Food Technology (MFT) / MSc
MSc Common part
Common Part
RO0: Choose this course after consultation with the study advisor.
RO1: Choose 1 internship after consultation with your study advisor.
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| YFS-10801 | Wageningen Scientific Preparation Week | 1.00 | RO0 | M1 | 1WD |
| BCT-70424 | MSc Internship Biobased Chemistry and Technology | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| FCH-70424 | MSc Internship Food Chemistry | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| FHM-70424 | MSc Internship Food Microbiology | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| FPE-70324 | MSc Internship Food Process Engineering | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| FPH-70424 | MSc Internship Physics and Physical Chemistry of Foods | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| FQD-70424 | MSc Internship Food Quality and Design | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| HNE-73824 | MSc Internship Sensory Science and Eating Behaviour | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| MIB-70424 | MSc Internship Microbiology | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| ORL-70424 | MSc Internship Operations Research and Logistics | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
| RSO-70424 | MSc Internship Rural Sociology | 24.00 | RO1 | M2 | 1,2,3,4,5,6 |
A - Food Biotechnology and Biorefining
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 biotechnology or enzymology related thesis
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FHM-21806 | Food Fermentation | 6.00 | CS | M1 | 1MO |
| FCH-31306 | Enzymology for Food and Biorefinery | 6.00 | CS | M1 | 5MO |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| ORC-30306 | Applied Biocatalysis | 6.00 | RO1 | M1 | 1AF |
| FPE-30806 | Sustainable Food and Bioprocessing | 6.00 | RO1 | M1 | 4WD |
| BPE-21306 | Bioreactor Design | 6.00 | RO1 | M1 | 5AF |
| FHM-30806 | Advanced Fermentation Science | 6.00 | RO1 | M1 | 5AF |
| FHM-22306 | Advanced Food Microbiology | 6.00 | RO2 | M1 | 3WD |
| FCH-30806 | Advanced Food Chemistry | 6.00 | RO2 | M1 | 4WD |
| FCH-80436 | MSc Thesis Food Chemistry | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FHM-80436 | MSc Thesis Food Microbiology | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FPE-80336 | MSc Thesis Food Process Engineering | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| MIB-80436 | MSc Thesis Microbiology | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
B - Food Innovation and Management
Limited choice:
RO1: Choose at least 1 course
RO2: Choose at least 4 courses
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| MST-21306 | Advanced Management and Marketing | 6.00 | CS | M1 | 3WD |
| MST-31306 | Advanced Business Research (ABR) | 6.00 | CS | M1 | 5AF |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| MST-80436 | MSc Thesis Management Studies | 36.00 | CS | M2 | 1,2,3,4,5,6 |
| MST-24806 | Supply Chain Management | 6.00 | RO1 | M1 | 2MO, 4WD |
| MST-23406 | New Venture Creation: from Idea to Business Plan | 6.00 | RO1 | M1 | 5MO |
| YSS-32306 | Technology and Business Model Innovation | 6.00 | RO1 | M1 | 5MO |
| FPE-30306 | Food Structuring | 6.00 | RO2 | M1 | 1AF |
| FCH-30306 | Food Ingredient Functionality | 6.00 | RO2 | M1 | 1MO |
| FHM-21806 | Food Fermentation | 6.00 | RO2 | M1 | 1MO |
| FPH-30306 | Advanced Food Physics | 6.00 | RO2 | M1 | 2AF |
| FQD-31806 | Product Properties and Consumer Wishes | 6.00 | RO2 | M1 | 2AF |
| FCH-30806 | Advanced Food Chemistry | 6.00 | RO2 | M1 | 4WD |
| FPE-30806 | Sustainable Food and Bioprocessing | 6.00 | RO2 | M1 | 4WD |
| FQD-31306 | Predicting Food Quality | 6.00 | RO2 | M1 | 5MO |
C - Product Design
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FPE-30306 | Food Structuring | 6.00 | CS | M1 | 1AF |
| FQD-31306 | Predicting Food Quality | 6.00 | CS | M1 | 5MO |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| FCH-30306 | Food Ingredient Functionality | 6.00 | RO1 | M1 | 1MO |
| FPE-31306 | Transfer Processes | 6.00 | RO1 | M1 | 2AF |
| FQD-31806 | Product Properties and Consumer Wishes | 6.00 | RO1 | M1 | 2AF |
| FPE-30806 | Sustainable Food and Bioprocessing | 6.00 | RO1 | M1 | 4WD |
| LAW-30806 | Food Law | 6.00 | RO2 | M1 | 2MO |
| FCH-30806 | Advanced Food Chemistry | 6.00 | RO2 | M1 | 4WD |
| FQD-35806 | Food Quality Management Research Principles I | 6.00 | RO2 | M1 | 4WD |
| MCB-30806 | Sensory Perception and Consumer Preference | 6.00 | RO2 | M1 | 5AF |
| FPE-80336 | MSc Thesis Food Process Engineering | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FQD-80436 | MSc Thesis Food Quality and Design | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
D - Ingredient Functionality
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FPH-30306 | Advanced Food Physics | 6.00 | CS | M1 | 2AF |
| FCH-30806 | Advanced Food Chemistry | 6.00 | CS | M1 | 4WD |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| HNE-30506 | Principles of Sensory Science | 6.00 | RO1 | M1 | 1AF |
| FCH-30306 | Food Ingredient Functionality | 6.00 | RO1 | M1 | 1MO |
| FCH-31806 | Advanced Biochemical Analysis of Foods | 6.00 | RO1 | M1 | 5AF |
| FCH-31306 | Enzymology for Food and Biorefinery | 6.00 | RO1 | M1 | 5MO |
| FPE-30306 | Food Structuring | 6.00 | RO2 | M1 | 1AF |
| FPH-20806 | Molecular Gastronomy | 6.00 | RO2 | M1 | 1AF |
| FPH-31306 | Advanced Molecular Gastronomy | 6.00 | RO2 | M1 | 3WD |
| FQD-31306 | Predicting Food Quality | 6.00 | RO2 | M1 | 5MO |
| FCH-80436 | MSc Thesis Food Chemistry | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FPH-80436 | MSc Thesis Physics and Physical Chemistry of Foods | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
E - Dairy Science and Technology
Limited choice:
RO1 - RO3: Choose 1 RO-cluster; within the choosen cluster choose all courses
RO4: Choose 1 dairy related thesis
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FQD-33306 | Dairy Chemistry and Physics | 6.00 | CS | M1 | 1AF |
| HNE-25306 | Food Components and Health | 6.00 | CS | M1 | 2MO |
| FQD-32306 | Dairy Science and Technology | 6.00 | CS | M1 | 3WD |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| FCH-30306 | Food Ingredient Functionality | 6.00 | RO1 | M1 | 1MO |
| FPH-30306 | Advanced Food Physics | 6.00 | RO1 | M1 | 2AF |
| FCH-30806 | Advanced Food Chemistry | 6.00 | RO1 | M1 | 4WD |
| FHM-21806 | Food Fermentation | 6.00 | RO2 | M1 | 1MO |
| FHM-30806 | Advanced Fermentation Science | 6.00 | RO2 | M1 | 5AF |
| FCH-31306 | Enzymology for Food and Biorefinery | 6.00 | RO2 | M1 | 5MO |
| FHM-21806 | Food Fermentation | 6.00 | RO3 | M1 | 1MO |
| FPE-30806 | Sustainable Food and Bioprocessing | 6.00 | RO3 | M1 | 4WD |
| FQD-31306 | Predicting Food Quality | 6.00 | RO3 | M1 | 5MO |
| FCH-80436 | MSc Thesis Food Chemistry | 36.00 | RO4 | M2 | 1,2,3,4,5,6 |
| FHM-80436 | MSc Thesis Food Microbiology | 36.00 | RO4 | M2 | 1,2,3,4,5,6 |
| FPE-80336 | MSc Thesis Food Process Engineering | 36.00 | RO4 | M2 | 1,2,3,4,5,6 |
| FPH-80436 | MSc Thesis Physics and Physical Chemistry of Foods | 36.00 | RO4 | M2 | 1,2,3,4,5,6 |
| FQD-80436 | MSc Thesis Food Quality and Design | 36.00 | RO4 | M2 | 1,2,3,4,5,6 |
F - European Master in Food Studies
Limited choice:
Education will take place at University College Cork, Cork, Ireland: XUC-codes
Education will take place at ENSIA, Massy, France: XEN-codes
Education will take place at Lund University, Lund, Sweden: XLU-code
RO1: Choose at least 1 course; for the additional European Masters Certificate, choose 2 courses.
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FPE-30306 | Food Structuring | 6.00 | CS | M1 | 1AF |
| FCH-30306 | Food Ingredient Functionality | 6.00 | CS | M1 | 1MO |
| XUC-31803 | Food Retail Marketing and Supply Chain Management | 3.00 | CS | M1 | 3 |
| XUC-30303 | Sensory Analysis, Flavour and Colour | 3.00 | CS | M1 | 3WD |
| XUC-30803 | Consumer Behaviour in Food Markets | 3.00 | CS | M1 | 3WD |
| XUC-31303 | Advanced Food Business Management | 3.00 | CS | M1 | 3WD |
| XEN-30304 | Food and Bioprocess Control | 4.00 | CS | M1 | 5WD |
| XEN-30803 | Food Process Design And Modelling | 3.00 | CS | M1 | 5WD |
| XEN-31303 | Food Processing and Packaging | 3.00 | CS | M1 | 5WD |
| XEN-31802 | Food Safety & Hygienic Design | 2.00 | CS | M1 | 5WD |
| XLU-60312 | Integrated Food Project | 12.00 | CS | M1 | 6WD |
| YFS-60303 | Team Project European Masters | 3.00 | CS | M1/2 | 1WD+2WD+3WD+4WD+5WD+6WD |
| YFS-80836 | Industrial Thesis European Masters Food Studies | 36.00 | CS | M2 | 1,2,3,4,5,6 |
| YFS-30303 | European Masters Special Topics | 3.00 | CS | M2 | 6WD |
| FPH-30306 | Advanced Food Physics | 6.00 | RO1 | M1 | 2AF |
| HNE-25306 | Food Components and Health | 6.00 | RO1 | M1 | 2MO |
| LAW-30806 | Food Law | 6.00 | RO1 | M1 | 2MO |
G - Sensory Science
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
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| MCB-32806 | Advanced Sensory Methods and Sensometrics | 6.00 | CS | M1 | 2MO |
| HNE-30606 | Instrumental Sensory Science | 6.00 | CS | M1 | 3WD |
| MCB-33306 | Integrated Sensory Science | 6.00 | CS | M1 | 4WD |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| FPE-30306 | Food Structuring | 6.00 | RO1 | M1 | 1AF |
| FPH-20806 | Molecular Gastronomy | 6.00 | RO1 | M1 | 1AF |
| HNE-30506 | Principles of Sensory Science | 6.00 | RO1 | M1 | 1AF |
| FCH-30306 | Food Ingredient Functionality | 6.00 | RO1 | M1 | 1MO |
| FHM-21806 | Food Fermentation | 6.00 | RO1 | M1 | 1MO |
| MAT-20306 | Advanced Statistics | 6.00 | RO1 | M1 | 1MO |
| FQD-31806 | Product Properties and Consumer Wishes | 6.00 | RO2 | M1 | 2AF |
| FCH-31806 | Advanced Biochemical Analysis of Foods | 6.00 | RO2 | M1 | 5AF |
| MCB-30806 | Sensory Perception and Consumer Preference | 6.00 | RO2 | M1 | 5AF |
| HNE-30306 | Psychobiology of Food Choice and Eating Behaviour | 6.00 | RO2 | M1 | 5MO |
| FCH-80436 | MSc Thesis Food Chemistry | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FQD-80436 | MSc Thesis Food Quality and Design | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| HNE-83836 | MSc Thesis Sensory Science and Eating Behaviour | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
H - Sustainable Food Process Engineering
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FPE-31806 | Sustainability in Food Chains | 6.00 | CS | M1 | 3WD |
| FPE-30806 | Sustainable Food and Bioprocessing | 6.00 | CS | M1 | 4WD |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| FPE-31306 | Transfer Processes | 6.00 | RO1 | M1 | 2AF |
| BPE-21306 | Bioreactor Design | 6.00 | RO1 | M1 | 5AF |
| ORL-31806 | Food Logistics Management | 6.00 | RO1 | M1 | 5AF |
| FQD-31306 | Predicting Food Quality | 6.00 | RO1 | M1 | 5MO |
| FHM-21806 | Food Fermentation | 6.00 | RO2 | M1 | 1MO |
| BCT-20306 | Modelling Dynamic Systems | 6.00 | RO2 | M1 | 2MO |
| ORL-30306 | Decision Science 2 | 6.00 | RO2 | M1 | 5MO |
| BCT-80436 | MSc Thesis Biobased Chemistry and Technology | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FPE-80336 | MSc Thesis Food Process Engineering | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FQD-80436 | MSc Thesis Food Quality and Design | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| ORL-80436 | MSc Thesis Operations Research and Logistics | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
I - Gastronomy
Limited choice:
RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FPH-20806 | Molecular Gastronomy | 6.00 | CS | M1 | 1AF |
| FPH-31306 | Advanced Molecular Gastronomy | 6.00 | CS | M1 | 3WD |
| RSO-21806 | Origin Food: a Market for Identity | 6.00 | CS | M1 | 5MO |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| FCH-30306 | Food Ingredient Functionality | 6.00 | RO1 | M1 | 1MO |
| FCH-21806 | Food Related Allergies and Intolerances | 6.00 | RO1 | M1 | 2AF |
| FPH-30306 | Advanced Food Physics | 6.00 | RO1 | M1 | 2AF |
| FCH-30806 | Advanced Food Chemistry | 6.00 | RO1 | M1 | 4WD |
| FQD-31806 | Product Properties and Consumer Wishes | 6.00 | RO2 | M1 | 2AF |
| RSO-22306 | Food Culture and Customs | 6.00 | RO2 | M1 | 2MO |
| MCB-30806 | Sensory Perception and Consumer Preference | 6.00 | RO2 | M1 | 5AF |
| FCH-80436 | MSc Thesis Food Chemistry | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FPH-80436 | MSc Thesis Physics and Physical Chemistry of Foods | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| RSO-80436 | MSc Thesis Rural Sociology | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
J - Food Digestion and Health
Limited choice:
RO1 : Choose at least 1 course
RO2 : Choose at least 2 courses
RO3 : Choose a thesis on a topic relevant for Food Digestion and Health
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FPE-30306 | Food Structuring | 6.00 | CS | M1 | 1AF |
| FCH-30306 | Food Ingredient Functionality | 6.00 | CS | M1 | 1MO |
| HAP-30306 | Nutritional Physiology | 6.00 | CS | M1 | 2MO |
| FQD-60312 | Product and Process Design | 12.00 | CS | M1 | 6WD |
| HNE-24306 | Methodology Nutrition Research | 6.00 | RO1 | M1 | 2AF |
| HNE-30306 | Psychobiology of Food Choice and Eating Behaviour | 6.00 | RO1 | M1 | 5MO |
| HNE-36806 | Nutrition and Sports | 6.00 | RO1 | M1 | 5MO |
| FCH-32306 | Food Digestion: Fermentation and Gut Health | 6.00 | RO2 | M1 | 3WD |
| HNE-30706 | Food Digestion: Nutrient Breakdown and Absorption | 6.00 | RO2 | M1 | 4WD |
| FPE-32306 | Food Digestion: Ingestion and Structure Breakdown | 6.00 | RO2 | M1 | 5AF |
| FCH-80436 | MSc Thesis Food Chemistry | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FPE-80336 | MSc Thesis Food Process Engineering | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| FQD-80436 | MSc Thesis Food Quality and Design | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
| HNE-83836 | MSc Thesis Sensory Science and Eating Behaviour | 36.00 | RO3 | M2 | 1,2,3,4,5,6 |
K - Food Technology (Distance Learning)
Limited choice:
RO1 : Choose 9 courses
RO2 : Choose 1 thesis
| Course | Ects | CS/RO | Phase | Period | |
|---|---|---|---|---|---|
| FCH-35803 | Enzymology for Food and Biorefinery - Carbohydrases & Kinetics (DL) | 3.00 | CS | M1 | 1WD |
| FCH-36803 | Enzymology for Food and Biorefinery - Proteases, Lipases & Bioreactors (DL) | 3.00 | CS | M1 | 3WD |
| FCH-37303 | Laboratory class I - Enzymology & Analysis (DL) | 3.00 | CS | M1 | 3WD |
| FQD-63303 | Product and Process Design - Critical thinking and communication in an interdisciplinary setting (DL) | 3.00 | CS | M1 | 5WD |
| FQD-63403 | Product and Process Design - Idea generation and selection of a product concept (DL) | 3.00 | CS | M1 | 6WD |
| FQD-63503 | Product and Process Design - Elaboration of a product concept from a food chain perspective (DL) | 3.00 | CS | M2 | 2WD |
| FCH-35303 | Food Ingredient Functionality (DL) | 3.00 | CS | M2 | 3WD |
| FCH-37403 | Laboratory Class II - Food Ingredient Functionality (DL) | 3.00 | CS | M2 | 3WD |
| FPE-35803 | Food Structuring - Structuring by temperature, designing edible barriers (DL) | 3.00 | CS | M2 | 4WD |
| FPE-35903 | Food Structuring - Structuring by deformation, properties of interfacial systems (DL) | 3.00 | CS | M2 | 6WD |
| FQD-63603 | Product and Process Design - Evaluation of scientific reports including an ethical assessment (DL) | 3.00 | CS | M2 | 6WD |
| FHM-35303 | Advanced Food Microbiology - Minimal Processing, Preservation and Fermentation (DL) | 3.00 | RO1 | M1 | 1WD |
| FPE-35303 | Sustainable Food and Bioprocessing - Flow and pinch analysis (DL) | 3.00 | RO1 | M1 | 1WD |
| FCH-37803 | Advanced Biochemical Analysis of Foods - Product Composition (DL) | 3.00 | RO1 | M1 | 2WD |
| FHM-35403 | Advanced Food Microbiology - Tools for Safety Management (DL) | 3.00 | RO1 | M1 | 2WD |
| FPE-35403 | Sustainable Food and Bioprocessing - Exergy analysis (DL) | 3.00 | RO1 | M1 | 2WD |
| TOX-35403 | Food Toxicology - Toxicity and risk assessment of avoidable chemicals in food (DL) | 3.00 | RO1 | M1 | 2WD |
| FQD-37303 | Predicting Food Quality - Theoretical principles of modelling (DL) | 3.00 | RO1 | M1 | 4WD |
| FQD-37403 | Predicting Food Quality - Solving food science problems by modelling (DL) | 3.00 | RO1 | M1 | 6WD |
| FPH-35303 | Advanced Food Physics - Rheology and fracture of soft solids (DL) | 3.00 | RO1 | M2 | |
| FCH-36303 | Advanced Biochemical Analysis of Foods - Product Authenticity and Toxicology (DL) | 3.00 | RO1 | M2 | 1WD |
| FPH-35803 | Advanced Molecular Gastronomy - From ingredients to food texture (DL) | 3.00 | RO1 | M2 | 1WD |
| TOX-35303 | Food Toxicology - Toxicity and risk assessment of unavoidable chemicals in food (DL) | 3.00 | RO1 | M2 | 1WD |
| FPH-35903 | Advanced Molecular Gastronomy - Physical and chemical aspects of flavour pairing (DL) | 3.00 | RO1 | M2 | 2WD |
| FCH-80436 | MSc Thesis Food Chemistry | 36.00 | RO2 | M2 | 1,2,3,4,5,6 |
| FHM-80436 | MSc Thesis Food Microbiology | 36.00 | RO2 | M2 | 1,2,3,4,5,6 |
| FPE-80336 | MSc Thesis Food Process Engineering | 36.00 | RO2 | M2 | 1,2,3,4,5,6 |
| FPH-80436 | MSc Thesis Physics and Physical Chemistry of Foods | 36.00 | RO2 | M2 | 1,2,3,4,5,6 |
| FQD-80436 | MSc Thesis Food Quality and Design | 36.00 | RO2 | M2 | 1,2,3,4,5,6 |