Wageningen University offers an MSc specialisation in Dairy Science and Technology. It is a 2 year MSc specialisation in English for students with a BSc in food or life sciences. The specialisation focuses on the physical-chemistry of milk and the transformation of milk into dairy products.
The objectives of our research projects are to obtain new knowledge on the composition of milk (products) throughout the dairy chain to create new options for adding value to milk and its components.
