Food Technology (BFT) / BSc
BSc Common part
Common Part
RO1: Choose MAT-14803 or MAT-15303 depending on the Math on VWO level.
RO2: Choose 0 - 3 course.
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FPH-10306 | Food Technology I | 6.00 | CS | B1 | 1AF |
| PCC-12303 | General Chemistry 1 | 3.00 | CS | B1 | 1MO |
| CBI-10306 | Cell Biology | 6.00 | CS | B1 | 2AF |
| ORC-12803 | Organic Chemistry 1 | 3.00 | CS | B1 | 2MO |
| PCC-12403 | General Chemistry 2 | 3.00 | CS | B1 | 2MO |
| ORC-12903 | Organic Chemistry 2 | 3.00 | CS | B1 | 3AF |
| MAT-15403 | Statistics 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-14903 | Mathematics 2 | 3.00 | CS | B1 | 5MO |
| MAT-15003 | Mathematics 3 | 3.00 | CS | B1 | 5MO |
| ECS-10301 | Presentation Skills | 1.00 | CS | B1 | 6AF |
| FPH-10803 | Physical Chemistry 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 |
| 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 |
| HNE-30506 | Principles of Sensory Science | 6.00 | RO2 | B3 | 1AF |
| ORL-20306 | Decision Science 1 | 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 |
| FPH-21306 | History of Food Production | 6.00 | RO2 | B3 | 2MO |
| FQD-21806 | Milk in the Dairy Chain | 6.00 | RO2 | B3 | 2MO |
| ENT-21306 | Insects as Food and Feed | 6.00 | RO2 | B3 | 3WD |