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Programmes and courses for professionals in food technology

Intro

Develop the next generation of sustainable food innovations! Food technologists drive innovation in how we produce, process and preserve food. Whether you focus on ingredient functionality, food design or process engineering, your expertise shapes the future of sustainable food systems. At Wageningen University & Research, you can deepen your scientific and technical foundation through flexible online programmes designed for professionals in the food industry.

Our courses (26)

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Custom made programmes

Incompany

Want a tailor-made programme for your team? We create in-company courses that address your organisation’s challenges in food innovation, quality and process design.

See our options

Advance your career in food technology

About

Whether you want to earn a full master’s degree or sharpen specific skills, Wageningen University & Research offers flexible learning paths in Food Technology to fit your career ambitions.

Online Master’s Food Technology

A part-time, fully accredited MSc programme that integrates food chemistry, physics, microbiology, process engineering and quality design. Study online, join two short on-campus lab sessions, and gain a world-class degree from Europe’s leading food science university.

Master’s Courses for Professionals

Take one or more courses from the Online Master to strengthen your expertise in areas such as sustainable food process engineering, product design or ingredient functionality. Study online and earn a recognised certificate.

Short Courses and Masterclasses

Looking for hands-on learning on campus? Wageningen Academy offers short, research-based programmes such as Data-Driven Agri-Food Business, Meat Analogues Technology and Science, Principles of Sensory Science, and Validation of Chemical Methods for Residue Analysis. Ideal for professionals seeking practical insights guided by leading WUR experts.

Testimonial

Testimonial

Former student Myrte van der Heijden followed the online master’s programme in Food Technology. Currently she's working on the development of extraction and purification processes of plant-based proteins. Read her story.

Frequently Asked Questions

FAQ

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