Master's Course Food Ingredient Functionality

If you're a professional in the food industry looking to enhance your expertise and knowledge in understanding how food ingredients work and how they can be optimised for efficient use in food systems, then this online master's course is perfect for you.

We delve into the fascinating relationships between the structure of food ingredients and their techno-functional and bio-functional properties. By studying these connections, you'll gain valuable insights into how different elements behave and how their functionalities can be improved.

Organised by Wageningen Academy

Mon 6 January 2025

Duration 4 weeks (20 hours per week).
Price EUR 1,230.00

Registration deadline: 26 November 2024

Exam date: 21 February 2025

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?

We explore various aspects of food ingredient functionality, including an overview of ingredients and their applications, the interchangeability of components, structure-function relationships, and the behaviour of elements in food systems. We also cover strategies for directed ingredient modification to enhance functionality. By the end of this course, you'll have a solid understanding of how different ingredients function and how they can be optimised for various purposes.

The course was brilliant, very useful. For example, I learned how to join two molecules together and how that affects the texture and properties of my product.
Diana Salgado - KTP Associate at University of Portsmouth and The Tomato Stall

Programme & topics

The activities during this course comprise knowledge clips, animations, self-study of the material, digital case studies and group work. The knowledge clips provide the theoretical background of the different topics. This will be complemented with reading material.

What you'll learn

  • Explain the mechanism of action of techno-functional or bio-functional ingredients.
  • Explain why ingredients with similar chemical structures can have different techno- and bio-functionalities.
  • Explain how ingredient functionality can be influenced by processing.
  • Predict and explain the effect of interactions between different food ingredients under different conditions.

Capstone project

After completion of two or more 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 21/02/2025 (21 February 2025).

Practical information

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.

English proficiency

The language of instruction of this 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.

The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course. More information can be found here.

Combining courses

When you want to learn more about ingredient functionality, other courses are interesting for you too! You can deepen your knowledge in a specific career field, without following a complete master's programme. You can register for any combination, but these are our suggestions:

All online master's courses food technology