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Masters Degrees (Food Hygiene)

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The MSc/PgDip programme in Food Safety and Control addresses the key issues of food control, from both the food producers and food law enforcement points of view, recognising the equally important needs of distributors, retailers and of course, consumers. Read more
The MSc/PgDip programme in Food Safety and Control addresses the key issues of food control, from both the food producers and food law enforcement points of view, recognising the equally important needs of distributors, retailers and of course, consumers.

The course covers the knowledge and skills required for the successful introduction and implementation of systems of control, such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards.

The responsibility of assuring the safety of food lies primarily with government and the industry. In today's food industry, all aspects of the production, storage and distribution of food must be effectively controlled, not only to assure safety and wholesomeness, but also to ensure efficient and consistent manufacture at the lowest possible cost. Consumers are demanding a greater assurance of safety as well as more information on which to base their choices. Students are expected to take on demanding roles in a wide range of food control activities in both the private and public sectors upon graduation, while gaining an internationally recognized qualification.

EU study opportunity

EU study opportunities exist with the University of deLorraine Nancy, France, and Universidad Politécnica deValencia (UPV), Valencia, Spain.

Excellent scholarship opportunity

Students who have accepted an offer for a place on this course are encouraged to apply for LSBU's Frank Brake scholarship. Find out more about the Frank Brake scholarship:
http://www.lsbu.ac.uk/courses/postgraduate/fees-and-funding/scholarships/frank-brake-scholarship

See the website http://www.lsbu.ac.uk/courses/course-finder/food-safety-control-msc

Modules

Year 1:
All modules are assessed through a mix of formal examination and coursework. Each module represents 200 hours of learning time with up to 40 hours of class contact time.

- Food regulation and sustainability
Food legislation is an essential element for an effective food safety and control. The module deals with legislative control at various levels, embracing national and European Union legislation and also international approaches to harmonisation. It also provides an awareness of the different types of food standards, and their implications for manufacturers, retailers and consumers. It also addresses the policy issues in sustainable food production and management.

- Food composition and safety
This module comprises of selected topics that are directly relevant to food safety and control. It considers the complex chemical composition of foods, the chemical safety of foods, quality parameters, and develops the skills to interpret and use data. The common themes throughout the module are the choice of suitable, appropriate and cost effective analytical methodology, and the correct interpretation of analytical results.

- Food microbiology and hygiene
This module is designed to help you develop an understanding of food microbiology, to appreciate the principles of food microbiology and explore both microbial food spoilage and food borne microorganisms. You'll be able to critically analyse the means by which food can be processed safely from a microbiological standpoint, and the methodology that is applied to achieve this. Emphasis will be given to the development, application and use of microbiological criteria for foods and their limitations.

- Food quality management
This module introduces the principles behind all effective quality management systems (QMSs) employed in the modern food industry. Quality of product or service does not just happen; it has to be planned and managed. Systems used by small as well as large companies are covered.

- Food product development management
This module examines the management processes involved in the design and development of new safe food products. Students work together in small groups and adopt an allocated role within the group. The groups respond to a product development brief by designing and developing a new food product or an extension of an existing product. You'll prepare an individual portfolio describing your experience and contribution and make a group presentation of your product to a panel of external guests as a 'commercial pitch'.

- Food control operations
This module outlines the rationale, philosophy and concepts of modern food control, introducing the precautionary principle, the scope ranging from 'farm to fork', and the requirement of risk assessment. The principles of control based on prevention rather than detection and self-regulation are underlined throughout. Modern tools, techniques and procedures in food control are also introduced, illustrating the scope, applications and potential benefits of effective food control. You'll learn how to draw up specifications, identify safety hazards, conduct risk assessments, determine product shelf life, apply the commonly used statistical quality control techniques as well as use basic sensory evaluation methods. In the end, you'll have a broad and comprehensive grounding in modern food control operations.

- Research methods
This module aims to equip you with the knowledge and skills required for scientific research and systematic investigation. You'll learn how to ask the right questions, develop meaningful research proposals and evaluate objectively and independently research findings. Emphasis will be given to ethics, background information search, planning, experimental design, data collection and analysis. Principles of scientific methods, objective reasoning, idea formulation and model building will also be included. In data analysis, you'll be introduced to the most common statistical techniques covering both parametric and non-parametric tests.

- Project
The Project forms the climax of the MSc Food Safety and Control programme. It's the opportunity for you to demonstrate your grasp of food control in its widest sense, and produce documentary evidence of that grasp. The project provides the opportunity for you to apply your knowledge in an integrated fashion to a particular challenge in the management and control of food safety. We always try to help you match your project intention with your career aspirations and where possible use our networks to enable you to work on real commercial problems within an industrial placement.

The course has been developed to provide:
- A thorough understanding of the scientific principles on which both the safe handling of food and food control procedures are based

- An appreciation of the importance of the proper control of manufacture, storage and distribution, and the means by which it is achieved in the production and sale of safe food

- An understanding of the food industry's responsibilities to the interests and welfare of the consumer

- Opportunities to consider the social and economic contexts in which the industry operates

- An intellectually stimulating and coherent programme relevant to both your needs and those of the food industry

- A detailed understanding of the philosophy and methodology of research

- The best possible opportunity to develop personally and professionally

- The knowledge and skills necessary to enhance your career prospects.

Employability

The programme covers the knowledge and skills required for the successful introduction and implementation of systems of control such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards. This opens up numerous and diverse opportunities in food safety and control.

You'll study all areas of food safety, ranging from microbiological, chemical and physical safety in the different modulesand throughout the programme.

The course will open up a wide range of career opportunities including roles in: product development; quality control; food safety and quality management; catering and retailing; technical auditing; and food law enforcement. Some of our graduates have gone on to PhD degrees.

Recent employers include Kerry Foods, Leathams, Bakkaver, Kraft Foods, Tesco, Asda, Marks and Spencer, Harrods and local authorities.

LSBU Employability Services

LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability, and on your career search. Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or an internship, and will help you assess what you need to do to get the job you want at the end of your course. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies, including:

- direct engagement from employers who come in to interview and talk to students
- Job Shop and on-campus recruitment agencies to help your job search
- mentoring and work shadowing schemes.

Placements

You'll be encouraged to undertake a work-based project or dissertation.

Teaching and learning

You'll make extensive use of the Virtual Learning Environment, so materials are available whenever you need them. Personal tutoring support, extraclinics offering support outside lecture and tutorial sessions are available.There's a major focus on the practical applications of knowledge, supported byhands-on laboratory exercises. Various assessment methods are used in modules across the course.

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- check at. http://www.unipd.it/en/biotecnologie-alimentazione. http://www.unipd.it/en/how-apply. Instructions in English. http://www.unipd.it/en/educational-offer/second-cycle-degrees/school-of-agricultural-sciences-and-veterinary-medicine?ordinamento2011&keyIF0362. Read more

Admission Notice now available

- check at
http://www.unipd.it/en/biotecnologie-alimentazione
http://www.unipd.it/en/how-apply

Instructions in English:
http://www.unipd.it/en/educational-offer/second-cycle-degrees/school-of-agricultural-sciences-and-veterinary-medicine?ordinamento=2011&key=IF0362
.

Biotechnologies for Food Science

In the 2016-2017 academic year, the University of Padova inaugurated a new curriculum of the Master Degree “Biotechnology applied to Food Security and Nutrition” (Second Cycle Degree) entitled “Biotechnologies for Food Science " to be entirely taught in English.
The “Biotechnologies for Food Science " Master degree (MSc) is an interdisciplinary and research-oriented Master of Science Programme and explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. It is focused on the application of advanced biotechnologies in food production and safety and it is the ideal trait-d’union between the requests of consumers, of producers in the agro-food sector and research applied to production and food-safety.
The course has a strong component on cutting-edge methods, such as genomics, bioinformatics, proteomics, metabolomics, nanotechnologies, all in the context of animal and crop production as well as food quality and safety. Theoretical lessons are mixed with practical training, offering hands-on experience in advanced DNA, RNA, and protein analysis together with substantial lab sessions in bioinformatics. Lectures will deal with food production, hygiene and quality, molecular methods of agro-food analyses, effects of agro-biotech products on human beings and environments. Moreover environmental stresses, disease mechanisms, pathogens and pests will be treated as essential to understand how to protect crop and farm animals and how food might impact on human health: the lectures move across animal infectious disease, immunology, microbiology, plant pests and pathogens as well as abiotic stresses to show how biotechnology might help preventing disease and improve food production. As consumers are increasingly worried about the presence of contaminants in food and on the real origin of what they eat; the Programme includes a course in food toxicology and regulation, and one on traceability for food authentication.
Our Programme is based at the Agripolis campus, where are located four departments of the School of Agriculture and Veterinary Medicine of the University of Padova, all of which contribute to the MSc course, offering the best opportunities for a rich, cross-disciplinary experience in a highly qualified scientific environment.

Who is the MSc candidate?

This programme is open to Italian and foreign students from the EU and abroad, interested in learning and implementing effective value-added practices for the production of high-quality food products both in the EU and in international markets. English knowledge must be minimum at B2 level (CEFR). Applying students might possibly have a three-year Bachelor’s degree in a field connected with the Master’s curriculum. Good background in molecular biology, biochemistry, and microbiology is requested.

How is the programme organised?

Biotechnologies for Food Science is a 2-year Master programme (120 ECTS, equivalent to a Master of Science). Requirements for graduation include courses and preparation and defense of the Master thesis. Students will be encouraged to spend a period of their studies abroad, through Erasmus+ or other local programmes and agreements. Financial support to meet part of the cost for thesis work is granted to best students.
Visit the MSc “Biotechnologies for Food Science” page on the Università di Padova web-site (http://www.unipd.it/en/biotecnologie-alimentazione) for more details.

Teaching methods

Teaching takes place in an international environment and includes lectures and laboratory activities, practical exercises and seminars by experts; opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in the sector of the food industry or with other relevant organisations in the private or public sphere. The Programme assists students to find suitable internship opportunities with qualified laboratories in Italy and abroad.
Examinations are written or oral and assess students’ participation also through reports, presentations, and group work.

Course structure

During the two-years MSc course students attend the following 12 course units

Applied genomics for animal and crop improvement
Applied Bionformatics
Food Microbiology and Food Microbial Biotechnology
Molecular basis of disease, immunology, and transmissible diseases
Laboratory of advanced DNA, RNA, and protein analysis
Biotechnology for crop production
Epidemiology and risk analysis
Traceability tools for species authentication  
Advanced technologies for the agrifood sector (nanotechnologies, proteomics, metabolomics)
Biotechnology for plant protection
Food toxicology and food regulation
Foreign language (English)

First year
During the first year of the programme the student will acquire knowledge on animal and crop genomics, focusing on the most advanced methods for high throughput genomic analysis (transcriptomics, genome-wide SNP analysis, epigenomics) and on the most recent approaches for selective breeding (genomic selection, genomic prediction). In parallel, the student will learn how bioinformatics tools might be applied to manage large sets of data, how biological data bases are organized and how to link different types of data. Extensive practical training in bioinformatics will be offered with various sessions in a dedicated lab. Food-borne pathogens and the positive role of microorganisms in food processes will be examined in an integrated microbiology course, while the molecular basis of pathology, host-response to infection, epidemiology, and diagnostics of transmissible diseases will form the basis of two courses. A course on biotechnology for crop production will introduce the molecular and physiological basis of crop production. Biotechnological approaches to improve crop yield, with particular attention to fruit production, and to reduce impact of abiotic stresses will examined. Molecular tools for food traceability and an intensive practical lab in DNA/RNA/protein analysis applied to food control will conclude the first year.

Second year
In the second year, the first semester have three courses. One will focus on novel technologies (proteomics, metabolomics, nanotechnology) and their application to food production. A second one will extend knowledge on plant biotechnology exploring advanced technologies for crop disease and pest management. A third one will deal with contaminants in food and food legislation. The second semester is completely dedicated to lab internship. It is possible to join a research lab in the campus or to have a working stage in the private sector.
link to the Campus descriptions:
http://youtu.be/gR4qcWUXvGg

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The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine. Read more

MSc Italian FOOD & WINE (ItF&W)

The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.

Programme Summary

In this MSc course, the internationally-recognised Italian food production system is analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir) through historic, social and cultural ties. These elements also include more recent developments in technology, nutrition, food safety, diet and health, and sensory science that are at the heart of a growing international demand for terroir-related high-value foods.

The specific learning outcome is a deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products’ valorisation and consumer information strategies both in the EU and international markets. The ultimate objective of this multi-disciplinary program is to train professionals who are well-versed in the complex system of producing high-value foods and wines whose quality is profoundly linked to tradition and place of origin.

Who is the MSc candidate?

This programme is open to Italian and foreign students interested in learning and implementing effective actions for the valorisation of high-quality food products and wines.

What career opportunities does the MSc provide?

Graduates will be expert in the technical and economical management, valorisation and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality-oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.
The most relevant positions concern: ii) marketing of high-quality foods and wines, on both the EU and international market; ii) design and implementation of promotion and protection strategies for these products; iii) management of producers' organizations; iv) 'off-trade' and 'on-trade' buying activities, mainly in the international market; v) information on high-quality foods and wines management; vi) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

How is the programme organised?

During the two-years MSc course students choose 12 course units – according to their individual background and interest - among the following:

Plant biodiversity and food
Animal biodiversity and food
Quality, processing and sensorial analysis of Italian food
Quality, processing and sensorial analysis of Italian wine
Food microbiology and quality
Food safety and hygiene
Food traceability for food quality
Food, wine and nutrition

Value adding quality schemes and consumer demand
Food and Wine-based territorial valorization and rural development
Quality-oriented Food and Wine management and governance

Consumer behavior
Food, wine and society
Food and Wine history and anthropology
Food and wine: perspectives from abroad

Foreign language (Italian or English)

Teaching includes lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies of Italian foods and wines. Opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in this sector of the food industry or with other relevant organisations in the private or public sphere.

Visit the MSc “Italian food and wine” page on the Università di Padova web-site (http://www.unipd.it/en/italian-food-and-wine) for more details.

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Graduates will be equipped with the analytical and communication skills to contribute to humanity’s efforts to achieve and sustain food security during the 21st century. Read more

Programme description

Graduates will be equipped with the analytical and communication skills to contribute to humanity’s efforts to achieve and sustain food security during the 21st century.

This programme is not suitable for applicants pursuing a career in food science or food safety/hygiene or related areas. Please read the programme description and ensure you understand the nature of the programme before you apply. Applicants who do not show a clear understanding of the programme will not be accepted.

Food security has become a critically important issue for societies around the globe. Interactions between demographics, changes in diet, trade liberalisation, an increased focus on conservation, technological innovations including GM crops, the impact of climate change and new responses to climate change resource limitations (particularly in terms of energy, water and nutrients) all affect food security.

With such a rapid growth in this area, there is an increasing demand for qualified experts to contribute to policy creation and legislation in food production and the supply chain.

This unique MSc offers students the scope and multidisciplinary approach to address all of these issues, as well as an understanding of the technical, agronomic, environmental, economic and socio-political factors that influence food security.

This programme is run in collaboration with Scotland’s Rural College (SRUC).

Programme structure

This MSc programme consists of six taught courses over two semesters, and an individual dissertation project of about 12,000 words.

Compulsory courses typically include*:
•Frameworks to Assess Food Security
•Sustainability of Food Production
•Interrelationships in Food Systems
•Dissertation

Option courses:

In consultation with the Programme Director, you will choose from a range of option courses*. We particularly recommend:
•Atmospheric Quality and Global Change
•Ecosystem Services 1: Ecosystem Dynamics and Functions
•Foundations in Ecological Economics
•Human Dimensions of Environmental Change and Sustainability
•Integrated Resource Management
•Principles of Environmental Sustainability
•Soil Protection and Management
•Understanding Environment and Development
•Marine Systems and Policies
•Applications in Ecological Economics
•Climate Change and Corporate Strategy
•Integrated Resource Planning
•Interrelationships in Food Systems
•Land Use/Environmental Interactions
•Case Studies in Sustainable Development
•Ecosystem Services 2: Ecosystem Values and Management
•Environmental Impact Assessment
•Soil Science Concepts and Application

*Please note: courses are offered subject to timetabling and availability and are subject to change each year.

Field trip

The programme typically includes a field trip providing an opportunity to apply some of the principles of food security to real world scenarios. In previous years, the tour has taken place in locations such as Italy, Morocco and Kenya.

Learning outcomes

Students will be able to:

•Provide a broad understanding of agronomic, environmental, economic and socio-political factors that influence food security
•Apply scientific information and methods in the analysis of complex problems
•Formulate a research problem and independently carry out the research needed to produce an appropriate solution in a range of scientific or policy contexts
•Enhance their skills in specialist topics related to food security

Career opportunities

Graduates of this programme typically go on to work in government and non-governmental agencies as well as international bodies and businesses where they can utilise the invaluable, and highly prized, skills they have acquired on the programme, such as food security assessment.

Student experience

Would you like to know what it’s really like to study at the School of GeoSciences?

Visit our student experience blog where you can find articles, advice, videos and ask current students your questions.
https://edingeoscistudents.wordpress.com/

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This is a CPD programme for registered nurses. This award winning programme gained the Innovations in Occupational Health Award in 2011. Read more
This is a CPD programme for registered nurses.

This award winning programme gained the Innovations in Occupational Health Award in 2011. It is led by Anne Harriss who was named Occupational Health Nurse of the Year in 2011. Anne and a programme graduate then gained the 2013 Innovations in Occupational Health. In the same year Anne achieved Senior Fellowship of the Higher Education Academy.

Occupational health (OH) nursing is a distinct specialty within the family of public health nursing. OH nurses practice in a wide diversity of settings within both the public and private sectors. In addition to gaining employment within the NHS, graduates of programmes offered by LSBU have gained employment with international airlines, the financial services sector, legal practices and manufacturing industries. Others have set up their own successful consultancies.

The course is approved by the Nursing and Midwifery Council (NMC) and you spend 50% of the course in an OH practice setting. Shared learning with other practitioners who work in the OH setting is encouraged.

See the website http://www.lsbu.ac.uk/courses/course-finder/occupational-health-nursing-community-public-health-pgdip

Modules

The degree course consists of six modules each worth 20 credit points. Of these; one is a research module and is taught across a range of primary care programmes. The remaining five are OH pathway specific. Some modules are available on a standalone basis. This is subject to availability - priority for places on these units is given to those enrolling on the entire degree course.

Full-time:
The full-time course will be completed within one year of study.

Semester 1:
- Role of the occupational health practitioner
This module explores the ethical, legal and professional issues impacting on OH practice.

- Assessing risk 1
This module introduces risk assessment, provides an overview of health and safety legislation and introduces ergonomics.

- Assessing risk 2
This module further develops the skills of risk assessment focusing on physical hazards and food hygiene.

Semester 2:
- Evaluating research for health care
This module develops the ability to critique research papers.

- Environmental impact
This is public health focused module considering the environmental impact of a workplace.

- Applied pathology and rehabilitation
This module further develops the effect of work on health and health on work and gives an overview the development of return to work recovery strategies.

Part-time:
The part-time course will be completed within two years of study.

Year 1:
- Role of the occupational health practitioner
This module explores the ethical, legal and professional issues impacting on OH practice.

- Assessing risk 1
This module introduces risk assessment, provides an overview of health and safety legislation and introduces ergonomics.

- Evaluating research for health care
This module develops the ability to critique research papers.

Year 2:
- Assessing risk 2
This module further develops the skills of risk assessment focusing on physical hazards and food hygiene

- Environmental impact
This is public health focused module considering the environmental impact of a workplace.

- Applied pathology and rehabilitation
This module further develops the effect of work on health and health on work and gives an overview the development of return to work recovery strategies.

Employability

Occupational Health (OH) nursing is a distinct specialty within the family of public health nursing. OH nurses practice in a wide diversity of settings within both the public and private sectors. In addition to gaining employment within the NHS, graduates of programmes offered by LSBU have gained employment with international airlines, the financial services sector, legal practices and manufacturing industries. Others have set up their own successful consultancies.

LSBU Employability Services

LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability, and on your career search. Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or an internship, and will help you assess what you need to do to get the job you want at the end of your course. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies, including:

- direct engagement from employers who come in to interview and talk to students
- Job Shop and on-campus recruitment agencies to help your job search
- mentoring and work shadowing schemes.

Professional links

The team are proud of their links with the occupational health services of a range of organisations including the military, Surrey Police, Virgin Atlantic Airways, NHS Trusts, and Perkins Engines.

Jo-Anne Kitney an OH graduate and MD of Kitney Occupational Health and Safety in Brisbane, Queensland is an honorary senior lecturer. Jo-Anne offers Skype lectures, webinars, and career coaching opportunities to our students. Prof Diana Kloss barrister, employment tribunal judge and Chair of the Council for Work and Health is also a frequent contributor to our programme. It is envisaged that Chris Packham, MD of Enviroderm, will teach about Skin Protection on the programme this academic year.

Placements

It is a Nursing and Midwifery (NMC) requirement that you must gain experience in the OH practice setting throughout your studies. This can be achieved through employment in an OH service or as a result of a practice placement undertaken on an unpaid basis. In order that you gain a placement appropriate to your learning needs and personal circumstances. This experience is negotiated and secured by the student.

Teaching and learning

Each module equates to 200 hours of student effort, 36 hours of which take place in the classroom. This is supplemented with blended learning initiatives including electronic learning activities and workplace visits.

Teaching consists of formal lectures, seminars, group work and field work activities including a risk assessment activity which takes place in the Palm House of Kew Gardens.

A variety of assessment strategies are used including essays, case studies, reports, a professional practice portfolio and one examination.

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This award-winning programme gained the Innovations in Occupational Health Award in 2011. It is led by Anne Harriss who was named Occupational Health Nurse of the Year in 2011. Read more
This award-winning programme gained the Innovations in Occupational Health Award in 2011. It is led by Anne Harriss who was named Occupational Health Nurse of the Year in 2011. Anne and a programme graduate then gained the 2013 Innovations in Occupational Health. In the same year Anne achieved Senior Fellowship of the Higher Education Academy.

The Workplace Health Management programme is designed for those with an interest in promoting health and safety at work including nurses, physiotherapists, occupational therapists and managers. Applicants with a non-clinical background are eligible to enrol on the Graduate Certificate element of the programme which consists of three modules. There is a clinical element to the BSc; as one of the final modules has a clinical component.

Those who have completed the Grad Cert pathway will be able to seek employment in a wide diversity of settings within both the public and private sectors. In addition to gaining employment within the NHS, graduates of programmes offered by LSBU have gained employment with international airlines, the financial services sector, legal practices and manufacturing industries. Others have set up their own successful consultancies.

You will spend 50% of the course in an OH practice setting. Shared learning with other practitioners who work in the OH setting is encouraged.

The degree course consists of six modules each worth 20 credit points. Of these; one is a research module, and is taught across a range of primary care programmes. The remaining five are OH pathway specific. Some modules are available on a stand-alone basis. This is subject to availability - priority for places on these units is given to those enrolling on the entire degree course.

See the website http://www.lsbu.ac.uk/courses/course-finder/grad-cert-bsc-workplace-health-management

Modules

Full-time Graduate Certificate:
Completed in one year of study.

Semester 1:
- Role of the occupational health practitioner
This module explores the ethical, legal and professional issues impacting on OH practice.

- Assessing risk 1
This module introduces risk assessment, provides an overview of health and safety legislation and introduces ergonomics.

- Assessing risk 2
This module further develops the skills of risk assessment focusing on physical hazards and food hygiene.

Part-time Graduate Certificate:
Completed over two semesters but within two academic years.

- Role of the occupational health practitioner
This module explores the ethical, legal and professional issues impacting on OH practice and is delivered in year 1, semester 1.

- Assessing risk 1
This module introduces risk assessment, provides an overview of health and safety legislation and introduces ergonomics and is delivered in year 1, semester 1.

- Assessing risk 2
This module further develops the skills of risk assessment focusing on physical hazards and food hygiene. The module is delivered in year 2, semester 1.

Employability

Graduates of the Workplace Health Management seek employment in a wide diversity of settings within both the public and private sectors. In addition to gaining employment within the NHS, graduates of similar programmes offered by LSBU have gained employment with international airlines, the financial services sector, legal practices and manufacturing industries. Others have set up their own successful consultancies.

LSBU Employability Services

LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability. Our Employability Service will support you in developing your skills. The OH team work very closely with the employability services of the University in order to assist you in gaining employment within the specialty. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies if needed, including:

- direct engagement from employers who come in to interview and talk to students
- Job Shop and on-campus recruitment agencies to help your job search
- mentoring and work shadowing schemes.

Professional links

The team are proud of their links with the occupational health services of a range of organisations including the military, Surrey Police, Virgin Atlantic Airways, NHS Trusts, and Perkins Engines.

Jo-Anne Kitney, an OH graduate and MD of Kitney Occupational Health and Safety in Brisbane, Queensland, is an honorary senior lecturer. Anne offers Skype lectures, webinars, and career coaching opportunities to our students. Prof Diana Kloss, barrister, employment tribunal judge and Chair of the Council for Work and Health, is also a frequent contributor to our programme. It is envisaged that Chris Packham, MD of Enviroderm, will teach about Skin Protection on the programme this academic year.

Teaching and learning

Each module equates to 200 hours of student effort, 36 hours of which take place in the classroom. This is supplementedwith blended learning initiatives including electronic learning activities andworkplace visits.

Teaching includes formal lectures, seminars, group work and field work activities including a risk assessment activity which takes place in the Palm House of Kew Gardens.

A variety of assessment strategies are used including essays, case studies, reports, a professional practice portfolio and one examination.

There is no placement requirement for this course.

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The MSc programme is delivered over 2 semesters of taught modules, followed by the 60 credit final project. The programme can also be studied part-time, with the minimum period of study being two years and the maximum five years. Read more

Course Overview

The MSc programme is delivered over 2 semesters of taught modules, followed by the 60 credit final project. The programme can also be studied part-time, with the minimum period of study being two years and the maximum five years.

To meet the educational and professional needs of each student, the programme offers three awards and exit points: Postgraduate Certificate; Postgraduate Diploma and MSc. Learning and teaching strategies are designed to promote active engagement of the student with the subject area and reflect the strong vocational emphasis of the awards.

- Distinguishing features of the programme include:
The Industry Project Management module, which involves students undertaking a live consultancy project as a group. In addition, students will have the opportunity to gain an additional professionally accredited award (Certified Associate in Project Management (CAPM), accredited by the Project Management Institute) as part of this module.

An optional Internship module, which will enhance students’ employability.

An option for the final project is an Individual Consultancy Project, which gives students an opportunity to engage with an industry practitioner.

Students also have the opportunity to pursue a language module as an elective, potentially enhancing their employability.

Students can also engage with the opportunity to achieve additional professional certificates, e.g. Wine and Spirit Educational Trust, First Aid and Royal Society for Public Health Food Hygiene Awards, as these professional certificates provide added value and can enhance student CVs.

Course Content

The programme is modular and comprises of core/compulsory modules, which are considered to be essential for each Award title. In line with Cardiff Metropolitan University’s assessment and awards regulations:

The Postgraduate Certificate can be awarded following the successful completion of 60-credits of taught modules from: Industry Project Management; Event Project Planning, Mobilisation & Evaluation; Managing People & Market;, Event Tendering, Feasibility & Conceptualisation; Crisis, Risk and Strategic Change Management.

The Postgraduate Diploma can be awarded following the successful completion of 120-credits of taught modules.
The MSc can be awarded following the successful completion of 120-credits of taught modules plus 60-credits from the Dissertation or Enterprise Project or Consultancy Project.

Postgraduate Diploma/MSc students can select one optional module (Tourism, Hospitality and Events Industries in Context, Internship or Crisis, Risk and Strategic Change Management) to customise their Award. In addition, on successful completion of 120 credits, MSc students can select a different format for their Independent Research Project (Dissertation or Enterprise Project or Consultancy Project) to customise their Award to meet their specific needs and career ambitions.

Compulsory modules:
- Managing People & markets across cultures (20 credits)
- Event Project Planning, Mobilisation & Evaluation (20 credits)
- Event Tendering, Feasibility & Conceptualisation (20 credits)
- Industry Project Management (with professional accreditation) (20 credits)
- Research Methods (20 credits)

Optional modules:
- Tourism, Hospitality and Events Industries in Context (20 credits) OR
- Internship (20 credits) OR
- Crisis, Risk and Strategic Change Management (20 credits)*

Final project:
- Dissertation OR Enterprise Project OR Consultancy Project (60 credits).

*Please note this module will not be running for February 2016 intake.

Employability & Careers

All students undertake a live consultancy project through the Industry Project Management module, which provides an opportunity to engage with employers in the industry. As part of this module, they have the opportunity to gain an accredited qualification from the Project Management Institute.

Student have the option to undertake the Internship module. The duration of this (unpaid) internship is either for a minimum of 20 days, which will normally be undertaken during term-time one day a week throughout semester one and semester two or in blocks of time during the semester breaks.

Alternatively, the students can undertake an internship (paid or unpaid) for the duration of 10-12 weeks (usually engaging in a full time role in an organisation) and this will normally be completed during semester three which would mean that the engagement with the final project would be deferred until September when the internship is completed and 120 credits are awarded.

Students undertake operational, supervisory and if possible, management tasks and duties within the organisation; During their internship students are expected to follow the same work pattern as other employees in the organisation and to perform routine work consistent with that which they aspire to on successful completion of their programme of study. They will also undertake a work based project tailored to meet the needs of the organisation. Students can opt for an individual consultancy project as their final project.

The majority have students have progressed to managerial roles within the industries.

Find information on Scholarships here https://www.cardiffmet.ac.uk/scholarships

Find out how to apply here https://www.cardiffmet.ac.uk/howtoapply

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This programme provides advanced academic training in food safety and food control. You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety. Read more
This programme provides advanced academic training in food safety and food control. You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety.

The course is particularly suitable for those with relevant food related knowledge and/or experience including:

Hygiene managers or supervisors already working in the food industry
Staff working in competent authorities or enforcement; for example, Environmental Health Officers or Food Safety Officers
Staff in diagnostic or food microbiology laboratories
Students who have completed relevant undergraduate degrees such as Food Technology and wish to find employment in the food industry or local government
Food hygiene and management trainers or consultants

Chemical Engineering is dynamic and evolving. It provides many solutions to problems facing industries in the pharmaceutical, biotechnological, oil, energy and food and drink sectors. It is vital to many issues affecting our quality of life; such as better and more economical processes to reduce the environmental burden, and more delicious and longer lasting food due to the right combination of chemistry, ingredients and processing.

About the School of Chemical Engineering

Birmingham has one of the largest concentrations of Chemical Engineering expertise in the UK, with an excellent reputation in learning, teaching and research.
Investment totalling over £3.5 million in our buildings has resulted in some of the best teaching, computing and laboratory facilities anywhere in the UK.
We have achieved an excellent performance in the Research Excellence Framework (REF) – the system for assessing the quality of research in UK higher education institutions. 87% of the research in the School was rated as world-leading or internationally excellent. It was ranked joint fourth overall in the UK for its research prowess and first nationally for research impact.
The enthusiasm that the academic staff have for their research comes through in their teaching and ensures that they and you are at the cutting edge of chemical engineering.

Funding and Scholarships

There are many ways to finance your postgraduate study at the University of Birmingham. To see what funding and scholarships are available, please visit: http://www.birmingham.ac.uk/pgfunding

Open Days

Explore postgraduate study at Birmingham at our on-campus open days.
Register to attend at: http://www.birmingham.ac.uk/pgopendays

Virtual Open Days

If you can’t make it to one of our on-campus open days, our virtual open days run regularly throughout the year. For more information, please visit: http://www.pg.bham.ac.uk

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The programme introduces you to how the food industry works and offers the appropriate skills required for employment in the food and related industries. Read more
The programme introduces you to how the food industry works and offers the appropriate skills required for employment in the food and related industries.

The primary objective of the MSc is to provide a scientifically underpinned food programme that educates science graduates in the classical aspects of food science. As part of the programme, you will undertake a laboratory-based research project. The key element is to undertake independent evaluation of a food specific issue. While a range of topics are available you are actively encouraged to propose your own projects.

The Department is highly rated for its research interests which include food microbiology, food chemistry and composition, food texture and properties, food processing, food product development, fermentation and novel foods.

Career opportunities in this area are excellent and include: a wide range of food related companies; food manufacturing; food processing; new product development and research; food safety process development; quality assurance; technical; and marketing.

Accreditation

The programme is categorised by the Institute of Food Science and Technology (IFST) and also by the Royal Environmental Health Institute of Scotland (REHIS).

MSc Food Bioscience meets REHIS’ entry requirements for training as a food officer with local authorities.

Placement Opportunities

Students undertake a three-month placement in food industry and allied fields such as research establishment, marketing, local authority, food standards.

Placements are an integral part of the programme and students get the opportunity to apply acquired academic skills in real work environment. As a prerequisite for the placement module you will undertake The Royal Environmental Health Institute of Scotland (REHIS) certified courses in Elementary Food Hygiene and Introduction to Hazard Analysis Critical Control Points (HACCP).

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We believe that Design and Technology (D&T) is a key part of the national curriculum and one of the most relevant subjects in our constantly developing world. Read more
We believe that Design and Technology (D&T) is a key part of the national curriculum and one of the most relevant subjects in our constantly developing world. The diverse nature of D&T means that you will be in a position to inspire your pupils into many different educational pathways, giving them the opportunity to be creative, ethical deisgners of the future.

The aim of the course is to prepare you to become a confident and excellent secondary school teacher. Creativity, innovation, critical reflection, academic rigour and professionalism are key attributes which we highly regard, foster and expect from you if you are accepted onto our course.

The South West Wales Centre of Teacher Education has excellent graduate employment rates with 99% of graduates going into employment or further study (DLHE 14/15).

Course Overview

The PGCE Secondary Design and Technology Programme at Swansea is a supportive, well organised, carefully structured course which places much emphasis on the use of design and its application to the world of technology.

The course also develops skills in CAD and CAM as well as other forms of graphic communication and uses creativity to develop and plan effective learning resources for teaching at secondary level.

In order to develop a range of skills across all focus areas of Design and Technology, projects will be set which include working with textiles, wood, plastics and metal. Health and Safety training is also an important feature of the course. Training in safe working practice with machinery in the workshop is a key part of the course, whatever the specialism, and students also have the opportunity to undertake a basic food hygiene course.

If Welsh is your first language, you will be able to undertake teaching experience placements in Welsh medium schools, receive session handouts through the medium of Welsh, have tutorials in Welsh, and receive Subject Mentor lesson observations and feedback in Welsh.

Key Features

-High quality new and well established staff with recent and relevant experience of secondary school provision
-You will be prepared to teach the National Curriculum for Design and Technology
-Develop theoretical and practical subject expertise through school experience placements, workshops
-Guidance and experience in planning, delivering and assessing the 11-18 Design and Technology curriculum
-English and Welsh medium student provision
-We are geographically well placed to serve the whole of South Wales
-Our programme is the largest provider of Secondary PGCE training in Wales
-Long established English and Welsh medium partnership schools and very experienced school /college mentors
-Excellent subject and ICT resources available for students
-Post-course CPD opportunities
-We have the best employment rate throughout Wales
-Emphasis is placed on the job-search process to gain experience in preparing for an interview for a Design and Technology position in a secondary school

Career Opportunities

The South West Wales Centre of Teacher Education has excellent graduate employment rates with 99% of graduates going into employment or further study (DLHE 14/15).

Many school and college departments, both locally and nationally, are staffed with several of our teachers and many of our trainees have gone on to forge successful teaching careers at strategic, professional and management levels at home and abroad.

Our PGCE graduates usually remain in close touch with us as they make their careers in the teaching profession and they often become Subject Mentors on the programme. This creates a very strong, sustainable professional network of teachers which is a rich source of continuing professional development.

Recently our PGCE Design and Technology graduates have gone on to work as Secondary teachers in many independent and state schools in Wales, England and abroad including (but not limited) to: Birchgrove Comprehensive School (Swansea), Wycombe High School (Buckinghamshire), Milford Haven School (Pembrokeshire), Dyffryn Comprehensive School (Port Talbot), Collingwood College (Camberly), Amman Valley Comprehensive School (Carmarthenshire).

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The MSc programme is delivered over 2 semesters of taught modules, followed by the 60 credit final project. The programme can also be studied part-time, with the minimum period of study being two years and the maximum five years. Read more

Course Overview

The MSc programme is delivered over 2 semesters of taught modules, followed by the 60 credit final project. The programme can also be studied part-time, with the minimum period of study being two years and the maximum five years.

To meet the educational and professional needs of each student, the programme offers three awards and exit points: Postgraduate Certificate; Postgraduate Diploma and MSc. Learning and teaching strategies are designed to promote active engagement of the student with the subject area and reflect the strong vocational emphasis of the awards.

See the website https://www.cardiffmet.ac.uk/management/courses/Pages/International-Hospitality-and-Tourism-Management-MSc.aspx

Course Content

The programme is modular and comprises of core/compulsory modules, which are considered to be essential for each Award title. In line with Cardiff Metropolitan University’s assessment and awards regulations:
- The Postgraduate Certificate can be awarded following the successful completion of 60-credits of taught modules (20 credits of which must be either Tourism, Hospitality and Events Industries in Context or Exploring Hospitality & Tourism Landscapes)
- The Postgraduate Diploma can be awarded following the successful completion of 120-credits of taught modules
- The MSc can be awarded following the successful completion of 120-credits of taught modules plus 60-credits from the Dissertation or Enterprise Project or Consultancy Project.

Postgraduate Diploma/MSc students can select one optional module (Internship or Crisis, Risk and Strategic Change Management) to customise their Award. In addition, on successful completion of 120 credits, MSc students can select a different format for their Independent Research Project (Dissertation or Enterprise Project or Consultancy Project) to customise their Award to meet their specific needs and career ambitions.

- Distinguishing features of the programme include:
The Exploring Hospitality and Tourism Landscapes module where the students and staff will undertake the module overseas. This module will be hosted by one of our partner institutions e.g. in Greece or Bulgaria, and, in time, students and staff from that institution will join Cardiff Metropolitan students on the module. This is included in the programme fees but requires students to be available for a week to travel.

The Industry Project Management module, which involves students undertaking a live consultancy project as a group.

An optional Internship module, which will enhance students’ employability.

An option for the final project is an Individual Consultancy Project, which give students an opportunity to engage with an industry practitioner.

Students also have the opportunity to pursue a language module as an elective, potentially enhancing their employability.

Students can also engage with the opportunity to achieve additional professional certificates, e.g. Wine and Spirit Educational Trust, First Aid and Royal Society for Public Health Food Hygiene Awards, as these professional certificates provide added value and can enhance student CVs.

Compulsory modules:
- Managing People & markets across cultures (20 credits)
- Tourism, Hospitality and Events Industries in Context (20 credits)
- Industry Project Management (20 credits)
- Exploring Hospitality & Tourism Landscapes (20 credits)
- Research Methods (20 credits)

Optional modules:
- Internship (20 credits) OR
- Crisis, Risk and Strategic Change Management (20 credits)*

Final project:
Dissertation OR Enterprise Project OR Consultancy Project (60 credits).

*Please note this module will not be running for February 2016 intake.

Employability & Careers

All students undertake a live consultancy project through the Industry Project Management module, which provides an opportunity to engage with employers in the industry.

Student have the option to undertake the Internship module. The duration of this (unpaid) internship is either for a minimum of 20 days, which will normally be undertaken during term-time one day a week throughout semester one and semester two or in blocks of time during the semester breaks.

Alternatively, the students can undertake an internship (paid or unpaid) for the duration of 10-12 weeks (usually engaging in a full time role in an organisation) and this will normally be completed during semester three which would mean that the engagement with the final project would be deferred until September when the internship is completed and 120 credits are awarded.

Students undertake operational, supervisory and if possible, management tasks and duties within the organisation; During their internship students are expected to follow the same work pattern as other employees in the organisation and to perform routine work consistent with that which they aspire to on successful completion of their programme of study. They will also undertake a work based project tailored to meet the needs of the organisation.

Students can opt for an individual consultancy project as their final project.

The majority have students have progressed to managerial roles within the industries.

Find information on Scholarships here https://www.cardiffmet.ac.uk/scholarships

Find out how to apply here https://www.cardiffmet.ac.uk/howtoapply

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Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. Read more
Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. If you would like to study for a graduate qualification in the world’s fastest growing industry, then a beautiful city in the heart of the Italian food valley will open your doors to the world.

Learning objectives

The Agricultural and Food Economics program will prepare students to analyze the Agri-food system and to operate in the various functional areas of businesses and organizations. The program will develop your professional knowledge and skills with regards to:
● Analyzing traditional problems relating to agricultural markets and food, evaluating the implications of Agri-food and commercial policies

● Managing the liberalization processes and rules of free competition also within an international context

● Analyzing the behavior of final consumers with respect to agricultural and food products

● Understanding the different sectors of the Agri-food system, the vertical relations and the coordination of the various phases of the system (e.g. agriculture, food processing, and food retailing)

● Managing emerging issues in agricultural and food production, including the safety of foodstuffs and the environmental impact of agricultural activities, the role of quality, information and traceability, the management of technical innovations, in particular biotechnology, and of the industrialization of agriculture

● Dealing with corporate and logistical problems that affect business functions according to the peculiarities of agri- business companies.

Career opportunities & professional recognition

Graduates from the Agricultural and Food Economics program have various professional openings in:
● Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises (SMEs), retail chains)

● Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies

● Entrepreneurial activities

● Academic or applied research

● International organizations

Curriculum

First year credits
● Management basics (8 ECTS/CFU)

● Technology for food health and safety:
○ Principles of food protection (5 ECTS/CFU)
○ Principles of food hygiene (5 ECTS/CFU)

● Economic fundamentals of the Agri-food system:
○ Economics of the Agri-food system (6 ECTS/CFU)
○ Agricultural and food legislation (4 ECTS/CFU)

● Quantitative methods:
○ Applied statistics for the Agri-food system (6 ECTS/CFU)
○ Applied agricultural and food economics (6 ECTS/CFU)

● Industrial organization (8 ECTS/CFU)

● Financial accounting and business evaluation (6 ECTS/ CFU)

● Optional courses* (8 ECTS/CFU)

● Seminars (1 ECTS/CFU)

Second year credits
● Agricultural and food market institutions (6 ECTS/CFU)

● Agricultural and food marketing (6 ECTS/CFU)

● Economics of agricultural and food markets (8 ECTS/CFU)

● Business planning and control (6 ECTS/CFU)

● Strategy and leadership (6 ECTS/CFU)

● Final dissertation (25 ECTS/CFU)

*Suggested optional courses:

● Topics in Agricultural and Food Economics I (4 ECTS/CFU)

● Topics in Agricultural and Food Economics II (4 ECTS/CFU)

● Cultura e Lingua Italiana (Italian Culture and Language) (only for non-Italian students) (2 ECTS/CFU)

Selected students can attend one or two semesters in the following partner universities:
● Technische Universität München

● University of California, Davis

● University of Connecticut

● North Dakota State University

● Iowa State University

● Wageningen University

Location

Cremona is located in the Lombardy Region, which in itself has over 53,000 agricultural businesses and contributes €113 billion to the Agri-food industry revenue. It is also the most advanced region in Italy with regards to biotechnology, with 78 companies operating in the sector.

The school

The course is organized by SMEA Postgraduate School at Università Cattolica. The School has almost 30 years of experience in graduate education, advanced scientific research and extension, in the field of agricultural and food economics and business.

Job ready

Studying Agricultural and Food Econom- ics in Cremona will give you the precious opportunity to combine the high stan- dard education delivered by our faculty and the managerial approach developed during internships and seminars with distinguished agribusiness company managers.

Global perspective

Università Cattolica offers its students the opportunity to study abroad, both during regular terms and the summer. Our exchange and summer programs allow students to earn credits while studying abroad in one of Cattolica’s prestigious partner institutions.

Candidates need to satisfy the English language proficiency requirement in order to submit their application.

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The MSc in environmental health sciences has been designed to allow graduates from a range of science and engineering disciplines to develop and extend knowledge in risk-based assessment and management of environmental influences on human health. Read more

Why this course?

The MSc in environmental health sciences has been designed to allow graduates from a range of science and engineering disciplines to develop and extend knowledge in risk-based assessment and management of environmental influences on human health.

Environmental health is the assessment and management of environmental influences on human health. This includes the study of:
- environmental protection including control of air, water and land pollution
- food safety and hygiene including production, distribution and fitness for human consumption
- occupational health and safety including investigation and control of work-related accidents and ill health
- the built environment including homes, workplaces and public spaces

Environmental health work is important and highly worthwhile and many of our students are motivated by a desire to directly improve living and working conditions for a wide range of people.

You'll develop expertise in current methods for examining factors that affect human health, assessing and managing the risks involved, and meeting the challenges resulting from changes in the interaction between people and the environment.

The wide scope of environmental health sciences and the corresponding breadth of the degree reflect rapid technological progress. Environmental impact assessment, sustainable development, air, water and noise pollution are increasingly important and there is a pressing need for graduates with skills in these disciplines.

This course also provides an emphasis on teaching subjects that are relevant to contemporary problems faced by communities, government, industry and commercial organisations.

For example, professionals from outside Strathclyde work together with academic staff and students in the teaching of case studies of outbreaks of water-borne and food-borne diseases and also in urban and industrial air quality management.

See the website https://www.strath.ac.uk/courses/postgraduatetaught/environmentalhealthsciences/

You’ll study

Teaching is based on a core of conventional lectures and tutorials, complemented by group projects, laboratory classes, student-led seminars and fieldwork. The programme can be studied over one year full-time, two years part-time or up to five years through Open Access.

On the full-time programme, you’ll follow a core curriculum of eight classes and four optional class. Each class is taught for two to three hours per week over eight to 12 weeks.

Following successful completion of the taught component, you’ll undertake a dissertation from June to August.

Facilities

Our laboratory facilities are well-equipped for a wide range of chemical and biological measurements. High-technological instrumentation and space are available to investigate:
- marine and freshwater quality
- air quality
- solid and hazardous wastes
- environmental microbiology

Teaching staff

The course is delivered by staff from the Department of Civil & Environmental Engineering. A brief profile of some members of the academic team is provided below:
- Dr Iain Beverland is the programme manager of the MSc in Environmental Health Sciences. He has research & teaching interests in the areas of air pollution control, environmental epidemiology, exposure assessment, & public/environmental health. Current research includes study of the effects of exposure to air pollution on human health, with a focus on traffic-related air pollution in urban areas.

- Dr Tara K Beattie has expertise in the field of public health and the management of water and solid waste. Her research interests include free-living protozoa and their potential to cause human disease.

- Dr Raymond Wong has research and teaching interests in the areas of food laws (EU and UK), policies and compliance; food poisoning, contamination and prevention; and food safety management systems.

- Dr Christine Switzer specialises in contaminant fate, transport and remediation with emphases on non-aqueous phase liquids and aggressive remediation technologies.

Additional information

Staff within the Department of Civil & Environmental Engineering have engaged with developing Environmental Health training in Africa for almost 20 years.

Dr Tracy Morse, a graduate from the BSc (Hons) Environmental Health programme, was a recent winner of the title Strathclyder of the Year. Dr Morse won the title for her outstanding work as Project Manager of the University's Scotland Chikwawa Health Initiative. This is a scheme funded by the Scottish Government to improve maternal health and drive down infant mortality rates in four villages in Southern Malawi. Dr Morse is the Malawi-based coordinator of all the activities of the University's Malawi Millennium Project.

Open Access

Home students can also choose to study through Open Access. This is initially a non-graduating route. You register for one module at a time and have the option to build up credits eventually leading to a Postgraduate Certificate, Postgraduate Diploma or MSc. You can take up to five years to achieve the qualification.

This option is popular with students in employment, who may wish to undertake modules for Continuing Professional Development purposes.

Home students who do not meet the normal MSc entry requirements for this programme are welcome to apply through the Open Access route instead.

Pre-Masters preparation course

The Pre-Masters Programme is a preparation course for international students (non EU/UK) who do not meet the entry requirements for a Masters degree at University of Strathclyde. The Pre-Masters programme provides progression to a number of degree options.
To find out more about the courses and opportunities on offer visit isc.strath.ac.uk or call today on +44 (0) 1273 339333 and discuss your education future. You can also complete the online application form. To ask a question please fill in the enquiry form and talk to one of our multi-lingual Student Enrolment Advisers today.

Learning & teaching

Teaching is based around lectures and tutorials. You’ll also take part in group projects, laboratory classes, student-led seminars and fieldwork.
Throughout the course there is a strong emphasis on teaching that is relevant to contemporary problems faced by communities, government, industry and commercial organisations. For example, external professionals worked together with academic staff and students in the teaching of case studies of outbreaks of water-borne and food-borne diseases.

Assessment

You’ll present work in written, verbal and graphical forms including field and laboratory reports, portfolios, posters and oral presentations.

Careers

Graduates in environmental health sciences are well prepared for a wide range of professions that require intellectual flexibility and analytical skill.

Many of our graduates have highly successful careers in environmental regulation, government departments, environmental consultancy, health and safety management, food industry, public water utilities, and waste management.

There is increasing recognition by employers in the private sector that graduates in environmental health have skills and backgrounds that are well suited to management roles in a range of related business activities, including the specialist field of corporate social responsibility.

Employers of Strathclyde Environmental Health graduates include:
AECOM; ACS Physical Risk Control Ltd; British Army; British Petroleum; Glasgow Caledonian University; GlaxoSmithKline plc; Health Protection Scotland; IBI Group Inc; International Atomic Energy Agency; Institute of Occupational Medicine; Malaysian Government; Maltese Government; Swaziland Department of Health; Logica plc; Malawi Government; National Health Service in Scotland; Ricardo AEA Ltd; Royal Bank of Scotland; Royal Environmental Health Institute of Scotland; Royal Navy; RPS Group Plc; Scottish Environmental Protection Agency; Scottish Government; UK Meteorological Office; University of Edinburgh; University of Glasgow; University of Strathclyde; World Health Organisation.

The MSc Environmental Health Sciences programme is not a pre-training programme for students wishing to become a local government Environmental Health Officer in Scotland through the Royal Environmental Health Institute of Scotland (REHIS) scheme of professional training.

Find information on Scholarships here http://www.strath.ac.uk/search/scholarships/index.jsp

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Changing environmental, social and agricultural conditions are a threat to animal and human health and welfare. Many infectious diseases can pass between animals and humans, while food production, human diet and community stability are harmed by diseases that infect livestock and wildlife. Read more
Changing environmental, social and agricultural conditions are a threat to animal and human health and welfare.

Many infectious diseases can pass between animals and humans, while food production, human diet and community stability are harmed by diseases that infect livestock and wildlife. Emerging veterinary infectious diseases and human diseases, such as highly pathogenic avian influenza viruses, emphasise the threat posed by these issues.

The One Health approach recognises the relationship between health and disease at the human, animal and environment interfaces and has become an important focus in both medical and veterinary science. It promotes a “whole of society” treatment of health hazards and a systemic change of perspective in the management of risk.

Under the microscope

If you are interested in One Health and the control of infectious disease (particularly in the developing world), then this unique course could be for you. We welcome applications from individuals with a background in public health, veterinary sciences, animal or biological sciences, social and environmental sciences, ecology and wildlife health. If you are interested in this field, but do not have the relevant background, please speak with the course directors who can consider such cases on an individual basis.

The course is delivered jointly by the RVC, University of London and the London School of Hygiene and Tropical Medicine (LSHTM).

The course

The MSc consists of eight modules of 15 credits each, plus a compulsory research project (MSc only) of 60 credits -15 credits for integration of One Health principles learnt through development of and writing a research proposal and 45 credits for the empirical or trans-disciplinary innovative study.

The MSc consists of the following modules:
- Foundations of One Health
- Introduction to disease agents for One Health
- Infectious disease emergence core module
- Introduction to One Health epidemiology and surveillance
- Economics of One Health
- One Health skills development
- Medical anthropology and public health
- Optional module choice from; vector biology and vector parasite interactions, environmental epidemiology, epidemiology and control of communicable diseases, and globalisation and health
- Research project (MSc only)

How will I learn?

The MSc may be completed full-time in one year or part-time over two to three years, and consists of eight taught modules and a research project.

The PGDiploma is shorter (eight modules with no research project component) and may be completed in two terms.

The course starts in September each year and you will split your time between the RVC and LSHTM. Students studying the MSc will then undertake a four-month research project in an area and country of their choice.

Learning outcomes

The course will provide you with:

- A comprehensive foundation on the principles of diseases in the context of socio-ecological systems, global health and food safety
- Knowledge and skills in relation to One Health methodologies, transdisciplinary interactions and in using a systems approach

At the end of the course you will be able to:

- Understand the One Health concept and approach problem solving using a trans-disciplinary methodology
- Understand the origin, context and drivers of infectious disease at the human, animal and environment interface
- Evaluate impacts of multi-host infections on human, animal and ecosystem health and economics directly, or indirectly, via food, disease vectors or the environment.
- Develop a One Health systems approach to complex disease issues in monitoring, surveillance, diagnosis, prevention and control
- Critically review published literature
- Design a research project (MSc students only)

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The Biotechnology MSc within the Institute of Biological, Environmental and Rural Sciences (IBERS) provides you with key skills, specialist knowledge and essential training for a career in industrial or academic bioscience. Read more

Overview

The Biotechnology MSc within the Institute of Biological, Environmental and Rural Sciences (IBERS) provides you with key skills, specialist knowledge and essential training for a career in industrial or academic bioscience. Increasingly, biotechnology companies are recruiting Master’s students with specialised skills to perform jobs previously the reserve of Doctorate level scientists https://www.sciencemag.org/careers/features/2012/01/wanted-bs-and-ms-scientists-life-sciences-industries.

At the end of the course you will be able to meet the challenges of biotechnology, demonstrate critical thinking and solve problems, exploit opportunities, and know how ideas can be turned into viable businesses or a successful grant application.

Why study Biotechnology at IBERS?

• You want specialist experience and knowledge in biotechnology research and commercial application to give you a competitive edge in the job market and underpin your successful career.
• IBERS has the credentials to deliver these goals.
• With 360 members of staff, 1350 undergraduate students and more than 150 postgraduate students IBERS is the largest Institute within Aberystwyth University, and we regard teaching as particularly important to our mission https://youtu.be/gU5Kd-vlglQ. Our excellence in teaching was recognised by outstanding scores in the National Student Satisfaction Survey 2016 https://www.aber.ac.uk/en/ibers/ug-study/ugrad-courses/nss/, with three courses recording 100% student satisfaction and a further 10 scoring above the national average. The latest employability data shows that 92% of IBERS graduates were in work or further study six months after leaving Aberystwyth University.
• IBERS is internationally-recognised for research excellence and works to provide solutions to global challenges such as food security, sustainable bioenergy, and the impacts of climate change. IBERS hosts 2 National bioscience facilities: The National Plant Phenomics Centre https://www.youtube.com/watch?v=8qBsVP0j70k&feature=youtu.be is a state of the art automated plant growth facility that allows the high throughput evaluation of growth and morphology in defined environments, and the BEACON Centre of Excellence for Biorefining http://www.beaconwales.org/ is a £20 million partnership between Aberystwyth, Bangor and Swansea Universities set up to help Welsh businesses develop new ways of converting biomass feedstocks and waste streams into products for the pharmaceutical, chemicals, fuel and cosmetic industries.
• IBERS has a track record of working with academic and industrial partners to develop and translate innovative bioscience research into solutions that help mitigate the impacts of climate change, animal and plant disease, and deliver renewable energy and food and water security. The economic and social impact of IBERS research was recognised in 2011when the institute won the national BBSRC Excellence with Impact.

Course Content

In the first 2 semesters the course focuses on 2 key areas of biotechnology: industrial fermentation (manufacturing processes, feedstock pretreatment, fermentation, and the biorefining of low cost feedstocks to high value products) and plant biotechnology (synthetic biology, gene editing, precision genome modification, transformation technologies, up and down gene regulation and silencing, and gene stacking). In addition you will receive practical training in state of the art molecular and analytical bioscience techniques and technologies, you will learn of marine, food and health biotechnology, and sustainable use of bio-resources and bioscience to help meet the needs of an ever growing human population. All course modules are delivered by academics and professional practitioners at the forefront of activity in the field.
In the final semester you will work on your own research project with your dissertation supervisor. This could be a project of your own design and will focus on an aspect of biotechnology that you found particularly interesting; it may even be something that you want to develop as a business idea in the future. During your dissertation project you will use the knowledge and the skills that you gained during the first 2 semesters. Your dissertation project will give you an opportunity to become an expert in your topic and to develop research skills that will prepare you for your future career in biotechnology. Your tutor will mentor you in hypothesis driven experimental design, train you in analytical techniques e.g. gas and liquid chromatography, mass spectrometry, vibrational spectroscopy, fermentation, product isolation, biomass processing, the analysis of complex experimental data, and the formation of robust conclusions. You will also be guided in writing your dissertation.

Examples of past dissertation topics

1. Optimisation of ethanol production, xylose utilisation and growth of Candida shehatae 661 on absorbent hygiene product sourced cellulosic material using Taguchi methodology
2. Bioactive compounds in invasive species
3. Designing a system for industrial production of recombinant protein using grass juice as a fermentation medium

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