MSc in Food Safety and Quality Engineering

The name of the master’s degree program: Food Safety and Quality Engineering

2. Level of qualification obtainable in the master's program and designation of professional qualification on the diploma

• level of qualification: master's degree (magister, master; abbreviated: MSc)
• professional qualification: Food Safety and Quality Engineer

3. Field of study: Agriculture

4. Degrees accepted as prerequisites for admission to master's programmes

4.1. Full credit value can be considered: undergraduate degree in Food Engineering

4.2. The following may also be taken into account upon completion of the credits specified in Section 9.3: in the field of agricultural sciences Agricultural engineering, Environmental management agricultural engineering, Animal husbandry engineering, Agricultural and food industry engineering, Mechanical engineering, and, in the field of technical studies, Bioengineering, Chemical engineering, and Environmental engineering undergraduate programs.
 
4.3. In addition, the credits specified in Section 9.3 may be taken into account for bachelor's and master's degree programs, as well as programs under Act LXXX of 1993 on National Higher Education, which are accepted by the credit transfer committee of the higher education institution based on a comparison of the knowledge serving as the basis for determining the credits.

5. The length of theprogram: 4 semesters

6. Number of credits required to obtain a master's degree: 120 credits

• Orientation of the program: balanced (40-60 percents)
• credit value assigned to the thesis: 25 credits
• Minimum credit value for continuous practical work placements outside the institution: 5 credits
• Minimum credit value for optional subjects: 6 credits

7. Classification of fields of study according to the uniform classification system for vocational training areas: 541/0721

8. The aim of the training and professional competences of the master’s degree

The aim of the program is to train food safety and quality engineers who are committed to their profession in the field of food chain safety and quality and have the appropriate learning outcomes, who, with their knowledge of microbiology, molecular biology, toxicology, analytics, health protection, and food law, and who can effectively supervise and control the production and distribution of safe, high-quality food that is suitable for human consumption in all respects. They are prepared to continue their studies in doctoral programs.

8.1. Professional competencies to be acquired

8.1.1. Food Safety and Quality Engineer’s

a) knowledge:

• Has detailed knowledge of the general and specific characteristics, interrelationships, boundaries, operational features, legal environment, key development trends, theories, terminology, and the relationship between food chain safety and quality and related fields of the entire food chain.
• Knows food chain safety and food quality, as well as factors that endanger human health throughout the entire food chain process.
• Knows and understands the internal connections and embeddedness of the field of food safety and quality in the domestic, European Union, and broader international environment (in terms of the social, agricultural, legal, economic, and commercial environment).
• Has detailed knowledge of the tools and methods used to control food and food production processes.
• Has adequate knowledge to recognize and assess food safety risks and their severity.
• Has a comprehensive understanding of food safety and quality assurance systems and their legal regulatory background.
• Recognizes the similarities and differences between individual systems and acquires the necessary level of knowledge to implement a quality assurance system tailored to the specific characteristics of the given industry.
• Understands the relationship between the economy, society, and the food chain.
• Possesses up-to-date knowledge of management theory, conflict management techniques, and the specifics of team and project work that can be applied throughout the food chain.
• Understands the strategic role of R+D+I in the food chain and has an overview of the connections and interactions between policy and corporate-level R+D+I activities in the European Union.
• Knows specific research (knowledge acquisition and problem-solving) methods relevant to food safety and quality, abstraction techniques, and ways of developing the practical implications of theoretical issues.
• Is well acquainted with the methods and tools of professional and effective oral, written, and network communication.
• Knows and understands the specialized vocabulary of the entire field of food safety and quality, both in Hungarian and in at least one foreign language.

b) competencies:

• Conducts detailed analysis of various concepts that make up the knowledge system of food safety and quality with a design-development engineering and research approach.
• Identifies specific problems in the field of food safety and quality using an interdisciplinary approach, and is able to use scientific tools to explore and formulate the detailed theoretical and practical background necessary to solve them.
• Is able to effectively apply risk analysis, management, and communication tools in dealing with professional problems in the field of food safety and quality.
• Is able to make recommendations for managing recognized and estimated food safety risks.
• Able to select appropriate testing methods for the entire food chain.
• Able to prepare independent, scientific summaries and analyses of specific topics related to food safety and quality.
• Able to form a professionally sound opinion on the food chain approach and defend it in debates on general economic policy, social issues, and specific issues related to the field.
• Able to synthesize knowledge, not only in professional areas, but also in areas of general education.
• Able to perform management tasks in the food industry and related areas, to manage independently, to form teams or projects, to motivate those under their leadership, to evaluate their performance, and to handle conflicts that arise in a lawful and effective manner.
• Able to coordinate food safety and quality processes and operate quality management systems.
• Able to formulate and evaluate analyses of the food chain across sectors, in context, and in a complex manner.
• Able to participate in the development and management of research and development programs and projects based on theoretical and practical knowledge.
• Highly skilled in the use of knowledge transfer techniques in the field of food safety and quality, able to follow and process Hungarian and foreign-language publications in an informed and analytical manner.
• Able to transfer knowledge in the fields of education and professional consulting.
• Able to express themselves in writing and orally in Hungarian and at least one foreign language in their field of expertise, and to participate in discussions. 
• Able to use modern IT tools and communicate professionally and effectively in writing and orally.

c) attitude:

• Committed to their profession, familiar with and committed to its fundamental values and standards, striving to critically interpret and develop them, and to solve problems on a professional basis.
• Open, motivated, and receptive to learning about and applying modern and innovative procedures, open to paradigm shifts in food science and technology.
• Recognizes the values of food safety and quality, receptive to the application of effective methods and tools.
• Committed to quality work, characterized by law-abiding behavior.
• Decisive and persistent, but accepts professionally grounded critical comments.
• Critical and demanding of themselves.
• Strives to use the latest developments in food science, food technology, and food safety for their own development in order to effectively educate themselves.
• Bases their opinions on professional considerations and is cooperative in group work.
• Compliance with the ethical rules and standards of scientific research is important to you, as is giving preference to environmentally friendly solutions that support the health of individuals and society.

d) autonomy and responsibility:

• Demonstrates considerable independence in raising and developing comprehensive and specific professional issues, representing professional views, and providing justification.
• Identifies connections between different areas of expertise and takes responsibility for the consequences of their activities on other areas of expertise.
• Feels responsible for the safety of food products produced with their involvement.
• Takes responsibility for the safe and effective operation of the people, tools, and equipment entrusted to them.
• Takes responsibility for the environmental, health, quality, and consumer protection impacts of their decisions.
• Represents their opinion autonomously in research and development project groups.
• Makes decisions with a sense of professional responsibility and accepts the consequences of their decisions.

9. Characteristics of the master’s training

9.1. Professional characteristics

The disciplines and fields of study that make up the program and lead to professional qualification:

• fields of science that establish the interdisciplinary foundation of food safety and quality knowledge (nutrition science, toxicology of raw materials and foodstuffs, microbiology, properties of food matrices, technological and microbiological aspects of food quality and safety) 15-20 credits;
• modern testing methods that guarantee food safety and quality (basic knowledge of measurement theory and experimental design, spectroscopy, separation techniques, traditional and rapid methods of food analysis and microbiology, coupled analytical systems) 20-30 credits;
• knowledge necessary for understanding and operating the food chain at a systemic level (food safety aspects of food processing technologies, quality control, quality management, quality assurance systems, quality assurance of measurements, auditing of quality systems) 5-10 credits;
• economic and human knowledge (legal and ethical regulation of food quality and safety, food marketing, management and communication skills, food economy innovation, consumer expectations and consumer protection) 10-15 credits;
• food safety risk analysis (assessment, management, and communication) 5-10 credits.

9.2. The requirements of the professional practice

The length of the professional practice is at least 4 weeks defined by the curriculum of the higher educational institution. 

9.3. Minimum requirements for admission to the master's degree program for holders of the certificate specified in section 4.2. and 4.3.

The minimum number of credits required for admission to a master's program different from the bachelor's program is 80 credits in the following areas: 

• at least 30 credits in natural sciences (including at least 10 credits in mathematics, computer science, and physics; at least 10 credits in chemistry and biology; and at least 10 credits in microbiology and biochemistry);
• at least 10 credits in economics and social sciences;
• at least 40 credits in professional knowledge (biochemistry, food chemistry, physical chemistry, analytics, quality and safety, technical knowledge, food technology, raw materials).

Admission to the master's program requires that the student have at least 60 credits. Missing credits must be obtained in accordance with the study and examination regulations of the higher education institution.