Master's in Food Safety in Europe
Compare Masters Programs in Food Safety in Europe 2019
Food safety is a growing public health concern to prevent food-borne illnesses from affecting consumers. Positions in this field are in high demand to promote safe handling and preparation of foods at any stage of processing and consumption.
View all Master Programs in Food Safety in Europe 2019
12 Results in Food Safety, Europe
The Master in Safety and Food Quality allows to adapt scientific knowledge in the food field to the legal provisions in continuous change and to update the norms of quality, applicable in the alimentary area. Studying this Master also allows to obtain knowledge about the diversity of food industries that exist in the market and the processes that apply to each of them.
The general objectives of this course of Master in Food Quality and Technology, the acquisition and further development of scientific and technical knowledge in Food Quality and Technology.
The way food is produced, processed and what is eaten has changed significantly over time. Whereas it is likely that our great-grandparents ate predominantly local and seasonal foods, today, it is estimated that the average meal travels over 2,400 km, from a field to fork. As our food is transported around the world, it is subject to myriad rules and regulations.
The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food safety. Study the masters in food safety and quality of MFI also allows for a comprehensive approach to the variety of food industries that exist in the market and knowledge of the processes that apply to them.
The Master in Safety and Food Quality has as objectives the train university graduates in health sciences and science, control and certification of quality and food safety in line with national and supranational law, allowing them to design develop, implement and certify techniques and procedures for bromatológico, nutritional, toxicological and biological control of food, as a final product, and the assurance of quality and hygiene.
Food safety is one of the most interesting and complicated chapters for those who are interested in the study of food, its characteristics, that is, its appearance, its safety and its nutritional value.
Engineered by a pedagogical team of over 80 experts: research professors from a variety of disciplines (agronomy, medicine, veterinary studies, biology, pharmacy, law, economics), and numerous professionals from the same fields, the program benefits from the support of each partner’s research units.
The food industry is in constant development: new products and production processes go hand in hand with the ever-increasing risks and dangers of the modern world. By specializing in Food Safety, you can play a role in contributing to improving public health.
The programme is aimed to educate academically educated specialists and new scientists with creative thought and competence to make decisions for promoting future development of food science and food production in Europe, competitiveness in foreign markets.
This master's degree is aimed at graduates in chemistry, biology, pharmacy, veterinary science, food technology, agronomists or any university degree related to the field of food.
Food and agriculture are fields in which major global challenges arise. In 2050, the world’s population is projected to rise to 10 billion people; and they all need to eat. Questions related to the organization and regulation of our agrifood system are inherently political. They include the production, distribution, accessibility, and consumption of food, as well as issues related to public health, sustainability, animal welfare, poverty, science and technology, and trade.
AQFood focuses on the production of aquatic food throughout the entire production and food supply chain, linking primary production including aquaculture and wild catch with processing and distribution to the consumers in terms of quality and safety.