Description
The Master's program "Sanitary Microbiology and Food Safety" aims to prepare specialists who know all the elements of food control and to ensure the safety and health of consumers. The training is part-time with a duration of 2 semesters. Applicants must have a bachelor's or master's degree in one of the following professional fields: 4.2 Chemical Sciences; 4.3 Biological sciences, 5.11 Biotechnologies, 5.12 Food technologies, 6.1. Plant growing; 6.2. Plant protection; 6.3. Animal husbandry; 6.4 Veterinary medicine; 7.1. Medicine; 7.4. Public Health. Applicants from other professional fields are allowed to study, and for them it is four semesters (2 years). The first two semesters are preparatory and provide knowledge in the field of biological sciences, chemistry and physics. The master's program will build on existing theoretical and practical knowledge and skills in the field of food production technology, microbiology and food biochemistry, control of biological, chemical and physical hazards in food. New knowledge in the field of sanitary microbiology will be acquired, such as the principles of bacteriological research of the environment (soil, air, water), the main methods for determining foreign substances in food and feed, risk assessment methods and others. The curricula of the disciplines are developed in accordance with the national and European normative base with regard to the requirements for food safety, the needs of the labor market and the requirements of the employers. The Master's program in "Sanitary Microbiology and Food Safety" is one of a kind, as it combines the uniqueness of veterinary and sanitary expertise, sanitary microbiology, technology of production of plant and animal products, and risk assessment methods. with regard to food safety.
Realization
Successful graduates of the master's program will be able to perform microbiological research of food, soil, air and water by modern methods; to isolate and identify pathogenic, hygienic and other microorganisms related to food safety; to know the main human diseases caused by food consumption; to create and control the systems for ensuring the safety of technological processes; to develop new, modify and evaluate safety systems; to manage and work in laboratories for control of food, water, soil and air; to participate in the preparation and development of projects for national and European programs. Opportunities for professional realization: public and private laboratories for analysis and control; Bulgarian Food Safety Agency; scientific institutes and laboratories; other national and international organizations working in the field of food safety; manufacturing plants and distribution and supply chains; warehouses and exchanges, cold stores.