Wageningen University and Research

Food Technology, M.Sc.

  • Application Deadline
  • 24 months
  • Tuition
    Tuition (Year)
    Tuition (Year)
  • English
  • Overview
  • Programme outline
  • Key facts
  • Admission requirements
  • Fees and funding


The Food Technology programme at Wageningen University & Research offers high-level courses and research in all areas of food science; from the advanced technical field, such as Process Engineering or Chemistry, to Marketing and Gastronomy. The Wageningen Food Science group is larger than that of any other European university. It includes professors and lecturers from a wide range of departments: Food Chemistry, Food Physics, Food Microbiology, Food Quality and Design, and Food Process Engineering.


This master programme covers nearly all aspects of food science and technology. Because of the very broad field, students are required to choose one of the following 9 specialisations:

  • Dairy Science and Technology
  • European Master in Food Studies
  • Food Biotechnology and Biorefining
  • Food Innovation and Management
  • Gastronomy
  • Ingredient Functionality
  • Product Design
  • Sensory Science
  • Sustainable Food Processing

Your future career

Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities or institutes. Especially in the Netherlands and Western Europe alumnus find jobs with relative ease. Around 10% of the graduates will pursue a PhD degree.


Accredited by: NVAO in: Netherlands

Programme Structure

The master Food Technology offers 9 specialisations:

  • Dairy Science and Technology focuses on the dairy production chain.
  • European Master in Food Studies in cooperation with the universities of Cork, Lund and Agro-Paris Tech and 10 industrial partners.
  • Food Biotechnology and Biorefining focuses on using micro-organisms or enzymes in food production.
  • Food Innovation and Management combines Food Technology and Management Studies.
  • Gastronomy concentrates on the molecular science behind products and dishes used in small scale settings.
  • Ingredient Functionality focuses on the role of various components, ingredients or structures in the quality and functionality of the final product.
  • Product Design deals with the design and development of new or improved products.
  • Sensory Science combines Food Technology with Nutrition and Health.
  • Sustainable Food Process Engineering concentrates on the development of processes that are efficient in their use of resources.

Detailed Programme Facts

  • Full-time duration 24 months
  • Study intensity Full-time
  • Credits
    120 ECTS
  • Languages
    • English
  • Delivery mode
    On Campus
  • More information Go To The Course Website
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General admission requirements

All MSc study programmes at Wageningen University & Research have the following general admission requirements:

  • A bachelor degree (or equivalent) in a field of science relevant to the selected programme;
  • Sufficient quality of the BSc degree as shown by an average mark of at least 7 (Dutch system), a Grade Point Average (GPA) of at least B/B+ (US system) or a classification as 2nd upper (UK system);
  • Good working knowledge of mathematics and/or statistics;
  • Fluency in English, both written and spoken.

In addition to these general requirements, specific requirements may apply to individual programmes.

StudyPortals Tip: Students should consider taking one of the Pre-Master's below. these courses will be necessary if:

  • You are considered ineligible for admission
  • You need to improve your academic, study, research or language skills
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Tuition Fee Per Year

  • EUR 17600 International
  • EUR 2100 EU/EEA


Check the programme website for information about funding options.

StudyPortals Tip: Students can search online for independent or external scholarships that can help fund their studies. Check the scholarships to see whether you are eligible to apply. Many scholarships are either merit-based or needs-based.

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