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Programme |
The food production network is a very complex system in which the risk of hazards from foods is real. Therefore the use and application of higher technical expertise is necessary in the food industry. The food industry is now confronted with the farm-to-table food safety approach. There is an increased need for experts in food safety who are able to carry out monitoring and evaluation of parameters such as microbiology, chemicals and physical for product safety. The purpose of this program is to prepare candidates with the relevant theory and technical knowledge to conduct research in the area of food safety. In this program the student will be able to understand in more detail issues that include pathogen, chemical hazard and GMO related to food safety. Student will be exposed to current information regarding the status, determination, effect of processing, as well as the application of HACCP, quality management and risk assessment of specific food.