Deze opleiding

!Deze opleiding communiceert alleen in het Engels.
We tonen daarom de Engelstalige opleidingsinformatie.
This program spans the process of health food innovation, from biomedical sciences and nutrition, via food law and regulatory aspects, to consumer behaviour, business development and marketing.

open_in_newstudy website

typeregulier, 120 EC
start1 september
taalvolledig English
opleidingsduur2 jaar voltijd
numerus fixusnee
How does a health-food product go from being just an idea to being launched on the market? And how can you be sure it will satisfy all stakeholders: health professionals, consumers and business executives? What are the health benefits - and risks - of certain food products? What legal conditions does a product have to fulfill to claim health benefits on the packaging? This program fills the need for industry professionals who also have the expertise to properly interpret data and make food healthier in ways that are scientifically sound. As such, it is genuinely unique. This is a two-year full-time program taught in English at the Maastricht University's Campus Venlo. Lecturers come from the multidisciplinary fields of health sciences, law, business, economics and psychology and from various European institutes as well as industry players such as Unilever, Friesland Campina and DANONE. You also benefit from site visits to international food fairs, the European Commission and industrial partners in the Netherlands and elsewhere (e.g. NIZO Food Research and the Dutch Bakery Centre NBC).

Waarom aan de Maastricht University?

This program is world-wide unique in its multidisciplinary approach to the health food innovation process (biomedicine and nutrition, food regulations, consumer behaviour, entrepreneurship and marketing). It bridges the gap between scientific research and the food industry with a strong business/management component. You will participate in regular site visits to international food fairs, the European Commission and partners in the Netherlands.


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1e jaar
Consumer Concerns, Health Targets and Market Segments
12 EC
Consumer Understanding and Behaviour
9 EC
Biosciences Innovation, Entrepreneurship and New Ventures
18 EC
Food and Ingredient Categories, Carrier Systems and Food Technology
11 EC
Biomedical Methods and Analytics
10 EC
2e jaar
Health Foods - Scientific and Regulatory Environment
10 EC
Skills Training: Health and Food Venture Lab
10 EC
Internship & Thesis
40 EC


taal van onderwijs100% en
case study, practicum, internship, project, laboratory work, lecture, self study, literature study, research, research project, research proposal, group assignment, oral presentation, workshop, group discussion, individual assignment
This program will give you:
  • in-depth multidisciplinary insight into the food innovation process, with a focus on improving consumer health and preventing disease
  • the ability to merge biomedical and consumer sciences data in new ideas that are both beneficial to consumers and economically attractive
  • the skills needed to design nutrition and health-scientific research, and translate the findings into new products, validated health-benefit claims and smart marketing concepts

Toelating en kosten


1 september 2019

aanmelding deadline : 1 juli 2019
wettelijk tarief : € 2083 (€1042 in het eerste jaar)
instellingstarief : € 17500
niet-EU/EER studenten : € 17500

1 september 2020

aanmelding deadline : 1 juli 2020
collegegeld nog niet bekend

toelaatbare profielen
WO bachelora bachelor's degree issued by a Dutch or non-Dutch university in a relevant domain (nutrition, life sciences and biomedical sciences) with a separate module on nutrition
WO mastertoelaatbaar
hbo bachelora bachelor's degree issued by a non-university institute in the Netherlands (equivalent to 4 years of nominal study time; 240 ECTS) or in Belgium (equivalent to 3 years of nominal study time; 180 ECTS) in a relevant domain (dietetics, nutrition, food technology).
a bachelor’s degree issued by a University of Applied Sciences in Germany, Austria or Switserland (equivalent to 3 years of nominal study time; 180 ECTS) in a relevant domain (ocotrophology, dietetics, nutrition and food technology).


  1. a bachelor's degree issued by a university in Food and Nutrition, Life Sciences or Biomedical Sciences including nutrition courses
  2. a bachelor's degree issued by a University of Applied Sciences in Dietetics, Nutrition, Food Technology or a related domain. Additional requirements apply to these students.

estimated monthly costs

bron: Nibud
0kamerhuur in Venloonder landelijk gemiddelde
172collegegeldop basis van € 2060 per jaar
80studieboeken en -spullen
77uiterlijkkleding, kapper, schoenen
132vrije tijdstappen, uit eten, vakantie
42vervoernaast de OV-kaart

€ 868totale maandelijkse uitgaven landelijk gemiddelde is € 1181
Hiernaast staat een overzicht van de gemiddelde kosten die een uitwonende student heeft. Niet iedere student heeft met iedere kostenpost te maken. Het totaalgemiddelde is dus niet gelijk aan de optelsom van alle kostenposten.

Bekijk ook de uitgebreide toelichting: wat kost studeren?

Studenten en studentenleven


90 studenten volgen deze opleiding
81% daarvan is vrouw
36 eerstejaars gestart in 2018
78% daarvan is vrouw
16600 studenten aan de Maastricht University
60% daarvan is vrouw
bron: StudieData

Op kamers in Venlo

4259studenten studerend
1994studenten woonachtig   
gemiddelde kamerprijs
kamer betaalbaarheid
? m2gemiddelde kameroppervlak
kamer beschikbaarheid
bron: Nationale Studenten Enquête

Feiten en / studie in cijfers


bron: Nationale Studenten Enquete
algemeen oordeel4.24.2
De Nationale Studenten Enquete is het grootschalige onderzoek van de overheid onder studenten in Nederland naar de kwaliteit van opleidingen aan hogescholen en universiteiten.
In 2017 hebben meer dan 280.000 studenten hun oordeel gegeven over hun studie en instelling.

Health Food Innovation Management aan de Maastricht University is beoordeeld door 53 respondenten. Gemiddeld waarderen ze de opleiding met 4.2 uit 5.

Na de studie

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Beroepsperspectief / arbeidsmarkt

Graduates have found positions as a junior project manager at ILSI Europe, at the International Diabetes Foundation, at Unilever working for the global nutrition team, and so on. You could look for work in:
  • food and beverage companies
  • agro-food, nutrition and contract research organisations
  • established retail companies and new start-ups
  • (non-)governmental organisations
  • trade organisations
  • health and nutrition consulting firms.

Potentiële beroepen

assistent nutrition and health manager
bron: StudieData


Marketing & Communicatie FHML

study information

Meer informatie?
Bezoek de website van deze opleiding.

open_in_newstudy website