Master's Degree in Food Safety

The master's degree in Food Safety aims to provide the training its students will need to continue to the doctoral programme or to specialise in food safety management in private companies in the agrifood sector or in relevant areas of public administration. As such, the programme is primarily intended for recent graduates and professionals in the agrifood industry who are interested in specializing in food safety.

A range of degree courses in health sciences, experimental sciences and agrifood engineering provide the basic training required to admission to the master's degree: Food Science and Technology, Human Nutrition and Dietetics, Agricultural Engineering, Pharmacy, Biology, Biotechnology, Biochemistry, Environmental Sciences, Chemistry, Chemical Engineering, Veterinary, and other related degrees from Spanish or foreign universities.

Prospective students must have a solid grounding in chemistry and biology and a good working knowledge of English.

The master's degree in Food Safety is a response to growing demand for graduates with specialist training in various tasks related to food safety, for the corporate sector, public administration and the research sector. Current professionals in these areas generally have academic backgrounds in food science and technology, veterinary science, pharmacy, biology and chemistry, and do not necessarily possess the degree of comprehensive and specific training that is now required.

The aim of this programme is, therefore, to train professionals who are:

• competent in a range of tasks encompassing prevention, detection, evaluation, management, communication and decision-making related to food safety;
  • competent in a range of tasks encompassing prevention, detection, evaluation, management, communication and decision-making related to food safety;

• equipped to work as part of multidisciplinary teams in the public and private sectors.

To achieve this, the programme:

• provides comprehensive knowledge of the different areas of specialization in food safety (nutrition, technology, microbiology, toxicology, management, documentation, regulation, etc.);
  • provides comprehensive knowledge of the different areas of specialization in food safety (nutrition, technology, microbiology, toxicology, management, documentation, regulation, etc.);

• imparts the skills needed for different food safety tasks in the various associated sectors (primary sector, agrifood firms, etc.) and in government departments with regulatory powers over these sectors;
  • imparts the skills needed for different food safety tasks in the various associated sectors (primary sector, agrifood firms, etc.) and in government departments with regulatory powers over these sectors;

• trains students to carry out specialized research tasks for the food safety sector.

The master's degree in Food Safety is a response to growing demand for graduates with specialist training in various tasks related to food safety, for the corporate sector, public administration and the research sector. Current professionals in these areas generally have academic backgrounds in food science and technology, veterinary science, pharmacy, biology and chemistry, and do not necessarily possess the degree of comprehensive and specific training that is now required.

The aim of this program is, therefore, to train professionals who are:

• Competent in a range of tasks encompassing prevention, detection, evaluation, management, communication and decision-making related to food safety;
• Equipped to work as part of multidisciplinary teams in the public and private sectors.

The main career opportunities for specialists in food safety can be found in quality and safety departments in the agrifood industry, in municipal, regional, national or European regulatory departments and offices, and in the consultancy sector.