Food Technology

A two-year MSc — the only university-level programme of its kind in the Netherlands — covering the science and engineering behind food production, processing and sustainable product development (e.g. fermentation, emulsification, enzyme applications, food safety). Year one covers fundamentals and electives; year two comprises thesis research and an internship.

Bachelor's in Food Technology, Biotechnology or equivalent, with expertise in food sciences (chemistry, engineering, microbiology, physics), maths and statistics; GPA ≥7.0 typically required

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