MASTER OF SCIENCE (FOOD SAFETY AND QUALITY)

Master of Science (Food Safety and Quality) program is offered as coursework by instruction to graduates in the discipline of food science/technology and other related discipline such as microbiology, chemistry, biotechnology and public health. This program provides advance training in all aspects of food safety and quality within the context of food manufacturing and distribution settings. Student will acquire advanced knowledge on food safety management, food legislation and international trade, risk analysis and traceability, halal production and other emerging areas which are closely related to the food industry at the national or international level. Graduates will develop the skills to address food safety and quality management systems.

The program provides study opportunity for working food professionals who want further specialization on food safety to enhance their ability to cope with the ever-changing requirement on food protection for their career advancement. Throughout the program, student will explore and learn to critically evaluate issues raised by the enforcement of regulations and legislation relating to food. Upon completing the program, student will be able to obtain up-to-date knowledge on foods safety and quality management of the national and international legislative trends from the sale, supply and production of foods.