Food Technology (MFT) / MSc


In the MSc programme Food Technology the student meets at a high level of abstraction advanced training in disciplines, which are related to the different specializations of the programme. The level of this training elaborates on the background of the student in the BSc programme. Another highlight is the designing of solutions for problems in the process of producing food, which are arising in several parts of the food chain. Cognition and skills training must teach the student to communicate with colleagues from other disciplines, to analyse and comprehend a problem and to create a solution for the problem. The MSc programme is open for students that hold a BSc or equivalent in one of the following fields: Food Technology, Food Science, Chemical Engineering or related. Students with other BSc degrees will be admitted based on the actual programme in their BSc and/or relevant work experience.

Learning Outcomes

After successful completion of this MSc programme graduates are expected to be able to:
- create solutions for optimizing food products, processes and/or chains, paying attention to dynamically changing global conditions;
- acquire, apply and evaluate theoretical and practical knowledge of own specialisation in relation to foods and the technological production processes;
- design a new food concept or process by applying knowledge of own specialisation in an integrated approach;
- develop and execute individually a research plan in which a research question, hypothesis, experimental set-up and data analysis are described in relation to relevant literature, in order to develop new knowledge or a new product or process;
- design a new food concept or process that meets the objectives and demands of an interested party;
- evaluate the importance and effect of sustainability in food production and processing
- understand and evaluate food science literature;
- demonstrate an academic attitude by generating creative ideas; recognizing the limits of scientific knowledge; reason logically and abstractly in discussion with both experts and laymen;
- cooperate as a specialist in a multidisciplinary, multicultural (international) team to solve complex problems;
- communicate verbally and in writing about the results of experiments, cases or project work with colleagues and non-colleagues;
- make judgements on societal and ethical consequences of developments in the international area of food technology;
- design and plan own learning process based on continuous reflection upon personal knowledge, skills, attitudes and performance;
- be critical, self-reflective and able to operate in an international context according to explicit academic codes of conduct and professional ethical standards.


A - Product Design and  Ingredient Functionality; 
B - Sustainable Food Process Engineering; 
C - Food Fermentation and Biotechnology; 
D - Dairy Science and Technology; 
E - Food Digestion and Health; 
F - Gastronomy Science; 
G - Sensory Science; 
H - Food Entrepreneurship;
- Food Technology (Distance Learning);
- European Master in Food Studies.

Programme Director

Dr. ir. R. Hartemink
Phone: 0317-(4)83558

Study Adviser(s)

- Ir. S. Elema
Phone: 0317-(4)8
- Ir. B. van Dam
Phone: 0317-(4)84125
- M. Starovicová, MSc
Phone: 0317-(4)82790
- Ir. M.C. Verkerk
Phone: 0317-(4)85983
- Ir. A. de Vries
Phone: 0317-(4)80319
- Dr. ir. E.C. Swan
Phone: 0317-(4)86281

Programme Committee

Chair: Dr. ir. A.E.M. Janssen
Secretary: Ir. M.M.T. Janssen


Study Association

Nicolas Appert
Droevendaalsesteeg 2, 6708 PB Wageningen
Phone: 0317-(4)84762