The MSc Risk and Crisis Management (Food Safety Assurance) reflects the growing strategic importance of food and consumer product safety and specifically issues such as counterfeiting, contamination, economic and economically motivated adulteration and fraud. The programme has been developed in collaboration with Red 24, a leading global risk management specialist with operating experience in over 120 countries. As such the programme bridges the gap between commercial and academic worlds and provides an accredited curriculum covering:
The programme is relevant for organisations offering CPD and also for those wishing to enter a managerial role within manufacturing and services.
'I see the launch of the MSc programme - Risk and Crisis Management (Food Safety Assurance) at the University of Salford as a welcome step forward for the food industry. The modules on offer will enhance the skills, knowledge and competency of staff working for my organisation and I look forward, in particular, to working with specialists from red24 who are award winning market leaders in the field of risk and crisis management. The course has come along at the right time as the complexity associated with food safety assurance increases'.
Mr David Shingler - Sales Director, Towers Thompson.
The course is currently delivered in four blocks of three-day intensive study periods, followed by independent study and online support through the University’s virtual learning environment, Blackboard. Each module is taken and assessed over a six week block.
From September 2017, this delivery format will change. Students will continue to study a single module for a 6 week period. Face to face teaching will be delivered on campus for two half days each week. In addition, you will attend the taught element of the Business Innovation Programme each Wednesday afternoon during the 6 week blocks, with independent study completed in your own time through Blackboard. Individual student timetables will be provided during induction week.
The use of block events to deliver each module will enable the student to concentrate on one specific subject during the period in which the module is being delivered with the VLE providing further support and extending their understanding of a subject.
The School encourages a wide range of approaches to teaching, learning and assessment and typically a session will contain a mixture of activities: generally based around interactive lecturing, dealing with a number of specific issues/topics. The tutor introduces and explains key concepts and learning points, which are consolidated by class discussion and case study analysis to enhance understanding and to prepare for assessment.
Students will have the opportunity to access and engage with recorded and live webinars in the areas of Food Fraud and Malicious Product Tampering, Crisis Management and Business Continuity and Product Recall (Food and Non-Food).
An underlying principle of the learning and teaching strategy is to develop students as reflective practitioners and encourage engagement with continuous professional development.
The assessment for the modules involves both formative and summative elements. Each module consists of two pieces of summative assessment including coursework, presentations, case studies etc. Formative assessments with feedback will be provided during the two, three day intensive teaching blocks, and through student centred activities which will be presented on the University Virtual Learning Environment (VLE). This will enable students to develop their knowledge and understanding of materials covered in each module.
The Business Innovation Project provides a choice between a dissertation, live project, internship or work placement, with a management research report and offers a further opportunity for students to apply their knowledge and skills in a less structured environment, further emphasising the student as an independent learner.
Graduates may enter into a variety of food manufacturing roles including production, quality assurance and product design. In addition, they also enter into procurement roles and roles within associated sectors including insurance.
The Master of Science in Control, Audit & Corporate Finance at ESC Clermont in France is a 14 to 18-month master programme taught entirely in English and accredited by the CGE. The programme raises experienced experts with the ability perform financial analysis and reporting, conduct audit missions, assess and control the risk of an activity. Those experts will evaluate corporate performance and put into place the necessary actions to manage and lead the business performance.
Students will be divided into diverse groups carrying out an audit project and mission in a local French company while mentored by professors and members of the company to gain valuable hands-on practical experience.
Students are also able to prepare for the CFE (Certified Fraud Examiner) exam thanks to a partnership with the Association of Certified Fraud Examiners (ACFE), organization of the Bloomberg Aptitude Test (BAT) in our Campus.
Classes last from October to May, followed by an internship of a minimum of 4 months along with an executive report.
Students can obtain a dual-degree MSc. in Finance from ISCTE University in Portugal by spending an extra semester there.
Young graduates and professionals who want to obtain strong technical knowledge, expertise and practical experience in the domains of Finance, Auditing and Risk Control.
Internship and Thesis
Each student of the Control, Audit & Corporate Finance Programme will do an internship or a job placement of a minimum of 4 months in France, Europe or any other location abroad.
The internship aims permits the students to bring the knowledge, expertise and tools learned in the classes into practice and obtain further professional experience.
Each student is individually supervised by a designated advisor and completes a professional thesis, followed by an oral defense and company assessment.
Companies that welcomed our students:
Various flexible payment plans and scholarships are offered to international students.
On ‘Finance and Control Side
On ‘Audit and Risk Management’ side
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.
This course aims to train students in chemical food safety, quality and management that embeds analytical methodology within a risk assessment and management context.
This course is delivered by experts in a range of subjects, including risk assessment, analytical methodology, food fraud, food contaminants and food allergen risk management.
We work with Unilever Safety and Environmental Assurance Centre, Waters Corporation and Fera to develop and deliver the course.
Learn when it suits you thanks to the part-time blended learning nature of this course.
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.
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.
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)
This course has been developed and will be delivered in collaboration with Unilever Safety and Environmental Assurance Centre, Waters Corporation and Fera.
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.
Practical support and advice for current students and applicants is available from the Disability Advisory and Support Service .
This MSc will prepare you for careers in the food industry, including food production, quality assurance, and analytical services.
This course has been developed through a BBSRC Modular Training Partnership grant BB/M017613/1.
Each unit is also delivered as a standalone CPD course together with one dedicated to Food Allergen Management and Analysis.