Program Overview
The Master's Degree in Food Safety, Technology, and Management of the Food Company is a comprehensive program designed to train future professionals in food quality and safety management. It emphasizes a multidisciplinary approach, covering a wide range of topics from food science to business management. The program utilizes a blended learning format and offers opportunities for practical experience through internships and research projects, preparing graduates for leadership roles in the food industry.
Program Outline
It emphasizes a multidisciplinary approach to food quality and safety, covering the fundamentals of food quality and safety, European regulations and applicable legislation, the HACCP system, prerequisites, food safety in the primary sector, quality and environmental issues in food companies, and concluding with business management and direction.
- Description: The program offers a multidisciplinary perspective on food quality and safety, covering a wide range of topics, including:
- Fundamentals of food quality and safety
- European regulations and applicable legislation
- The HACCP system
- Prerequisites
- Food safety in the primary sector
- Quality and environmental issues in food companies
- Business management and direction
Outline:
- Content: The program is structured into 12 modules, covering a wide range of topics related to food safety, technology, and management.
- Structure: The program is delivered in a blended learning format, allowing students to attend classes remotely from their residence or workplace.
- Course Schedule: The program is delivered over 9 months.
- Individual Modules:
- Module 1: Fundamentals of Food Quality and Safety.
- Food Legislation (4 ECTS): Covers the fundamentals of food quality and safety, European legislation, reference frameworks in different sectors, sanctioning procedures, the General Sanitary Register of Food Companies and Foods (RGSEAA), licenses, and key institutions in food quality and safety.
- Module 2: Pathogens and Contaminants.
- Hazards in the Food Chain (4 ECTS): Focuses on biological hazards (viruses, bacteria, parasites, prions), emerging pathogens, legal framework, microbiological criteria, chemical hazards and legal framework, physical hazards, quantification techniques, and toxicology.
- Module 3: Prerequisites 1 (5 ECTS): Introduces prerequisites, their application, differences between prerequisites, operational prerequisites, and critical control points, control of raw materials and suppliers, temperature control, cleaning and disinfection, water and air control, and pest control.
- Module 4: Prerequisites 2 (5 ECTS): Covers technical maintenance and calibration, traceability control, labeling, claims, allergens, waste management (SANDACH), occupational risk prevention (PRL), and training.
- Module 5: Hazard Analysis and Critical Control Points (HACCP).
- Standards and Quality Seals in the Food Company (4 ECTS): Explores the fundamentals of HACCP, basic concepts, good hygiene practice guidelines (GPCH), design, implementation, and management of the HACCP system, practical examples of HACCP, differences between companies, main quality standards and regulations in the food chain (ISO 9001, BRC, IFS, FSCC 22000), quality seals in the food company, and food defense.
- Module 6: Primary Sector and Related Operations in the Food Chain (4 ECTS): Covers the primary sector, food safety and control of different primary productions, related operations, animal welfare, and European Common Policies related to the primary sector and European Funds.
- Module 7: Sustainability and Environment in the Food Company.
- Towards Responsible Activity (4 ECTS): Discusses the concept of sustainability, sustainability in the food chain, sustainability in the food company, contaminants and waste from the food company, social responsibility, and corporate social responsibility.
- Module 8: Import and Export of Food (4 ECTS): Introduces food import/export, basic concepts, European scope and third countries, import/export of products of animal origin, sanitary, commercial, and documentary control requirements.
- Module 9: Food Technology. Shelf Life.
- Packaging (4 ECTS): Covers additives and preservatives, general concepts and legislation, principles of packaging in the food chain, conservation and packaging methods, packaging materials, and packaging control, shelf life of foods, food technology, food supplements, and the future of food. New products. Novel foods.
- Module 10: Management, Communication, and Marketing in the Agro-food Company (4 ECTS): Focuses on management in the food company, communication, food crises, alert networks, marketing in the food company, subsidies and public aid programs related to the food company, project management, future challenges of the food sector, Horizon 2030/Next Generation/European funding and projects.
- Module 11: Professional Practices (12 ECTS): Provides practical experience in food companies.
- Module 12: Master's Thesis (6 ECTS): Allows students to apply their knowledge and skills to a specific research project.
Assessment:
- Assessment Methods: The program utilizes a variety of assessment methods, including:
- Practical exercises: To assess students' ability to apply their knowledge to real-world situations.
- Case studies: To analyze complex scenarios and develop solutions.
- Presentations: To communicate their findings and ideas effectively.
- Master's thesis: To demonstrate their research skills and ability to contribute to the field.
- Demonstrate a comprehensive understanding of the food chain and its related sectors.
- Apply the principles of food quality and safety to real-world situations.
- Develop and implement effective food safety management systems.
- Communicate their findings and ideas effectively.
- Contribute to the advancement of the field of food safety.
Teaching:
- Teaching Methods: The program utilizes a variety of teaching methods, including:
- Workshops: To engage students in hands-on activities and develop practical skills.
- Case studies: To analyze real-world scenarios and develop problem-solving skills.
- Group projects: To foster collaboration and teamwork.
- Guest speakers: To provide insights from industry experts.
- Faculty: The program is taught by a team of experienced professionals, including:
- Veterinarians: With expertise in food safety and animal welfare.
- Food scientists: With expertise in food technology and quality control.
- Business professionals: With expertise in management, marketing, and communication.
- Unique Approaches: The program incorporates a number of unique approaches, including:
- Simulated slaughterhouse: To provide students with a realistic experience of the meat processing industry.
- Food technology laboratory: To allow students to conduct experiments and develop practical skills.
- Access to scientific journals: To keep students up-to-date on the latest research and developments in the field.
Careers:
- Potential Career Paths: Graduates of the program are well-prepared for a variety of careers in the food industry, including:
- Food safety manager: Responsible for developing and implementing food safety programs.
- Quality control specialist: Responsible for ensuring that food products meet quality standards.
- Food technologist: Responsible for developing new food products and processes.
- Food consultant: Provides advice to food companies on food safety, quality, and regulatory compliance.
- Research scientist: Conducts research on food safety and technology.
- Opportunities: The program provides graduates with the skills and knowledge necessary to succeed in a competitive job market.
- Outcomes: Graduates of the program are highly sought after by employers in the food industry.
Other:
- Partners: The program has partnerships with a number of food companies, providing students with opportunities for internships and job placements.
- Facilities: The program has access to state-of-the-art facilities, including a simulated slaughterhouse and a food technology laboratory.