National University of Science and Technology POLITEHNICA Bucharest
* Quality Control and Food Safety (Bilingual EN-RO)
Description
The master's program in Quality Control and Food Safety (QCFS) aims to train specialists for the design and execution, manufacturing, but especially for the complex analysis of food products and ingredients, monitoring and adapting manufacturing technologies or technological equipment. The graduates are specialists with leadership skills and monitoring qualifications in food-related companies at a level compatible with global requirements. The program focuses on modern tools for monitoring the quality control of food products (both technical – specific analysis methods UV, IR, NMR, GC-MS, and theoretical – HACCP, TACCP, VACCP, etc.) to ensure food safety.
Other Information
· Broad-based and Advanced Knowledge Development: This program aims to provide scientific knowledge on aspects related to food safety and food security, based on food quality, manufacturing processes, composition, packaging and labelling, synthetic and natural additives, quality control methods, etc.
· Practical Training: The Master program insures gaining laboratory practice experience through assisted laboratory activities, as well as innovative research studies
· Innovation Focus: Graduates will be able to answer to the numerous problems of the food industry, but also tackle the challenges of a R&D work, including design of functional foods
· Internationalization: Offer English-taught courses and collaborations with leading European universities for global career readiness
English-taught disciplines (1st semester, 2nd year):
1. Quality management systems. Validation and uncertainty– 28 h course + 14 h project
2. Food Security. Food Labelling and Promotion Regulations - 28 h course + 28 h applications
3. Intermediates with applications in the food industry: methods of synthesis and isolation from natural sources– 56 h laboratory
4. Chemometric methods for food chemistry– 14 h course + 14 h applications
5. Ethics and academic integrity – 14 h course
6. Research Practice – 168 h laboratory work under a supervising professor
2nd semester is entirely dedicated to the completion of the research topic initiated during the 1st semester
Explore our faculties