Master of Science in Food Safety and Quality Management

The Master of Science in Food Safety and Quality Management focuses on managing food safety and quality from farm to fork. Students study national and international food safety standards, risk assessment, innovation, and quality management systems. The program combines scientific and technical expertise with skills in business management, leadership, negotiation, and project management. Students can choose between a thesis or non-thesis program. The program suits graduates and professionals aiming to work in the food industry or government sectors, preparing them for managerial or leadership roles with ethical standards and lifelong learning skills.

• BS in Food Safety and Quality Management or related field.
• If BS is in another health science, completion of 12 undergraduate credits with minimum GPA 3.0/4.0 in those courses.
• Minimum cumulative GPA 3.0/4.0; GPAs 2.7-2.99 conditionally accepted pending completion of 9-12 credits to raise GPA to 3.0/4.0.
• Applicants from non-English instruction institutions must take NDU English Entrance Test or TOEFL.
• Possible interview if undergraduate degree is not from NDU.

NDU English Entrance Test or TOEFL

• QA/QC Manager
• Food Safety Systems Manager (HACCP, ISO 22000, BRC)
• Lead Auditor for food safety certifications
• Supplier Quality Assurance Specialist
• Food Product Development Scientist
• Sensory Analyst
• Shelf-Life and Formulation Specialist
• Regulatory Affairs Specialist
• Risk Assessment Analyst (chemical, microbial, allergen risks)
• Food Policy Advisor (government or international agencies)
• Food Safety Consultant (independent or firm-based)
• Traceability and Digital Compliance Expert