How Foivos combines a career in food production with an Online Master’s in Food Technology
- Foivos Frydas
- Online Master's student Food Technology
“I was looking for a master’s programme that I could combine with my work, but also one that would truly deepen my understanding of food technology. This programme gave me both.”
After studying Chemical Engineering in Greece, Foivos started his career in the food industry, first in plant-based cheese production and later in medical food manufacturing. His technical background gave him a strong foundation to work across different industries, from water treatment and chemicals to food. But as his career developed, he realised he wanted to build deeper, more specialised knowledge in the field he felt most drawn to: food technology.
“I had the theoretical background to work in many industries,” Foivos explains. “But I wanted more specialised knowledge about food production and product development.”
That search eventually led him to Wageningen University & Research’s Online Master’s in Food Technology. For Foivos, the programme stood out because it offered both academic depth and the flexibility to keep working. While he found many individual online courses, he was looking for something more complete: a full master’s programme at MSc level.
“I was looking for something related to food technology that I could combine with my work,” he says. “Wageningen is recognised worldwide for food science and technology. Being part of a high-level academic environment helps you grow professionally.”
“Wageningen is recognised worldwide for food science and technology. Being part of a high-level academic environment helps you grow professionally.””
Studying online while working full-time
Combining work and study requires commitment, but for Foivos, the flexibility of the online format is one of its greatest strengths. He can plan his study moments around his professional life, whether that means studying in the evenings, at weekends or whenever it fits best.
“You need to invest time, but you can organise the study moments yourself,” he says.
Still, studying online took some adjustment. In the beginning, before the first lab practical, the programme sometimes felt distant. Foivos describes it as something he followed in his free time, rather than something that already felt fully part of his life. That changed once he joined the on-campus lab & activities, met his fellow students and lecturers, and experienced the programme in person.
“It suddenly became real,” he says. “I understood that I was truly part of a master’s programme and part of a group of students going through the same experience.”
“You need to invest time, but you can organise the study moments yourself. You can study in the evenings, during weekends, or whenever it works best for you.”
From theory to practice in the lab
For Foivos, the on-campus lab practicals became one of the most valuable parts of the master’s. They offered the opportunity to move beyond theory and experience what happens when knowledge is tested in practice. During the intensive lab weeks, students work long days, experiment, troubleshoot and solve problems together.
“You can read theory, but applying it in practice is completely different,” he says. “You make mistakes, you face obstacles, but that is where the biggest learning happens. Those are the lessons you truly remember.”
That hands-on experience also strengthened the collaborative side of the programme. Although the master’s is online, Foivos emphasises that students regularly work together, both during online assignments and in the lab. For him, this mirrors the reality of the food industry, where professionals often collaborate across disciplines, roles and cultures.
“We work a lot in teams,” he explains. “You learn how to collaborate with people from different professional and cultural backgrounds, which is extremely important in real working environments.”
Understanding food production from A to Z
Through the master’s, Foivos hopes to strengthen not only his technical expertise, but also his understanding of the full product development process. From ingredient functionality and formulation to production challenges and consumer needs, he wants to better understand how food products are designed, developed and brought to market.
“I want to better understand why specific ingredients are used, how products are designed, and what challenges companies face when bringing products to market,” he says.
For professionals already working in the food industry, that broader perspective can be especially valuable. The programme helps Foivos connect the different elements of food production, from selecting ingredients and understanding how they work together to considering the audience, production process and final product.
“You learn to look at the entire process from A to Z,” he says. “This master’s helps me connect everything together, both theoretically and practically.”