Specialisation Product Design and Ingredient Functionality

This specialisation focuses on both Product Design as well as Process Design/Process Technology. Both aspects include the optimalisation and modelling of new product concepts and processes, but also predictive quality control (product), and systems and control technologies (process).

Academic Calender

The Academic Calender of Wageningen University consists of 6 periods. In period 1,2 and 5 two subjects are taught, generally one in the morning and one in the afternoon. These periods consist of 6 weeks of teaching, followed by one week of self study and one week of exams.  The third and fourth period are shorter, 3 weeks, and in these weeks one course is taught blockwise and fulltime. After each period you will have the exam of that course. The sixth period consists of 9 weeks, due to many national holidays in the spring.

The tables below show the study programme and courses. The course content can be found in the on-line Study Handbook.

The courses are coded as follows : AAA-xyyzz, with AAA the teaching group ('department') responsible for the course (for example FCH=Food Chemistry, FHM=Food Microbiology), x indicates the level of the course (1=basic, 2=intermediate, 3=advanced), yy is an arbitrary number, zz indicates the number of credits in ECTS. One academic year has 60 ECTS (ECTS=European Credits).

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
FPE-30306 Food Structuring CS 1 AF
FQD-31306 Predicting Food Quality CS 5 MO
FQD-60312 Product and Process Design CS 6 Block
FCH-30306 Food Ingredient Functionality RO1 1 MO
FQD-31806 Product Properties and Consumer Wishes RO1 2 AF
FPE-31306 Transfer Processes RO1 2 AF
FPE-30806 Sustainable Food and Bioprocessing RO1 4 Block
FCH-30806 Advanced Food Chemistry RO2 4 Block
MCB-30806 Sensory Perception and Consumer Preference RO2 5 AF
LAW-30806 Food Law RO2 2 MO
FQD-35806 Food Quality Management Research Principles 1 RO2 4 Block

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.