Master on Food Safety
Master on Food Safety
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In our times “Food Security and Safety”, alike ongoing global climate change, is one of the biggest challenges to human survival: without access to safe, nutritious and healthy food in adequate amounts, the progress of mankind is threatened. The concept of Food Security, recognized by FAO, is complex and multifactorial. It not only comprises the physical, social and economic access to food, by everyone at any time in sufficient amounts, but also the safety and nutrient suitability regarded as necessary for a healthy and active life. Participation in this scenario requires a multidisciplinary approach, based on scientific, technic and legal frameworks applicable to the production, transformation and distribution of food, in order to protect the interests of consumers and the Public Health.
The Master study programme in Food Safety (MFS) aims to assure a high-level training in the agri-food area, based on technical knowledge and sustained by scientific investigation, innovation and development. Accordingly, it is intended that the students of the Master’s programme acquire the following capabilities:
To carry out functions in the area of food quality, especially in food safety;
To join in multidisciplinary professional teams;
To communicate with technicians and other staff of the food sector with different educational backgrounds and levels of knowledge;
To understand and to analyze the issues associated with the production and transformation of food which influence its safety and quality;
To plan, implement and validate food safety pro-active systems;
To apply technological and management options and restrictions in order to attain determined levels of quality set by food producing organizations;
To identify, analyze and evaluate safety and quality problems in a food producing organization according to national and community legal requirements;
To assess and improve quality control and safety processes taking in to account environmental management issues;
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