Course Duration: 2 years
Course Period : September 2006 - July 2008
Tuition Fee : € 13,820 (composite fee) + € 1,815 (research fee)
Location: Wageningen, Netherlands
A major trend today is to rely on processed foods for a large part of the
daily diet and to spend less time preparing meals. In many countries, instant
meals and semi-prepared foods are becoming more common. Consumers are also
becoming more aware of their food, especially its quality and safety. They
expect the food industry to provide them with tasty, nutritious and safe food
products. These products should therefore be consistently high quality and have
a good taste and texture.
The MSc Programme in Food Technology focuses on all aspects of the
production, composition, safety and quality of food products. Because this is a
very broad field, students are required to take one of the following
Product functionality, focuses on the
composition of food, especially on the role of various components or
structures in the quality and functionality of the final product.
Process design, focus on the various
processes used in food technology, such as drying, heating, cooling,
filtration and extraction.
Product design, deals with the design and
development of new or improved products from a consumer perspective
Food fermentation and enzymology (also
offered through the MSc Programme in Biotechnology), focuses on using micro
organisms or enzymes in food production.
Food innovation and marketing, combines
courses in food technology with courses in management and innovation
BSc in agri-food sciences, nutrition, microbiology, food chemistry,
food physics, or related fields.
TOEFL Score of 575 or IELTS 6.5