Specialisation Product Design and Ingredient Functionality

This specialisation focuses on both Product Design as well as Process Design/Process Technology. Both aspects include the optimalisation and modelling of new product concepts and processes, but also predictive quality control (product), and systems and control technologies (process).

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

Course Type Period and Time*
Compulsory courses (CS):
FCH-30306 Food Ingredient Functionality CS 1M
FQD-60312 Product and Process Design CS 6WD
Choose one restricted optional 1 course (RO1):
FPE-30306 Food Structuring RO1 1A
FPH-20806 Molecular Gastronomy RO1 1A
Choose one of the following restricted optional 2 (RO2) combinations:
1) FCH-30806 Advanced Food Chemistry and FPH-30306 Advanced Food Physics RO2 4WD+2A
2) FQD-31306 Predicting Food Quality and FQD-31806 Product Properties and Consumer Wishes RO2 5M+2A
Choose at least 1 restricted optional 3 course (RO3):
FCH-3AA06 Biofunctional Food Ingredients RO3 2M
LAW-22806 Food Law RO3 2M
FQD-37806 Food Flavour Design RO3 2M
FPH-30306 Advanced Food Physics RO3 2A
FPE-31306 Transfer Processes RO3 2A
FQD-31806 Product Properties and Consumer Wishes RO3 2A
FPH-31306 Advanced Molecular Gastronomy RO3 3WD
FCH-30806 Advanced Food Chemistry RO3 4WD
FQD-64306 Food Quality Management Research Principles I RO3 4WD
FPE-30806 Sustainable Food and Bioprocessing RO3 4WD
FCH-31306 Enzymology for Food and Biorefinery RO3 5M
FQD-31306 Predicting Food Quality RO3 5M
FHM-30806 Advanced Fermentation Science RO3 5A
FCH-31806 Advanced Biochemical Analysis of Foods RO3 5A
MCB-30806 Sensory Perception and Consumer Preference RO3 5A
FPH-21806 Unifying concepts for life sciences RO3 5A
*M=Morning course, A=Afternoon course, WD=Whole day course, scheduled in the morning and in the afternoon.

Second year

The second year consists of an individual thesis project (6 months; 36 ECTS) and an internship/traineeship (at least for 4 months; 24 ECTS). The topics of the thesis and internship will be related to the specialisation.

The thesis is carried out at Wageningen University. Thesis topics in this specialisation are offered by the following groups:

Food Chemistry, Food Microbiology, Food Process Engineering, Physics and Physical Chemistry of Foods or Food Quality and Design.

The internship is always done outside Wageningen University and can be performed in food industry, research institute or university. The internship can be done in the Netherlands or any other country. The internship is not related to the thesis, but it should be a food related topic, preferably in the field of specialisation.