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.
After successful completion of this MSc programme graduates are expected to:
- be able to analyseanalyze issues related to 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 organisedorganized, realisedrealized and regulated and they 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 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 aspects and characteristics of consumer perception and behaviourbehavior;
- be able to work in a multidisciplinary team; they can 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.
Dr ir R. Hartemink
- Dr ir A.E.M. Janssen
- Dr ir J.P.H. Linssen
Chair: Dr ir A.E.M Janssen
6708 PB Wageningen
Phone: 0317-(4)84762 Internet: www.nicolasappert.nl