The Master of Science program in Food Safety and Quality Engineering, offered within the Faculty of Agricultural and Food Sciences and Environmental Management, is tailored to enhance and apply undergraduate knowledge in the field. This program covers a diverse range of topics within food science, with a strong emphasis on raw material qualification, processing technology, quality analysis, and quality assurance.
The curriculum spans four semesters, accumulating a total of 120 ECTS credits. Instruction is balanced between theoretical and practical components, with lectures and seminars accounting for 49% of the program, and hands-on practice contributing 51%.
Coursework includes Theory of Measurement and Experimental Designs, Expectations of Foodstuffs, Consumer Protection, Separation Technique, Quality and Safety in Food Technologies (HACCP in practice), Food Marketing, Basics of Food Microbiology, Management and Communication, Spectroscopic Methods, Nutritional Sciences, Essential Molecular Cell Biology, Microbiological Aspects of Food Quality and Safety, Quality Control, and Quality Management.
In the second year of the program, subjects cover Regulation of Food Production, Quality and Safety, Food Toxicology, Hyphenated Analytical Methods, Quality Management Systems and Audit in the Food Chain, Traceability in the Food Chain, Food Industry Management and Economics, Radiology in the Food Industry, Analytical and Microbiological Rapid Methods, Food Quality and Safety Risk Analysis, Rheology in Food Testing, culminating in a thesis.
Admission to the program requires a Bachelor’s degree in food engineering, chemical engineering, biological science, or agronomy. Proficiency in English, demonstrated through standardized tests like TOEFL (547) or IELTS (6.0), is also mandatory. Additionally, candidates must pay an application fee of 150 USD and an entrance procedure fee of 350 USD.
A key component of the program is a 4-week field practice, providing students with hands-on experience in real-world settings. This practical exposure complements the theoretical knowledge, enhancing students’ proficiency and readiness for the workforce.
Upon completion of the program, graduates are equipped to address critical issues related to food safety and quality in various professional roles. They play a pivotal role in ensuring the safety and quality of food products, contributing to public health and consumer well-being.
