MSc Food Technology (MFT)

MSc Open Day

Ralf Hartemink

Food Science and Technology

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How do we see the whole field of Food Science and Technology ?

To make a consumer product you need to know the technical disciplines, but you also have to take other aspects into consideration that determine the quality and safety of a product. Even though all three are related, there are many differences between these fields.

Therefore in Wageningen we have three separate MSc programmes: Food Technology, Food Safety and Food Quality Management

Food Technology : International

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Influx +/- 300 students/year 60 % female 35 nationalities

Academic calendar

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▪ 6 periods: 1-2 courses/period ➔ intense education

▪ Period 1,2,5 : one course in the morning, one in the afternoon, period 3, 4, 6 one course whole days

▪ Exam after each period

▪ 2x holidays

▪Re-exams: February and August

▪Class times : 8.20-19.00

Wageningen University has a different educational system as most of you are used to. We do not work in semesters, but in a block or period system. We have 6 periods and in each period you will have 1 or 2 courses. Period 1, 2 and 5 are 6 weeks each, in which you have one course in the morning and one in the afternoon. This means that in nearly all cases, you have classes, practicals or other activities ever day. But the courses are separated, you only have two courses and they never overlap.

But the fact that you have courses every day, also means that you will have to study immediately from day 1 when you arrive here, ánd that you can not allow yourself not to study for a couple of days, as you will be too far behind. This all means that studying here is seen as very intense. Even though the study load per year is still 60 ECTS (European Credits) as in all other European universities. It is not more difficult, it is just differently organised.

In period 3 and 4 you have only 3 weeks in which you have one course, both with morning and afternoon activities.

In period 6 most students will have one large 12 credit course, but in some specialisations there may be two courses.

After each period there is a week (or half a week) of self study, followed by the exams of the courses of that period (1 or 2 exams). If you fail, there are re-exam periods in February and August, where all courses are re-examined. You will have to pass all courses in the end, but you can not repeat a passed course. You can also not fail a year if you do not pass all courses. You can continue in year 2 with thesis and internship, as long as you pass the required courses for a thesis.

We have only two holiday periods, around Christmas and in Summer. Of course, when you do not have re-exams, you will also have holidays in February.

Classes may start at 8.20 and last until 19.00. But that does not mean that you have classes all these hours. You may have one period from 8.20-10.50 and 14.30-16.30 and other periods from 11-12.30 and 14-16.30, it will differ per period.

MFT: Programme outline

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Specialization courses (60 ECTS) Compulsory (CS), restricted optional (RO), optional (O)

MSc thesis (36 ECTS) and internship (24 ECTS)

MSc 1

MSc 2

The programme is a research based programme consisting of one year of coursework and one year of research (comprising a thesis and internship)

In the first year you follow courses in one of the 9 specializations

Admission requirements

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Each MSc programme has three admission requirements: - a relevant BSc degree - a gpa (average mark) - an English test

The following requirements are for MFT:

• Relevant BSc degree

• Food Technology / Food Engineering or similar • Biotechnology / Chemical Engineering (when at least > 30 ECTS of food related

courses)

• For other degrees see https://www.wur.nl/en/show/Application-Food-Sciences.htm

Admission can be restricted to specialization, based on your previous education!

Admission requirements : gpa

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Wageningen University has a strict gpa rule;

• Minimum gpa of ≥ 70% of maximum scale (NL/GR : ≥ 7.0) absolute (not weighed) average of whole BSc programme (all years count equally)

• A second class upper degree for a UK-based educational system • As many countries have a different system, see the application page of Wageningen

University for the gpa requirements of your country: (https://www.wur.nl/en/show/International-credentials-evaluation-guideline-september-2019.htm).

• for some countries stricter rules apply, see admission document for the food programmes posted here on the On-line Open Day pages or here: https://www.wur.nl/en/show/Application-Food-Sciences.htm

• The gpa requirement is very strict. For example on a 10-point scale 7.0 is admissible, a 6.9 definitely is not.

➔ If your gpa does not meet the minimum level for your country, you will always be rejected. Application thus is useless. ➔ There are two exceptions to the rule :

➔ If you have at least 5 years of relevant work experience, we may deviate from the gpa requirement ➔ If you have a (proven) medical reason why part of your marks are too low, or if you are a recognised top

athlete we may also deviate

Admission requirements 3

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Wageningen University has 2 required English levels, MFT has the less strict requirements.

• Appropriate English level – VWO 6 or HAVO 7 (Dutch students only) – TOEFL paper based 550, computer based 213, internet based 79-80 – IELTS 6.0 – When your BSc is in English-speaking country or Dutch university (not HBO): exempted

– For other accepted tests, see https://www.wur.nl/en/Education-Programmes/master/Apply-for-a-Master-programme.htm

• No fixed pre-master year is offered, but possibility to do a minor during your BSc for EU students (see admission document: https://www.wur.nl/en/show/Application-Food-Sciences.htm)

• A pre-master is only possible when you fulfil the gpa and English requirements, but your background is not eligible. This is always a tailor made decision.

For questions on admission : do not ask in the chat on the Open Day, but ask by mail to food.science@wur.nl and include all relevant documents (transcripts of records etc) !

Food Technology : Courses

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All courses in the programme are 6 or 12 credits

The programme has 2 compulsory courses: - Food Ingredient Functionality (FIF) at the start of year 1 - Product and process Design (PPD) at the end of year 1

Each specialisation has 3 types of courses: - CS : Compulsory Courses - RO : Restricted Optionals (for example Choose 1 out of 2) - O : Optional courses

- BSc courses when you miss certain background - ‘Free’ choice, in consultation with study advisor

Most courses have mixed teaching methods, lectures, working groups, case studies and lab practicals

Food Technology : Specializations

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1. Specialization A: Product Design and Ingredient Functionality 2. Specialization B: Sustainable Food Process Engineering 3. Specialization C: Food Fermentation and Biotechnology 4. Specialization D: Dairy Science and Technology 5. Specialization E: Food Digestion and Health 6. Specialization F: Gastronomy Science 7. Specialization G: Sensory Science 8. Specialization H: Food Entrepreneurship 9. International specialization: European Master in Food Studies 10. On-line programme Food technology (see special presentation)

See also the information package on the On-line Open Day page for more information per specialization !

The programme offers 10 specialization. Obviously this is too much to discuss in full detail in this presentation. All specializations and the courses are clearly described in the information packages that you will find on the On-line Open Day page.

In this presentation we will only shortly describe the different specializations, but not the courses.

Product Design and Ingredient Functionality

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2 Programme compulsory courses (FIF and PPD) RO1 : Choose one course FPE-30306 Food Structuring FPH-20806 Molecular Gastronomy

RO2: Choose one of the following RO2 combinations: 1. FCH-30806 Advanced Food Chemistry and FPH-30306 Advanced Food Physics 2. FQD-31306 Predicting Food Quality and FQD-31806 Product Properties and Consumer Wishes

RO3 : choose at least one course from a list of 16 courses (see information

package)

Year 2: Thesis (36 ECTS) at Food Chemistry, Food Physics, Food Quality & Design, Food

Process Engineering or Food Microbiology Department Internship (24 ECTS)

Example on how a specialization is constructed :

This is an example on how we construct a specialization. All specializations are constructed in a similar way. For details of each specialization, see the information package.

Product Design and Ingredient Functionality

This is the most popular specialization.Why do some new products succeed, while others do not? How do various components, ingredients and structures in foods determine the quality and functionality of the final product? The Product Design and Ingredient Functionality specialization focuses on the design and development of new or improved products from a consumer perspective. For the food technologist, it is important to know how to improve the product, by adjusting or using new processes in food production. Aspects such as product structure, nutritional value, packaging and product quality are of relevance. Other important elements of the curriculum include modeling of new product concepts or processes and predicting food quality attributes in a quantitative way. Students with a strong interest in food composition may focus on the ingredient functionality attributes which combine the chemical and physical aspects of foods. Attention is paid to sensory, nutritive and textural aspects of foods in relation to their components.

Sustainable Food Process Engineering

Logistics

The efficient use of biological resources for food and other types of products is becoming increasingly important. This specialization focuses on the development of processes that are more efficient in their use of raw materials, energy, water and other utilities. In addition, attention is paid to the identification of processes that result in foods with a better combination of taste and nutritional value. For example, the development of processes to replace animal protein in food products by vegetable protein, while maintaining quality.

Food Fermentation and Biotechnology

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How can we produce food by using microorganisms or enzymes? This is the central question of the Food Fermentation and Biotechnology specialization. Students learn to integrate microbial and biochemical aspects with process engineering and chemistry. Fermentation and enzymology are the main fields of interest. Besides food production, the specialization focuses on processes that can be used for biorefinery of agricultural raw materials.

Dairy Science and Technology

The dairy industry is an important branch within the food industry. Students specifically interested in the composition and quality of milk and milk products may choose this specialization. This specialization focuses on the whole dairy production chain, from primary production to technology. Students have to choose at least 3 courses from a large RO1 cluster which contains courses from the area of chemistry, physics, fermentation, food quality, processing and law.

Gastronomy Science

Cultural and religious aspects,

consumer science

This specialization focuses on the molecular science behind products and dishes used in small scale settings, such as restaurants, retail and catering industries. Insights in chemistry, physics and sensory science are used to develop improved food preparation techniques. In addition attention is paid to the cultural aspects of foods and food origin. For example, why some cultures prefer halal or kosher food? What makes a food a “typical regional product” with a geographical indication (e.g. Parma ham)?

Sensory Science + Digestion & Health(Joint Specializations with Nutrition & Health)

These two specializations are also offered through the MSc Nutrition and Health. The core programme is the same, but in the period 6 course, thesis and internship the focus within MFT is more on the (structure) of the food, in the other programme it is more focussed on the (human) physiology.

Students with a strong interest in the interaction between food and consumer perception may choose the specialization Sensory Science. Sensory food research aims to reach a better understanding of how the senses respond to food and eating, but also how our senses can be used in quality control and product design. Knowledge from the sensory science area can be applied in food companies (in product design) and flavour houses (producers of flavours and fragrances).

Food Digestion & Health focuses on food on its way in the digestive tract. You will learn how the food matrix is broken down and absorbed. You will get better understanding of the role of various food ingredients on human health. The knowledge on the digestion of food can be applied to design foods with desired properties and functionalities. Education is provided by teachers from Food Technology, Human Nutrition as well as Animal Nutrition. This guarantees a multidisciplinary approach.

Food Entrepreneurship

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Full of ideas and aspiring to start your own food company? For students with these aspirations, the Food Entrepreneurship specialization is a good choice. In addition, this specialization is suitable for students who wish to work on product development in small or medium enterprises. The curriculum is a 50-50 mixture of food technology and management. In their second year all students work on their thesis at the department of Business Management and Organisation. Their internship has to be done in a food company or research institute in the field of food technology.

This specialization is NOT for students who would like to work for a multinational or other large company. Those companies prefer a more technical background and they have specific teams with managers and marketeers.

European Masters in Food Studies

See special website: www.eurmscfood.nl

For this international specialization, see the dedicated website !

Food Technology : Jobs

Food industry (60-70%) Product development Process development Research Management

Research Research institutes (such as NIZO, TNO) Universities (PhD)

Government Ministries

Other Consultancy Teaching Catering Retail

Most graduates find jobs easily in all specializations. There is more demand (and more students) in specialization A. The most demand (and fewer students) is in process engineering and sensory science. The least jobs are in Food Digestion & Health as compared to the number of graduates. This is due to the fact that this is a highly specialized field with a relative small number of companies that work on this.

Typical for the food industry is job rotating. Graduates often move between industries and thus often the actual specialization is not relevant for your final career. We thus recommend students to take the specialization of their interest.

Only the two specializations with nutrition and Food Entrepreneurship focus more on a specific career path.

Application

See the main WU application page : https://goo.gl/VR6Muv

Application is only electronically !

For admission you have to send in: – A completed application form – A certified photocopy of your BSc degree (or equivalent) in Dutch or English – A certified photocopy of the transcript of your academic records in Dutch or English

(including a list of marks or grades). – The results of your English language proficiency test – A statement of motivation explaining why you wish to enrol in the chosen programme and,

if applicable, an indication of the programme’s practical value to your profession (one page maximum).

– A Curriculum Vitae or brief personal history.

Only complete applications will be judged !!

Deadline for application: July 1, 2020 (for Dutch/EER) May 1, 2020 (non EER)

For application you do not need the BSc degree yet. You do need the actual degree or proof of graduation when you arrive here and to be registered here.

For application you do not need a certified copy of your transcript of records. Again, you will need that only by the time you register here for the degree.

Application is through Studielink. When you apply, do not forget to press the submit button !

EER=EU + Norway, Iceland, Switzerland and Liechtenstein. Also includes non EER students who already study at a HBO or university in the Netherlands and have a visa with purpose of study. Also includes non EER citizens with a permanent residence permit in the EU.

UK citizens are still considered EU in 2020.

Questions ?

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General Questions: food.science@wur.nl

Thank you for your attention and maybe

we see you next September !

Check out the other movies and presentations on the On-line Open Day platform !

Do you want to get in contact with a current student (either an MFT student, or a student in a food programme from your

country/background) ? Ask at food.science@wur.nl and we will try to get you in contact !