Master's Courses
Wageningen University & Research, renowned worldwide for its expertise in the field of Food Technology, offers online Master’s courses. These courses are discipline-based instead of product-based and focus on optimising food products and food production. You can make your own track by combining more courses and conclude with a capstone project on a relevant and related topic, under the supervision of a WUR expert! Choose the course that fits your interests. We look forward to welcoming you.
Are you a professional in the food industry or do you hold a bachelor degree in Food Technology? These online master's courses:
- Enhance your knowledge and expand your expertise
- Can be followed part time, so you will be able to combine study and work
- Grow your network, both with WUR experts and your peers
Discover all Master's Courses
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Advanced Biochemical Analysis of Foods - Product CompositionIn this online master's course learn about specific compounds in food products for quality control and to trace the origin of food materials. -
Advanced Food Microbiology - Tools for Safety ManagementThis online master's course focusses on the ecology and physiology of food and gastro-intestinal-tract microbes and their impact on food quality and safety. -
Advanced Food Physics - Rheology and Fracture of Soft SolidsIn this online master’s course we will study the rheological properties of soft solid materials and how these are related to their microstructure. -
Advanced Molecular Gastronomy - Physical and Chemical Aspects of Flavour PairingIn this online master's course learn how the physical and chemical properties of wine and chocolate –sweet, savoury, astringent- are related to sensory perception. -
Automation in Food ManufacturingIn this online master's course, you will learn about automation in food manufacturing in both theoretical and practical aspects. -
Enzymology for Food and Biorefinery - Carbohydrases & KineticsIn this online master's course learn about about enzymatic processes - carbohydrases and the kinetics of these enzymes - for food production or biorefinery. -
Food Structuring - Structuring by Deformation, Properties of Interfacial SystemsIn this online master's course discover the relationships between emulsification or extrusion processes and the stability of structured multiphase food systems. -
Food Structuring - Structuring by Temperature, Designing Edible BarriersIn this online master's course learn how to structure foods by studying the physics of heating and cooling and the chemical potentials in multiphase products. -
Food Toxicology - Toxicity and Risk Assessment of Unavoidable Chemicals in FoodIn this online master's course you will study the toxicity and risk assessments of unavoidable chemicals in food (like contaminants, natural toxins, etc). -
Predicting Food Quality - Theoretical Principles of ModellingIn this online master's course learn about quantitative analysis of food quality and modelling to predict both quality attributes and uncertainties of foods.
Read these student experiences:
The modules’ contents are at a good level, well designed with diverse knowledge clips and include good response from the professors.
The module had a lot of depth and consisted of diverse, useful and stimulating learning material.