Specialisation User-oriented Food Quality

The specialisation User-oriented Food Quality (C) studies food quality from the consumer’s perspective. Different systems exist to check and control food quality in the production chain. After the point of sale, however, the consumer is in charge. Consumer practices in combination with use of available appliances determine food quality at the moment of consumption. What consumers do and why they do so is important to know. Taking this information into account in the food production chain, can contribute to an improved quality after the point of sale. In this specialisation research topics are e.g. how consumers perform food related practices and how companies can anticipate on this, the consumer perception of quality attributes of food and how to improve perceived quality.

Academic year, courses and study load

In the first year of your Master programme you are expected to take 60 ECTS. In general there are three types of courses: compulsory courses (CS), restricted optionals (RO) and electives.The specialisation User-oriented Food Quality typically contains 8 compulsory courses and 2 electives.

The table below shows the specialisation programme and courses. The course content can be found in the on-line study handbook.
*This course can be replaced by an elective, in case of sufficient background knowledge.

First year

Compulsory courses: Electives:
Food Quality Management Select two electives in consultation with your study advisor.
Usability Research in Product Design
Food Law
Food Quality Analysis and Judgement*
Advanced Tools in Quality Management
FQM Research Principles 1
FQM Research Principles 2
Sensory Perception and Consumer Preference


Second year

The second year consists of an individual thesis project (minimum 36 ECTS) and an internship (minimum 24 ECTS). The topics of the thesis and internship has to be within the scope of the specialisation. The thesis is carried out at Wageningen University. The internship is always outside Wageningen University and can be in any country, at a university, a company or an institute. Thesis topics and internship supervision for this specialisation are offered by the chairgroup Food Quality and Design.