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Masters Degrees (Food Safety)

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The MSc programme Food Safety focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management. Read more

MSc Food Safety

The MSc programme Food Safety focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management. The Food Safety programme of Wageningen University was the first MSc in Food Safety worldwide. The programme is unique, with a highly integrated approach to the field of food safety.

Programme summary

Wageningen University is one of the few universities in Europe able to offer education and research in all fields of food safety. This does not only include technical disciplines such as microbiology and toxicology, but also the legal, economic and communication aspects. The Food Safety programme at Wageningen University is one of the most modern and innovative in the world. Started in 2000 as the first of its kind, it is still the only two-year, full-time Master Food Safety programme offered in Europe and the only programme offering Food Safety Law. The programme prepares graduates for careers in the food industry, government or consumer organisations; the three key players in international food safety management.

The food industry is increasingly confronted with farm-to-table food safety measures, regulations, legislation and guidelines aimed at controlling food hazards. As a result, there is an increasing demand for managers with expertise in food safety evaluation who are able to survey and monitor the chemical, microbiological and physical parameters of product composition and product safety. Food safety experts are able to understand and analyse the variation in quality and safety of products. They are also able to assess the potential risks involved in the adoption of new production methods and processing techniques. Food safety evaluation concerns food constituents, agro-chemicals, environmental contaminants and natural toxins.

Food regulations are getting more and more complex, creating the need for regulatory affairs specialists in industry or in lobbying organisations. The programme is the only programme offering Food Safety Law for students with either a technical or a legal degree, thereby, fulfilling the need in society for such positions.

Specialisations

The programme offers three specialisations. All three specialisations have the courses on Food Safety Management and Food Law in common.

Applied Food Safety
This specialisation deals with the more technical (microbiology, toxicology, risk assessment) part of food safety. Food Safety Economics is also part of the programme. Thesis topics are also in these fields and graduates generally work in industry, universities and research institutes.

Food Safety Law
This specialisation is open for students with a technical or legal background. Courses focus on (international) food law, intellectual property rights and management. Theses are on food law. Graduates generally work as regulatory affairs specialists in industry.

Supply Chain Safety
This specialisation deals with safe food and ingredient supply. Globalisation leads to serious risks of contamination. In tropical countries, companies also face wars and political problems. Courses thus focus on Food Security, Risk Management in Food Chains and logistics, in addition to Microbiology and Food Law.

Your future career

The employment market is promising and all recent graduates found jobs with relative ease. The demand for university-trained professionals in this field is currently higher than the number of graduates available. Most recent graduates found jobs in the private sector, at universities or at food safety research institutes. Many graduates enter careers in government and go on to managerial positions. Due to the increased efforts of the EU in the development of national food safety organisations, there will be many more job opportunities in various European countries, both for technical as well as regulatory specialists.

Student Moath Almayman.
"The courses of the Master Food Safety consist of technical, managerial and legal aspects of food safety and are directly linked to real life situations. This in combination with the ability to perform extensive research and an internship at an international company to enhance my working experience, were reasons for me to choose this master. Even with a small population, Wageningen is a great cosmopolitan town. So many students from different backgrounds make it a very interesting place."

Related programmes:
MSc Food Quality Management
MSc Food Technology
MSc Nutrition and Health

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​The safety and quality of food is a major concern to consumers, retailers, manufactures and regulators. High profile incidents have highlighted the need for the effective management systems and regulatory frameworks for food safety at the local, national and international levels. Read more

Course Overview

​The safety and quality of food is a major concern to consumers, retailers, manufactures and regulators. High profile incidents have highlighted the need for the effective management systems and regulatory frameworks for food safety at the local, national and international levels.

Increasingly, professionals within this field require specialised knowledge and skills to help them identify and effectively manage risks. In response to these challenges, this PgCert/PgDip/MSc has been designed to meet the development needs of UK and international food safety specialists working in commerce and industry and enforcement agencies.

The aims of the programme are to:
- Enable students to evaluate international, national and sector specific frameworks for the prevention and management of and crisis response to food safety risks

- Provide opportunities for students to develop academic and subject specific knowledge and skills of relevance to employment in the field of food safety

- Support the development of reflective practitioners who have the knowledge and skills to appraise, develop and evaluate responses to food safety risks​.

​Course Content​​

The programme utilises theoretical frameworks and practical case studies to enable students to identify potential hazards, assess risk and to develop and monitor risk management strategies. The teaching team has many years experience in policy development, research and consultancy working in industry and the enforcement of legislation. The team operates at the international level and this is reflected in the teaching sessions.

The taught element of the programme comprises the equivalent of 6 modules of 20 credit points each (comprising 4 half modules and 4 full modules).

The taught modules offered are as follows:
- Risk Perception and Communication (10 credits)
- Frameworks for the Assessment of Risk (10 credits)
- Research Methods (20 credits)
- Epidemiology (10 credits)
- Evaluating Global Food Safety Management Standards (20 credits)
- Implementing Global Food Safety Management Standards (20 credits)
- ​Food Safety Emergency Management (20 credits)
- Product Conformity and Labelling (10 credits)

The dissertation phase of the module is comprised of a number of components including the development of a research proposal, an in-depth literature review and presentation of the findings of self-directed research in the form of an academic paper. This phase of the studies allows students to develop specific knowledge in relation to a food safety issue of particular interest to them.

Upon completion of the Programme, students should be able to:
- Critically evaluate global and national policy, legal and sector specific frameworks for food safety management and propose evidence based approaches for best practice
- Appraise psychosocial factors impacting upon the perception, communication and response to food safety risks.
- Critically evaluate models of risk assessment and risk management
- Critically review relevant research
- Critically appraise approaches to the assessment and management of risk and inform the development of food safety management strategies and the implementation of food safety management systems.
- Evaluate and apply approaches to emergency preparedness and crisis response.
- Critically review relevant research
- Demonstrate the ability to design, plan, and undertake research in the discipline of food safety management and present the findings.
- Critically reflect on professional and personal practice, skills and competencies.​

Learning & Teaching​

​The teaching and learning strategy for the Programme places a strong emphasis on application of theoretical frameworks to real problems and situations. Teaching and assessment focuses on case studies and exercises and scenarios reflecting contemporary issues in food safety management.

The Learning and Teaching strategies adopted, encourages substantial input from students. Whilst lectures are seen as opportunities for imparting key information and pointing students in a particular direction for further study, they are also intended to be interactive and debate is encouraged.
Lectures are complemented by seminar sessions designed to encourage a more detailed examination of issues. In addition to enhancing understanding, these sessions are seen to be important as a means of helping students to develop analytical and critical appraisal skills.

Finally, case study and role-play sessions are scheduled. During these sessions, there is further opportunity not only to develop those skills appropriate for the achievement of learning outcomes but also to develop skills that will enhance performance within a workplace setting.

The Learning and Teaching Strategy emphasises the value of evaluating ones performance and developing approaches to maximize learning and the application of skills and knowledge. Assumptions underpinning the analysis of information and response options are explored and alternative interpretations (that are often based upon cultural orientations) are examined. It is the intention that students graduating from the programme will operate as reflective practitioners.​

Assessment

Students' performance is assessed via a course work of a variety of forms including essays and reports. Tutors will offer advice in relation to the development of assignments; each student is allocated a personal supervisor to support their dissertation phase of studies.

Employability & Careers​

The Programme is seen to be of particular relevance to those wishing to further their expertise in food safety management.

The programme is also of relevance to students with a general enforcement background or food industry background who wish to specialise in food safety. Expertise exists within the teaching team to support graduates of the programme who wish to embark on PhD studies.

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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Enhance your career in the food industry with advanced skills in Food Safety and Quality. With a Master of Food Safety and Quality, you will play a key role in managing food safety and quality in any food manufacturing company. Read more

Enhance your career in the food industry with advanced skills in Food Safety and Quality

With a Master of Food Safety and Quality, you will play a key role in managing food safety and quality in any food manufacturing company.

Food safety and quality are essential to the success of all food manufacturing companies and critical for New Zealand’s economic success. Why? Because food manufacturers need absolute confidence in the safety and quality of their products. To work in this exciting field, students can choose to study full time or part time with a programme supported with an on-line learning environment.

In big demand by employers around the world

Internationally, food safety is a growth industry.

Food companies have a growing need for expertise in food safety and quality. If they do not have this expertise themselves, consultants with the relevant qualifications provide them with services. You have the opportunity to start your own consultancy business or to work for the government department overseeing food safety in your country. In New Zealand, the government department is the Ministry for Primary Industries.

Internationally recognised and unique

Massey University is ranked as one of the top 50 universities worldwide for Food Science & Technology (out of 300), according to ShanghaiRanking's Global Ranking of Academic Subjects.

We have been producing highly-skilled graduates for the New Zealand and international food industries for more than 50 years. The lecturers have extensive industry experience supported by a strong academic research base.

Massey University also hosts the New Zealand Food Safety Centre with access to the latest expertise in food safety.

Work on real food industry issues

The Master in Food Safety and Quality provides practical skills and a depth of knowledge to enable you to manage problems in food manufacturing and develop preventative tools designed to provide confidence in the quality and safety of food.

World-leading facilities

At Massey University, you have access to the latest modern food processing and analytical equipment to undertake research that is applied and practical to the food industry including:

  • A fully equipped pilot plant operating under a risk management programme to enable the export of foods of assured safety and quality
  • Specialist equipment for both thermal and non-thermal processing
  • Laboratories equipped to analyse microbial, chemical and foreign matter contaminants, including a PC2 laboratory enabling you to work with foodborne pathogens
  • Instruments to measure food composition

Massey guarantees you research expertise in meat, fish and dairy technology, fruit and vegetable postharvest storage and processing, food formulation, additives and ingredients.

Why post graduate study?

Postgraduate study is hugely regarding and empowering. The Master of Food Safety and Quality will push you to produce your best creative, strategic and theoretical ideas. Our experts are there to guide you as you undertake in-depth and independent study to prepare you for a senior technical or consultancy role in the food industry.

Not just more of the same

Postgraduate study is not just ‘more of the same’ undergraduate study. It takes you to a new level of knowledge and expertise, especially in planning and undertaking research.



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The MSc Advanced Food Safety programme at QUB is tailored towards students who aim to or currently work within the agri-food sector. Read more
The MSc Advanced Food Safety programme at QUB is tailored towards students who aim to or currently work within the agri-food sector. It will offer the opportunity to obtain a unique qualification in the field of food safety delivered by research-active scientists within the Institute for Global Food Security.

The major focus of the programme will be on new and emerging issues within the diverse field of food safety and it will concentrate on developments in analytical approaches used to monitor and regulate food safety with the view to protect human health.

Key topics covered will include: food fraud and traceability and the analytical methods used to detect fraud and ensure food safety and authenticity; the links between environmental chemical contaminants and biological hazards present in animal feed and human food - highlighting new emerging technologies that enable rapid and early detection of food safety incidents and diagnosis of animal diseases.

QUB MSc Advanced Food Safety Video: https://youtu.be/TFxBDS9mb-k

Content

Advanced Food Bioanalysis
Bio-entrepreneurship and Advanced Skills
Agri-food Traceability and Fraud
Food Safety, Health and Disease
Foundations for Research in the Biosciences
Literature Review
Research Project (triple module)

Assessment

Continuous assessment of coursework, examinations, and assessment of modules based solely on submitted work related to private individual study. A MSc will be awarded with Distinction to students who achieve a dissertation and average mark both exceeding 70 per cent, and with Commendation for marks over 60 per cent.

Opportunities for Careers

Excellent opportunities exist within agri-food companies, diagnostic research companies and regulatory testing laboratories. Graduates will also be in a position to progress to further PhD level research study.

Special Features

A major component will include the completion of a laboratory-based, food safety related research project within the Institute for Global Food Security, offering the opportunity to gain practical experience in the use of conventional and emerging bioanalytical technology platforms.

Facilities and capabilities include:
Biosensor instrumentation
Cell culture and microbiological suites
GC, HPLC and UPLC systems
Proteomic and metabolomic profiling
ICP, GC, qToF and QqQ mass spectrometers
Spectroscopic analysis
Real time PCR and surface plasmon resonance biosensor technology

Additional information for International students

http://www.qub.ac.uk/home/StudyatQueens/InternationalStudents/

Applicants who are non-EEA nationals must satisfy the UK Border Agency (UKBA) immigration requirements for English language for visa purposes, by providing evidence of an IELTS* score of 6.0, with not less than 5.5 in any component, or an equivalent qualification acceptable to the University.

*Taken within the last 2 yrs.

Please see http://go.qub.ac.uk/EnglishLanguageReqs for more information on English Language requirements for EEA and non-EEA nationals.


Up to date information on course fees can be found at: http://www.qub.ac.uk/directorates/sgc/finance/TuitionFees/

The University provides information on possible sources of awards which is available at: http://www.qub.ac.uk/sites/PostgraduateCentre/PostgraduateFunding/

Information on the Institute for Global Food Security at Queen’s University Belfast can be found at: http://www.qub.ac.uk/Research/GRI/TheInstituteforGlobalFoodSecurity/


Visit the MSc Advanced Food Safety page on the Queen’s University Belfast web site for more details! (http://www.qub.ac.uk/Study/Course-Finder/PCF1718/PTCF1718/Course/AdvancedFoodSafety.html)

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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. Read more

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.

Why this programme

  • Mastering Food, Nutrition, Dietetics, the fundamental aspects of food microbiology and all that surrounds its development and activity.
  • Knowing the regulatory framework and legislation in the food sector.
  • Monitor, analyze and ensure hygiene and food safety throughout the production process according to the legal framework.
  • Distinguish between food groups and their conditions of spoilage and contamination. Know the basis for conservation and labeling.
  • Set variables and indicators (pressure, temperature, flow, level, pH, conductivity) necessary for process control drive systems, control equipment and facilities control.
  • Implement and audit the ISO 9001, OHSAS 18001, ISO 14001 and management models in the food sector at national, European and global standards.
  • Mastering the certifiable models to protect the food as designations of origin, controlled production, kosher, halal, etc.

Objectives

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:

  • Adapt to current scientific knowledge in the field of food.
  • Knowing the legislation on the subject.
  • Update the rules applicable to food safety.
  • Take a broad approach to the variety of food industry market.
  • Knowing the processes applied in food security.

Methodology and Evaluation

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.

  • Online offer accessible content in the virtual campus at any time and place.
  • Distance mode: Get textbooks with the content.

Both methodologies are based on five key points:

  • Live online classes available desce anywhere. Attend hours compatible with your life and interact virtually with your teacher. You can ask and discuss like you're in a classroom class. In addition, all classes are recorded and available at any time through the virtual campus.
  • Virtual campus with all the agenda and content of the courses and modules. View them via the Internet or download them in PDF format as you are comfortable with. The virtual campus is also a meeting point with your classmates and teachers. Know them, debate and interact with them through forums, chats and discussion threads. In addition you will have additional training material, resolution of case studies and self-assessment test.
  • Unlimited with your personal tutor, tutoring resolve any questions online, chat, phone or email. Lean on the best professionals in the area of ​​food security and asks if you need face tutorials in MFI own headquarters.
  • Virtual Library to help you make the more than 9,000 references from the food industry and the business world. Access specialist publishers, download and stresses on the contents.
  • Networking and events with which to complete your training and catch up on all the news of food and business sector. Free access masterclass, roundtables and webinars taught by the best professionals.

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.

Career prospects

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.

  • Quality Control Technician
  • Rural, developing and managing industrial projects, directing operations, innovating in food products or projects biotechnology applied to agriculture and livestock engineering.
  • Restoration services such as quality control technician, Hazard Analysis and Critical Control Point, or HACCP-forming food handlers.
  • Consulting as a consultant to companies for implementation of Food Quality Standards (BRC, IFS, ISO 22000, etc.), HACCP and legal, scientific and technical advice.
  • Research Quality Control Laboratories and Analysis
  • Training
  • Industry
  • laboratories


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**Accredited by the Institute of Food Science & Technology (IFST), the leading qualifying body for food professionals in Europe.**. Read more
**Accredited by the Institute of Food Science & Technology (IFST), the leading qualifying body for food professionals in Europe.**

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.

Visit the website http://www.gre.ac.uk/pg/engsci/foodsaf

Food and Agricultural Sciences

The Natural Resources Institute (NRI) has an internationally-recognised academic reputation and provides taught postgraduate courses in a wonderful environment for students.

NRI provide research, consultancy, training and advisory services to underpin sustainable development, economic growth and poverty reduction. The majority of our activities focus on the harnessing of natural and human capital for the benefit of developing countries, though much of our expertise has proved to be of growing relevance to industrialised nations.

What you'll study

- 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)

Fees and finance

Your time at university should be enjoyable and rewarding, and it is important that it is not spoilt by unnecessary financial worries. We recommend that you spend time planning your finances, both before coming to university and while you are here. We can offer advice on living costs and budgeting, as well as on awards, allowances and loans.

Find out more about our fees and the support available to you at our:
- Postgraduate finance pages (http://www.gre.ac.uk/finance/pg)
- International students' finance pages (http://www.gre.ac.uk/finance/international)

Find out how to apply here - http://www2.gre.ac.uk/study/apply

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This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. Read more
This course embraces the implications of food safety and quality management against the backdrop of food authenticity and sustainability within an increasingly globalised food industry. You will gain an in-depth understanding of regional, national, and international standards in regulatory processes, and the role of public institutions and policy makers in delivering safe, quality foods to consumers.

This course is designed for graduates and those working in the agri-food industries who are seeking to advance their knowledge and understanding of food safety and quality management, and progress their professional careers.

Structure

The course may be studied full-time over 12 months or part-time over two years.

You will study eight modules, followed by the Research Project, carried out over the summer to be submitted in September. It will be presented as a review paper and as a research paper.

If you do not wish to undertake the Research Project may choose to take a Postgraduate Diploma following successful completion of eight modules.

You will learn through a combination of lectures, guest speakers, group workshops and seminars, case studies, individual and student-led research, group projects, and field studies

Students are encouraged to participate in the RAU Enterprise Scheme where they can develop their entrepreneurial skills towards starting their own business.

This course is available to start in either September or January.

September entry

Students will study four modules in the autumn term followed by four modules in the spring term, and complete their Research Project by the end of September.

January entry

Students will study four modules in the spring term, complete their Research Project by the end of September, and study four modules in the autumn term.

Modules

• 4014 Food Chain
• 4075 Research Project
• 4206 Fundamentals of Food Science
• 4207 Systems for Food Safety Management
• 4209 Sustainability and the Food industry
• 4228 New Product Development (NPD) in the Agri-Food Industry
• 4237 The Politics and Policies of Food Assurance

Plus choice of TWO modules, selected from:

• 4040 Sustainable Management of Soil and Water
• 4084 Tourism and Development
• 4110 Fisheries and Aquaculture Management
• 4201 Poverty and Food Security
• 4211 Global Red Meat Chains
• 4212 Global White Meat Chains
• 4213 Global Dairy Food Chain
• 4238 Integrated Organic Systems

Modules will be taught in 10 week blocks.

Assessment

Modules are assessed through written examinations and coursework, including case study analysis, essay writing, oral and poster presentations, and assessed seminars. For the new product development (NPD) module, students are assessed against a food product which they develop and produce in small teams. To complete this module, students are given training in the CIEH Level 2 Award in Food Safety for Manufacturing, which is beneficial to them post-graduation.

Career prospects

Graduates will be equipped with the education and industry experience to progress their career and become food safety and quality management professionals within:

• An international institution – UN (World Food Programme), IFAD, FAO, IFPRI etc.
• Government and statutory bodies – Defra, DflD, FSA etc.
• Business and industry – major agricultural and food supply companies, consultancy
• NGOs – local food associations, aid and development organisations
• Academia and research – lecturer, PhD

How to apply

For information on how to apply, please follow this link: https://www.rau.ac.uk/STUDY/POSTGRADUATE/HOW-APPLY

Funding

For information on funding, please view the following page: https://www.rau.ac.uk/study/postgraduate/fees-and-funding/funding

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This programme focuses on applied aspects of advanced and emerging analytical technologies to address current issues in food safety, nutrition and food supply. Read more

Research Strategies

This programme focuses on applied aspects of advanced and emerging analytical technologies to address current issues in food safety, nutrition and food supply. It covers the entire food chain from farm to fork and places a strong emphasis on the link between improved food safety and nutrition and improved public health.

Research Strengths

•Advanced and emerging technology platforms (biosensors and omics)

•Animal food and feed safety

•Animal health and disease diagnostics

•Food and nutrition metabolomics

•Food and nutrition quality measurements

•Food chemistry

•Food safety detection methodology

•Food traceability and authenticity

•Immunodiagnostics for food contaminant and toxin detection

•Natural compounds and their health applications

•Novel and functional foods

•Therapeutic biomolecules

Special Features

•Students will be based in modern, world-class laboratory facilities equipped with state-of-the-art, highly advanced analytical instruments.

•Students will gain excellent practical experience of advanced and emerging analytical techniques for food safety analysis and monitoring.

•The School has a wide range of strong, international links with governments, academia and industry.

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The 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 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 recognised qualification.

EU study opportunity

EU study opportunities exist with the University of de Lorraine Nancy, France, and Universitat Politècnica de València (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 scholarships. Find out more about the Frank Brake scholarship:

http://www.lsbu.ac.uk/courses/postgraduate/fees-and-funding/scholarships/frank-brake-scholarship

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 composition and safety
Food microbiology and hygiene
Food quality management
Food product development management
Food control operations
Research methods
Project

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.

Placements

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

Professional links

This course is accredited by the Institute of Food Science and Technology (IFST).

Some members of the teaching team are registered trainers for the Charted Institute of Environmental Health (CIEH) and fellow of the Institute of Food Science and Technology (IFST). There is also a close association with Leatherhead Food Research and Campden BRI.

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.

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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/postgraduate/funding

Open Days

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

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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This course offers graduates from food, nutrition or an appropriate science-related subject the opportunity to progress into careers in the important field of food safety. Read more
This course offers graduates from food, nutrition or an appropriate science-related subject the opportunity to progress into careers in the important field of food safety. You will focus on food microbiology, inspection and analysis and learn to evaluate a range of food safety management systems in UK and global food control.

During the course you will examine the essential elements involved in the processing, preservation and packaging of food through analytical practical sessions. The course also gives you an understanding of the key areas of food law, regulation and policy, focusing on the enforcement of legislation relating to food.

Features and benefits of the course

-Student membership of the Institute of Food Science and Technology (http://www.ifst.org ).
-You will maintain up-to-date knowledge of national and international legislative trends.

About the Course

You will be provided with an in-depth knowledge of emerging issues within the area of food, nutrition and food safety. Throughout the course you will explore and learn to critically evaluate issues raised by the enforcement of regulations and legislation relating to food.

Upon completion of the course you will be able to compare and contrast methods of consumer protection from the UK and EU in relation to the sale, supply and production of food. You will also develop strong industrial links through the Manchester Food Research Centre. As a student of this course you will automatically be enrolled as a student member of the Institute of Food Science and Technology (ifst.org) which will give you access to membership benefits, networking and career development opportunities.

Assessment details

Assignments including critical review articles, presentations, practical experiments and data analysis reports, case studies and an independent dissertation.

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This online distance learning Global Food Security (Food Safety) postgraduate programme will be delivered by leading research active staff within the internationally recognised Institute for Global Food Security (IGFS) based at Queen’s University Belfast. Read more
This online distance learning Global Food Security (Food Safety) postgraduate programme will be delivered by leading research active staff within the internationally recognised Institute for Global Food Security (IGFS) based at Queen’s University Belfast.

The programme will comprise modules focused on food safety and health, global food standards and legislation, analytical methods for food security, food integrity and fraud. Awards will be available at Postgraduate Certificate (PgCert) and Postgraduate Diploma (PgDip) level, and to Masters level following completion of a dissertation-based module.

This programme will be suitable for anyone who wants to know more about this increasingly important area, those working within the wider Agri-food industry sector including food production, processing and retail, regulatory and governmental control agencies, and research organisations.

Awards will be available at Postgraduate Certificate (PgCert) and Postgraduate Diploma (PgDip) level, and to Masters level following completion of a dissertation-based module.

Modern online technology and dynamic advanced audio and video tools will be employed to achieve a stimulating teaching and learning experience. This programme offers learners the opportunity to study this exciting and rapidly changing area taught by world experts within the field at their own pace (60 CATS per year) and within their chosen environment.

PgCert will cover the following modules:
- Food safety and health (30 CATS)
- Advanced analytical tools for food security (30 CATS)

PgDip will include modules in:
- Global food standards and legislation (30 CATS)
- Food integrity, fraud and traceability (30 CATS)

MSc Students will complete a research programme:
- Dissertation (60 CATS)

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IN BRIEF. Programme materials developed by industry experts and practitioners. Access to relevant current materials. Assessments based on developing industry relevant skills and knowlegde. Read more

IN BRIEF:

  • Programme materials developed by industry experts and practitioners
  • Access to relevant current materials
  • Assessments based on developing industry relevant skills and knowlegde
  • Part-time study option
  • Work/industrial placement opportunity
  • International students can apply

COURSE SUMMARY

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:

  • Strategic International Business Management
  • Food Fraud and Malicious Product Tampering
  • Crisis Management and Business Continuity
  • Product Recall (Food and Non-Food)  
  • Business Innovations Project

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.

TEACHING

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.

ASSESSMENT

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.

EMPLOYABILITY

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.



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Course description. Our part-time MSc in Chemical Food Safety and Integrity is a largely distance learning course aimed at aspiring factory or company quality managers who want to develop the knowledge, techniques and skills needed to deliver safe food products. Read more

Course description

Our part-time MSc in Chemical Food Safety and Integrity is a largely distance learning course aimed at aspiring factory or company quality managers who want to develop the knowledge, techniques and skills needed to deliver safe food products.

It is also suitable for professionals in the analytical services sector, vendors of equipment and analytical test kits, and researchers.

Through our course, you will receive training in food chemical safety, quality and management that embeds analytical methodology within a risk assessment and management context.

You will also develop research skills through a workplace-based research project if you choose to study for the MSc award. PGDip and PGCert options are also available.

Each unit runs for a semester and is mainly delivered online, although there will also be a week-long course with face-to-face teaching at the University in each semester.

Developed and delivered in collaboration with Unilever Safety and Environmental Assurance Centre, Waters Corporation and Fera, this course represents a unique partnership between academia and industry spanning food manufacturing, analytical services provision and instrument manufacturers.  

Aims

This course aims to train students in chemical food safety, quality and management that embeds analytical methodology within a risk assessment and management context.

Special features

Expert teaching

This course is delivered by experts in a range of subjects, including food fraud, food allergen risk management, analytical methodology and mass spectrometry.

Industry collaboration

We work with Unilever Safety and Environmental Assurance Centre, Waters Corporation and Fera to develop and deliver the course.

Flexible learning

Learn when it suits you thanks to the part-time blended learning nature of this course.

Teaching and learning

Each unit runs for a semester and is largely delivered online, although there will also be a week-long course with face-to-face teaching at the University in each semester.

Face-to-face teaching will comprise a mixture of lectures and interactive sessions, as well as group work using case studies.

There will also be practical demonstrations of particular types of analytical methodology, utilising instrument platforms available at the University.

Online material will include a weekly online webinar/seminar on a rotation between the course tutors with a web-based Q&A session.

Each student will be provided with an academic advisor. Advisors will meet with you during the first residential week and schedule contact points (eg via video conferencing) to check on your progress.

The MSc dissertation is a workplace-based research project that can be either lab-based or a a desk-based study (eg systematic review) completed remotely, followed up by a short visit to one of the study centres to undertake a laboratory-based project.

You will attend an intensive face-to-face two-day workshop to help you develop project aims, objectives and work plans in an interactive fashion while also identifying risks and undertaking contingency planning.

During the final year project, there will be a site visit to help support you in completing the research project and identify any additional support needs or access to additional resources or instrumentation.

An assessed poster day will be held at the end of the semester, where you will present your project and findings to your peers. The project and results will then be submitted for assessment in the form of a dissertation.

Coursework and assessment

We use a combination of multiple choice questions and assessed work relating to the weekly seminars to assess your progress.

An example would be using a scenario to show how the new knowledge gained from a lecture topic can be applied in the workplace.

The final year project for the MSc award will be undertaken in the workplace. There are also exit points for the PGCert and PGDip awards.

For the MSc, you need to complete six taught units and a 60-credit dissertation. PGDip students complete the six taught units only, while PGCert students complete 60 credits.

Course unit details

Year 1 units

  • Food Chemical Safety Risk Assessment (15 credits)
  • Methods for Chemical Food Safety Analysis (30 credits)
  • Sampling, Data Quality Assurance and Data Analysis (15 credits)

Year 2 units

  • Authenticity (15 credits)
  • Chemical Contaminants and Residues in Food (30 credits)
  • Allergens, Additives and Functional Ingredients (15 credits)

Course collaborators

This course has been developed and will be delivered in collaboration with Unilever Safety and Environmental Assurance Centre, Waters Corporation and Fera.

Facilities

This course is run at the Manchester Institute of Biotechnology, with elements also hosted by the industrial collaborators, Unilever, Fera and Waters Corporation.

You will also be able to access a range of facilities throughout the University.



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This programme provides graduates with an insight into measures that are required to provide a supply of safe and wholesome food to consumers globally. Read more
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.

Students aquire a knowledge of the technical and economic principles involved in the handling and storage of both durable and perishable crops. The programme provides an essential background for any graduate who will have responsibilities in managing postharvest strategies to maintain high quality food crops.

Students aquire 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 and private standards, all designed to meet the requirements of national and international legislative requirements. 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 can 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.

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