Study location	Hungary, Budapest
Type	Master, full-time
Nominal duration	4 semesters (120 ECTS)
Study language	English
Awards	MSc (MSc in Food Science and Technology Engineer)
Course code	Agricultural Science

Tuition fee	€3,000 per semester
Application fee	€100 one-time

Entry qualification

Bachelor diploma (or higher) BSc degree in related field (min. 60 credit parity), min. B2 level of English The entry qualification documents are accepted in the following languages: English. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents along with you when you finally go to the university.

Language requirements

English Accepted proof of proficiency: FCE or CAE, IELTS 6+ or TOEFL 79+ ​​​​Certificate of secondary education accomplished in English may also be taken into account. Bachelor’s degrees from English-speaking countries are also acceptable. Applicants need to present an official (duly signed and stamped) justification that the medium of instruction for the applicant’s entire study programme was English.

Other requirements	A motivation letter must be added to your application. Bachelor diploma and transcript of records Proof of English knowledge letter of motivation outlining your reasons for choosing the course medical certificate (issued not earlier than 1 January 2025!) CV Specific requirements for Non-EU applicants: Proof of accommodation Student visa

More information	foodscience.uni-mate.hu/..lity-engineering  ed.uni-mate.hu/..y-and-quality-engineering

Overview

Description

Programme description:
The aim of the training is the education of food safety and quality engineers obtaining a master’s 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. The graduates will be able to participate in further major training programs or continue their studies in a doctoral (PhD) program.

Entrance exam:
yes

Type of entrance exam:
online interview

Entrance exam description:
After the assessment of the uploaded documents, language skills(language certificate is necessary: TOEFL, IELTS, etc.), professional competence and motivation by programme leaders: online interview, if necessary.

Preparatory year available:
No

Specialisation year available:
No

Link:
foodscience.uni-mate.hu/msc-in-food-safety-and-quality-engineering

Contact:

Taczmanné Dr. Brückner Andrea associate profesor Taczmanne.Bruckner.Andrea.Erzsebet@uni-mate.hu

Barasa Mercy Mukite PhD-student
Barasa.Mercy.Mukite@uni-mate.hu

Dr. Kovács Zoltán university professor
Kovacs.Zoltan.food@uni-mate.hu

Programme structure

Based on our Food Safety and Quality Engineering MSc curriculum, the students have to complete 120 credits, including thesis work and professional practice.

Structure of the programme:

• interdisciplinary basic science embedding of food safety and quality knowledge (knowledge of food science, raw materials and food toxicology, microbiological knowledge, characteristics of food matrices, technological and microbiological aspects of nutritional quality and safety), 15-25 credits
• modern test methods that guarantee food safety and quality (basic theory of measurement, theory and experimentation, spectroscopic knowledge, separation techniques, food analytical and microbiological conventional and fast methods, related analytical systems) 20-30 credits;
• knowledge about food chain and operation (food safety aspects of food processing technologies, 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 innovation, food consumer expectations and consumer protection) 10-15 credits;
• food safety risk analysis knowledge (assessment, management and communication) 5-10 credits.;
• wide-ranging specialised electives teaching particular skills: 33-42 credits.

Model curriculum:
Find your programme in the table at the link below and click on the PDF

en.uni-mate.hu/bsc-and-msc-programmes-in-english