Predicting Food Quality: Solving Food Science Problems by Modelling

To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.

The language of instruction of this course is English. Admission to the course requires a level of English as described at the webpage linked in the right-hand column.

• Explain and infer the nature of food quality attributes in relation to food quality.
• Classify and infer food quality attribute changes from thermodynamic and kinetic principles.
• Calculate uncertainties in parameters and predictions in case of kinetic models.
• Practice with the nature and properties of mathematical equations relevant for food quality.
• Deduce models, parameters and model predictions and their uncertainties.
• Assess competing models on their ability to predict.
• Appraise models on food quality that are applied in food science literature.

The aim of this online master's course, Predicting Food Quality - Solving Food Science Problems by Modelling, is to provide you with the necessary tools and skills to analyse, evaluate, and solve problems related to food quality. Through mathematical modelling and integration of knowledge from various food science disciplines, you will learn to predict the quality attributes of foods and understand the uncertainties involved. This course equips you with essential skills for modern product and process design in the food industry, enabling you to respond effectively to changing demands in the market.

The online master's course consists of online knowledge clips, tutorials and feedback clips. Furthermore, it includes guided practical training on applying Excel models and case studies to use modelling for food science problems from the literature. Information will be made available via Brightspace. A textbook is available for additional background reading. Still, buying the book is unnecessary (M.A.J.S. van Boekel, Kinetic modelling of reactions in foods. CRC/Taylor & Francis, Boca Raton, 2008).

Upon successful completion, a digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course.

Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or micro-credentials. The exam is included in the course price. The date of examination is 18 December 2026.

Upon completing two or more online master's courses, you can apply what you have learned through a tailor-made capstone project. Collaborate with a Wageningen expert in the field to conduct research and write a short paper presenting your results and conclusions. You will receive expert guidance throughout this project to enhance your learning experience. Price: €1,230,-.