Food Technology (MFT) / MSc

MSc Gemeenschappelijk gedeelte


Common Part

Choose 1 internship after consultation with your study advisor.


VakEctsCS/ROFasePeriode
BCT-70424MSc Internship Biobased Chemistry and Technology24.00RO1M21,2,3,4,5,6
FCH-70424MSc Internship Food Chemistry24.00RO1M21,2,3,4,5,6
FHM-70424MSc Internship Food Microbiology24.00RO1M21,2,3,4,5,6
FPE-70324MSc Internship Food Process Engineering24.00RO1M21,2,3,4,5,6
FPH-70424MSc Internship Physics and Physical Chemistry of Foods24.00RO1M21,2,3,4,5,6
FQD-70424MSc Internship Food Quality and Design24.00RO1M21,2,3,4,5,6
HNE-73824MSc Internship Sensory Science and Eating Behaviour24.00RO1M21,2,3,4,5,6
MIB-70424MSc Internship Microbiology24.00RO1M21,2,3,4,5,6
ORL-70424MSc Internship Operations Research and Logistics24.00RO1M21,2,3,4,5,6
RSO-70424MSc Internship Rural Sociology24.00RO1M21,2,3,4,5,6





A - Food Biotechnology and Biorefining

 M1 M2

Limited choice:

RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis

VakEctsCS/ROFasePeriode
FHM-21806Food Fermentation6.00CSM11MO
FCH-31306Enzymology for Food and Biorefinery6.00CSM15MO
FQD-60312Product and Process Design12.00CSM16WD
ORC-30306Applied Biocatalysis6.00RO1M11AF
FPE-30806Sustainable Food and Bioprocessing6.00RO1M14WD
BPE-21306Bioreactor Design6.00RO1M15AF
FHM-30806Advanced Fermentation Science6.00RO1M15AF
FHM-22306Advanced Food Microbiology6.00RO2M13WD
FCH-30806Advanced Food Chemistry6.00RO2M14WD
FCH-80436MSc Thesis Food Chemistry36.00RO3M21,2,3,4,5,6
FHM-80436MSc Thesis Food Microbiology36.00RO3M21,2,3,4,5,6
FPE-80336MSc Thesis Food Process Engineering36.00RO3M21,2,3,4,5,6
MIB-80436MSc Thesis Microbiology36.00RO3M21,2,3,4,5,6





B - Food Innovation and Management

 M1 M2

Limited choice:

RO1: Choose at least 1 course
RO2: Choose at least 4 courses

VakEctsCS/ROFasePeriode
MST-21306Advanced Management and Marketing6.00CSM13WD
MST-31306Advanced Business Strategy/Case Studies Management6.00CSM15AF
FQD-60312Product and Process Design12.00CSM16WD
MST-80436MSc Thesis Management Studies36.00CSM21,2,3,4,5,6
MST-24806Supply Chain Management6.00RO1M12MO, 4WD
YSS-32306Technology, Innovation and Strategy6.00RO1M14WD
MST-23406New Venture Creation: from Idea to Business Plan6.00RO1M15MO
FPE-30306Food Structuring6.00RO2M11AF
FCH-30306Food Ingredient Functionality6.00RO2M11MO
FHM-21806Food Fermentation6.00RO2M11MO
FPH-30306Advanced Food Physics6.00RO2M12AF
FQD-31806Product Properties and Consumer Wishes6.00RO2M12AF
FCH-30806Advanced Food Chemistry6.00RO2M14WD
FPE-30806Sustainable Food and Bioprocessing6.00RO2M14WD
FQD-31306Predicting Food Quality6.00RO2M15MO





C - Product Design

 M1 M2

Limited choice:

RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis

VakEctsCS/ROFasePeriode
FPE-30306Food Structuring6.00CSM11AF
FQD-31306Predicting Food Quality6.00CSM15MO
FQD-60312Product and Process Design12.00CSM16WD
FCH-30306Food Ingredient Functionality6.00RO1M11MO
FPE-31306Transfer Processes6.00RO1M12AF
FQD-31806Product Properties and Consumer Wishes6.00RO1M12AF
FPE-30806Sustainable Food and Bioprocessing6.00RO1M14WD
LAW-30806Food Law6.00RO2M12MO
FCH-30806Advanced Food Chemistry6.00RO2M14WD
FQD-35806Food Quality Management Research Principles I 6.00RO2M14WD
MCB-30806Sensory Perception and Consumer Preference6.00RO2M15AF
FPE-80336MSc Thesis Food Process Engineering36.00RO3M21,2,3,4,5,6
FQD-80436MSc Thesis Food Quality and Design36.00RO3M21,2,3,4,5,6





D - Ingredient Functionality

 M1 M2

Limited choice:

RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis

VakEctsCS/ROFasePeriode
FPH-30306Advanced Food Physics6.00CSM12AF
FCH-30806Advanced Food Chemistry6.00CSM14WD
FQD-60312Product and Process Design12.00CSM16WD
HNE-30506Principles of Sensory Science6.00RO1M11AF
FCH-30306Food Ingredient Functionality6.00RO1M11MO
FCH-31806Advanced Biochemical Analysis of Foods6.00RO1M15AF
FCH-31306Enzymology for Food and Biorefinery6.00RO1M15MO
FPE-30306Food Structuring6.00RO2M11AF
FPH-20806Molecular Gastronomy6.00RO2M11AF
FPH-31306Advanced Molecular Gastronomy6.00RO2M13WD
FQD-31306Predicting Food Quality6.00RO2M15MO
FCH-80436MSc Thesis Food Chemistry36.00RO3M21,2,3,4,5,6
FPH-80436MSc Thesis Physics and Physical Chemistry of Foods36.00RO3M21,2,3,4,5,6





E - Dairy Science and Technology

 M1 M2

Limited choice:

RO1 - RO3: Choose 1 RO-cluster; within the choosen cluster choose all courses
RO4: Choose 1 dairy related thesis

VakEctsCS/ROFasePeriode
FQD-33306Dairy Chemistry and Physics6.00CSM11AF
HNE-25306Food Components and Health6.00CSM12MO
FQD-32306Dairy Science and Technology6.00CSM13WD
FQD-60312Product and Process Design12.00CSM16WD
FCH-30306Food Ingredient Functionality6.00RO1M11MO
FPH-30306Advanced Food Physics6.00RO1M12AF
FCH-30806Advanced Food Chemistry6.00RO1M14WD
FHM-21806Food Fermentation6.00RO2M11MO
FHM-30806Advanced Fermentation Science6.00RO2M15AF
FCH-31306Enzymology for Food and Biorefinery6.00RO2M15MO
FHM-21806Food Fermentation6.00RO3M11MO
FPE-30806Sustainable Food and Bioprocessing6.00RO3M14WD
FQD-31306Predicting Food Quality6.00RO3M15MO
FCH-80436MSc Thesis Food Chemistry36.00RO4M21,2,3,4,5,6
FHM-80436MSc Thesis Food Microbiology36.00RO4M21,2,3,4,5,6
FPE-80336MSc Thesis Food Process Engineering36.00RO4M21,2,3,4,5,6
FPH-80436MSc Thesis Physics and Physical Chemistry of Foods36.00RO4M21,2,3,4,5,6
FQD-80436MSc Thesis Food Quality and Design36.00RO4M21,2,3,4,5,6





F - European Master in Food Studies

 M1 M2

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.

VakEctsCS/ROFasePeriode
FPE-30306Food Structuring6.00CSM11AF
FCH-30306Food Ingredient Functionality6.00CSM11MO
XUC-30303Sensory Analysis, Flavour and Colour3.00CSM13
XUC-30803Consumer Behaviour in Food Markets3.00CSM13
XUC-31303Advanced Food Business Management3.00CSM13
XUC-31803Food Retail Marketing and Supply Chain Management3.00CSM13
XEN-30304Food and Bioprocess Control4.00CSM15
XEN-30803Food Process Design And Modelling3.00CSM15
XEN-31303Food Processing and Packaging3.00CSM15
XEN-31802Food Safety & Hygienic Design2.00CSM15
XLU-60312Integrated Food Project12.00CSM16
YFS-60303Team Project European Masters3.00CSM1/21+2+3+4+5+6
YFS-80836Industrial Thesis European Masters Food Studies36.00CSM21,2,3,4,5,6
YFS-30303European Masters Special Topics3.00CSM26
FPH-30306Advanced Food Physics6.00RO1M12AF
HNE-25306Food Components and Health6.00RO1M12MO
LAW-30806Food Law6.00RO1M12MO





G - Sensory Science

 M1 M2

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

VakEctsCS/ROFasePeriode
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





H - Sustainable Food Process Engineering

 M1 M2

Limited choice:

RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis

VakEctsCS/ROFasePeriode
FPE-31806Sustainability in Food Chains6.00CSM13WD
FPE-30806Sustainable Food and Bioprocessing6.00CSM14WD
FQD-60312Product and Process Design12.00CSM16WD
FPE-31306Transfer Processes6.00RO1M12AF
BPE-21306Bioreactor Design6.00RO1M15AF
ORL-31806Food Logistics Management6.00RO1M15AF
FQD-31306Predicting Food Quality6.00RO1M15MO
FHM-21806Food Fermentation6.00RO2M11MO
BCT-20306Modelling Dynamic Systems6.00RO2M12MO
ORL-30306Decision Science 26.00RO2M15MO
BCT-80436MSc Thesis Biobased Chemistry and Technology36.00RO3M21,2,3,4,5,6
FPE-80336MSc Thesis Food Process Engineering36.00RO3M21,2,3,4,5,6
FQD-80436MSc Thesis Food Quality and Design36.00RO3M21,2,3,4,5,6
ORL-80436MSc Thesis Operations Research and Logistics36.00RO3M21,2,3,4,5,6





I - Gastronomy

 M1 M2

Limited choice:

RO1: Choose at least 2 courses
RO2: Choose at least 1 course
RO3: Choose 1 thesis

VakEctsCS/ROFasePeriode
FPH-20806Molecular Gastronomy6.00CSM11AF
FPH-31306Advanced Molecular Gastronomy6.00CSM13WD
RSO-21806Origin Food: a Market for Identity6.00CSM15MO
FQD-60312Product and Process Design12.00CSM16WD
FCH-30306Food Ingredient Functionality6.00RO1M11MO
FCH-21806Food Related Allergies and Intolerances6.00RO1M12AF
FPH-30306Advanced Food Physics6.00RO1M12AF
FCH-30806Advanced Food Chemistry6.00RO1M14WD
FQD-31806Product Properties and Consumer Wishes6.00RO2M12AF
RSO-22306Food Culture and Customs6.00RO2M12MO
MCB-30806Sensory Perception and Consumer Preference6.00RO2M15AF
FCH-80436MSc Thesis Food Chemistry36.00RO3M21,2,3,4,5,6
FPH-80436MSc Thesis Physics and Physical Chemistry of Foods36.00RO3M21,2,3,4,5,6
RSO-80436MSc Thesis Rural Sociology36.00RO3M21,2,3,4,5,6