Master in Food Safety

1. The experience and trajectory

The Faculty of Veterinary Medicine of the CEU UCH has more than 20 years of experience in the training of veterinary professionals and was the first to teach these studies in the Valencian Community.

Our Faculty of Veterinary Medicine is a member of the EAEVE (European Association of Establishments for Veterinary Education). The EAEVE is the entity that brings together the best Veterinary Faculties in Europe. This entity evaluates Veterinary Faculties throughout Europe through demanding processes and recognizes with a certification those that exceed international quality standards.

The Faculty of Veterinary Medicine of the CEU UCH has passed the two evaluation standards of the EAEVE, for this reason our Faculty of Veterinary Medicine has the "Full Accreditation" / accreditation certification of a high level of European quality. Among the more than one hundred Veterinary Faculties throughout Europe, only 17 have this level of quality recognition, in Spain only our Faculty and that of the Complutense University of Madrid have achieved this level.

Being accredited by the EAEVE means that the veterinary studies taught at our Faculty meet the most demanding quality requirements established by the Education Committee of the European Union.

The Faculty of Veterinary Medicine of the CEU UCH is also a member of the IVSA (International Veterinary Student Association).

2. Specialized training

The major food crises in Europe in recent times have caused radical changes in the food policy of European countries, prioritizing the guarantee of the hygienic and sanitary quality of the food to which the consumer has access. Thus, food safety is today a requirement of all companies in the agri-food and related sectors. This implies a growing demand for specialized professionals from the agri-food sector, as well as a demand for advanced trainingby graduates who wish to complement their professional profile in the management of food safety aspects linked to both primary production (animal, fishery, agricultural), as well as industrial transformation and business management.

3. Global Concept

This Master's is intended to train professionals capable of carrying out a rational evaluation of the problems that arise in the field of food safety, with the ability to integrate into work teams of public and private companies, and who are competent in tasks of research, prevention, detection, evaluation, communication and decision making related to food safety.

The main differentiating characteristic of the Master proposed by the CEU Cardenal Herrera University lies in the inclusion in the program of the global concept of food safety throughout the food chain, in such a way that it allows training professionals capable of identifying the origin and eliminating the food risks that occur. have been able to produce at any stage of the production chain, including primary production .

4. Professional Orientation

The student will be prepared to join different departments of quality, food safety, production or R+D+i of companies in the agri-food sector and in the food safety departments of the Public Administration.