Graduates of the joint master's program Sustainability in Agriculture, Food Production and Food Technology in the Danube Region (Danube AgriFood Master – DAFM) can apply their knowledge and creatively solve problems arising from sustainable agriculture, microbiological contamination of food and raw materials for food production, with the aim of producing microbiologically safe food. They can apply the knowledge, skills, and abilities acquired from the chemical composition of food in research activities and food practice. They are able to manage a team for sustainable agriculture and food safety, manage food traceability procedures, crisis situations, and the internal control system in the company. They ensure the control of food labeling and compliance with applicable legislation. They are able to manage the internal control system in the company and apply the acquired knowledge in practice when compiling recommendations in the field of healthy nutrition and nutritional counseling. They have innovative thinking and are prepared to professionally present the results of their own analysis and study to a professional audience, are able to apply their knowledge in food sampling processes for analytical testing, and apply risk assessment as a tool for managing food safety management systems within the framework of ISO 22 000 and other standards.

Form of Studies

daily attendance

Length of Studies

2 years

PROFILE COURSES

Food Adulteration and Authentication

Food Microbiology

Foodstuffs, Nutrition and Metabolism

Health Safety Aspects of Food

Accreditation and Certification in Food Industry

Genetically Modified Food

Foodborne Diseases

GRADUATE'S EMPLOYABILITY

In agricultural and food companies, research institutes, as a specialist in control, hygiene, quality, and safety in the food industry, a manager in food production.