Dr. Kasper Hettinga

Professor

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Biography

Kasper Hettinga works as a professor in Dairy Processing & Functionality at the chair group of Food Quality & Design. He received his PhD from Wageningen University, where his thesis focused on a new method for mastitis pathogen identification. After completing his PhD, he established his own research group specializing in the functionality of milk proteins. His primary research area involves studying the impact of processing on protein functionality, particularly addressing the role of protein digestion and immune response in the health of newborns. In addition to his academic role, Hettinga provides consultancy services to industry players such as Tamarack Biotics, specializing in milk composition and processing.

Research Interests

Dairy Processing Food Quality Protein Functionality Food Safety

Experience

Professor

— Present

Wageningen University • Wageningen, NL

Teaching and researching dairy processing and functionality.

Requirements for Wageningen University

Master Program
Requirements
GPA Requirement
Required:2.8
IELTS
Listening
Required:6
Reading
Required:6
Writing
Required:6
Speaking
Required:6
Overall
Required:6.5
TOEFL
Listening
Required:20
Reading
Required:20
Writing
Required:20
Speaking
Required:22
Total
Required:90
PTE
Listening
Required:59
Reading
Required:59
Writing
Required:59
Speaking
Required:59
Overall
Required:62
Prerequisites
Bachelor's degree or equivalent in a field of science relevant to the selected programme Sufficient academic performance (unweighted average 70% or 7.0/10.0) Basic knowledge of Statistics and Mathematics
Application Checklist
  • Bachelor's degree certificate (or recent transcript if not graduated)
  • Transcript of academic records
  • Proof of English proficiency
  • Curriculum Vitae (max 2 pages)
  • Statement of Purpose (optional but recommended for specializations)
  • Copy of passport
Specialization Notes

Master's programs are 2 years (120 ECTS). Admission decisions are usually issued within 6-8 weeks.