Specialisation Quality and Food Logistics

The specialisation Food Logistics Management allows students to investigate, analyse and improve food supply chain management based on surveys, case studies, conceptual frameworks and decision support models (such as simulation and optimization). This specialisation provides the knowledge for understanding how complex food supply chains work, with emphasis on product quality, sustainability and technology. Further, innovative logistics concepts and dedicated decision support models will be developed to deal with increased complexity and contemporary developments in the agri-food sector. Students will perform research in topics such as quality controlled logistics, logistics collaboration concepts, the techno-managerial systems approach for food supply chain management, sustainability in food chains, etc. The knowledge and skills that students gain in this specialization prepare them to work in many agri-food industries and organisations including food processing, fresh food trader/wholesaler, and also food/logistics consulting companies. They can work as a supply chain or logistics manager as well as quality manager or product developer with profound knowledge about logistics and quality aspects and how they may influence each other in the agri-food sector.

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 MFQ students can attend either one 12-credits-course or two 6-credits-courses (this depends on the MFQ specialization)..

Every course has besides its name a code. The code: AAA-xyyzz, with AAA the teaching group ('department') responsible for the course (for example FQD=Food Quality and Design, 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 table below shows 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):
FQD-20306 Food Quality Management CS 1M
LAW-22806 Food Law CS 2M
FQD-38306 Advanced Tools in Quality Management CS 3WD
FQD-64306 Food Quality Management Research Principles 1 CS 4WD
FQD-64806 Food Quality Management Research Principles 2 CS 5M
ORL-31806 Food Logistics Management CS 5A
ORL-30806 Operation Research and Logistics CS 6M
Choose 1 restricted optional 1A course (RO1A) based on your background:
FQD-22306 Food Quality Analysis and Judgement RO1A 2A
FQD-31806 Product Properties and Consumer Wishes RO1A 2A
When your background is in food science or technology, choose the course FQD-31806 Product Properties and Consumer Wishes. When your background is not in food science, choose FQD-22306 Food Quality Analysis and Judgement.
Choose this RO0 course if you did not have this course or similar in your BSc:
ORL-20306 Decision Science 1 RO0 1A
*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 (minimum 36 ECTS) and an internship/traineeship (minimum 24 ECTS). The topics of the thesis and internship has to be within the scope of the specialisation. The thesis is carried out at Wageningen University. Thesis topics are offered by the Food Quality and Design group. The internship is always outside Wageningen University and can be in any country, at a university, an industry or an institute, under supervision of the Food Quality and Design group.