Master’s Program in Food Safety

The Master’s Program in Food Safety is a professional graduate program that provides advanced interdisciplinary training in food safety, food chemistry, microbiology, toxicology, and risk management. The program prepares specialists capable of ensuring safe, high-quality, and sustainable food production systems.
The curriculum integrates scientific knowledge with practical experience through laboratory work, applied research, production practice, and internships. Graduates acquire the competencies required to manage food safety systems, analyze biological and chemical risks, and implement international food safety standards.

Why choose this Master’s program?

• Gain advanced knowledge in food chemistry, microbiology, toxicology, and food safety systems.
• Develop strong analytical and laboratory research skills.
• Learn to assess food safety risks and apply international food safety regulations.
• Acquire hands-on experience through laboratory work, research projects, and industry internships.
• Become a qualified professional ready to work in food production, quality assurance, regulatory agencies, and research institutions.

Qualification: Master of Technology.
Program duration: 1.5 years.
Total credits: approximately 90 ECTS.
Teaching language: English.
Format: In-person.
Tuition fee: 1,220,000 AMD per year.
Internship: Industry internship (4 weeks) and research internship (15 weeks) providing practical experience in laboratories and food production environments.
Certification: Earn a state-recognized diploma from the Armenian National Agrarian University (ANAU).
ANAU is accredited by the National Center for Professional Education Quality Assurance (ANQA).

Program courses include

Year 1 – Semester 1 (22–23 ECTS)

• Professional English
• Food Chemistry
• Biostatistics and Data Analysis
• Food Law
• Food Science and Biochemistry

Year 1 – Semester 2 (22 ECTS)

• Research Methodology
• Advanced Food Microbiology
• Risk Analysis
• Food Toxicology; Allergology

Elective courses:

• Foodborne Diseases
• Food Fraud Prevention
• Shelf-Life Prediction

Year 2 – Semester 3 (17 ECTS)

• Food Production
• Agribusiness Management
• Communication Skills

Elective courses:

• Project Management
• Biosafety & Biosecurity

Practical Training

• Industry Internship – 4 weeks
• Research Internship – 15 weeks

During the 19-week practical and research period, students gain hands-on experience in laboratories and food production facilities, strengthening professional skills and creating potential employment opportunities.

Final Requirement: Master’s Thesis and Defense