The Master of Science in Food Safety Regulation is designed to provide students with an understanding of the legal and regulatory complexities of food production, labeling, and distribution. The program will provide students with the knowledge required for companies and organizations that grow, process, distribute, or sell foods and beverages while complying with federal and state regulatory statutes for the production, distribution, and commercialization of food products.
Upon completion of the Master of Science in Food Safety Regulation, students will:
Demonstrate a mastery of technical and critical thinking skills in food safety regulation submissions and statutes
Design, develop, and implement food safety regulatory submissions
Analyze and evaluate food safety regulatory statutes, regulations, guidance documents and submissions.
Bachelor’s degree from a regionally accredited US college or university in the life sciences or in engineering. Programs require a minimum GPA of a 3.0 on a 4.0 scale.
One semester of Biochemistry at the undergraduate or graduate level.
One semester of Organic Chemistry at the undergraduate or graduate level.
If a candidate does not have the necessary science prerequisites but meets all the other requirements, this candidate may be admitted provisionally. A provisional student is required to take 410.303 Foundations of Bioscience.
Resume or Curriculum Vitae
Accreditation & Licensing
Middle States Commission on Higher Education
This program is currently not accepting students from Wisconsin.
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