A graduate of the engineering study programme food safety and food quality control masters the principles of microbiological and chemical food safety both horizontally and vertically, applies an integrated approach from farm to the table and from the table to farm (vice versa). He/she ensures and manages the traceability of food, the evaluation of information and subsequent analysis from the rapid warning system and the withdrawal of products from the market. The graduate applies, develops and evaluates a system of risk analysis with the use of mathematical and predictive models in the sense of the preventive principle in order to protect people’s health and communication about the safety of produced food.

Form of Studies

daily attendance / external attendance

Length of Studies

2 years

PROFILE COURSES

Food Adulteration and Authentication

Food Microbiology

Food Chemistry II.

Food Safety

Food Control and Legislation

Food, Nutrition and Metabolism

Accreditation and Certification in Food Industry

Risk Assessment

Sampling of Foods

Geneticaly Modified Food

GRADUATE’S EMPLOYABILITY

In food companies in food safety teams, in company laboratories and in the management, control and audit department. The graduate may be applicable in state and private laboratories focused on food control and safety, in advisory and consulting services, in the field of accreditation systems in the food industry, designing legislation and estimating risks in the food industry. Wide use is seen in the field of safety management in the distribution and business sphere as well as in public catering, in food education, in state authorities, in foreign control institutions, in cooperation with the European Food Safety Authority, in scientific panels and working groups.