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:
- The causes of variability in milk composition
- Influence of milk composition on quality attributes of dairy products
Global Student Satisfaction Awards 2021
GSSA 2021
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