FOOD SAFETY AND QUALITY ENGINEERING (BUDAPEST) (HUNGARIAN UNIVERSITY OF AGRICULTURE AND LIFE SCIENCES – MATE)
| Name of Faculty | Institute of Rural Development and Sustainable Economy, Gödöllő |
|---|---|
|
Degree |
Masters |
|
University type |
Public |
|
Established |
1797 |
|
Language of course |
English
|
|
Erasmus |
Yes |
|
Course duration |
4 Semester |
|
Intake |
September |
|
Total course fee |
12.000 Euro |
Programme Introduction
The aim of the training is the education of food safety and quality engineers obtaining a master’s 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.
Structure of studies
Based on our Food Safety and Quality Engineering MSc curriculum, the students have to complete 120 credits, including thesis work and professional practice.
- 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.
Language requirements of the course
Accepted proof of proficiency: FCE or CAE, IELTS 6+ or TOEFL 79+
Certificate of secondary education accomplished in English may also be taken into account.
Bachelor’s degrees from English-speaking countries are also acceptable.
Applicants need to present an official (duly signed and stamped) justification that the medium of instruction for the applicant’s entire study programme was English.
Academic requirements of the course
BSc degree in related field (min. 60 credit parity), min. B2 level of English
