MSc Food Technology (admission)

Netherlands · Wageningen University & Research · pg

8practice questions written to this syllabus
3subjects

Format

Admission on file: a relevant BSc with food chemistry, engineering, microbiology and physics, mathematics and statistics; no entrance exam.

Over the years

Programme page read 3 Oct 2026. It names 'Dairy Science & Technology' as an example of a degree whose graduates may meet the knowledge requirements. Admission manual: https://backend.wur.nl/sites/default/files/2026-09/admission-manual-MFS-MFQ-MFT-EN-2026.pdf.

Official source: https://www.wur.nl/en/education-programmes/master/msc-programmes/msc-food-technology.htm

Subjects this exam draws on

Dairy Colloids: Emulsions, Foams & Gels6 questionsEmerging & Non-thermal Dairy Processing1 questionsAdvanced Dairy Chemistry1 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. Why can a non-adsorbing polysaccharide added to milk cause the casein micelles to flocculate?

  1. It binds covalently to κ-casein and bridges micelles into large aggregates
  2. It hydrolyses κ-casein in the same way as chymosin does
  3. Excluded polymer creates an osmotic push between close particles
  4. It raises the pH above 8, which destroys the micelle charge
Answer and working

C. Excluded polymer creates an osmotic push between close particles

This is depletion flocculation: polymer-free zones between close particles create an osmotic imbalance. Bridging needs adsorption, which by definition is absent here.

Dairy Colloids: Emulsions, Foams & Gels · Colloidal state of milk and colloid stability

2. Why is high pressure used for donor human milk in some milk banks?

  1. It removes all fat to make the milk easier to store
  2. It sterilises the milk so that no cold chain is ever needed
  3. It keeps more IgA, lactoferrin and lipase than Holder pasteurisation
  4. It adds vitamin D and iron to the donor milk
Answer and working

C. It keeps more IgA, lactoferrin and lipase than Holder pasteurisation

Holder pasteurisation (62.5 °C, 30 min) damages these bioactives more.

Emerging & Non-thermal Dairy Processing · High pressure processing

3. On Labuza's food stability map, lipid oxidation is minimal near:

  1. aw = 0.99
  2. The monolayer moisture content
  3. aw = 0.7
  4. aw = 0.5 only for proteins
Answer and working

B. The monolayer moisture content

Very dry systems oxidise faster; water near the monolayer protects; oxidation rises again at higher aw.

Advanced Dairy Chemistry · Water activity, glass transition and state diagrams

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