University: Slovak University of Agriculture

Faculty: Faculty of biotechnology and food

Language of instruction: English

Level of study: Master level

Duration of studies: 2 years

Place of study: Nitra

Type of study: Full-time, present form

Description of the program:

The graduate knows the principles of microbiological and chemical food safety, both horizontally and vertically, principles of an integrated approach from „farm to table“. He can manage food traceability issues, evaluation and analysis of information from the Rapid Alert System for Food and Feed and has knowledge how to recall products from the market. Graduates can apply, develop and evaluate a system of risk analysis with the use of mathematical and predictive models in terms of the precautionary principle in order to protect human health and communication about safety of foodstuffs.

By completing of compulsory and compulsory optional courses of the study schedule graduate is able to:

• ▪ obtain and use the principles of traceability of raw materials and foodstuffs in the whole chain of their production and apply them to specific conditions of the food enterprise,
• ▪ obtain and apply knowledge about the strategy of risk analysis on a scientific basis in terms of management evaluation and communication,
• ▪ apply knowledge of mathematical models, statistical evaluation of the results and their application in control work,
• ▪ use of modern analytical methods for food control, their authentication, detection of food adulteration,
• ▪ professionally can give an opinion on draft legislation, on this basis can formulate changes, e.g. in food labeling, in application of nutrition and health claims etc.,
• ▪ manage food information systems and databases, manage and document the internal control system in the enterprise within the food safety team and top management,
• ▪ analyze, document and evaluate crisis situations to forecast potential risks at the enterprise level and in communication with the public and the media,
• ▪ apply engineering methods and processes at food preservation, sensory, microbiological, and physical-chemical analysis of foodstuffs,
• ▪ perform prediction and prevention of alimentary diseases, toxicological and mycological examinations

Study plan: https://fbp.uniag.sk/files/fbp/Studium/Ing/Study%20plan%20%20FSCi.pdf

More details about the program: https://fbp.uniag.sk/sk/food-safety-and-control/