Alumnus testimonial
Alumni Oscar Hoogland - MSc Food Technology
“I thoroughly enjoyed my time in Wageningen. At the university, I started with the Bachelor Food Technology, during my bachelor’s I followed the minor Innovation & Entrepreneurship and wrote my thesis at Food Quality and Design. In my minor I learned a lot about the commercial aspects of science. The thoughts behind the choice of my minor were: “It’s all fun and interesting to do cutting-edge research and come up with innovative solutions, but how will I make sure that these are marketed correctly? Also, I was curious whether I could make a good living out of these, and how I could set up my own company if I wanted to?” My thesis topic concerned altering the melting properties of cocoa butter in white chocolate by altering its chemical composition.”
Studying in Wageningen gave me a strong foundation in food sciences and sustainability.
“In the Master Food Technology, I chose the specialisation Gastronomy to learn more about the culinary arts and science in the kitchen. Whilst I was working on my master thesis, I also went to culinary school for one day a week to learn the practical side of cooking, flavour interactions and creative development. I wrote my thesis at Food Physics; the topic was “whether umami flavour compounds can alter mouthfeel as well as flavour”. During my internship, I worked for Google. There, I worked together with the chefs who provide Google employees with their daily meals to develop practical tools to improve flavour and overall sensory quality of the meals they served to the employees.
Outside of university I spent a lot of time at one of the Student Associations, with my friends from the university, my roommates, and undertaking several hobbies.”
Where are you currently working?
“I am currently working at Foodcase International. Foodcase specialises in food & beverage concepts for the travel industry. We create and sell all kinds of meals, snacks and drinks for airlines all over the world. The unique selling point of our meal solutions is that they have a shelf life of 6 to 9 months at ambient temperatures. This means that our customers can save a lot of food waste and a huge amount of energy and costs in the supply chain, as these meals can be stored at ambient conditions, they do not need to be refrigerated or frozen, do not have to be transported refrigerated or frozen, and can be stored on-board without having to be thrown away if they are not served to the passengers. This way we try to contribute towards a more sustainable way of travelling.”
Could you tell us something about your daily activities in your job?
“In my work at Foodcase, my day-to-day activities involve managing product development projects from concept to launch. I work closely with cross-functional teams across the world, including R&D, Quality Assurance, and Supply Chain, to ensure that products meet both consumer expectations and production requirements of our manufacturers. Our manufacturers are located on three different continents, so I am regularly travelling to one or the other. I also stay up to date with market trends and regulatory requirements, ensuring that the products that I help develop are not only innovative but also compliant with international legislation and competitive.”
What are your future goals?
“My future goals are to keep learning and become an expert in product innovation and sustainability within the food and beverage sector. I want to make a meaningful impact by driving the development of sustainable products and meals, reducing food waste, and supporting the transition to a more environmentally friendly food system. Additionally, I aim to collaborate with diverse stakeholders to create solutions that benefit both businesses and consumers.”
How has studying in Wageningen helped you excel in your job?
“Studying in Wageningen gave me a strong foundation in food sciences and sustainability. The university’s emphasis on interdisciplinary learning and practical application of the acquired theoretical knowledge, allowed me to develop both technical expertise and strategic thinking. The international environment and collaboration with industry partners prepared me to tackle complex challenges in the food industry and innovate with purpose.”