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.
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School Accreditation & Licensing
Johns Hopkins University is accredited by:
Middle States Commission on Higher Education (MSCHE)
Program Requirements & Restrictions
Minimum EducationBachelor Degree
Recommended GPA3.0 or above (4.0 scale)
Official College Transcript(s), Resume/CV, Statement of Purpose/Intent
- Prerequisites in bio- and organic chemistry are required.