M.Sc. in Food Safety and Quality Management is typically a 2-year postgraduate program designed for students interested in the food industry, focusing on ensuring the safety, quality, and compliance of food products. The curriculum covers key topics such as food microbiology, food law and regulation, quality assurance techniques, hazard analysis, food safety standards (like HACCP), and food traceability systems. Students acquire in-depth knowledge of foodborne diseases, risk management, and the application of modern technologies in food safety monitoring. The program often includes laboratory work, industry internships, and research projects, providing hands-on experience. Graduates are prepared for careers in food production, food safety consultancy, quality management, regulatory agencies, and international food organizations, ensuring food products meet health standards and consumer expectations.
