Dutch Dairy Industry

Master's Programmes

About

Dairy science and technology is an MSc specialisation within food technology at Wageningen University. It is a 2 year MSc specialisations in English for students with a
BSc in food or life sciences.

The research performed at the dairy science and technology group has a chain approach focusing on composition, quality, and nutritional value of milk and dairy products. The topics studied are grouped according to two main research themes:

  1. The causes of variability in milk composition
  2. Influence of milk composition on quality attributes of dairy products

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