Specialisation Sustainable Food Process Engineering

This specialisation focuses on the combination of Food Processing with special emphasis on sustainability. This specialisation is mainly aimed for students who would like to work in the food industry.

Academic year, study load and course names and codes

The Academic Year of Wageningen University consists of 6 periods from 4-8 weeks (6 or 12 credits per period). In one study year you are assumed to take 60 credits (European Credits or ECTS). 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. Period 3 and 4 are shorter, 4 weeks long, and in these weeks one course is taught blockwise (courses are scheduled whole day, in the morning and in the afternoon) and fulltime. In week 4 the course exam is scheduled. Period 6 consists of 9 weeks, due to many national holidays in the spring. In this period all MFT students follow the full-time course Product and Process Design of 12 credits (except for the European Master in Food Studies).

Every course has besides its name a code. The code: 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.

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

First year

The first MSc year consits of courses from the specialisation. The MFT specialisation B - Sustainable Food Process Engineering has requirements on compulsory courses (CS) and restricted optional (RO) courses which are listed in the table below.
Course Type Period and time*
Compulsory courses (CS):
FCH-30306 Food Ingredient Functionality CS 1M
FPE-30306 Food Structuring CS 1A
FPE-31806 Sustainability in Food Chains CS 3WD
FPE-30806 Sustainable Food and Bioprocessing CS 4WD
FQD-60312 Product and Process Design CS 6WD
Choose at least 1 course from restricted optional 1 (RO1):
FPE-31306 Transfer Processes RO1 2A
BPE-21306 Bioreactor Design RO1 2A
FQD-31306 Predicting Food Quality RO1 5M
ORL-31806 Food Logistics Management RO1 5A
Choose at least 1 course from restricted optional 2 (RO2):
FHM-21806 Food Fermentation RO2 2M
BCT-20306 Modelling Dynamic Systems RO2 2M
BPE-36306 Advanced Bioreactor Design RO2 3WD
ORL-30306 Decision Science 2 RO2 5M
FPH-21806 Unifying concepts for life sciences RO2 5A
*M=Morning course; A=Afternoon course; WD=Whole day course, scheduled in the morning and in the afternoon

Second year

The second year consists of an individual thesis project (6 months; 36 ECTS) and an internship/traineeship (at least for 4 months; 24 ECTS). The topics of the thesis and internship will be related to the specialisation.

The thesis is carried out at Wageningen University. Thesis topics in this specialisation are offered by the following groups:

The internship is always done outside Wageningen University and can be performed in food industry, research institute or university. The internship can be done in the Netherlands or any other country. The internship is not related to the thesis, but it should be a food related topic, preferably in the field of specialisation.