Master's Course Food Structuring - Structuring by Temperature, Designing Edible Barriers

Are you a food industry professional? Do you want to learn more about structuring foods using temperature and applying edible barriers?

In this online master's course, the physics related to heating and cooling and the chemical potentials in multiphase products are studied. Since this online course is part-time, you can combine study and work and enhance your career.

Organised by Wageningen Academy

Mon 2 September 2024

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

Registration deadline: 12 August 2024

Exam date: 26 September 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?

This course presents ways to structure foods by processes involving temperature, i.e., heating or cooling. Students will study how temperature affects food production and gain knowledge of the science behind it. Another focus of the course is on the design of edible barriers and on assessing the efficiency of such barriers. Here, the role of differences in chemical potential on the transport phenomena occurring in multiphase food products will be emphasised.

Programme & topics

Knowledge clips and online tutorials.

What you'll learn

  • Explain the current temperature-based processes used for the production of complex food products.
  • Explain the relevant physics related to those processes.
  • Design relevant temperature-based processes for complex food products.
  • Explain the consequences of differences in chemical potential for transport phenomena occurring inside multiphase food products.
  • Analyse the role of the chemical potential in those products.

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 project, 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/orMicro-credentials. The certificate is included in the course price. The date of examination is 26/09/2024 (26 September 2024).

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 on the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.

Micro-credentials and Edubadge

A digital Micro-credentials scertificate (EduBadge) with 3 study credits (ECTS) is issued upon succesful completion.

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 physics for food structure, other courses are also interesting. 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:

Coordinated by

All online master's courses food technology