Specialisation Gastronomy Science
This specialisation focuses on the combination of Food Technology with Cultural aspects of Foods as well as Molecular Gastronomy. This specialisation is mainly aimed for students who would like to work in the food services, in restaurants, retail and catering industries.
Academic Calender
The Academic Calender of Wageningen University consists of 6 periods. 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. The third and fourth period are shorter, 3 weeks, and in these weeks one course is taught blockwise and fulltime. After each period you will have the exam of that course. The sixth period consists of 9 weeks, due to many national holidays in the spring.
The tables below show the study programme and courses. The course content can be found in the on-line Study Handbook.
The courses are coded as follows : 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. One academic year has 60 ECTS (ECTS=European Credits).
First year
- Compulsory courses (CS) : compulsory for all students in this specialisation
- Restricted Optionals (RO1) : students have to choose at least one of the course from the RO1 cluster
- Restricted Optionals (RO2) : students have to choose at least 2 courses from the RO2 cluster
| Course | Type | Period, time |
|---|---|---|
| FCH-30306 Food Ingredient Functionality | CS | 1 MO |
| FPH-20806 Molecular Gastronomy | CS | 1 AF |
| FPH-31306 Advanced Molecular Gastronomy | CS | 3 Block |
| PDQ-60312 Product and Process Design | CS | 6 MO+AF |
| RSO-22306 Food Culture and Customs | RO1 | 2 MO |
| RSO-21806 Origin Food: a Market for Identity | RO1 | 5 MO |
| FQD-37806 Food Flavour Design | RO2 | 2 MO |
| FCH-21806 Food Related Allergies and Intolerances | RO2 | 2 AF |
| FPH-30306 Advanced Food Physics | RO2 | 2 AF |
| PDQ-31806 Product Properties and Consumer Wishes | RO2 | 2 AF |
| FCH-30806 Advanced Food Chemistry | RO2 | 4 Block |
| MCB-30806 Sensory Perception and Consumer Preference | RO2 | 5 AF |
Second year
This year consists of a thesis (minimum 36 ECTS) and an internship (min. 24 ECTS). The topics of the thesis and internship would be within the scope of the specialisation. A thesis is normally carried out at Wageningen University.
The internship is always outside Wageningen University and can be in any country, at a university, an industry or an institute. The internship is not related to the thesis.
The thesis and internship can be carried out under supervision of one of the following groups
For thesis topics, see the website of the different groups (click on the link above).