24 monthsProgramme duration
21,900 EURTuition Fee/year
15 Apr, 2026Application Deadline
SepStarting Month
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
With the constant increase in the global population, it is crucial to address issues such as food shortages, food preservation and distribution, and quality management of food products. In current times, society needs more experts in this field. The Master’s in Food Technology at Wageningen University & Research is considered one of the most innovative and competitive programmes in the world.
During this master’s you will take a deep dive into the science behind food production, process, and innovation. You will acquire technological knowledge and practical skills to analyse food and develop innovative and sustainable food products.
You will learn
- How to influence food structure and properties through processes such as fermentation, drying, and emulsification.
- How to develop new or improved products using enzymes and micro-organisms.
- How to apply technology to make food products safer, healthier, and more sustainable.
- How to translate consumer behaviour and market insights into product innovation.
- How to independently investigate and solve a technological problem, from hypothesis to conclusion.
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
With the constant increase in the global population, it is crucial to address issues such as food shortages, food preservation and distribution, and quality management of food products. In current times, society needs more experts in this field. The Master’s in Food Technology at Wageningen University & Research is considered one of the most innovative and competitive programmes in the world.
During this master’s you will take a deep dive into the science behind food production, process, and innovation. You will acquire technological knowledge and practical skills to analyse food and develop innovative and sustainable food products.
You will learn
- How to influence food structure and properties through processes such as fermentation, drying, and emulsification.
- How to develop new or improved products using enzymes and micro-organisms.
- How to apply technology to make food products safer, healthier, and more sustainable.
- How to translate consumer behaviour and market insights into product innovation.
- How to independently investigate and solve a technological problem, from hypothesis to conclusion.
Admission Requirements
The norm for this equivalence is:
an assessment of the student's expertise in the following topics:
- Food Sciences (at least food chemistry, food engineering, food microbiology, and food physics)
- Mathematics (linear algebra, calculus) applied to food technological problems
- Basics in statistics
- Not all topics mentioned need to be mastered at the same level; they will be weighed by the Admission Board per individual application.
Method of assessment whether this norm is met:
- Transcript of records displaying the content of previous course subjects and project work;
- Curriculum vitae displaying relevant work, internship and/or project experience on an academic level in a relevant field if applicable.
Tuition fees
International
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