Food Safety and Quality Management, PGDip/MSc/MSc by Research
This programme provides graduates with an insight into measures that are required to provide a supply of safe and wholesome food to consumers globally. A wide spectrum of food safety and quality management issues are addressed following the farm to fork approach.
Topics covered include: good governance and national control systems; food inspection and testing services; legislation and private standards; and management of food safety and quality within the supply chain as well as in hotels and restaurants.
Students also acquire a knowledge of the design and management of safety and quality management systems based upon risk analysis, e.g. Hazard Analysis and Critical Control Point (HACCP), ISO 9001:2008 designed to meet the requirements of national and international legislation and private standards. Students sit the Royal Society for Public Health Level 3 Award in HACCP for Food Manufacturing and are also given membership of the Institute of Food Science and Technology.
Individual courses are offered on a stand-alone basis. These are attended by professionals working in the food industry. Lectures are also delivered by experts currently working in the food sector. This gives our postgraduate students the opportunity to interact with and learn from a range of practitioners.
Students have the opportunity to apply for short placements in the food sector, which provides them with the all important experience that they need to demonstrate when applying for jobs.
The aims of the programme are:
- To prepare graduates for careers in the national and international food chain, e.g. food businesses, consultancy, research and development
- To equip graduates with the knowledge and skills that will enhance their employability
- To enrich graduates understanding of the dynamics of food safety and quality management systems and the context under which they operate at national and international levels.
1 year full-time
2-3 years part-time
Applicants should have:
A good relevant first degree from a recognised university
OR an equivalent professional qualification.
* If you do not have formal entry qualifications, you may be admitted, depending on your work experience and responsibilities.
* Students educated in a language other than English should have an IELTS score of 6.0 or above, but not less than 5.5 in any one individual component, or an equivalent rating in another language testing system.
Students are assessed through examinations and coursework.
Associate student member of the 'Institute of Food Science and Technology' RSPH Level 3 HACCP Qualification.
These programmes provide professional development for government officials, environmental health officers and those employed in the food and hospitality industry, such as food technologists, postharvest technologists, food chemists, food microbiologists, laboratory staff and caterers.
- Food Safety (30 credits)
- Food Safety and Quality Management (30 credits)
- Research Methods (15 credits)
- Research Project (MSc only) (60 credits)
- Two or three optional courses chosen from a range of themes running across the programme (45 credits)