Specialisation Sustainable Food Process Engineering

The efficient use of biological resources for food and other types of products is becoming increasingly important. This specialization focuses on the development of processes that are more efficient in their use of raw materials, energy, water and other utilities. In addition, attention is paid to the identification of processes that result in foods with a better combination of taste and nutritional value. For example, the development of processes to replace animal protein in food products by vegetable protein, while maintaining quality.

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-31806 Sustainability in Food Chains CS 3 Block
FPE-30806 Sustainable Food and Bioprocessing CS 4 Block
FQD-60312 Product and Process Design CS 6 Block
FPE-31306 Transfer Processes RO1 2 AF
BPE-21306 Bioreactor Design RO1 5 AF
ORL-31806 Food Logistics Management RO1 5 AF
FQD-31306 Predicting Food Quality RO1 5 MO
FHM-21806 Food Fermentation RO2 1 MO
BCT-20306 Modelling Dynamic Systems RO2 2 MO
ORL-30306 Decision Science 2 RO2 5 MO

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).