Food Safety and Quality Engineering, MSc

Overview

The master's program is designed to enrich your undergraduate knowledge and improve it through application and research. The program will equip you with the skills, knowledge systems and scientific methods to successfully carry out research work. With this knowledge, you may also find it useful either to work in a variety of food industry companies or embark on a career in research. The program also reflects the diversity of the field, with emphasis on raw material qualifying, processing technology, quality analysis and quality assurance.

Syllabus

1. 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, Quality Management.
2. 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.

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.