The Master in food safety and quality, can adapt to scientific knowledge in the field of food, its constantly changing legislation and update quality standards for food safety. Study the masters in food safety and quality of MFI also allows for a comprehensive approach to the variety of food industries that exist in the market and knowledge of the processes that apply to them.
Business development of the food industry, regulations and legislation of the European Union, make producers and suppliers responsible for providing consumers with safe and healthy food. In this context an increasingly professional organizations defendant arises, technical quality and food safety manager to ensure and guarantee the quality of products and processes and thus the satisfaction of customers and consumers. Figure auditor's food safety and quality control responsible for the design, development, implementation and system audits hygiene and food safety is needed.
Upon completion of the online Master in Quality, Hygiene and Food Safety will get a double degree by IMF and the University Camilo Jose Cela, with which you will open a world of new job opportunities in the areas of development, production, transport and food handling . You will be able to implement in any organization norms, standards and quality standards: ISO, OHSAS, HACCP, BRC, IFS, GlobalGAP, SAL ... When performing a training course on food security IMF, will have access to job opportunities and practices which bring the acquired knowledge to the real world in the food industry and food businesses.
Acquire an integrated and professional approach to ensure the quality and safety of products and processes in order to achieve customer satisfaction and consumers.
You will also learn to:
Methodology
The Master in Food Safety and Quality is developed in order to unite and reconcile personal and professional life with the possibility of studying. Based on a flexible methodology study.
Both methodologies are based on five key points:
Evaluation
Continuous assessment as during the Masters. Each module is evaluated by combining an online review and the development of case studies.
The final obtaining master's degrees by the UCJC (Universidad Camilo José Cela) and Master by MFI Business School, is subject to overcoming each module testing and development work to master.
Booming Sector
Labor demand for professionals in this sector is growing, with very optimistic expectations of growth, both at EU and global level, increasing rigor and requirement of food controls.
The MSc Risk and Crisis Management (Food Safety Assurance) reflects the growing strategic importance of food and consumer product safety and specifically issues such as counterfeiting, contamination, economic and economically motivated adulteration and fraud. The programme has been developed in collaboration with Red 24, a leading global risk management specialist with operating experience in over 120 countries. As such the programme bridges the gap between commercial and academic worlds and provides an accredited curriculum covering:
The programme is relevant for organisations offering CPD and also for those wishing to enter a managerial role within manufacturing and services.
'I see the launch of the MSc programme - Risk and Crisis Management (Food Safety Assurance) at the University of Salford as a welcome step forward for the food industry. The modules on offer will enhance the skills, knowledge and competency of staff working for my organisation and I look forward, in particular, to working with specialists from red24 who are award winning market leaders in the field of risk and crisis management. The course has come along at the right time as the complexity associated with food safety assurance increases'.
Mr David Shingler - Sales Director, Towers Thompson.
The course is currently delivered in four blocks of three-day intensive study periods, followed by independent study and online support through the University’s virtual learning environment, Blackboard. Each module is taken and assessed over a six week block.
From September 2017, this delivery format will change. Students will continue to study a single module for a 6 week period. Face to face teaching will be delivered on campus for two half days each week. In addition, you will attend the taught element of the Business Innovation Programme each Wednesday afternoon during the 6 week blocks, with independent study completed in your own time through Blackboard. Individual student timetables will be provided during induction week.
The use of block events to deliver each module will enable the student to concentrate on one specific subject during the period in which the module is being delivered with the VLE providing further support and extending their understanding of a subject.
The School encourages a wide range of approaches to teaching, learning and assessment and typically a session will contain a mixture of activities: generally based around interactive lecturing, dealing with a number of specific issues/topics. The tutor introduces and explains key concepts and learning points, which are consolidated by class discussion and case study analysis to enhance understanding and to prepare for assessment.
Students will have the opportunity to access and engage with recorded and live webinars in the areas of Food Fraud and Malicious Product Tampering, Crisis Management and Business Continuity and Product Recall (Food and Non-Food).
An underlying principle of the learning and teaching strategy is to develop students as reflective practitioners and encourage engagement with continuous professional development.
The assessment for the modules involves both formative and summative elements. Each module consists of two pieces of summative assessment including coursework, presentations, case studies etc. Formative assessments with feedback will be provided during the two, three day intensive teaching blocks, and through student centred activities which will be presented on the University Virtual Learning Environment (VLE). This will enable students to develop their knowledge and understanding of materials covered in each module.
The Business Innovation Project provides a choice between a dissertation, live project, internship or work placement, with a management research report and offers a further opportunity for students to apply their knowledge and skills in a less structured environment, further emphasising the student as an independent learner.
Graduates may enter into a variety of food manufacturing roles including production, quality assurance and product design. In addition, they also enter into procurement roles and roles within associated sectors including insurance.
