Academic discipline: Agricultural Science
Degree: Master of Science (MSc)
Qualification: Food Safety and Quality Engineer
Duration: 4 semesters
Credits obtained: The master’s degree requires the completion of 120 credits (ETC).
Aim of the program: The MSc in food safety and quality is designed to develop your undergraduate knowledge and improve it through application and research. The field of food science is broad and the program reflects this diversity, with emphasis on raw material qualifying, processing technology, quality analysis and quality assurance.
Language requirements: English language proficiency (TOEFL 547 /IELTS 6.0 /oral examination)
Entry requirements: Bachelor’s degree in food engineering, chemical engineering, biological science, agronomy.
Lecture: 49% Practice: 51 %
Main subjects typically include (this list is indicative and subject to change): 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, Spectroscopyc Methods, Nutritional Sciences, Essential Molecular Cell Biology, Microbiological Aspects of Food Quality and Safety, Quality Control, Quality Management, 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, Thesis Internship, practice: Students should complete a 4-week field practice. Career prospects: Postgraduates may progress to PhD studies or find employment in food and dietetics science research, lecturing, consultancy or other science-based sectors of the food science industry.
Fees: Application fee 150 USD, entrance procedure fee 350 USD
Tuition Fee: 7,500 USD/year