To tackle the major global challenges our society is facing, Wageningen University & Research educates professionals around the world by offering high quality knowledge on healthy food and the living environment. WUR focuses on ‘lifelong learning’ educational ecosystems, ranging from MBAs and postgraduate study programmes to summer schools, online courses and MOOCs.
Working closely with the greenest and most sustainable university in the world, we will bring Knowledge in Action by designing customised training programmes. Wageningen University & Research (WUR) has abundant expertise, technology, facilities and ideas.
All Courses and Programmes
39 activities scheduled
Master's Course Product and Process Design – Idea generation and selection of a product concept (PPD-DL II)
In this online master’s course learn to apply creative thinking to design, select and appraise new product concepts, based on company and competitor environment.
Summer School Biotechnology, Agriculture and Food
Expand your knowledge and learn about new technologies and innovations in the agricultural and food domain during this summer school.
Master's Course Advanced Food Physics - Rheology and Fracture of Soft Solids
In this online master’s course we will study the rheological properties of soft solid materials and how these are related to their microstructure.
Master's Course Food Structuring - Structuring by Temperature, Designing Edible Barriers
In this online master's course learn how to structure foods by studying the physics of heating and cooling and the chemical potentials in multiphase products.
Master's Course Enzymology for Food and Biorefinery - Carbohydrases & Kinetics
In this online master's course learn about about enzymatic processes - carbohydrases and the kinetics of these enzymes - for food production or biorefinery.
Master's Course Food Structuring - Structuring by Deformation, Properties of Interfacial Systems
In this online master's course discover the relationships between emulsification or extrusion processes and the stability of structured multiphase food systems.
Master's Course Advanced Biochemical Analysis of Foods - Product Composition
In this online master's course learn about specific compounds in food products for quality control and to trace the origin of food materials.
Master's Course Advanced Food Microbiology - Tools for Safety Management
This online master's course focusses on the ecology and physiology of food and gastro-intestinal-tract microbes and their impact on food quality and safety.
Master's Course Predicting Food Quality - Theoretical Principles of Modelling
In this online master's course learn about quantitative analysis of food quality and modelling to predict both quality attributes and uncertainties of foods.
Master's Course Enzymology for Food and Biorefinery - Proteases, Lipases & Bioreactors
Building on the enzymatic aspects of protein and lipid conversion, in this online master's course learn about proteases, lipases and bioreactors.
Master's Course Food Ingredient Functionality
In this online master’s course learn about the techno- and bio-functional and properties of ingredients and how to improve them for efficient use in food systems.
Master's Course Predicting Food Quality - Solving Food Science Problems by Modelling
In this online master's course learn to analyse, evaluate and solve problems related to food quality, using mathematical, quantitative modelling tools.
Master's Course Advanced Biochemical Analysis of Foods - Product Authenticity and Toxicology
In this online master’s course learn about analytical techniques used for analysis of pesticides, toxins, additives, biofunctionals and markers to trace food.
Master's Course Advanced Food Microbiology - Minimal Processing, Preservation and Fermentation
In this online master's course learn about the impact on food quality of the ecology and physiology of viruses, bacteria and fungi and how to enhance functionality.
Master's Course Advanced Molecular Gastronomy - from Ingredients to Food Texture
In this online master's course learn how physical and chemical properties of products are linked to sensorial properties, focusing on ice cream, bread and beer.
Master's Course Automation in Food Manufacturing
In this online master's course, you will learn about automation in food manufacturing in both theoretical and practical aspects.
Master's Course Sustainable Food and Bioprocessing - Flow and Pinch Analysis
In this online master's course learn to evaluate technologies with respect to efficiency of raw material, water and energy use and sustainable process system design.
Master's Course Product and Process Design – Principles of consumer-oriented food product design (PPD-DL I)
In this online master’s course learn of the continuous need for new products and how to apply and assess methods for successful consumer-oriented food design.
Master's Course Advanced Molecular Gastronomy - Physical and Chemical Aspects of Flavour Pairing
In this online master's course learn how the physical and chemical properties of wine and chocolate –sweet, savoury, astringent- are related to sensory perception.
Master's Course Food Toxicology - Toxicity and Risk Assessment of Unavoidable Chemicals in Food
In this online master's course you will study the toxicity and risk assessments of unavoidable chemicals in food (like contaminants, natural toxins, etc).