Specialisation Ingredient Functionality

How do various components, ingredients and structures in foods determine the quality and functionality of the final product? Students with a strong interest in food composition may choose the Ingredient Functionality specialization. This specialization combines the chemical and physical aspects of foods. Attention is paid to sensory, nutritive and textural aspects of foods in relation to their components.

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-30306 Advanced Food Physics CS 2 AF
FCH-30806 Advanced Food Chemistry CS 4 Block
FQD-60312 Product and Process Design CS 6 Block
HNE-30506 Principles of Sensory Science RO1 1 AF
FCH-30306 Food Ingredient Functionality RO1 1 MO
FCH-31806 Advanced Biochemical Analysis of Foods RO1 5 AF
FCH-31306 Enzymology for Food and Biorefinery RO1 5 MO
FPE-30306 Food Structuring RO2 1 AF
FPH-20806 Molecular Gastronomy RO2 1 AF
FPH-31306 Advanced Molecular Gastronomy RO2 3 Block
FQD-31306 Predicting Food Quality RO2 5 MO

Second year

The second year consists of an individual thesis project (minimum 36 ECTS) and an internship/traineeship (minimum 24 ECTS). The topics of the thesis and internship would be within the scope of the specialisation. A thesis is normally carried out at Wageningen University. Thesis topics in this specialisation are offered by the following groups:

For thesis topics, see the websites of the relevant groups (click on the links above).

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, but is under supervision of one of the same groups as mentioned above.