This course aims to give one or two year training in identifying and solving food science and technology problems and provide the participants with adequate basics and applied knowledge to do that. The first semester of the first year is jointly organised with the KUL (Katholieke Universiteit Leuven). The following subjects will be covered in the supplementary studies: food chemistry, food technology, food microbiology, nutrition, food engineering and postharvest engineering. The advanced studies include courses in advanced food technology and in the technology of several specific food products (technology of dairy, fish, meat, fermentation and vegetable products), optional subjects and thesis research. During the programme, much experimental work will be done in the laboratory and the pilot hall. In this way participants will experience technology from different angles of incidence and will be all taken responsibilities in their home countries related to food science and technology.