Admission requirements - MSc Food Technology

Purpose and reason for the admission requirements

The admission requirements are defined in such a way that the students should be able to successfully complete the master's programme Food Technology nominally within two years. In order to comply, the student needs to have sufficient academic knowledge and skills in the area of food technology. This entails a solid background in physics, microbiology, (bio)chemistry, organic chemistry as well as mathematics and scientific research skills. You also need to have a background in food science courses, like food physics, food chemistry, food microbiology, food process engineering, food quality, and be able to analyse problems related to food in a quantitative way. This is to ensure that the student has a solid basis for the more advanced studies in the master's programme, because the programme builds further upon the knowledge from the bachelor Food Technology.

The criterion used for admission is

a WUR BSc degree in Food Technology, Biotechnology, or equivalent.

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.

Scores attributed by the Admission Board

Admitted / not admitted / admitted under condition obtaining the BSc or MSc degree / not admitted with offer of pre-master

The Admission Board may allow and/or suggest compensation of knowledge gaps by:

• a GPA≥7.0* for the previous education for small discrepancies as new knowledge is sufficiently easily acquired;
• a GPA≥7.0* and an individual pre-master's programme for larger discrepancies that can be compensated in ≤30 ECTS and one year of study.

*Check the general admissions page for the International credentials evaluation guide for international equivalencies to a Dutch GPA>7.0. This guide includes compensating factors for a slightly lower GPA the Admission Board may include in their judgement.

Contact us through the contact button above to discuss the possibilities of a pre-master or how to mitigate knowledge gaps if you are still in the process of obtaining your degree.

Find out more about enrolment and fees of a pre-master's programme.

Admissible study programmes

Graduates from study programmes that may meet the knowledge requirements for Food Technology are for example: Food Engineering, Food Science (& Technology), Gastronomical Sciences, and Dairy Science & Technology.

Programmes with knowledge gaps

Study programmes whose students often have to follow additional courses during the previous study programme or a pre-master to fulfil the knowledge requirements are for example: Chemical Engineering, Culinary Sciences and Post-Harvest Technology.

Students from the BSc 'Voedingsmiddelentechnologie' of the HAS University of Applied Sciences may be directly admissible. The terms of their admissibility is presented during the annual on-site information session.