Product and Process Design: Principles of Consumer-Oriented Food Product Design

Registration deadline: 19 March 2026

Please note that the dates for the academic year of 2025-2026 are yet to be confirmed, so they might still change.

Target audience

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 course is in English. Admission to the course requires a level of English as described at the webpage linked in the right-hand column.

Learning outcomes

After successful completion of this programme, you will be able to:

• Understand the need and determinants for continuous new food product development from a consumer perspective
• Classify new products according to the categories of new product introductions.
• Apply methods needed for successful consumer-oriented food design.
• Critically assess methods that have been used in reported research design

Programme

Gain a competitive edge in the food industry by mastering the principles of consumer-oriented food product design. The online course on Product and Process Design is divided into four modules. Throughout the four modules of this course, you'll learn the essential methods and strategies needed to create innovative and appealing food products.
In this first module, you will independently study course materials to learn about the role of consumers in new food product development. Furthermore, you will be introduced to methodology that can be used in this development process. You will also work together in a group and apply two important tools for consumer-oriented food product design: the means-end-chain technique and part of the Quality Function Deployment method (i.e., the House of Quality).
By strengthening your T-shaped skills, you'll be equipped to address in-depth technological challenges while effectively tackling broader multi-disciplinary issues. Don't miss this opportunity to advance your career and become a skilled food design professional.

The course is fully online and involves studying e-learning materials with practical assignments.

Combining courses
When you want to learn more about food biotechnology and processing, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. You can register for any combination, but please consider our suggestions in the right-hand column.

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

Examination

Examination of this course consists out of a group assignment and an individual assignment. Participation in the individual assignment is optional. If you decide not to participate in the individual assignment, you do not qualify for a certificate and/or micro-credentials. The assignments are included in the course price. The assignments need to be finalized by the end of the course.

Certification

Upon successful completion, a digital micro-credentials certificate (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.