The training in this master's program ensures the acquisition of knowledge and skills that enable the control and management of the composition and quality of food; the control and management of the quality of raw materials, materials, semi-finished products, and finished products; the conduct of necessary organoleptic, physicochemical, biochemical, and microbiological analysis; participation in the design, construction, installation, repair, and operation of refrigerators and refrigeration facilities; and the control of food safety.

The admission to the "Food Safety" specialization, educational and qualification level (EQL) "master's", is conducted through a document-based competition. Applicants must have completed

• EQL "bachelor's" and/or "master's" in specialties from professional field 5.12. Food Technologies – duration of study 2 semesters;
• EQL "professional bachelor's" in specialties from professional field 5.12. Food Technologies – duration of study 4 semesters.

Chemical and physical safety of food, functional food supplements, good manufacturing practices, legislation and control in the food chain, microbiological safety of food, food safety management systems, etc.

Executive and managerial positions such as food specialist, nutritionist, dietitian;

Department heads at the Food Agency;

Management personnel in production units for the creation of new food products for targeted nutrition;

Specialists in innovative centers and laboratories for food and nutrition;

Scientific research and teaching activities.

Consultant in dietary and healthy eating;

Food quality manager in various enterprises;