MSc Food Technology, MSc Food Safety
Program Director: Dr. ir. Ralf Hartemink
Contact: dr. ir. Ralf Hartemink, Dept. Food Microbiology, PO Box 8129, 6700 EV Wageningen, the Netherlands, Phone: +31-317483558, Fax: +31-317484978, e-mail: email@example.com
Degrees Offered: MSc, PhD
Areas of Concentration: Food Science (General), Food Engineering, Food Microbiology, Dairy Science, Food Chemistry, Sensory Evaluation, Food Biotechnology, Food Safety
Departments: Food Chemistry, Food Physics, Food Microbiology, Food Process Engineering, Product Design & Quality Management, Toxicology, Human Nutrition
Relevant BSc Degree (Food Technology, Chemical Engineering or similar), for the MSc Food Safety Nutrition and Dietetics or similar is also accepted. Gpa of 70% of maximum scale and good knowledge of English (TOEFL 550 or equivalent).
Both programmes are two full-time programmes (European system: 60 credits/year, 1 credit equals 28 h of work for the student). The first year is fully teaching, the second year is fully research based with an internal thesis research project and an external internship/traineeship project.
In Food Technology students have to choose one of the following specializations:
- Food Biotechnology
- Food Ingredient Functionality
- Dairy Science and Technology
- Sustainable Food Processing
- Food Innovation and Management
- Product Design
Or one of the two international specializations:
- European masters Degree in Food Studies (partly taught on Cork(Ireland), Paris (France) and Lund (Sweden), and 8 months in one of the sponsoring multinational companies)
- Sensory Science (50% taught in Copenhagen, Denmark)
For detailed content of the specializations, see www.mft.wur.nl.
In Food Safety there are no further specializations.
No application fee.
Tuition fee : € 10.500,=/year (approx. $14.500) for non EU, € 1720,=/year (approx $2300,=) for students holding an EU (plus Iceland, Norway, Switzerland) passport. Some tuition fee waivers (paid as fellowship) are available for US students (see website under Foodvalley ambassador fellowships).
Unique Aspects of Program:
Wageningen University has one of the largest scientific staff in any Food Science Department Europe. The Food Science programme is generally ranked as one of the top 2-3 programmes in Europe and in the top 5 worldwide.
The university has extensive laboratories with state-of-the art equipment, which is used by practicals as well as by thesis students.
The programme offers specializations which makes it possible to differentiate already at an early stage.
The specialization Gastronomy is unique, as it combines technical food science with social sciences (food behaviour) as well as culinary sciences.
Two specializations are international specializations, which are quite unique. The European masters programme has a 20 year tradition and is the oldest international programme in Food Science and Technology. The specialisation is sponsored by 10 multinational food companies (Heineken, Unilever, Cargill, Kraft, Nestlé, Mars, Tetrapak, DSM, National Starch and Danone).
Sensory Science is the only programme of its kind worldwide and is a combination of the two best European food universities.
The programmes are very international, with generally 60-80% international students from over 40 countries annually. Total graduate students in the food programmes is approximately 150 annually.
Faculty and Research Interests
Department of Food Chemistry.
Total staff approx. 50. Chair : Prof. dr. ir. Harry Gruppen
- Protein (bio)chemistry
- Phytonutrient (bio)chemistry
- Carbohydrate (bio)chemistry
- Development of e-learning materials
- Cereal protein technology
- Molecular flavour science
- Immunomodulation by food
Department of Food Physics
Total staff approx. 15. Chair : Prof. dr. ir. Erik van der Linden
- Separation and assembly
- Hierarchical structures
- Foam formation / emulsification / gelation / solidification
- Rheological response / structure under deformation
Department of Food Microbiology
Total staff approx. 30. Chair : Prof. dr. ir. Marcel Zwietering
- Quantitative Risk Assessment
- Hygiene and Identification
- Fermentation and Fungi
- Physiology and Genomics
Department Product Design and Quality Management
Total staff approx. 30. Chair : Prof. dr. ir. Tiny van Boekel
- Product Design
- Dairy Science and Technology
- Food and Health
- Sensory Science
- Food Quality Management
- Food Packaging
- Meat Technology
Department Food Process Engineering
Total staff approx. 35. Chair : Prof. dr. ir. Remco Boom
- Food Structuring
- Enzyme Reactions and Bio-Separations
- Computer-aided engineering
- Separation and Particle Technology
- Sustainable Process Development