TMU’s Master’s Program in Food Safety is the first interdisciplinary food safety master’s program in Taiwan. Our curriculum is based on medicine and health, and integrates food inspection and analysis, risk analysis, food safety management and nanotechnology. Working closely with the Research Center of Food Safety Inspection and Function Development, we develop innovative and advanced methods of food safety analysis and train professional food safety analysts.

Our program focuses on four core competencies: Knowledge of food safety, food inspection and analysis skills, food safety management, and global vision in food safety. Students learn skills for risk assessment and crisis management, practical application of research, creative, independent, and logical thinking skills, the ability to discover and solve problems, and teamwork with a global perspective.

These 6 courses are required:

Suggested Electives:

• The Food Safety master’s degree is a two-year (four-semester) program requiring completion of 30 credits, including 14 credits of required courses.
• Those admitted from non-food science departments or with equivalent academic qualifications shall make up with at least 4 credits in food chemistry and other food-related subjects specified by the Program.
• Thesis defense

Graduates of the Master’s Program in Food Safety go on to careers in food inspection, food risk and management, food-related R&D, or academia.