Are you a food industry professional? Do you want to improve your knowledge of food-related microbes and their ecology and physiology?
This online master's course focuses on the impact of viruses, bacteria and fungi on food quality and safety. Since this online course is part-time, you can combine study and work and enhance your career.
Registration deadline: 30 September 2024
Exam date: 19 December 2024
Please note that the dates for the academic year of 2024-2025
are yet to be confirmed, so they might still change.
Why follow this course?
By enrolling in this course, you will:
- Learn about food spoilage, harmful microorganisms, and beneficial bacteria to gain a deep understanding. Study about how organisms behave in the food chain. This includes their actions in minimal processing, food fermentation, and the impact of technologies on probiotics and formula production.
- Enhance food safety and quality: Learn practical applications to enhance microbial quality and safety in food production. Acquire knowledge and skills to assess and improve the robustness and functionality of fermented probiotic products. Explore classical and novel microbial detection methods, including whole genome sequencing approaches.
- Improve skills: Try an online food preservation experiment to practice designing, collecting data, analysing, interpreting, and reporting results. Gain hands-on experience applying microbial principles and approaches in practice, preparing you for real-world scenarios.
This course will benefit your career. It will also provide you with a deeper understanding of Advanced Food Microbiology. Additionally, it will ensure that food is safe and of high quality.
What you'll learn
- Utilise and integrate knowledge on the eco-physiology and adaptive stress responses of food-associated spoilage and pathogenic microorganisms.
- Understand the mechanisms of minimal processing and preservation taking into account bottleneck organisms and apply preservation principles in process and product design.
- Understand mechanisms of microbial biofilm formation and resistance to cleaning and disinfection procedures.
- Understand and discuss the eco-physiology of fermented (probiotic) foods.
- Use insights in microbial diversity and survival mechanisms of probiotic bacteria for enhanced product quality and composition.
- Understand diversity, characteristics and functionality of pre- and probiotics.
By completing this course, you will emerge with a deep understanding of Advanced Food Microbiology, empowering you to make informed decisions and contribute to improving food safety and quality.
After completion of two or more online master's courses, there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field.
It is a tailor-made project where you will write a short paper about your results and conclusions. During this work, you will be coached by an expert. Price: €1,230,-.
Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or Micro-credentials. The certificate is included in the course price. The date of examination is 19/12/2024 (19 December 2024).
Level of knowledge
To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.
The language of instruction of this online master's course is in English. Admission to the course requires a level of English as defined at the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.
Micro-credentials and Edubadge
Upon successful completion, a digital Micro-credentials scertificate (EduBadge) with 3 study credits (ECTS) is issued.
When you want to learn more about food safety and quality, other online master's courses might interest you. You can deepen your knowledge in a specific career field without completing a master's programme. You can register for any combination, but these are our suggestions: