Food safety is a condition and efort to control biological, chemical, and physical hazards in food so as not to disturb, harm, and endanger human health and does not conflict with religion, belief, or culture of the community, thus it is safe for consumption (Indonesia Food Law No. 18 2012). Food safety is a global problem that causes 1 in 10 peopleto get ill, 420 thousand deaths every year, and results in losses to individuals, the food industry, and the economy. Food safety is also the foundation for food security, which can accelerate  the achievement of Sustainable Development Goals (SDGs) coined by the United Nations, i.e., SDG 2: Zero Hunger, SDG 3: Good Health and Wellbeing, and contribute to SDG 6: Clean Water and Sanitation.

MASTER OF FOOD SAFETY DEGREE

The objectives of FS-MSP are to produce human resources capable of developing science-based and risk-based food safety management, regulations, and policies, as well as conducting progressive research for food safety. Risk-based food safety management refers to “the application of the three interactive components, i.e., risk assessment, risk management, and risk communication, which serve to develop an estimate of the risks to human health and safety, to identify and apply the appropriet preventive measures and to communicate Through 39 credits of teaching and learning activities, graduates are expected to be able to evaluate food safety hazards in a food supply chain, build a food safety control system in the industry with a cutting- edge approach, formulate risk- and scientific-based food safety regulations and/or policies at national and/or international levels, and communicate in scientific forums pertaining food safety.

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