Master's Course Predicting Food Quality - Solving Food Science Problems by Modelling

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Why follow this course?

The focus of this online master's course Predicting Food Quality - Solving Food Science Problems by Modelling lies on analysis, evaluation and solution of problems related to food quality. This is done by mathematical modelling of existing food science problems from taken scientific literature. Knowledge from the various food science disciplines need to be integrated to use quantitative modelling tools to predict quality attributes of foods as well as the uncertainties therein.

Programme & topics

The online master's course consists of online knowledge clips, tutorials and feedback clips. Furthermore it includes guided practical training on applying models using Excel and case studies to apply modelling for food science problems from literature. Information will be made available via Brightspace. A textbook is available for additional background reading, but it is not necessary to buy the textbook (M.A.J.S. van Boekel, Kinetic modelling of reactions in foods. CRC/Taylor & Francis, Boca Raton, 2008).

What you'll learn

• Explain and infer the nature of food quality attributes in relation to food quality.
• Classify and infer food quality attribute changes from thermodynamic and kinetic principles.
• Calculate uncertainties in parameters and predictions in case of kinetic models.
• Practice with the nature and properties of mathematical equations relevant for food quality.
• Deduce models, parameters and model predictions and their uncertainties;
• Assess competing models on their ability to predict.
• Appraise models on food quality that are applied in food science literature.

Capstone project

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 the expert. Price: €1,230,-.

Examination

You can complete the online master's course(s) with an exam (not obligatory). If you don’t complete the course with an exam or if you do not pass the exam successfully, you can ask for a certificate of attendance. When you successfully complete the course and the exam, you are entitled to a certificate of successful completion. The certificate is included in the course price. The examination date is 22-12-2023 (22 December 2023).

Practical information

Deadline registration

The deadline for registration of this online master's course is 2 weeks before the start date. If you register less than 2 weeks before the start date, we will do our best to get you enrolled in the course(s) to which you registered before the start date of the course, but we can’t guarantee a timely start. Please contact the course coordinator for more information via the contact form.

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

After completing this course you may receive micro-credentials. Micro-credentials certify the learning outcomes of short-term learning experiences, marking the quality of a course.

Combining courses

When you want to learn more about food processing, 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:

• Predicting Food Quality - Theoretical Principles of Modelling (strongly recommended)
• Sustainable Food and Bioprocessing - Flow and Pinch Analysis
• Sustainable Food and Bioprocessing - Exergy Analysis