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.
This programme is designed for preparation of wide profile food science specialists both for food industry and the companies performing research of food products and development of new products enriched by advanced natural antioxidants, antimicrobial substances, rheological characteristics and texture of various components. The first and most modern in Lithuania Food Science and Technology Competence Centre facilitates students’ research and applied competences using four unique semi-industrial lines of food technologies (bread, beer, meat, fish, dairy products). [+]
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 Erasmus Mundus Master's in Food Innovation and Product Design (EMM-FIPDes) is a two year academic programme in the field of food science and product development, operated by AgroParisTech (France), together with DIT (Ireland), UNINA (Italy), and Lund University. [+]
The European joint Master’s in Food Innovation and Product Design (FIPDes) is a two year academic programme in the field of food science and product development, operated by Université Paris Saclay and AgroParisTech (France), together with DIT (Ireland), UNINA (Italy), and Lund University. The FIPDes Master's aims to provide a European dimension in the knowledge-intensive area of food research and development and is highly relevant for both EU and third-country students who wish to be employed in the agri-food and drink sector. The programme was approved by the EU Commission in 2010 and started in 2011.Programme modules/courses Semester 1: Food Science and Technology, Sustainability, R&D Project Management. Semester 2: Culinary Innovation, Business Creation, Marketing. Specialisations: Semesters 3 & 4: Food Design and Engineering, Healthy Food Design, Food Packaging Design and Logistics, Master’s degree project.... [-]
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 Master programme in Food and Meal Science enable students to use an independent, critical and cross-disciplinary holistic approach to work with research and development of food and meals for different groups. [+]
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. [+]