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 program will provide students with the knowledge required for companies and organizations that grow, process, distribute, or sell foods and beverages while complying with federal and state regulatory statutes for the production, distribution, and commercialization of food products.
Upon completion of the Master of Science in Food Safety Regulation, students will:
- Demonstrate a mastery of technical and critical thinking skills in food safety regulation submissions and statutes
- Design, develop and implement food safety regulatory submissions
- Analyze and evaluate food safety regulatory statutes, regulations, guidance documents and submissions.
Students must complete all academic work in a master’s degree or certificate program within five years.
The five-year span is calculated from the start of the first course that counts toward the degree (including time spent on continuous enrollment). Continuous enrollment does not stop or extend the time limitation requirement. This time limit includes any courses taken at another Johns Hopkins school/division that have been approved to count toward the degree or certificate. If necessary, students may request from their program committee an extension of time to complete their program beyond the five-year limitation.
If an extension is granted, it will be communicated in a letter, and the five-year limit increased by the time included in the extension. An extension may be granted for a semester up to a full year, and in rare circumstances for two years.
About the School
Founded in 1876, Johns Hopkins University, a top-tier research university with campus locations in Maryland and Washington, DC, has been dedicated to educating its students and cultivating their capac ... Read More