University of Barcelona

Food Safety

Objectives and competences


The master's degree in Food Safety is a response to growing demand for graduates with specialist training in various tasks related to food safety, for the corporate sector, public administration and the research sector. Current professionals in these areas generally have academic backgrounds in food science and technology, veterinary science, pharmacy, biology and chemistry, and do not necessarily possess the degree of comprehensive and specific training that is now required.

The aim of this programme is, therefore, to train professionals who are:
  • competent in a range of tasks encompassing prevention, detection, evaluation, management, communication and decision-making related to food safety;

  • equipped to work as part of multidisciplinary teams in the public and private sectors.

To achieve this, the programme:
  • provides comprehensive knowledge of the different areas of specialization in food safety (nutrition, technology, microbiology, toxicology, management, documentation, regulation, etc.);

  • imparts the skills needed for different food safety tasks in the various associated sectors (primary sector, agrifood firms, etc.) and in government departments with regulatory powers over these sectors;

  • trains students to carry out specialized research tasks for the food safety sector.


  • Understanding of and capacity to apply current tools for analysing food-related health risks.

  • Comprehensive understanding of and ability to use the specific terminology of the discipline.

  • Capacity for on-going, independent learning.

  • Capacity to display a concern for ethical and responsible professional practice in the food safety sector.

  • Capacity to adapt to new situations, take on responsibilities and work independently when required.

  • Strong spoken and written communication skills, and the ability to share and communication academic and professional knowledge effectively.

  • Understanding of the importance of risk analysis in the field of food safety.

  • Ability to use a range of tools to manage food-related health risks.

  • Understanding of the organization and operation of national and international agencies with regulatory powers in the food safety sector.

  • Ability to use a range of tools to manage food-related health risks.

  • Ability to use a range of communication tools to share information and raise awareness of food-related health risks.

  • Ability to identify and characterize the biological, chemical, physical and nutritional risks related to different foodstuffs.

  • Ability to comply with national and international standards applicable to the agrifood sector.

  • Understanding of general communication guidelines in the field and ability to apply them to information generated on food safety.

  • Capacity to distinguish between perceived risk and actual risk.