Food Safety and Quality Engineer Master Programme

The aim of the training is the education of food safety and quality engineers obtaining a master degree, who can apply their microbiological, molecular biological, toxicological and analytical chemical knowledge to control and check the production and distribution of food that has high quality and is appropriate by all means for human nutrition. Capability for individual work, professional opinion creation and decision making, capability for research, development and management, leadership management, creativity, efficient problem solving and capability for applying and analyzing information is required.

Prerequisites required:

Bachelor degree certificate in related field and transcript of records about previous studies (at least 60 credits parity with our Institution’s Food Engineering BSc programme).

For the admission, the minimum is a complex (combination of oral and written) C1 level accredited English language exam.

Requirements for obtaining the degree:

Based on our Food Safety and Quality Engineering MSc curriculum, the students have to complete 120 credits, including thesis work and professional practice.

Structure of the programme:

  • interdisciplinary basic science embedding of food safety and quality knowledge (knowledge of food science, raw materials and food toxicology, microbiological knowledge, characteristics of food matrices, technological and microbiological aspects of nutritional quality and safety), 15-25 credits
  • modern test methods that guarantee food safety and quality (basic theory of measurement, theory and experimentation, spectroscopic knowledge, separation techniques, food analytical and microbiological conventional and fast methods, related analytical systems) 20-30 credits;
  • knowledge about food chain and operation (food safety aspects of food processing technologies, quality management, quality assurance systems, quality assurance of measurements, auditing of quality systems) 5-10 credits;
  • economic and human knowledge (legal and ethical regulation of food quality and safety, food marketing, management and communication skills, food innovation, food consumer expectations and consumer protection) 10-15 credits;
  • food safety risk analysis knowledge (assessment, management and communication) 5-10 credits.;
  • wide-ranging specialised electives teaching particular skills: 33-42 credits.