Dairy science & technology education at Wageningen University is part of the MSc programme of Food Technology. This is a 2 year MSc programme in English for students with a BSc in food or life sciences. The dairy science & technology courses focuses on the physical-chemistry of milk and the transformation of milk into dairy products. We also offer many MSc thesis topics in this area.
The objectives of our research projects are to increase the understanding of composition and structure of milk and influence on functionality (physical-chemical & nutritional) of dairy products. We study the variability in milk proteins and its influence on functionality of dairy products as well as the functional consequences of changes in milk composition during processing.
