Food Technology (BFT) / BSc
BSc Common part
Common Part
Before starting the BSc thesis students should have passed all courses of the B1 and the introductory course of the supervising chair group in B2 period 1 - 4 (see the Blackboard site of the programme for details).
RO1: Choose MAT14803 or MAT15303 depending on the Math on VWO level
RO2: Choose 0 - 3 courses
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FPH-10306 | Food Technology I | 6.00 | CS | B1 | 1AF |
| MAT-15403 | Statistics 2 | 3.00 | CS | B1 | 1MO |
| PCC-12303 | General Chemistry 1 | 3.00 | CS | B1 | 2AF |
| PCC-12403 | General Chemistry 2 | 3.00 | CS | B1 | 2AF |
| CBI-10306 | Cell Biology | 6.00 | CS | B1 | 2MO |
| ORC-12803 | Organic Chemistry 1 | 3.00 | CS | B1 | 3AF |
| MAT-14903 | Mathematics 2 | 3.00 | CS | B1 | 3MO |
| FCH-11306 | Nutritional Aspects of Foods | 6.00 | CS | B1 | 4WD |
| MIB-10306 | Microbiology & Biochemistry | 6.00 | CS | B1 | 5AF |
| MAT-15003 | Mathematics 3 | 3.00 | CS | B1 | 5MO |
| ORC-12903 | Organic Chemistry 2 | 3.00 | CS | B1 | 5MO |
| ECS-10301 | Presentation Skills | 1.00 | CS | B1 | 6AF |
| FPH-10803 | Thermodynamics for Food Scientists | 3.00 | CS | B1 | 6AF |
| FPE-10808 | Food Production Chains | 8.00 | CS | B1 | 6WD |
| FHM-20306 | Food Microbiology | 6.00 | CS | B2 | 1AF |
| FPE-20806 | Mathematical Concepts for Food Technology | 6.00 | CS | B2 | 1MO |
| FPE-21306 | Food Production and Preservation | 6.00 | CS | B2 | 2AF |
| FCH-20806 | Food Chemistry | 6.00 | CS | B2 | 2MO |
| FPH-20306 | Food Physics | 6.00 | CS | B2 | 3WD |
| FQD-21306 | Food Packaging and Design | 6.00 | CS | B2 | 4WD |
| FHM-22806 | Food Hazards | 6.00 | CS | B2 | 5AF |
| FPE-20306 | Food Engineering | 6.00 | CS | B2 | 5MO |
| FCH-22308 | Food Properties and Function | 8.00 | CS | B2 | 6WD |
| FQD-20804 | Quality Systems Operations | 4.00 | CS | B2 | 6WD |
| YFS-80824 | BSc Thesis Food Science and Technology | 24.00 | CS | B3 | 1,2,3,4,5,6 |
| FQD-24306 | Case Studies Product Quality | 6.00 | CS | B3 | 1MO, 4WD |
| MAT-14803 | Mathematics 1 | 3.00 | RO1 | B1 | 1MO |
| MAT-15303 | Statistics 1 | 3.00 | RO1 | B1 | 1MO |
| HNE-30506 | Principles of Sensory Science | 6.00 | RO2 | B1 | 1AF |
| ORL-20306 | Decision Science 1 | 6.00 | RO2 | B1 | 1AF |
| ENT-21306 | Insects as Food and Feed | 6.00 | RO2 | B1 | 3WD |
| YFS-10301 | Excursions and lectures Food Technology | 1.00 | RO2 | B3 | 1,2,3,4,5,6 |
| FQD-23806 | Meat Science | 6.00 | RO2 | B3 | 1AF |
| FQD-22801 | Foreign Study Trip Food Technology | 1.00 | RO2 | B3 | 1WD |
| MST-24306 | Management and Marketing | 6.00 | RO2 | B3 | 2AF |
| FQD-21806 | Milk in the Dairy Chain | 6.00 | RO2 | B3 | 2MO |