Specialisation Sustainable Food Process Engineering
This specialisation focuses on the combination of Food Processing with special emphasis on sustainability. This specialisation is mainly aimed for students who would like to work in the food industry.
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 |
| FPE-30306 Food Structuring | CS | 1A |
| FPE-31806 Sustainability in Food Chains | CS | 3WD |
| FPE-30806 Sustainable Food and Bioprocessing | CS | 4WD |
| FQD-60312 Product and Process Design | CS | 6WD |
| Choose at least 1 course from restricted optional 1 (RO1): | ||
| FPE-31306 Transfer Processes | RO1 | 2A |
| BPE-21306 Bioreactor Design | RO1 | 2A |
| FQD-31306 Predicting Food Quality | RO1 | 5M |
| ORL-31806 Food Logistics Management | RO1 | 5A |
| Choose at least 1 course from restricted optional 2 (RO2): | ||
| FHM-21806 Food Fermentation | RO2 | 2M |
| BCT-20306 Modelling Dynamic Systems | RO2 | 2M |
| BPE-36306 Advanced Bioreactor Design | RO2 | 3WD |
| ORL-30306 Decision Science 2 | RO2 | 5M |
| FPH-21806 Unifying concepts for life sciences | RO2 | 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:
- FPE: Department Food Process Engineering
- FQD: Department Food Quality and Design
- ORL: Department Operations Research and Logistics
- BCT: Department Biobased Chemistry and Technology
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.