water
  • Applied biochemistry and nutrition
  • Microbiology and food hygiene
  • Toxicology and Environmental Analysis

In some federal states, practical final analyzes are also provided for in the state examination. This is followed by an optional scientific thesis of usually six months, in which an experimental task from the food and environmental analysis area is to be worked on independently under supervision. A certificate for the second part of the examination is then issued. At some universities, the title “Food Chemist” can be awarded on the basis of this thesis.

In the last two semesters of the bachelor's degree, some elements of the main degree are already dealt with. In addition, a scientific thesis must be submitted to achieve the Bachelor of Science. In the master’s degree, the detailed treatment of the course content is continued and completed after two years with the master’s thesis and the completion of the Master of Science degree.

Practical year

After the university studies, the so-called practical year follows at an investigation office, where the legal assessment is in the foreground. The focus is on deepening analytical skills and their quality assurance. In addition, insights into the official food monitoring including the operational controls are made possible. The interns work here for a few weeks in the various departments in order to get to know a wide range of working methods for examining the product groups. The main topics are the examination and assessment of food and feed, commodities and cosmetics as well as drinking , industrial and waste water . In many cases, an accompanying specialist seminar is also offered. The time can be reduced by 6 months if you have previously worked in food chemistry at a university or other research institute. In some federal states it is common for interns to spend only half of the time at the investigation office and the other half at a commercial laboratory or a manufacturer's laboratory that is recognized for this purpose. Depending on the federal state, an intern remuneration is paid. Final analyzes and final exams are planned for the second state examination. The model ordinance provides for three oral exams in the following subjects for the third stage of the examination:

  • Food and consumer goods law
  • Organization and function of food and consumer goods monitoring
  • Quality assurance in laboratories and factories

In addition, there is a practical exam with three tasks and three one-day supervisory work on food law assessments, each from three different training areas.

job profile

The tasks of a food chemist are primarily in consumer protection and maintaining fair competition among food manufacturers and retailers. For this purpose, food and feed, tobacco products, cosmetic products and consumer goods are assessed and monitored across all stages from raw material production, development, manufacture and storage to marketing. The HACCP concept for quality assurance is of crucial importance for the manufacturing industry . Since the training focuses on analytical chemistry and toxicology, the area of environmental protection is also covered.

Field of activity

The classic field of activity is the official food control mainly in the regional investigation offices but also in the army . Large employers are the commercial laboratories and analysis service providers. In the manufacturing sector of the food, cosmetics and animal feed industries, they take care of quality assurance and often take on legal responsibility. The analytical skills in a complex matrix are also in demand in the field of pharmacy or forensics . For research, food chemists work at university institutes as well as at state research institutes and institutes of the food industry. Expert activities in specialized law firms, consumer organizations or freelance work are also possible.

literature

Individual evidence

  1. ↑ Master Food Chemistry: University of Giessen:
  2. ^ AG Young Food Chemists: The basic course
  3. ^ AG Young Food Chemists: The main course
  4. ^ AG Young Food Chemists: The practical year
  5. ^ A b Federal Association of Food Chemists in the Public Service (BLC): Job description of food chemists
  6. ↑ a b AG young food chemists fields of activity

Web links