BSc minor Food Products and Processing (WUFPP)

Food technology deals with many steps that are necessary while going from agricultural raw materials to food products in the supermarket or other stores. This BSc minor intends to give a basic understanding on food technology issues for students who do not have a technical background.

Continue to an overview of the courses in this minor

Basic knowledge on food microbiology, food chemistry, food physics and food processing will be provided. The theory will be supported with many examples from food industry. Attention will be paid to food quality management, e.g. to factors that influence food quality in the food production chain.

Another issue is the nutritional value of food. Health products and/or functional foods are nowadays very popular. The effect of these and other food components on health and prevention of food-related diseases will be covered.

Learning Outcomes

After successful completion of this minor students are expected to be able to:

  • understand the technological production process of food;
  • understand chemistry, microbiology and physics in relation to food and its production;
  • understand the different quality systems used in the food industry;
  • point out correlations between the prevention of nutrition-related diseases or health problems and the consumption of specific components;
  • understand the role of the different players in the food production and supply chain.

Target group

The minor is interesting for students with a background other than technology or nutrition:

  • BBC Management and Consumer Studies
  • BBN Forest and Nature Conservation
  • BCL Communication and Life Sciences
  • BEB Economics and Governance
  • BGM Health and Society
  • BIL International Land and Water Management
  • BIN International Development Studies
  • BLP Landscape Architecture and Planning
  • BTO Tourism


Dutch and English


Second semester (period 4, 5 and 6)

Programme or thematic

Programme minor