The students should have acquired, at the end of the course, the knowledge, and methodologies to apply for doctoral studies in a food safety related discipline or to be directly operational in food companies or public and private organisations in the field of food safety and quality control.
The Master lasts two-years (4 semesters) and offers frontal lessons, hands-on practical lessons in newly installed food safety labs, online courses on the project’s e-learning space and a final internship to experience a real “labour world” opportunity where to challenge the new skills developed.
The Master includes a first year with a common curricular plan in the 4 HEIs, which will cover the following subjects: Food Chemistry, Food Microbiology, Laboratory Biosafety, Food Analysis Methods, Applied Statistics, Technical English, Food Toxicology, Unit Operations in Food Processing, Food Safety and Quality Management, Food Safety and Hygiene, Food Legislation, Human Nutrition and Health.
The second year is a specialisation year, with each of the Moroccan HEIs having a distinct specialisation:
- Milk and dairy products – IAV;
- Fruits and Vegetables – IBN;
- Olive Tree Products – ENA;
- Local Agri-Food Products – UMP.
The Master also includes a period of internship and the writing of an internship memoir or thesis (Projet de Fin d’Etudes). At the end of the Master students obtain 120 ECTS (European Credit Transfer and Accumulation System).