MA/MS in Food Safety

This programme in food safety prepares public health specialists to form food safety policy, monitor and strengthen public health, and manage risk factors across the entire food production chain from farm to table. Early coursework covers morphology, physiology, food chemistry, biochemistry, genetics, bioinformatics and biostatistics, and microbiology and immunology, progressing in later years to food hygiene, public catering, food toxicology, food safety and quality management, and the health care of workers, with an internship in a food company and a final general internship spanning public health and industry settings. Learning outcomes include identifying and managing risk factors in food production using self-control and quality-management systems, researching food raw materials and products, and assessing compliance with food-safety legislation. Students also build skills in catering organisation, food-quality assessment, and ethical collaboration with other public health and veterinary specialists. Graduates can work in public-health and food-safety oversight, disease prevention, and food research laboratories performing chemical, microbiological, and enzymatic analysis.