Food Safety (MFS) / MSc


The MSc programme Food Safety is designed to prepare graduates for a career as a food safety manager, researcher (on an applied and fundamental level), policy maker, or in food legislation. Graduates will find jobs in the food and retail industry, at research institutes and public organizations or with food safety authorities in Europe or elsewhere. The MSc programme is open for students that hold a BSc or equivalent in one of the following fields: Food Technology, Food Science, Nutrition and Health, Nutrition and Dietetics, Nutritional Sciences. Students with other BSc degrees will be admitted based on the actual programme in their BSc and/or relevant work experience. The main fields of interest for the MSc on Food Safety are Food Microbiology and Food Toxicology; other compulsory courses deal with Regulatory Aspects, Food Safety Economics and Food Safety Management.

Learning Outcomes

After successful completion of this MSc programme graduates are expected to:
- be able to analyse issues related to (global) food safety problems, both in their technical as in their societal context;
- be knowledgeable on how foods are produced, they know how food safety is organised, realized and regulated on a local and international level, and are prepared to take responsibility for their own contribution to the field;
- be able to make a risk assessment for either an existing or a new product or product line;
- be aware of the societal, cultural and ethical consequences of developments in the area of food safety and of their own decisions and advices;
- have obtained knowledge in this area built upon a solid scientific and technological training, based on the life sciences;
- be aware of principles from social sciences, in particular (food safety) managerial;
- be able to work in a multidisciplinary, multicultural (international) team; 
- be able to interpret research results in a multidisciplinary framework;
- be able to apply and question paradigms in their field;
- be able to handle complex situations and are equipped to make balanced judgements when confronted with incomplete available data;
- be able to design food safety management systems, and can contribute to the general knowledge of safe foods and safe food production chains.- are critical, self-reflective and able to operate in an international context according to explicit academic codes of conduct and professional ethical standards.


- Applied Food Safety;
- Food Law and Regulatory Affairs;
- Supply Chain Safety.

Programme Director R. Hartemink
Phone: 0317-(4)83558

Study Adviser(s)

- Ir. B. van Dam
Phone: 0317-(4)84125
- Ir. C.H.L. Doeswijk
Phone: 0317-(4)85143
- M. Starovicová, MSc
Email :
Phone : 0317-(4)82790
- Ir. M.C. Verkerk
Phone : 0317-(4)85983
- Ir. A. de Vries
Phone: 0317-(4)80319

Programme Committee

Chair: vacancy
Secretary: Ir. M.M.T. Janssen


Study Association

Nicolas Appert
Droevendaalsesteeg 2
6708 PB Wageningen
Phone: 0317-(4)84762 Internet:

Language of Instruction