A Master in Food Safety programs involves the application of scientific concepts to the preparation, handling and storage of foods in a sanitary manner such that foodborne diseases are prevented. It must not be confused with a similar sounding term, food security, which concerns itself with ensuring stable and sufficient food supplies for populations. Both food safety and food security are sub-disciplines of agriculture, from which it borrows many key concepts.
Food safety is a pressing concern all over the world; thousands of people die every day due to unsanitary food and nonpotable water sources, and on top of these fatalities, millions are exposed to life-threatening pathogens to which their food had been exposed to. Food poisoning, in theory, is 100-percent preventable; nobody has to die because of contaminated food. Almost all of the time, deaths arising from poorly prepared, handled or stored food could have been avoided if only basic principles in food safety have been applied. The World Health Organization gives us a five-point framework to achieving food safety. Likewise, international standards on food safety have long been set. Preventing deaths because of contaminated food is all a matter of implementation.
Graduates of Master in Food Safety programs must be wholly familiar with these standards set by the WHO and the ISO. Likewise, they must be equipped with the knowledge of not only how to keep food safe but also to implement public policy frameworks into ensuring that food is safe. Master in Food Safety graduates are therefore most often employed in food safety regulatory bodies and the private food sector.
Actualmente es necesario conocer las nociones básicas de la Seguridad de los alimentos desde una perspectiva jurídica (últimos avances normativos), científica (métodos de análisis de los alimentos), sociológica (reacción social ante las denominadas crisis alimentarias) y administrativa (controles públicos de seguridad de los alimentos), integrado en una estructura sistémica y multinacional de garantía y control. [+]
The degree course of Science in Food Science and Technology aims to provide, on the basis of a solid preparation on the theoretical and scientific aspects acquired in the bachelor's degree in Class L-26, advanced knowledge in the field of technical management of systems and food chains . [+]
The Master in New Foods is oriented to the study of food-health binomial, considering the food not only as an object but also in terms of their effects on human health and diet. The student will learn about chemical and biochemical functional food ingredients characteristics, sources of procurement, production processes, methods for chemical and functional characterization as well as the basics of designing a new food, including the necessary studies to authorize health claims and legislation for marketing. [+]
The primary purpose of the MTech Food Technology is to provide students with specialised advanced education and training while meeting the requirements of a specific research component so that students can master the required experimental and technological skills and necessary fieldwork competencies such as innovation, decision-making, strategic thinking and organisational skills. [+]
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 main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital catering, public and private bodies in charge of food control, the institutions that deal dell ' power as a function of health effects ... [+]
Food System Management (FoodSys) is a 2nd Cycle Degree programme taught in English. The programme builds on the connections between different fields of knowledge FOCUSED ON FOOD SYSTEMS to train prospective decision-makers in facing real management problems in international contexts and diverse organizational settings. [+]
Le Master "Management de la sécurité alimentaire des villes", habilité par le Ministère de l’enseignement supérieur et de la recherche, a pour objectif de former des architectes locaux du développement de la sécurité alimentaire. [+]
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. [+]
The aim of MSc programme in Food Technology is to provide a general understanding of food properties and production, and knowledge in technologies involved in the production of safe and healthy food that qualifies the recipient not only to analyse and control, but also to design, innovate and develop food production systems and food products. [+]
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. [+]
he Master of Management in Food & Beverage (MFB) is a full-time, international, one-year program that is taught entirely in English and attracts students from all over the world. The program focuses on management of F&B and related companies, such as restaurants, hotels, resorts and advanced retailers, from an innovative and effective perspective. MFB has a multidisciplinary approach and adopts an experiential method. [+]