Safety in the Food Chain is a single degree programme at BOKU. 
That means that you start at BOKU, spend 1 semester at one of the partner universities and graduate at BOKU. 

Therefore, you have to fulfill the BOKU admission criteria and follow the BOKU admission procedure.

 

Admission requirements

Students who intend to enrol for the MSc Safety in the Food Chain (SIFC) must hold a degree in the BSc Food Science and Biotechnology from BOKU or an equivalent Bachelor’s degree from any national or international university.

Graduates of other BSc programmes may also be admitted if their previous studies covered the following areas.
Chemistry: fundamentals of analytical chemistry, chemical thermodynamics, reaction kinetics, electrochemistry, spectroscopy, chromatography, organic chemistry, and biochemistry.

  • Biology, Biochemistry, Microbiology, Genetics: knowledge of cell biology, microbiology, molecular biology (e.g. PCR, sequencing, cloning), fermentation technology, growth kinetics of microorganisms, and basics of hygiene, immunology, and food safety.
  • Process Engineering / Food Technology: basics of technical mechanics, thermodynamics, process engineering methods (e.g. filtration, centrifugation, extraction, membrane processes), measurement and control engineering, and food processing methods.
  • Mathematics, Statistics, Physics: ability to apply mathematical concepts (differential equations, integral calculus, data fitting), statistical data analysis (including software use), and understanding of mechanics, thermodynamics, and electricity
  • Management and Law: basics of quality management, project management, economics, and legal aspects relevant to food sciences.
  • Food Sciences: general overview of current topics in food science and technology.


In addition, applicants must provide proof of sufficient English language skills