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. The graduates will be able to participate in further major training programs, or continue their studies in a doctoral (PhD) program.
BSc degree in related field (min. 60 credit parity), min. B2 level of English
Entrance examination:
Yes
Entrance type:
Oral
Minimum level of language proficiency (oral):
B2
Minimum level of language proficiency (written):
B2
Place of examination:
Online
Assessment of the uploaded documents, language skills (language certificate is necessary: TOEFL, IELTS etc.), professional competence and motivation by programme leaders. Skype interview, if necessary.
