Free-mover Students

International students can apply as "freemovers", meaning they can study for one or two semesters at our Faculty without being part of a specific study program.

Freemovers can choose amongst the following courses:

Fall semester:

  • Computer Aided Flow-sheeting (4 credits - MSc level course)
  • Nutritional Biochemistry of Vitamins and Secondary Metabolites (4 credits)
  • Principles of Wine Technology (4 credits)
  • Economics and Marketing in the Food Industry (3 credits - MSc level course)
  • Food Physics (3 credits - MSc level course)
  • Food Colloid Science and Rheology (3 credits - MSc level course)
  • Applied Project Management (4 credits)
  • Food Additivies (4 credits)
  • Mass and Energy Transfer Processes (4 credits - MSc level course)
  • Introduction to Cereal Based Technologies (4 credits)
  • Sensory Analysis I. (4 credits)
  • Sensory Analysis II. (4 credits)
  • Biochemistry (4 credits)
  • Dairy Technologies (4 credits)
  • Statistical Evaluation of Research Data (4 credits)
  • Physical Properties of Food (4 credits)
  • Component Migration in Food (4 credits)
  • Minimal Processing in Food Preservation Techniques (4 credits)

Spring semester:

  • Wine Microbiology (4 credits)
  • Computer Aided Design and Simulation (4 credits)
  • Digital Photography and Photo Editing for Image Processing (4 credits)
  • Biochemistry (4 credits)
  • Organic Chemistry (4 credits)
  • Dairy Technology (4 credits)
  • Statistical Evaluation of Research Data (4 credits)
  • Sensory Analysis I. (4 credits)
  • Sensory Analysis II. (4 credits)
  • Food Packaging and Safety (4 credits)
  • Microbiological Safety of Food (4 credits)
  • Introduction to Cereal Based Technologies (4 credits)
  • Basics of Brewing Technology (4 credits)
  • Meat and Poultry Technology and Quality Issues (4 credits)

For information about the fees, please click here.