MScFood Safety and Quality Engineering
Hungary, Gödöllő
Study location | Hungary, Budapest |
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Type | Master, full-time |
Nominal duration | 4 semesters |
Study language | English |
Awards | MSc (MSc in Food Science and Technology Engineer) |
Tuition fee | €3,000 per semester |
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Registration fee | €100 one-time Application fee is Non-Refundable |
Entry qualification | Bachelor diploma (or higher) The entry qualification documents are accepted in the following languages: English. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. |
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Language requirements | English Candidates from countries where English is not the language of instruction need to have an internationally accepted English exam: the minimum is a complex (combination of oral and written) intermediate level (B2) language exam, or an equivalent secondary school leaving examination or diploma. |
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Other requirements | A motivation letter must be added to your application.
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More information |
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Overview
MSc in Food Safety and Quality Engineering
The aim of the training is the education of food safety and quality engineers obtaining a master degree, who can apply their microbiological, molecular biological, toxicological and analytical chemical knowledge to control and check the production and distribution of food that has high quality and is appropriate by all means for human nutrition. Capability for individual work, professional opinion creation and decision making, capability for research, development and management, leadership management, creativity, efficient problem solving and capability for applying and analyzing information is required.
Programme structure
Based on our Food Safety and Quality Engineering MSc curriculum, the students have to complete 120 credits, including thesis work and professional practice.
Structure of the programme:
- interdisciplinary basic science embedding of food safety and quality knowledge (knowledge of food science, raw materials and food toxicology, microbiological knowledge, characteristics of food matrices, technological and microbiological aspects of nutritional quality and safety), 15-25 credits
- modern test methods that guarantee food safety and quality (basic theory of measurement, theory and experimentation, spectroscopic knowledge, separation techniques, food analytical and microbiological conventional and fast methods, related analytical systems) 20-30 credits;
- knowledge about food chain and operation (food safety aspects of food processing technologies, quality management, quality assurance systems, quality assurance of measurements, auditing of quality systems) 5-10 credits;
- economic and human knowledge (legal and ethical regulation of food quality and safety, food marketing, management and communication skills, food innovation, food consumer expectations and consumer protection) 10-15 credits;
- food safety risk analysis knowledge (assessment, management and communication) 5-10 credits.;
- wide-ranging specialised electives teaching particular skills: 33-42 credits.
Central European Time
Central European Time