COURSE CURRICULUM

The MSc in Food Safety and Quality Engineering offers a comprehensive curriculum over two years that equips students with both theoretical knowledge and practical skills essential for ensuring the safety and quality of food products. In the first year, students focus on foundational subjects that build a deep understanding of food science, including the theory of measurement and experimental designs, expectations of foodstuffs, and consumer protection. They study separation techniques, quality and safety in food technologies with practical application of HACCP principles, and food marketing to understand market demands and product positioning. Core scientific topics such as basics of food microbiology, spectroscopy methods, nutritional sciences, and essential molecular cell biology are included to strengthen analytical capabilities, while microbiological aspects of food quality and safety, quality control, and quality management provide the practical framework for maintaining high standards in food production. In the second year, the curriculum moves towards advanced topics and applied research, including regulation of food production, quality and safety, and food toxicology, ensuring graduates are familiar with legal and safety requirements. Students explore hyphenated analytical methods, quality management systems and audits in the food chain, and traceability processes, which are critical for maintaining accountability and transparency in food production. The program also covers food industry management and economics, radiology in the food industry, analytical and microbiological rapid methods, food quality and safety risk analysis, and rheology in food testing, all of which prepare students for practical challenges in professional settings. The year culminates in an independent research thesis, allowing students to integrate and apply their knowledge to a real-world problem in food safety and quality. This combination of foundational learning, specialized study, and research experience ensures graduates develop the scientific, managerial, and analytical expertise necessary to pursue careers in food manufacturing, quality assurance, regulatory agencies, and research institutions, fully prepared to address the evolving challenges of the global food industry.