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Masters Degrees (Food Systems)

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Arguably the most important challenge for the world community in the 21st Century is Global Food Security – our ability to create a sufficient, healthy, safe, culturally relevant and economically accessible food system for everyone. Read more
Arguably the most important challenge for the world community in the 21st Century is Global Food Security – our ability to create a sufficient, healthy, safe, culturally relevant and economically accessible food system for everyone. Sustainable food systems will require more than technological advances, and must integrate economic, social and environmental relationships, thus involving community, land and food systems.

New solutions will demand that researchers and policy makers approach the task differently from in the past. We can no longer expect solutions to come from a single discipline. The Integrated Studies in Land and Food Systems graduate program offers you the opportunity to focus on such key complex issues. It encourages you to use holistic approaches that integrate knowledge from across disciplines to find solutions relevant to diverse communities.

The Integrated Studies in Land and Food Systems program (ISLFS) is for graduate students wishing to work within emerging interdisciplinary fields.

General Information

The objective of this program is to help students develop the knowledge base and integrative skills necessary to evaluate the cycle of food systems, production, processing and disposal. And to develop sustainable solutions based on agroecological, economic and social dimensions.

Quick Facts

- Degree: Master of Science
- Specialization: Integrated Studies In Land and Food Systems
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework + Thesis required
- Faculty: Faculty of Land and Food Systems

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Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. Read more

MSc Food Technology

Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at Wageningen University goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. The programme focuses on aspects of production, composition and design of food products.

Programme summary

The Food Technology programme at Wageningen University has been in place for more than 50 years and is considered one of the best and most innovative programmes in its field in Europe. Wageningen University offers high-level courses and research in all areas of food science; ranging from advanced technical fields, such as Process Engineering or Chemistry, to fields with a more economic or sociological focus, such as Marketing and Gastronomy.

The Wageningen Food Science faculty is larger than that of any other European university. It includes professors and lecturers from a wide range of departments: Food Chemistry, Food Physics, Food Microbiology, Food Quality and Design, and Food Process Engineering. Food Technology covers nearly all aspects of food science and technology. As a result of being a very broad field, students are required to choose one of the specialisations offered.

Specialisations

Within the programme Food Technology you can choose your own specialisation that meets your personal interests.

Ingredient Functionality
This specialisation focuses on the composition of food, especially, on the role of various components, ingredients or structures in the quality and functionality of the final product. It deals with sensory, nutritive and textural aspects of foods in relation to their components. You major in Food Chemistry or Food Physics.

Product Design
While many new products are launched, not all succeed. This specialisation deals with the design and development of new or improved products. The focus is on the processes used in Food Technology, the design of new products from a consumer perspective and on modelling new product concepts/processes and predictive quality control. You major in Food Process Engineering or Food Quality and Design.

Food Innovation and Management
This specialisation combines courses in Food Technology with courses in Management Studies. It is intended for students who wish to work on product development in small businesses or who plan to start their own business. You will do a thesis in Management Studies and an internship in one of the Food Technology groups.

Food Biotechnology and Biorefining
This specialisation focuses on using micro-organisms or enzymes in food production. During this specialisation, you will learn about processes that can be used for biorefinery or agricultural raw materials. The focus is on biotechnological food production. You major in Food Microbiology, Food Chemistry, Food Process Engineering.

Dairy Science and Technology
This specialisation focuses on the dairy production chain. Its core programme consists of dairy-related courses and several additional courses, such as Food Components and Health, Advanced Fermentation Science and Predicting Food Quality. During the second year, you complete a dairy-related thesis research project and internship.

Sustainable Food Process Engineering
This specialisation focuses on the development of processes that are more efficient in their use of resources. Thesis can be carried out under the supervision of one of the following groups: Food Process Engineering; Operations Research and Logistics; Biobased Chemistry and Technology; or Food Quality and Design.

European Masters Degree in Food Studies
This international specialisation is developed in cooperation with the universities of Cork (Ireland), Lund (Sweden) and Agro-Paris Tech (Paris, France) as well as with ten large industrial partners. For more information see: http://www.eurmscfood.nl.

Gastronomy
This specialisation focuses on the molecular science behind products and dishes used in small scale settings. Scientific insights are used to develop improved food preparation techniques. The cultural aspects of food will also receive attention. You major in Food Chemistry, Food Physics or Rural Sociology.

Sensory Science
This specialisation combines Food Technology with Nutrition and Health. You will work with products and humans in different contexts and study how sensory systems function, how this relates to products and how to analyse these aspects.

Your future career

Graduates find jobs with relative ease, especially in the Netherlands and Western Europe. Recent graduates found positions in the private sector (from small- and medium-sized companies to large multinationals), at Wageningen University or other universities as PhD students, and at research institutes domestically and abroad. Graduates also work in the field of process technology at innovation centres, innovative food companies or government agencies. Most achieve management positions.

Student Harmke Klunder
“It is rich in proteins, unsaturated fats, vitamins and is available in large quantities all over the world. You may conclude, ‘The ideal food ingredient.’ However, would you still think it was ideal if you knew it was made from insects? With three other students, we added insects to a third world food product, thereby winning an international competition from the IFT (Institute of Food Technologists). Malnutrition in Africa could be fought by enriching their daily porridge, sorghumpap, with protein-enhanced termites. As food ingredients technologist, it is possible to look beyond the products found on the shelves of the local supermarkets.”

Related programmes:
MSc Food Quality Management
MSc Food Safety
MSc Biotechnology
MSc Nutrition and Health

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NEW PROGRAMME. The Centre for Agroecology, Water and Resilience (CAWR) is excited to announce the launch of a new programme entitled. Read more

NEW PROGRAMME

The Centre for Agroecology, Water and Resilience (CAWR) is excited to announce the launch of a new programme entitled MSc Agroecology, Water and Food Sovereignty (title subject to validation), which will commence in September 2018. The programme will encompass enhanced knowledge from our now larger team of experts and will be informed by recent research. This will replace the MSc in Agroecology and Food Security which will run for the last time in the September 2017-18 academic year. Please check our website for details which will be published very soon.

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Food security is of critical concern globally, and the development of food systems that provide food of high quality and quantity in a sustainable way, is now a research and policy priority.

The MSc in Agroecology and Food Security is designed to equip professionals and graduates with the knowledge to critically analyse and assess the relationships between agroecological food production and management, farming systems, climate change economics and the environment.

WHY CHOOSE THIS COURSE?

Run by Coventry University's Centre for Agroecology, Water and Resilience (CAWR) whose mission is to create resilient food systems worldwide, the course:

-Draws on the outstanding range of academic and practical expertise of CAWR staff plus world-renowned guest lecturers

-Is designed for students from a variety of different academic and professional backgrounds and from the natural and social sciences (e.g. previous experience of agriculture not necessary)

-Provides unique content in terms of its cutting edge focus on transforming the food system through alternative paradigms, concepts, and methodologies to enable real and equitable change

-Is based at the UK’s national centre for organic horticulture in 10 acres of organic gardens.

WHAT WILL I LEARN?

The course will provide you with the knowledge of the major agricultural production systems found in different parts of the world and the main theoretical approaches to understanding contemporary food systems.

The course covers a range of subject areas including:

  • Food security; 
  • agroecological production systems; 
  • clean energy, climate and carbon; 
  • agroecological techniques and practices; 
  • stabilisation agriculture;
  • gender, food systems and natural resources; 
  • environmental impact assessment; 
  • ecological management and assessment;
  • international environmental law;
  • remote sensing and digital image analysis; 
  • project management.

For each module, teaching normally takes the form of weekly 'face-to-face' contact at the University (including lectures, workshops, seminars and exercises) throughout each semester, with associated directed and self directed study, which may be undertaken off-campus.

HOW WILL THIS COURSE ENHANCE MY CAREER PROSPECTS?

All students undertake an individual research project, which may be associated with an appropriate organisation or company in the UK or overseas. Equipped with a detailed understanding of food systems and a range of appropriate practical skills your potential for employment will be strong.

Opportunities present themselves in national and international government agencies, non governmental policy, research and development organisations, the private sector including food companies and the farming sector.

GLOBAL LEADERS PROGRAMME

To prepare students for the challenges of the global employment market and to strengthen and develop their broader personal and professional skills Coventry University has developed a unique Global Leaders Programme.

The objectives of the programme, in which postgraduate and eligible undergraduate students can participate, is to provide practical career workshops and enable participants to experience different business cultures.



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A collaboration between the Faculty of Land and Food Systems and Faculty of Forestry, the inter-faculty Soil Science Graduate Program offers opportunities for advanced study and research leading to MSc and PhD degrees. Read more
A collaboration between the Faculty of Land and Food Systems and Faculty of Forestry, the inter-faculty Soil Science Graduate Program offers opportunities for advanced study and research leading to MSc and PhD degrees. Students are registered in the Faculty of Graduate Studies through either the Faculty of Land and Food Systems or Faculty of Forestry, depending upon their research interests.

Areas of study include biometeorology, forest nutrition and nutrient cycling, mycorrhizal ecology, soil biology, soil quality and fertility, soil-plant interactions, ecosystem services, land an water systems.

Program Overview

Soil Science offers opportunities for advanced study and research leading to Ph.D. and M.Sc. degrees in the areas of soil microbial ecology, organic matter, soil physics, irrigation and drainage, biometeorology, soil pollution, soil and water conservation, soil management, and land use, with application to forest, agricultural, urban, and range soils, as well as a professional Master of Land and Water Systems (M.L.W.S.) degree. The Ph.D. and M.Sc. degrees include a combination of courses in both basic and applied sciences, with research leading to the completion of a thesis/dissertation. The M.L.W.S. degree is intended for students seeking a post-baccalaureate degree for professional practice in the land and water resources management realm. The program is designed to be completed in one calendar year.

Soil Sciences programs are enriched through collaboration with: colleagues in other graduate programs, such as Forestry, Geography, Plant Science, Institute for Resources and Environment, Integrated Studies in Land and Food Systems, and Landscape Architecture; and agencies such as Environment Canada, Canadian Forest Service, Agriculture and Agri-Food Canada, BC Ministry of Forests and Range, and other provincial, municipal, and regional government agencies.

Research facilities are housed both within the MacMillan and Forest Sciences Buildings and, on a shared basis, in other buildings on campus. Research facilities within the MacMillan Building include modern analytical laboratories and other equipment for conducting chemical and biometeorological research, while excellent facilities for soil biological research are located in the Forest Sciences Centre.

Quick Facts

- Degree: Master of Science
- Specialization: Soil Science
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework + Thesis required
- Faculty: Faculty of Land and Food Systems

Career Prospects

Graduates of the soil science degree program often obtain positions with government or the private sector. Some graduates decide to continue in the area of research and academia with various universities and colleges. Examples of where some graduates are employed:
- Agriculture and Agri-Food Canada
- BC Ministry of Forests
- Canadian Forest Service
- Consultant
- Associate Professor, University of Guelph
- Associate Professor, Yale University
- Associate Professor, University of Northern BC
- Environment Canada
- Assistant Professor, University of Bengukulu, Indonesia
- Assistant Professor, University of Venda for Science and Technology, South Africa

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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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There has never been a more urgent need to train scientists in the area of food security, equipped with skills in agronomy; plant pathology, plant disease and plant genetics; and knowledge of modern agricultural systems and agricultural policy. Read more

Food security: a global concern

There has never been a more urgent need to train scientists in the area of food security, equipped with skills in agronomy; plant pathology, plant disease and plant genetics; and knowledge of modern agricultural systems and agricultural policy. The Royal Society report Reaping the Benefits: science and the sustainable intensification of global agriculture published in October 2009, provided the clearest evidence of the challenge of ensuring global food security during the next 50 years. Crop yields need to rise significantly, but in a manner that requires much lower dependency on chemical intervention and fertilisers.

Meeting the challenge of sustainable agriculture

This programme was developed in collaboration with the agricultural industry, government agencies including Department for Environment, Food and Rural Affairs (Defra) and The Food and Environment Research Agency (Fera), and farmers and food manufacturers, to provide a multi-disciplinary training in sustainable agriculture and global food security. Research-led teaching in molecular plant pathology, plant sciences and microbiology is strongly supplemented by Rothamsted Research, North Wyke expertise in grassland management, soil science and sustainable farming systems. Leading social scientists also provide valuable input in rural land use and the rural economy. The combination of expertise in both arable and pastureland systems ensures a truly rounded learning experience.

The curriculum takes account of the key skills shortages in the UK to train highly skilled individuals who can enter government agencies, agriculture and food industries and fulfil very valuable roles in scientific research, advice, evaluation, policy development and implementation tackling the challenges of food security. The programme provides opportunities to gain industrial and practical experiences including field trips.

Expert teaching

Teaching is enriched by expert contributions from a broad cross-section of the industry. Scientific staff from Fera provide specialist lectures as part of the Crop Security module, members of the Plant Health Inspectorate cover field aspects of plant pathology, and a LEAF1 farmer addresses agricultural systems and the realities of food production using integrated farm management. In addition, teaching staff from the University and BBSRC Rothamsted-North Wyke will draw on material and experiences from their academic research and scientific links with industry.

Industrial and practical experience

All students will have opportunities to gain industrial and practical experiences. Teaching visits will be made to the Plant Health Inspectorate in Cornwall to see quarantine management of Phytophthora, and to a local LEAF farm to review the challenges and approaches to food production in integrated farm management systems. You will gain specialised experience in practical science or policy making through a dissertation or project placement with external agencies. Defra and Fera, for example, are offering five dissertation and/or project placements annually.

Programme structure

The programme is made up of modules. The list of modules may include the following; Professional Skills; Research Project; Sustainable Land Use in Grassland Agriculture; Crop Security; Sustainable Livestock and Fisheries; Political Economy of Food and Agriculture and Research and Knowledge Transfer for Food Security and Sustainable Agriculture

The modules listed here provide examples of what you can expect to learn on this degree course based on recent academic teaching. The precise modules available to you in future years may vary depending on staff availability and research interests, new topics of study, timetabling and student demand. Please see the website for an up to date list (http://www.exeter.ac.uk/postgraduate/taught/biosciences/foodsecurity/#Programme-structure)

Addressing a skills shortage to tackle global food security

The MSc Food Security and Sustainable Agriculture curriculum has been designed in collaboration with the agricultural industry to tackle the skills shortage that exists in this vital interdisciplinary area. This programme will provide the highly skilled individuals required in government agencies, agriculture and food industries for critical roles in scientific research, advice, evaluation, policy development and implementation tackling the challenges of food security.

Global horizons

With food security and sustainable agriculture a global concern, opportunities for specialists in the areas of agronomy, plant pathology, plant disease and plant improvement will be worldwide. By combining expertise across the natural, social and political sciences, this programme provides valuable interdisciplinary knowledge and skills in both arable and pastureland systems. Graduates will be prepared to take on the global challenges of food security and sustainable agriculture, being able to adapt to farming systems across the world and identify cross-disciplinary solutions to local agricultural problems.

Learning enhanced by industry

The programme is enriched by expert contributions from a broad cross-section of the industry, with specialist lectures, teaching visits to observe the practical application of techniques, and industrial placement opportunities for project work or dissertations in practical science or policy making.

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This course will provide you with an in-depth specialisation in organic farming and food production systems and it is currently the only specialised MSc in organic and ecological farming in England. Read more
This course will provide you with an in-depth specialisation in organic farming and food production systems and it is currently the only specialised MSc in organic and ecological farming in England. You will learn and test the latest approaches in the integrated delivery of soil, crop and livestock, and food supply chain management.

Through a combination of lectures, field trips, seminars, practical classes and research projects you will develop advanced knowledge and skills in:
-Managing organic farming and food production units or businesses in different macroclimatic, agronomic and market contexts
-Agronomic approaches used in organic/biological/ecological/sustainable food production systems
-Underlying principles and standards of organic/biological/ecological/sustainable food production, processing and retailing/marketing systems
-Applied and strategic research underpinning the development of organic and other sustainable farming and food production systems
-A wide range of analytical laboratory methods

You will have the opportunity to attend a 10-day field trip as part of the module on Mediterranean perennial crop production systems in Crete, Greece. The trip is organised in collaboration with ecological farming experts from the Greek National Science Foundation (NAGREF).

As part of your studies you will also undertake a major project, similar to one you might experience in the workplace. You will be supported through training in designing and delivering a laboratory project or field-based investigation. You will collect, analyse and interpret data to produce a thesis reporting your investigation and results in a critical manner.

This research project and thesis may be undertaken at the University, in industry, in Crete as part of existing Nafferton Ecological Farming Group research and development projects, or in another country.

Our staff

You will benefit from being taught by lecturers who are industry experienced and research active. Our research in integrated agricultural production focuses on soil science, plant science and ecology, spanning a range of scales from: pot – plot – farm – landscape.

Strategic research embraces work on:
-Soil quality
-Rhizosphere function
-Plant-soil feedback
-Soil-carbon dynamics
-Nutrient cycling

Applied research addresses issues of:
-Climate change mitigation (including biofuels)
-Ecological (organic) farming systems
-Low-input crop systems
-Agriculture-environment interactions

Professor Carlo Leifert is the Degree Programme Director for MSc in Organic Farming and Food Production Systems. Carlo is a member of the Food Security Network in the Newcastle Institute for Research on Sustainability (NIReS) and is part of the Nafferton Ecological Farming Group (NEFG). He currently manages EU and DEFRA funded projects focused on improving resource efficiency, productivity and food quality and safety in organic and 'low input' crop and livestock production systems.

Delivery

The course is taught in a block format with a six-week block and then two-week teaching blocks.

You will be taught through:
-Lectures
-Seminars
-Practical and field classes
-Tutorials
-Case studies
-Small group discussions

You will be expected to undertake independent study outside of these structured sessions. Your knowledge and understanding will be assessed through written examinations, coursework, presentations and your final major project.

You can also study through the Credit Accumulation Transfer Scheme (CATS). This allows us to award postgraduate level qualifications using credit-bearing stand-alone modules as 'building blocks' towards a qualification. This means that the credits from modules undertaken within a five-year period can be 'banked' towards the award of a qualification.

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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 you 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 you 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.

Increasing globalization of the food chain has resulted in many disputes about the safety and quality of food products. You will learn about the elements that make up an effective national food control system based on risk anlysis and acquire an understanding of the interactions between control systems and trade.

You will 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 and private standards, all designed to meet the requirements of national and international legislation. 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 directly 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 you for careers in the national and international food chain, e.g. food businesses, consultancy, research and development
To equip you with the knowledge and skills that will enhance your employability
To enrich your 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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Food is a fundamental human necessity, essential to the sustenance of the human body. At the same time, food may be associated with pleasure, passion, even luxury. Read more
Food is a fundamental human necessity, essential to the sustenance of the human body. At the same time, food may be associated with pleasure, passion, even luxury. Food is also essential to the social body. Who eats what, who eats with whom, and whose appetites are satisfied and whose denied, are all profoundly social dynamics through which identities, relationships, and hierarchies are created and reproduced.

The SOAS MA programme in the Anthropology of Food offers students the opportunity to explore historically and culturally variable foodways, from foraging to industrial agriculture, from Europe and North America to Africa, Asia and South America. The programme asks students to trace the passage of food from plant to palate, and to examine who benefits, and who suffers, from contemporary modes of food production, exchange, preparation, and consumption. Students examine food policy at national and international levels, as well as the role played in its formation by the food industry.

Focus is given to the study of famine and the controversial role of food aid in securing food supplies. Debates over the impact of agricultural biotechnology on agrarian livelihoods and knowledge systems, as well as on the natural environment, are assessed. Movements toward organic agriculture, fair trade, and slow food are also analysed.

An anthropological approach to the study of food draws upon and challenges the perspectives of other disciplines, whether agronomy or nutritional science, economics or law, history or literature. Dependent upon individual interests and experiences, graduates of the programme may pursue research degrees in any number of academic disciplines, or find employment in food-related government ministries, international organizations, development agencies, or non-governmental associations, as well as in the fields of public health, education, and media, or in the catering industry.

Click here for a last of past Dissertation Titles (http://www.soas.ac.uk/anthropology/programmes/maanthoffood/ma-anthropology-of-food-dissertation-titles-2006---present.html)

Click here for Alumni Profiles (http://www.soas.ac.uk/foodstudies/studentprofiles/)

Course teachers Johan Pottier, Harry G. West, and Jakob Klein were awarded the 2009 Excellence in Instruction Award by the Agriculture, Food, and Human Values Society. West was named joint runner-up for the SOAS Director’s Teaching Prize in 2011-2012. The SOAS MA in the Anthropology of Food was named a Finalist in the Best Food Initiative category in the BBC Food & Farming Awards in 2015.

Scholarships:
Applicants for the MA Anthropology of Food may be eligible to apply for Scholarships and Bursaries (http://www.soas.ac.uk/registry/scholarships/).

Visit the website http://www.soas.ac.uk/anthropology/programmes/maanthoffood/

Programme Structure Overview

The programme consists of four units in total: three units of examined courses and a one unit dissertation of 10,000 words.

Core Courses:
- The Anthropology of Food - 15PANC013 (1.0 unit).

- Dissertation in Anthropology and Sociology - 15PANC999 (1.0 unit). This is a 10,000 word dissertation on a topic agreed with the Programme Convenor of the MA Anthropology of Food and the candidate’s supervisor.

- Additionally all MA Anthropology students 'audit' the course Ethnographic Research Methods during term 1 - this will not count towards your 4 units.

Foundation Course:
- Theoretical Approaches to Social Anthropology - 15PANC008 (1.0 unit). This is compulsory only for students without a previous anthropology degree.

Option Courses:
- The remaining unit(s) of your programme, either 1 unit of option courses (if taking Theoretical Approaches to Social Anthropology) or 2 units (if exempted from Theoretical Approaches to Social Anthropology), may then be selected from the Option Courses list below.

- Your 1 or 2 total units may be made up of any combination of 0.5 or 1 unit option courses.

- However, courses without a "15PANxxxx" course code are taught outside of the Anthropology Department. No more than 1 unit in total of these courses may be selected.

- Alternatively, one language course may be taken from the Faculty of Languages and Cultures.

Programme Specification 2012/2013 (pdf; 147kb) - http://www.soas.ac.uk/anthropology/programmes/maanthoffood/file39766.pdf

Destinations

For more information about Graduate Destinations from this department, please visit the Careers Service website (http://www.soas.ac.uk/careers/graduate-destinations/).

Find out how to apply here - http://www.soas.ac.uk/admissions/pg/howtoapply/

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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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​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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Food security is a complex issue of global significance and understanding the role and contribution of seafood within food security is an emerging research area. Read more

Introduction

Food security is a complex issue of global significance and understanding the role and contribution of seafood within food security is an emerging research area. Seafood products are provided by both aquaculture and capture fisheries and are one of the most highly traded food products globally. Including seafood in our daily diet provides an affordable source of macro and micronutrients required for optimal human health and development.
This course is designed to introduce the global issues affecting seafood production and trading, and will promote an understanding of the key factors affecting aquatic food production, post-harvest protocols, post-mortem metabolic events and microbial/chemical processes key for food safety and quality. Sensory assessment and shelf-life extension technologies will also be covered. The course will also examine other key issues in seafood trading such as traceability systems, certifications as well as the impact of governance and legislation on the global seafood sector.
This is the only aquatic food security MSc currently available in the UK. It will comprehensively follow the food chain from production through to consumer health and welfare.

Key information

- Degree type: MSc
- Study methods: Full-time
- Start date: September
- Course Director: Rachel Norman

English language requirements

If English is not your first language you must have one of the following qualifications as evidence of your English language skills:
- IELTS: 6.0 with 5.5 minimum in each skill
- Cambridge Certificate of Proficiency in English (CPE): Grade C
- Cambridge Certificate of Advanced English (CAE): Grade C
- Pearson Test of English (Academic): 54 with 51 in each component
- IBT TOEFL: 80 with no subtest less than 17

For more information go to English language requirements https://www.stir.ac.uk/study-in-the-uk/entry-requirements/english/

If you don’t meet the required score you may be able to register for one of our pre-sessional English courses. To register you must hold a conditional offer for your course and have an IELTS score 0.5 or 1.0 below the required standard. View the range of pre-sessional courses http://www.intohigher.com/uk/en-gb/our-centres/into-university-of-stirling/studying/our-courses/course-list/pre-sessional-english.aspx .

Structure and content

This course shares some modules with the MSc in Sustainable Aquaculture and there is flexibility within the system to change the degree title depending on what advanced modules are taken. The course is divided into four taught modules, containing 18 subject areas or topics, and a single Research Project module.

Delivery and assessment

In addition to lectures, tutorials and seminars, a number of assignments must be completed. Laboratory-based practical sessions are also important elements of the course. Taught module assessment is continuous, involving short tests, seminars, essays, practical reports, critical and computational analysis, field assignments and set project reports. The Research Project module is examined through written dissertation and seminar presentations by both supervisors and an external examiner.

Modes of study

The course is available on a block-release basis (by selecting individual or a series of modules) over a period not exceeding five academic years.

Why Stirling?

REF2014
In REF2014 Stirling was placed 6th in Scotland and 45th in the UK with almost three quarters of research activity rated either world-leading or internationally excellent.

Rating

The Institute of Aquaculture, with a rating of 2.45 in the latest Research Assessment Exercise (RAE), was graded the top aquaculture department in the UK.

Strengths

This MSc brings a unique perspective to the expertise that already exists in Stirling on global seafood production. It is the only MSc in the UK that focusses on how seafood can contribute to global food security.
We have a number of links in the production, processing and retail industries and this will provide students with the opportunity to interact with industry and potentially carry out a project which is of direct relevance to the sector.
We also have links within Asia and Europe which will allow the opportunity to undertake the Research Project overseas.

Academic strengths

The Institute of Aquaculture has been closely associated with the global expansion of aquaculture initially through developing and improving the existing production systems and the development of new farmed species. In recent years our research has focused on increasing the sustainability and reducing the environmental impact of these activities. In addition, we have recently invested in new posts in Aquatic Food Security whose activities also include research into food safety and quality post harvest, aquatic animal nutrition, as well as developing mathematical models of production systems. We therefore have expertise that covers the whole production cycle from farm to fork.
The Institute of Aquaculture is internationally recognised for both research and teaching and is one of only a handful of institutions devoted to aquatic food security. The goal is to develop and promote aquatic food security building on the Institute staff expertise in sustainable aquatic animal production.

Careers and employability

- Career opportunities
Demand for well qualified postgraduates to contribute to food production and the supply chain will continue to increase in line with demand to double food production over the coming decades. This course provides each student with the appropriate knowledge and practical experience important for a career in aquatic food security. The course has been developed to provide students with core knowledge and practical skills on aquaculture, food safety/quality, numerical analysis and legislation appropriate to aquatic food security. These skills will be equally applicable to those wishing to pursue an academic career as well as those seeking employment in Government or industry.

- Employability
This course has been developed to provide students with core knowledge and practical skills on aquaculture, food safety/quality, numerical analysis and legislation appropriate to aquatic food security. These skills will be equally applicable to those wishing to pursue an academic career as well as those seeking employment in Government or industry.

- Industry connections
We have a number of links in the production, processing and retail industries which provides students with the opportunity to interact with industry and potentially carry out a project which is of direct relevance to the sector. We also have links within Asia and Europe which allows the opportunity to undertake the research project overseas.

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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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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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