Building the skills needed for tomorrow's food systems

How do we ensure safe food in a world shaped by global supply chains, climate change, new production methods and growing sustainability demands?

Today's food safety challenges require more than expertise in microbiology and food technology. They also call for an understanding of global food systems, optimal use of resources, sustainability, consumer trust, risk communication and evidence-based decision-making.

DTU and the University of Copenhagen have designed the Master of Sustainable and Safe Food Production for professionals who want to strengthen their expertise while continuing their careers.

Participants follow the research-based programme entirely online, which allows them to combine work and study. Participants can take individual courses as standalone professional development or as part of the full master’s programme.

Two complementary perspectives on food safety

This autumn, two online courses offer different but complementary perspectives on food safety in modern food systems.

1. Food safety in context and global food system (5 ECTS)
Microbiological hazards and production practices shape food safety, but so do global food systems, markets, public policy, culture and consumer trust.

This course introduces participants to social science perspectives from sociology, economics, political science and anthropology, providing new tools to analyse complex food safety challenges. Through a self-selected case study, participants explore how different stakeholders understand and respond to food safety, sustainability and risk.

2. Risk Assessment of Foodborne Contaminants (10 ECTS)
Risk assessment is a cornerstone of food safety decision-making for authorities and the food industry.

Participants learn internationally recognised principles of chemical and microbiological risk assessment, including hazard identification, exposure assessment and risk characterisation. Using real-life case studies, they analyse surveillance data, develop risk assessments and explore how scientific evidence, sustainability, economics and risk communication all contribute to informed decision-making.

Flexible learning for food professionals

The master’s programme targets professionals working in food production, government authorities, consultancy, research and related sectors who wish to expand their expertise in food safety and sustainable food production.

Facts on Master of Sustainable and Safe Food Production

• Jointly offered by DTU and the University of Copenhagen
• Flexible part-time master’s programme (60 ECTS)
• Participants follow all courses online and in English
• Courses can be taken individually
• Annual Summer School
• Autumn courses:
  Food safety in context and global food system (5 ECTS)
  Risk Assessment of Foodborne Contaminants (10 ECTS)
• Deadline 15 August, but if vacant spots remain, applications are accepted on a first-come, first-served basis

Read more about the programme at DTU Learn for Life .