The program is based on the latest scientific advances related to the assessment of food quality and safety (chemical, toxicological and microbiological aspects of food safety) which students will apply in practice after completing their studies. Therefore, the program covers the field of food quality control using the latest sophisticated analytical methods, the field of legislation related to food quality and safety, which will be of particular importance in the process of harmonizing our legislation with EU legislation, and the field of process management and the introduction of novel food.

The program is based on the experience of EU countries that have similar studies and are familiar with market needs. With the application of new technologies and a greater number of food additives in food production aimed at extending its shelf life and diversity, the need for better food safety risk assessment, its analysis, and above all, the implementation of risk management systems has increased. In addition to a good knowledge of raw materials, finished products, production processes, food preparation, marketing processes and conditions, a good knowledge of detecting potential hazards and mastering methods for their detection and management, in order to prevent their presence in the production chain, is necessary.