MS in Food Safety Regulation
The Master of Science in Food Safety Regulation program is designed to provide students with an understanding of the legal and regulatory complexities of food production, labeling, and distribution. The program helps prepare students to assist companies and organizations that grow, process, distribute, or sell foods and beverages to maintain compliance with federal and state regulatory statutes for the production, distribution, and commercialization of food products. The curriculum offers hands-on, real-life food safety regulatory experience through case studies and other assignments taught by professionals in the field of food safety.
This 10-course degree program can be completed part- or full-time, either online or through a combination of onsite and online courses.
Admissions Criteria for All Advanced Academic Programs
PROGRAM-SPECIFIC REQUIREMENTS
In addition to the materials and credentials required for all programs, the Master of Science in Food Safety Regulation program requires an undergraduate degree in the life sciences or engineering with a grade point average of at least a 3.0 on a 4.0 scale. Other requirements:
- Resume
- Statement of Purpose: Please provide a statement, up to one page in length, describing your personal background and/or a part of your life experience that has shaped you or your goals. Feel free to elaborate on personal challenges and opportunities that have influenced your decision to pursue a graduate degree at Johns Hopkins.
- Prerequisite courses:
- One semester of organic chemistry
- One semester of biochemistry
Program Requirements
Students in the MS in Food Safety Regulation program must complete 10 courses:
- Seven core required courses
- Three electives chosen from the Center for Biotechnology Education courses
| Code | Title | Credits |
|---|---|---|
| Core Courses - Required: | 28 | |
| Food Microbiology | ||
| Regulation of Good Food Production Practices | ||
| Food Labeling and Packaging Regulations | ||
| Intro to Food Safety Regulation | ||
| Risk Assessment and Management | ||
| Food And Drug Law | ||
| Food Safety Audits and Surveillance | ||
| Electives (three required) | 12 | |
| Total Credits | 40 | |
Learning Outcomes
Graduates of this program will be equipped to:
- Interpret existing food regulations from the FDA and USDA
- Apply existing food regulations to real-world scenarios
- Assess risk based on known/ anticipated assumptions
- Distinguish the methods to detect, quantify, and control microbial growth
- Analyze the requirements of Good Manufacturing Practices regulations in the United States
- Demonstrate ability to communicate scientifically, both orally and in writing
- Demonstrate the ability to collaborate in a diverse group to achieve an objective