Student Food Technology
Prior Education: Food Technology, HAS University of Applied Sciences Den Bosch
I did the Food Technology program at the HAS in Den Bosch where I was accepted with my High School of General Education (HAVO) diploma. After 4 years of working very hard for my Bachelor's degree, I found it too early to start working, because of my age, but also because I felt that I had definitely not finished and that there was much more to learn. For me it was therefore a logical step to go to Wageningen after the HAS.
The first semester (8 weeks) were very tough. I needed to get used to the new surroundings and a different language but especially to the amount of material that was discussed in such a short period of time. The lectures were in English but this got used to very quickly!
Also, the course material is different than what I was used to at the HAS. This Master’s is research orientated, which means (just like at the HAS) that they not directly concerned with the development, improvement or production of provisions, but with learning how to understand the provisions at a micro scale. Therefore, not all courses connect equally well. The lecturers are very helpful and are prepared to offer extra material through which you can touch up where you are lagging as quickly as possible.
I passed all of my courses on the first try and that I had not expected when I was in the first semester! So, for the ones that are in doubt.... Nothing ventured, nothing gained and with hard-work and perseverance one can come a long way!
In the past year I have learned a tremendous amount of new things in an immensely short period of time which have definitely been an addition to what I had learned at the HAS.
Next year I am going to write my thesis at the department “Food Physics”. My topic is “Strain controlled serum exudation from ovalbumin gels”. I will be researching the water-bearing capacity of a protein gel during centrifugation and after distortion. The micro structure will also be studied in order to be able to link this to the water-bearing capacity of the gel.
For the ones who still are in doubt, don’t hesitate to ask the Student Coach for a matching day or ask your questions via e-mail. That it what I did at the time as well and it really helped me.