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MSc
Food Management and Safety

Location
Institut National Polytechnique de Lorraine (Nancy, France) LSBU (London, UK) Universidad Politecnica de Valencia (Valencia, Spain)

Duration
2 years (full-time)

Start date
September

Number of places
20

How to apply
Direct to LSBU or Institut National Polytechnique de Lorraine

Course contacts
LSBU: Dr Delia Ojinnaka
ojinnad@lsbu.ac.uk – 020 7815 6255

Institut National Polytechnique de Lorraine:
Prof. Stephane Desobry

Directeur
Laboratoire de Science et Génie Alimentaires
Institut National Polytechnique de Lorraine ENSAIA
2 avenue de la Foret de Haye

BP 172
F-54505 Vandoeuvre-les-Nancy
Stephane.Desobry@ensaia.inpl-nancy.fr
Tel: +33 (0)3 83 59 58 80

Key facts

Semester 1 in Institut National Polytechnique de Lorraine

Semester 2 in Universidad Politecnica de Valencia

Semester 3 in LSBU

Semester 4

– Industrial Placement

– Project-based dissertation


Course description

This course is a three-way program established in September 2001 by three European Universities in France, Spain and the UK. The objectives of the Masters program are to enable the students to master the scientific and technological concepts in food safety, production management, quality assurance and business administration applicable to the food industry.

The three universities offer a Masters program which provides a European course of excellence, exploiting the highly rated research expertise of each university.

The course is intended for students from a wide range of academic backgrounds, who are either already working in the food industry or choosing to make a career in the industry, and who wish to specialise in food management and safety.

Career opportunities

The course opens a wide range of career opportunities across Europe, including positions in: product development, quality control, food safety and quality management, catering and retailing, technical auditing, and food law enforcement. Graduates have also progressed to work for PhD degrees.

Typical background of applicant

A very good Bachelors degree (BSc) or any equivalent Diploma in the sciences relating to Food Science, Food Technology, Biotechnology, Microbiology. Additionally, proficiency in two of the three languages (French, Spanish and English) is a mandatory requirement.

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