The Fosamed Master
Are you ready to become a FoSaMed student?
The main result of the FoSaMed project is a new Master’s Degree on Food Safety.
Master students will be taught advanced and integrated multidisciplinary approaches and methodologies and will be expected to be able to further develop their knowledge, as well as problem-solving directed skills.
The new Master will have a modular structure and will be implemented in the four Moroccan partner universities, each of them being responsible for specific modules in the second year.
Each of the four Moroccan HEI partners will be equipped with modern food safety labs to ensure hand-on sessions and practical activities. In order to grant to the country a higher coverage of skills, each University will specialize in one field and these labs with be equipped along with this specialization. These new food safety labs will be intensively used both for teaching and learning (by teachers and students), as well as for research and possible extension activities and services to the local communities (by researchers).
The teaching units have been established considering the national needs of Morocco in the field of food safety, including scientific research and the training of qualified professionals capable of strengthening the agri-food sector.
The teaching of fundamental concepts is accompanied by the learning of methodological tools, laboratory training, the presentation of current research issues and applications in the chosen specialities.
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;
- Oleicultural 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).
The project pursues the general objective of capacity building in the higher education sector in Morocco, ensuring that high quality educational programmes meet the professional needs of employers in the socio-economic sector of the country.
The aim of this Master’s degree is to enable graduates to enter working life after obtaining their diplomas, particularly in the following sectors:
- Scientific research in the field of food safety in university laboratories and public and private organisations;
- Food safety services in agri-food companies;
- Creation of their own companies (start-ups).