Master's Degree in Food: Food Management, Quality, and Safety
Academic Degree: Master’s in Food Science, with a focus on Management, Quality, and Food Safety
Area of Knowledge: Natural Sciences and Mathematics
Faculty or Institute: Faculty of Chemical and Pharmaceutical Sciences
Decree Number: No. 0022922 /2022
Program Coordinator: Prof. Cielo Char Aubry (cchar@ciq.uchile.cl)
Application Period:
- Start: August 19, 2024
- End: October 31, 2024
Fees (2024):
- Enrolment: CLP 185,300
- Tuition: CLP 5,515,250
- Discounts: Up to 100%
For international students, when applicable, fees will be charged in U.S. dollars (USD) based on the day’s official exchange rate.
The Master’s in Food: Food Management, Quality, and Safety aims to train graduates with advanced knowledge and skills in science, technology, and management. This program prepares them to address the global needs for development, innovation, regulation, and control required for producing and commercializing safe and high-quality food.
Description
The food sector is one of our country’s most dynamic and productive industries, representing a significant economic development hub. To enhance its growth on a global level, it is essential to train specialized professionals in quality management and food safety crucial to ensuring reliable, safe, and high-quality food that meets international standards.
The Master’s in Food: Food Management, Quality, and Safety addresses the application of management principles to achieve food safety throughout the entire production chain, from “farm and sea to table.” The program provides tools for decision-making based on scientific evidence and risk analysis. It also covers specific topics related to the latest scientific-technological advances, innovation, and their application to ensure food safety.
The program was established in 2009 and has been accredited by the National Accreditation Commission (CNA) until June 2023.
Development Areas
| Development Area | Sub-areas | Affiliated Academics |
|---|---|---|
| QUALITY MANAGEMENT | Management and traceability | Cristián Araneda, María Angélica Larraín, Marcos Mora |
| QUALITY MANAGEMENT | Bioactive compounds | Lilian Abugoch, Andrés Bustamante, Paula García, Jaime Ortiz, Felipe Oyarzún, Paz Robert |
| QUALITY MANAGEMENT | Functional lipids | Paula Jiménez, Alicia Rodríguez, Nalda Romero, Rodrigo Valenzuela |
| QUALITY MANAGEMENT | Food processing | Andrea Bunger, Roberto Lemus, Luis Puente, Marcela Medel |
| SAFETY MANAGEMENT | Microbiological safety | Cielo Char, Javiera Cornejo, Lisette Lapierre, Magaly Toro, Angelica Reyes |
| SAFETY MANAGEMENT | Chemical safety | Edward Fuentes, Jorge Mendoza, Benjamín Suárez |
The Master’s Program is organized into semesters with a minimum duration of 3 and a maximum of 6 academic semesters to complete the corresponding Study Plan. Obtaining the Master’s degree requires passing the compulsory and elective courses and completing a Thesis or an Equivalent Formative Activity (AFE).
The Study Plan is structured around compulsory and elective courses designed to be completed in 2 semesters (1 year). Courses are primarily held in the evening (between 6:00 p.m. and 9:00 p.m.) 2 or 3 times a week. However, some elective courses may be offered intensively during the daytime, weekdays, or weekends.
The Thesis/AFE will apply knowledge to solve a complex and concrete problem in the food industry or a related field with originality and at the Master’s level. Its expected duration is two semesters (1 year), concluding with a Degree Examination.
The academic requirements in the Study Plan are expressed in credits. One credit is defined as 27 total hours of student work. To obtain the Master’s degree, students must complete 90 credits. The curricular activities consist of 32 credits: 24 credits for compulsory activities and eight credits for elective activities. The thesis or equivalent formative activity (AFE) accounts for 58 credits, distributed as follows: 8 credits for the Thesis Project, 25 credits for Thesis Progress, and 25 credits for the Private Exam and Degree Examination.
The program is structured into semesters and is planned to last four semesters (2 years). However, the minimum stay in the program is three semesters, and the maximum is six semesters to complete the corresponding Study Plan.
The Study Plan is structured as follows:
| Compulsory Courses | Credits |
|---|---|
| Quality Management Systems | 8 |
| Microbiology, Hygiene, and Food Safety | 5 |
| Food Safety Management Systems | 11 |
| Elective Courses | Credits |
|---|---|
| Electives* | 8 |
| Thesis or Equivalent Formative Activity (AFE) | Credits |
|---|---|
| Thesis/AFE Project | 8 |
| Thesis/AFE Progress | 25 |
| Private Exam and Degree Examination | 25 |
*Among the elective courses are ISO 9001 Lead Auditor, ISO 22000 Lead Auditor, and BRC Introduction, among others. The Lead Auditor courses are certified by an IAAC member entity (Interamerican Accreditation Cooperation).
Graduation Project
Completing all courses leads to a Diploma in Food Quality, Safety, and Management.
The thesis must creatively contribute to deepening a specific topic in scientific and technological knowledge. The equivalent formative activity will involve applying knowledge to solve a complex problem with originality.
The thesis or AFE work will conclude with an individual written document. Its expected duration is two semesters (1 year) and ends with a Degree Examination, which consists of a public defense of the Thesis/AFE.
APPLICATION AND ADMISSION TO THE PROGRAM
- Hold a bachelor’s degree or a professional title whose level, content, and duration of studies are equivalent to the degree of Licenciado from the University of Chile.
- Provide proof of previous education in health, biological, chemical, engineering sciences, or other sciences related to the food sector, as well as experience or interest in food management, quality, and safety, which aligns with the Program’s requirements.
For applicants from non-Spanish-speaking countries, proficiency in oral and written Spanish will be required.
APPLICATION PROCESS
An initial evaluation of the submitted documents is conducted during the application process. Applicants who pass this stage proceed to the next phase, which consists of a personal interview.
In the personal interview (which can be conducted online), professional interests, motivation to join the Program, and relevant academic evaluations (basic knowledge of English and statistics) will be assessed.
Required Documents:
- Curriculum Vitae
- Certificates of Degrees and/or Academic Titles, or proof that they are in process (legalized for other Universities and Foreign Students)
- Official complete transcript including passed and failed courses (with QR code, Verification Code, or Notary Certification)
- Graduation Ranking Certificate (if unavailable, a letter from the institution stating that it is not provided)
- Letter of Commitment and Dedication
- Letter of Intent
- Simple copy of identity card or passport
Eligibility for the Program
Applicants must hold a bachelor’s degree or professional title whose level, content, and duration of studies are equivalent to the degree of Licenciado from the University of Chile.
Applicants must provide proof of previous education in health, biology, chemical, engineering sciences, or other related fields and demonstrate experience or interest in food management, quality, and safety, which is in line with the Program’s requirements.
Additionally, applicants must attend a personal interview (which can be conducted online), where their interests, motivation to join the Program, and relevant academic evaluations (basic knowledge of English and statistics) will be assessed.
The documents submitted by applicants will follow the guidelines set by the Graduate School for admission to Master’s Programs. This includes the certificate of degree or academic title, Curriculum Vitae, publications, etc., which the Academic Committee will review.
Applications:
- Opening Date: Monday, August 19, 2024, 12:00 p.m.
- Closing Date: Thursday, October 31, 2024, 11:59 p.m.