Master of Science in Food Safety Regulation
Johns Hopkins University
Program Details
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.
Requirements
- 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
- Statement of Purpose
- Resume or Curriculum Vitae
- Mail in official transcripts from all undergraduate and graduate coursework
School Accreditation Statement
Middle States Commission on Higher Education
Restricted States
Wisconsin