Gastronomy Sciences

This specialization focuses on food on its way in the digestive tract. You will learn how the food matrix is broken down and absorbed. You will get better understanding of the role of various food ingredients on human health. The knowledge on the digestion of food can be applied to design foods with desired properties and functionalities. Education is provided by teachers from Food Technology, Human Nutrition as well as Animal Nutrition. This guarantees a multidisciplinary approach.

Academic year, study load and course names and codes

The Academic Year of Wageningen University consists of 6 periods from 4-8 weeks (6 or 12 credits per period). In one study year you are assumed to take 60 credits (European Credits or ECTS). In period 1, 2 and 5 two subjects are taught, generally one in the morning and one in the afternoon. These periods consist of 6 weeks of teaching, followed by one week of self study and one week of exams. Period 3 and 4 are shorter, 4 weeks long, and in these weeks one course is taught blockwise (courses are scheduled whole day, in the morning and in the afternoon) and fulltime. In week 4 the course exam is scheduled. Period 6 consists of 9 weeks, due to many national holidays in the spring. In this period all MFT students follow the full-time course Product and Process Design of 12 credits (except for the European Master in Food Studies).

Every course has besides its name a code. The code: AAA-xyyzz, with AAA the teaching group ('department') responsible for the course (for example FCH=Food Chemistry, FHM=Food Microbiology), x indicates the level of the course (1=basic, 2=intermediate, 3=advanced), yy is an arbitrary number, zz indicates the number of credits in ECTS.

The tables below show the specialization programme and courses. The course content can be found in the on-line study handbook.

First Year

The first MSc year consits of courses from the specialisation. The MFT specialisation E - Food Digestion and Health has requirements on compulsory courses (CS) and restricted optional (RO) courses which are listed in the table below.

Course Type Period and Time*
Compulsory courses (CS):
FCH-30306 Food Ingredient Functionality CS 1M

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