- 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
|FPH-20806 Molecular Gastronomy||CS||1 AF|
|FPH-31306 Advanced Molecular Gastronomy||CS||3 Block|
|RSO-21806 Origin Food: a Market for Identity||CS||5 MO|
|FQD-60312 Product and Process Design||CS||6 Block|
|FCH-30306 Food Ingredient Functionality||RO1||1 MO|
|FCH-21806 Food Related Allergies and Intolerances||RO1||2 AF|
|FPH-30306 Advanced Food Physics||RO1||2 AF|
|FCH-30806 Advanced Food Chemistry||RO1||4 Block|
|FQD-31806 Product Properties and Consumer Wishes||RO2||2 AF|
|RSO-22306 Food Culture and Customs||RO2||2 MO|
|MCB-30806 Sensory Perception and Consumer Preference||RO2||5 AF|
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).