M.Sc. Food Technology

Wageningen University | Wageningen , Netherlands
The Food Technology programme at Wageningen University has been in place for more than 50 years and is considered one of the best and most innovative programmes in its field in Europe. Wageningen University offers high-level courses and research in all areas of food science; ranging from advanced technical fields, such as Process Engineering or Chemistry, to fields with a more economic or sociological focus, such as Marketing and Gastronomy.
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Description

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. Food Technology covers nearly all aspects of food science and technology. As a result of being a very broad field, students are required to choose one of the specialisations offered.

Your future career

Graduates find jobs with relative ease, especially in the Netherlands and Western Europe. Recent graduates found positions in the private sector (from small- and medium-sized companies to large multinationals), at Wageningen University or other universities as PhD students, and at research institutes domestically and abroad. Graduates also work in the field of process technology at innovation centres, innovative food companies or government agencies. Most obtain management positions.

Detailed Course Facts

Application deadline Start in 1 September: July 15 (non-EEA: December 15). Start February: December 15 (non-EEA: April 20)
Tuition fee
  • EUR 16000 Year (Non-EEA)
  • EUR 2000 Year (EEA)
Start date
Credits (ECTS) 120 ECTS
Duration full-time 24 months
Delivery mode On Campus
Educational variant Full-time

Course Content

Specialisations

Ingredient Functionality

This specialisation focuses on the composition of food, especially, on the role of various components, ingredients or structures in the quality and functionality of the final product. It deals with sensory, nutritive and textural aspects of foods in relation to their components. You major in Food Chemistry or Food Physics.

Product Design

While many new products are launched, not all succeed. This specialisation deals with the design and development of new or improved products. The focus is on the processes used in Food Technology, the design of new products from a consumer perspective and on modelling new product concepts/processes through predictive quality control. You major in Food Process Engineering or Food Quality and Design.

Food Innovation and Management

This specialisation combines courses in Food Technology with courses in Management Studies. It is intended for students who wish to work on product development in small businesses or who plan to start their own business. You will do a thesis in Management Studies and an internship in one of the Food Technology groups.

Food Biotechnology and Biorefining

This specialisation focuses on using micro-organisms or enzymes in food production. During this specialisation, you will learn about processes that can be used for biorefinery or agricultural raw materials. The focus is on biotechnological food production. You major in Food Microbiology, Food Chemistry or Food Process Engineering.

Dairy Science and Technology

This specialisation focuses on the dairy production chain. Its core programme consists of dairy-related courses combined with a cluster in chemistry and physics, fermentation or processing. During the second year, you complete a dairy-related thesis research project and internship.

Sustainable Food Process Engineering

This specialisation focuses on the development of processes that are more efficient in their use of resources. Thesis can be carried out under the supervision of one of the following groups: Food Process Engineering; Operations Research and Logistics; Biobased Chemistry and Technology; or Food Quality and Design.

European Masters Degree in Food Studies

This international specialisation is developed in cooperation with the universities of Cork (Ireland), Lund (Sweden) and Agro-Paris Tech (Paris, France) as well as with ten large industrial partners. For more information see: www.eurmscfood.nl.

Gastronomy

This specialisation focuses on the molecular science behind products and dishes used in small scale settings. Scientific insights are used to develop improved food preparation techniques. The cultural aspects of food will also receive attention. You major in Food Chemistry, Food Physics or Rural Sociology.

Sensory Science

This specialisation combines Food Technology with Nutrition and Health. You will work with products and humans in different contexts and study how sensory systems function, how this relates to products and how to analyse these aspects.

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

Work Experience

No work experience is required.

More Information

Accreditation

Accredited by: NVAO in: Netherlands

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Wageningen University, Netherlands

Netherlands Wageningen University is one of the leading international universities in the field of healthy food and living environment. Studying at Wageningen University guarantees you premium quality education and an international quality benchmark on your curriculum vitae. Here, you will focus on current and future global issues that are of increasing importance to both industry and government.

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