MSc in Food Safety and Quality Engineering

MSc in Food Safety and Quality Engineering

Last modified: 13. March 2025

The aim of the training is the education of food safety and quality engineers obtaining a master degree who can apply their microbiological, molecular biological, toxicological and analytical chemical knowledge to control and check the production and distribution of food that has high quality and is appropriate by all means for human nutrition. Capability for individual work, professional opinion creation and decision making, capability for research, development and management, leadership management, creativity, efficient problem solving and capability for applying and analyzing information is required. They are prepared to continue their studies at doctoral level.


Qualification of the degree: 

  • level of degree: Master of Science (MSc);
  • qualification: Food Safety and Quality Engineer

Length of program: 4 semesters
Work schedule: full-time (HU, EN) and correspondence (HU)
Financial options: state scholarship or self-funded
Program leader: Dr. Csilla Mohácsi-Farkas university professor (Buda Campus)
Operative program coordinator: dr. Andrea Taczman-Brückner associate professor (Buda Campus)
Training location: Budapest (Buda Campus)
Language of conduction: Hungarian or English
 

Professional practice

The MSc in Food Safety and Quality Engineering program requires the completion of a 4-week professional practice. The preparation for the professional practice shall be done during the spring semester, the practice itself shall be completed during the summer.
To be accepted and awarded credit for the practices, the student shall prepare a written work/ laboratory assignment, which shall be presented orally. The deadline for submission of the written report is set by the Practical Training Committee of the institute.
For more information on the documents for the professional practice and the content and format of the report, see the link https://foodscience.uni-mate.hu/internship-bsc-professional-practice-msc.
The general rules for professional practice can be found in the Code of Professional Practice, Annex 1 of the MATE Study and Exam Regulations.

Skills and professional competences acquired on completion of the program

Graduates are qualified food safety and quality engineers with a specialized high level of professional and linguistic knowledge based on the basic sciences, which qualifies them for managerial and senior management positions, and thus to:

  • Carries out a detailed analysis of the various concepts that make up the knowledge base of the field of food safety and quality with a design-development engineering and research approach.
  • It takes an interdisciplinary approach to identifying specific problems in the field of food safety and quality, using the tools of science to explore and formulate the detailed theoretical and practical background needed to solve them.
  • Use risk analysis, management and communication tools effectively to address professional problems in the field of food safety and quality.
  • make recommendations to address identified and assessed food safety risks;
  • select the appropriate testing methods for the whole food chain;
  • prepare independent, scientific summaries and analyzes on specific aspects of food safety and quality;
  • to develop and defend a professionally informed opinion on the food chain approach to general economic, social and specific issues in the field;
  • to synthesize their knowledge, not only in professional areas, but also in general education.
  • to perform management tasks in the food vertical and related areas, to manage independently, to form teams or projects, to motivate managers, to evaluate their performance, to manage conflicts in a legal and effective way.
  • coordinating food safety and quality processes and operating quality management systems.
  • formulate and evaluate cross-sectoral, contextual and complex analyzes of the food chain.
  • contribute to the design and management of research and development programs and projects, based on their theoretical and practical knowledge.
  • High level of knowledge transfer techniques in the field of food safety and quality, comprehension and analysis of Hungarian and foreign language publications.
  • the transfer of knowledge in the field of education and technical advice.
  • be able to express yourself orally and in writing in Hungarian and at least one foreign language in your field of specialization, and take part in debates.
  • the use of modern IT tools, professional and effective oral and written communication.

Conditions of obtaining pre-degree certificate (absolutorium)

  • completion of all the compulsory subjects of the course, plus the required number of optional credits according to the curriculum and the number of credits for the thesis, for a total of 120 credits;
  • completion of a four-week professional practice.

Final exam

Condition to attend final exam:

  • obtained pre-degree certificate (absolutorium);
  • submission of thesis and its acceptance by reviewers;
  • the student shall not be in debt to the University.

Parts of final exam:

  • comprehensive complex exam
  • defense of thesis

Field of knowledge and subjects of final exam from 2021/22 academic year:
General knowledge of food safety and quality in the following areas:

  • Quality Management in Food Processing;
  • Food Quality, Safety and Regulation,
  • Food Safety Risk Assessment and 
  • Food marketing.

Subject-specific knowledge in the following areas:

  • Spectroscopic and separation methods,
  • Traditional and rapid methods of food analysis,
  • Food toxicology,
  • Quality Assurance of Food Inspections,
  • Microbiology of Food Quality and Safety,
  • Molecular Biological Methods and rapid tests.

The exam of food safety and quality is held approximately 1 week before the thesis defense, the exam of general food safety and quality is held on the day of the thesis defense before the defense.
On the basis of the drawn question and the supplementary questions, the candidate shall give an oral account of their knowledge in front of the exam board. A short preparation time should be allowed after the question has been drawn. Candidates with a failed grade in a final exam may not defend their thesis, their final exam is failed. 
During the defense, the candidate gives a free presentation of his/her thesis for a maximum of 15 minutes. The opponents will present their critique and questions. The remaining time is for substantive discussion and defense. 
The final exam board, consisting of the chair, the interviewing teachers and external experts, assesses the exam and the defense on a 5-grade scale each.

Evaluation of final exam and qualification of degree from 2020/21 academic year

Accordingly, to chapter 4.3.16 Final exam and chapter 4.3.17. Degree certificate.

Model curriculum of the program