Predicting Food Quality: Theoretical Principles of Modelling

Please note that the dates for the academic year of 2025-2026 are yet to be confirmed, so they might still change.

Target audience

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.

Learning outcomes

After successful completion of this programme, you will be able to:

• 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.
• Assess competing models on their ability to predict.

Programme

The aim of the online master's course Predicting Food Quality - Theoretical Principles of Modelling is to provide quantitative modelling tools to predict quality attributes of foods as well as the uncertainties therein. Such a tool is necessary for modern product and process design in the food industry to be able to respond quickly to changing demands in the market. The online master's course integrates knowledge from the various food science disciplines to make quantitative predictions for quality attributes of foods. The basic theoretical principles and tools are taught and practiced in this course.

The online master's course consists of online knowledge clips, tutorials and feedback clips. Furthermore it includes guided practical training on modelling using Excel. Information will be made available via Brightspace. A textbook is available for additional background reading, but it is not necessary to buy the textbook (M.A.J.S. van Boekel, Kinetic modelling of reactions in foods. CRC/Taylor & Francis, Boca Raton, 2008).

Combining courses
When you want to learn more about food processing, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. You can register for any combination, but please consider our suggestions in the right-hand column.

Examination

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 21 November 2025.

Certification

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.