Food Digestion and Health

This new specialization focuses on food on its way in the digestive tract. You will learn how the food matrix is broken down  and absorbed. You will get better understanding of the role of various food ingredients on human health. The knowledge on the digestion of food can be applied to design foods with desired properties and functionalities. Education is provided by teachers from Food Technology, Human Nutrition as well as Animal Nutrition. This guarantees a multidisciplinary approach.

First year

  • Compulsory courses (CS): compulsory for all students in this specialisation
  • Restricted Optionals (RO1): students have to choose at least one course from the RO1 cluster
  • Restricted Optionals (RO2): students have to choose at least two of the courses from the RO2 cluster
Course Type Period, time
FCH-30306 Food Ingredient Functionality CS 1MO
FPE-30306 Food Structuring CS 1AF
HAP-30306 Nutritional Physiology CS 2MO
HNE-24306 Methodology Nutrition Research RO1 2AF
HNE-30306 Psychobiology of Food Choice and Eating Behaviour RO1 5MO
HNE-36806 Nutrition and Sports RO1 5MO
FCH-32306 Food Digestion: Fermentation and Gut Health RO2 3WD
HNE-30706 Food Digestion: Nutrient Breakdown and Absorption RO2 4WD
FPE-32306 Food Digestion: Ingestion and Structure Breakdown RO2 5AF

Second year

The second year consists of an individual thesis project (minimum 36 ECTS) and an intership/traineeship (minimum 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. 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.