Specialisation Gastronomy

This specialization focuses on the molecular science behind products and dishes used in small scale settings, such as restaurants, retail and catering industries. Insights in chemistry, physics and sensory science are used to develop improved food preparation techniques. In addition attention is paid to the cultural aspects of foods. For example, what makes a food a ‘typical regional product’ with a geographical indication (e.g. Parma ham)?

First year

  • Compulsory courses (CS) : compulsory for all students in this specialisation
  • Restricted Optionals (RO1) : students have to choose at least two of the courses from the RO1 cluster
  • Restricted Optionals (RO2) : students have to choose at least one course from the RO2 cluster
Course Type Period, time
FPH-20806 Molecular Gastronomy CS 1 AF
FPH-31306 Advanced Molecular Gastronomy CS 3 Block
RSO-21806 Origin Food: a Market for Identity CS 5 MO
FQD-60312 Product and Process Design CS 6 Block
FCH-30306 Food Ingredient Functionality RO1 1 MO
FCH-21806 Food Related Allergies and Intolerances RO1 2 AF
FPH-30306 Advanced Food Physics RO1 2 AF
FCH-30806 Advanced Food Chemistry RO1 4 Block
FQD-31806 Product Properties and Consumer Wishes RO2 2 AF
RSO-22306 Food Culture and Customs RO2 2 MO
MCB-30806 Sensory Perception and Consumer Preference RO2 5 AF

Second year

This year consists of a thesis (minimum 36 ECTS) and an internship (min. 24 ECTS). The topics of the thesis and internship whould be within the scope of the specialisation. A thesis is normally carried out at Wageningen University.

The internship is always outside Wageningen University and can be in any country, at a university, an industry or an institute. The internship is not related to the thesis.

The thesis and internship can be carried out under supervision of one of the following groups

For thesis topics, see the website of the different groups  (click on the link above).