{"id":10000352,"date":"2021-03-05T10:42:12","date_gmt":"2021-03-05T09:42:12","guid":{"rendered":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/?page_id=352"},"modified":"2026-03-06T12:10:24","modified_gmt":"2026-03-06T11:10:24","slug":"part-time-co-op-programme","status":"publish","type":"page","link":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/my-studies\/part-time-co-op-programme\/","title":{"rendered":"Part-time co-op programme"},"content":{"rendered":"
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Part-time co-op programme: practice-oriented master’s degree in food science<\/h4>\n

Systematically expand your professional skills without interrupting your career. The part-time dual master’s degree programme in Food: Product and Process Development is the ideal way to combine study and work. Your workplace becomes a training company where you combine your relevant professional activities with practice-oriented training at FH JOANNEUM. This allows you to acquire specific skills in food product development and the optimisation of production processes in the food industry.<\/p>\n

From the second semester onwards, there is an intensive transfer of know-how between the university and the training company. You study and work at the same time, apply newly acquired knowledge directly in practice and can specialise individually. This allows you to continuously develop your knowledge in the field of food technology and process development.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n

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Note<\/h4>\n

Many of our applicants already work in a company that can support their training. We would be happy to talk to your employer about the framework conditions and requirements for this part-time co-op programme. We are also happy to help you find a suitable training company.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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The major advantage of the part-time co-op study programme lies in the two training locations: at FH JOANNEUM and at your workplace, for example in the food industry. During your studies, you will gain valuable professional experience, earn money, further your academic education and bring current issues from the field directly into the classroom.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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Practical projects and master’s thesis<\/h3>\n

Operational development and practical projects are an integral part of the programme and are directly related to the students’ professional activities.<\/p>\n

During the course of your studies, you will work on several practical projects in the training companies, which are supervised by FH JOANNEUM. This close cooperation enables you to apply newly acquired knowledge immediately and discuss current issues directly in class.<\/p>\n

The master’s thesis is usually written in collaboration with the respective company and addresses current operational issues. If no suitable topic is available within the company, there is the alternative option of writing the master’s thesis as part of current research projects at FH JOANNEUM. This allows students to work on real-world challenges, develop practical solutions and benefit from the university’s technical expertise and infrastructure.<\/p>\n

Training partners<\/h4>\n

More companies than you might think are suitable as training partners. For example, the food, pharmaceutical and cosmetics industries, the packaging industry, start-ups and agriculture. The heads of the degree programmes decide on final suitability.<\/p>\n

As long as working hours and attendance at FH JOANNEUM are compatible, the company’s location and place of work are of secondary importance. The contract is subject to an individual agreement between the student and the training company. However, we recommend a maximum employment level of 75%.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n

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note<\/h4>\n

Would you like to become a training company? Please get in touch with us<\/a>.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":11,"featured_media":0,"parent":10000212,"menu_order":30,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages\/10000352"}],"collection":[{"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/comments?post=10000352"}],"version-history":[{"count":2,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages\/10000352\/revisions"}],"predecessor-version":[{"id":10000535,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages\/10000352\/revisions\/10000535"}],"up":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages\/10000212"}],"wp:attachment":[{"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/media?parent=10000352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}