Food Technology (MFT) / MSc - Specialization Sensory Science (G)

Description Food Technology

Common part

Limited choice:

RO1: Choose at least 1 course. Note that both HNE-30506 and MAT-20306 (or equivalent) are required if these courses were not part of previous education
RO2: Choose at least 1 course
RO3: Choose 1 sensory related thesis

CourseEctsCS/ROPhasePeriod
MCB-32806Advanced Sensory Methods and Sensometrics6.00CSM12MO
HNE-30606Instrumental Sensory Science6.00CSM13WD
MCB-33306Integrated Sensory Science6.00CSM14WD
FQD-60312Product and Process Design12.00CSM16WD
FPE-30306Food Structuring6.00RO1M11AF
FPH-20806Molecular Gastronomy6.00RO1M11AF
HNE-30506Principles of Sensory Science6.00RO1M11AF
FCH-30306Food Ingredient Functionality6.00RO1M11MO
FHM-21806Food Fermentation6.00RO1M11MO
MAT-20306Advanced Statistics6.00RO1M11MO
FQD-31806Product Properties and Consumer Wishes6.00RO2M12AF
FCH-31806Advanced Biochemical Analysis of Foods6.00RO2M15AF
MCB-30806Sensory Perception and Consumer Preference6.00RO2M15AF
HNE-30306Psychobiology of Food Choice and Eating Behaviour6.00RO2M15MO
FCH-80436MSc Thesis Food Chemistry36.00RO3M21,2,3,4,5,6
FQD-80436MSc Thesis Food Quality and Design36.00RO3M21,2,3,4,5,6
HNE-83836MSc Thesis Sensory Science and Eating Behaviour36.00RO3M21,2,3,4,5,6