Safety in the Food Chain


Letztes Update: 24.05.2019
Bereich: Nahrungsmittel 7
Umfang 4 Semester / 120 ECTS
Abschluss: Diplomingenieur bzw. Diplomingenieurin (abgekürzt Dipl.-Ing. oder DI)
Kosten: prinzipiell keine Studiengebühr

Über das Studium:

Safety in the Food Chain (SIFC) is an international MSc study programme, which was designed with the aim to provide a profound academic education programme concerning all areas of food safety and to offer a study course which combines all expertises existing at Europe’s Universities at a high level.

This study programme especially targets students who hold a BSc degree in “Food Science”. Students will gain special knowledge as well as practical skills in the area of food safety, risk identification, risk assessment, and risk communication.

The MSc SIFC is structured into 3 Modules and a Master thesis of 30 ECTS credits each. The first module is Module A and consists of basic lectures and exercises in the area of food science. Module B deals with special subjects in the fields of food safety. Students choose two modules B, in which one has to be obtained at a partner university. The master thesis can be absolved at every SIFC-University. This individual structure of the MSc SIFC offers a new international perspective for students and facilitates movement between different universities.

The MSc SIFC was developed by the 5 original members of the ELLS (Euroleague for Life Sciences) Universities and the University of Ljubljana.


Diesen Fächern begegnest du u.a. im Studienplan:

Analysis of Bio-Hazards in Foods, Applied Quality Management, Authentizität von Lebensmitteln, Automatic Identification Technology in Food Industry, Biology, Biomarkers in Food Characterisation, Chemistry, Detection and Elimination of Risks in Food Production, Development of Starters for Dairy Products, Development of Starters for Traditionally Fermented Foods, Food Authenticity, Food Microbiology, Food Processing, Food Safety, Food Safety in Livestock Feeding, Hazard Potential of Chemical Residuals in Food, Human Safety in Food Processing, Humanernährung, Isotope-based methods for Tracking and Tracing Food Origin, Lebensmittelchemie, Lebensmittelchemie Übungen, Lebensmittelmikrobiologie, Microbiology, Molecular Biology, Molecular Epidemiology of Food-Borne Pathogens, National and International Food Safety Authorities, Pflanzenproduktion, Rapid Methods in Food Microbiology, Reference Materials and Methods Validation in Food Safety Assurance, Risk Management, Safety Aspects of Gene Food, Safety Aspects of Plant Biotechnology, Safety and Quality of Organic Foods, Specific and Emerging Topics in Food Microbiology, Validation of Cleaning Processes and Hygienic Design, Verpackungstechnik in der Lebensmittelindustrie


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