MASTER OF SCIENCE IN
FOOD SAFETY REGULATION
ABOUT THE PROGRAM
PREREQUISITES
PROFESSIONAL DEVELOPMENT
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 landscape of food safety regulation is currently undergoing extensive changes.
As the field continues to change, the program is designed to change with it. Students will complete 10 graduate level courses within a five year timeline. While the seven core courses will remain constant, the content will adapt to new changes in policies and regulations in the industry.
» Undergraduate degree in the life sciences or engineering from a four-year college
» One semester of undergrad or graduate level Biochemistry
» GPA of at least 3.0 on a 4.0 scale in the latter half of undergraduate studies
» One semester of undergrad or graduate level Organic Chemistry
The Center for Biotechnology Education is dedicated to building a stronger, more knowledgeable workforce – so we’re reaching out to existing biotechnology professionals, as well as to teachers and others responsible for educating future biotechnology professionals. Through partnerships with biotechnology firms, governmental organizations, and other schools within the Johns Hopkins University system, the Center is creating a full slate of professional development opportunities, such as: » International partnerships » Montgomery County Campus Laboratory » Non-Credit training programs » Online Education » Alumni Tuition benefit
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