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This. postgraduate course. provides relevant, up-to-date experience of food safety management, which is of vital importance both to organisations and individuals in the food industry, enforcement and education. Read more

This postgraduate course provides relevant, up-to-date experience of food safety management, which is of vital importance both to organisations and individuals in the food industry, enforcement and education. MSc Food Safety Management focuses on the important areas of foodborne disease, food safety hazards and the effective management of food safety through application of the risk management system Hazard Analysis and Critical Control Point (HACCP). An online course, Food Safety Management provides learning units and support materials via a secure website. This includes individual and group activities, including live web-seminars, research tasks and case studies provide practical learning opportunities.  

PROGRAMME AT A GLANCE

Awards: MSc (After one year - PGCert HACCP Development, after two years - PGDip HACCP Audit and Management).

Within the last few years, there has been widespread agreement that to improve the safety of our food and promote consumer confidence in safe food production, a system known as Hazard Analysis Critical Control Point (HACCP) is applied throughout the food industry. As a result, European legislation requires all food businesses to implement a system based on HACCP principles.

Challenges for food businesses, include not only development of suitable HACCP-based systems but on-going management and verification to assure HACCP effectiveness

Year 1

  • Foodborne Disease (Double Module)
  • HACCP Development

Year 2

  • HACCP Effective Food Safety Management Systems (Double Module)
  • Research Methods

Year 3

  • Current Issues in Food Safety Management (Double Module)
  • International Food Law (O) or
  • Allergy and Intolerance (O)

LEARNING OUTCOMES

Knowledge and Understanding

  1. Analyse case studies to determine the causes of foodborne disease and determine preventative strategies to reduce the risk of illness associated with the contamination of food.
  2. Assess a range of designs and methods currently used in research in the study domain.
  3. Identify, investigate and critically evaluate a current issue in food safety by applying selected theory and research techniques developed during the course to the chosen area.
  4. Critically evaluate the national and international legislative and enforcement frameworks in which all sectors of the food industry operate.
  5. Appreciate the range of common food hypersensitivities and evaluate the mechanisms of allergic and intolerance reactions
  6. Critically assess and discuss the epidemiological evidence relating to food allergy and intolerance with reference to methods of detection and diagnosis and consumer perception of food allergy.
  7. Identify and critically evaluate food safety hazards and determine their significance as risks to public health in food operations and products.

Subject-specific skills

  1. Assess surveillance and other relevant epidemiological data and estimate costs associated with incidents of foodborne disease.
  2. Analyse the relationship between prerequisite programmes and HACCP systems.
  3. Apply HACCP methodology to a food operation in order to develop a HACCP plan.
  4. Critically evaluate alternative approaches to HACCP implementation in food operations.
  5. Perform HACCP and food safety management system verification, including design, planning and execution of appropriate verification programmes.
  6. Apply some of the tools and techniques for managing projects and change in the context of the design and implementation of a HACCP project.
  7. Synthesise and apply relevant food safety and/or food standards legislation to different industry sectors and international settings.
  8. Critically assess requirements for allergen labelling and consumer information, including legislative and health protection requirements.

Thinking Skills

  1. Discuss food safety hazards and critically evaluate the suitability of physical and human resources employed in the global food supply chain for production of safe food.
  2. Reflect and critique the process of HACCP and Food Safety Management System verification in relation to current theory/practice literature.
  3. Assess the factors affecting successful implementation and management of a HACCP-based food safety management and discuss practical strategies to overcoming barriers to system implementation.
  4. Evaluate critically the key concepts and theories of managing projects and change in relation to development and implementation of effective HACCP-based food safety management programmes.
  5. Evaluate research methods employed to answer a range of research questions.
  6. Analyse contemporary theoretical and methodological issues in relation to current published research literature in the domain, including appraisal of design, analysis and interpretation of results.
  7. Identify research gaps in the chosen area and determine priority research questions with reference to current food safety theory and practice.
  8. Evaluate the impact of legislation and enforcement on the food industry and consumers, with reference to case law examples.
  9. Reflect and critique the process of effective allergen management in the global food supply chain, with reference to the application of prerequisite programmes and HACCP-based Food Safety Management Systems.

LEARNING ENVIRONMENT AND ASSESSMENT

Detailed learning materials are all available online. Each topic of study involves a number of learning activities supported by asynchronous discussions, live web-cast workshops and chat activities. To take full advantage of the course, you will need the following software:

  • Firefox web browsing software.
  • Standard word processing and presentation software, such as Microsoft Word and PowerPoint.
  • Standard electronic mail software, such as Outlook or Hotmail.
  • Acrobat reader software.
  • You will need to have signed up with an internet service provider. Broadband is recommended for full functionality, plus a webcam and headset/microphone.

Assessment is done in a number of different ways including a report on an outbreak of foodborne disease, a personal portfolio, critical analysis of papers and case studies. There are no examinations.



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HACCP Management. is a unique course which provides relevant and up-to-date experience in foodborne disease and HACCP development, development in essential transferable skills such as communication skills and the opportunity for career development and enhancement. Read more

HACCP Management is a unique course which provides relevant and up-to-date experience in foodborne disease and HACCP development, development in essential transferable skills such as communication skills and the opportunity for career development and enhancement. Within the last few years there has been widespread agreement that to improve the safety of our food and promote consumer confidence in safe food production, a system known as Hazard Analysis Critical Control Point (HACCP) is applied throughout the food industry. As a result new European legislation will require all food businesses to implement a full HACCP system. This postgraduate course is ideal for students who are working in, or want to work in the food industry, local government and the private sector. The course is available online with no campus attendance required and part-time to complete within one to three years of study.

PROGRAMME AT A GLANCE

YEAR 1

  • Foodborne Disease (Double Module)
  • HACCP Development

YEAR 2

  • HACCP Audit and Management (Double Module)
  • Research Methods for Food Safety

FURTHER INFORMATION

MODULES

Foodborne Disease - This double module aims to explore the problem of foodborne disease in a global context. It analyses its cause and identifies appropriate control strategies. The module also helps you to develop the skills necessary for effective study eg information searching and retrieval, problem solving and communication skills.

Hazard Analysis Critical Control Point Development - This module aims to enable you to develop competence in HACCP methodology. It uses a number of case studies and can be applied to a number of sectors of the food industry.

Hazard Analysis Critical Control Point Audit and Management - This double module will provide you with the theoretical foundations and practical techniques together with essential skills to develop effective HACCP systems. It uses a number of case studies and practical examples across a range of food sectors.

Research Methods for Food Safety - This module enables you to develop your knowledge or research aims and processes so that you can critically assess current research in food safety. You will experience a number of ways of researching and the practical application to food safety issues.

LEARNING ENVIRONMENT AND ASSESSMENT

Detailed learning materials are all available online. The Induction Sessions ensure that you can navigate around the web-based material and that you can communicate effectively with staff and other students. Each topic of study involves a number of learning activities such as asynchronous discussions and workshops.

We provide a number of different ways of assessing your work a report on an outbreak of foodborne disease, a personal portfolio, critical analysis of papers and case studies There are no examinations.

RELATED COURSES

Also see Hazard Analysis Critical Control Point (HACCP) - PGCert



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HACCP Management. is a unique course which provides relevant and up-to-date experience in foodborne disease and HACCP development, development in essential transferable skills such as communication skills and the opportunity for career development and enhancement. Read more

HACCP Management is a unique course which provides relevant and up-to-date experience in foodborne disease and HACCP development, development in essential transferable skills such as communication skills and the opportunity for career development and enhancement. Within the last few years there has been widespread agreement that to improve the safety of our food and promote consumer confidence in safe food production, a system known as Hazard Analysis Critical Control Point (HACCP) is applied throughout the food industry. As a result new European legislation will require all food businesses to implement a full HACCP system. This postgraduate course is ideal for students who are working in, or want to work in the food industry, local government and the private sector. The course is available online with no campus attendance required and part-time to complete within one to three years of study. 

PROGRAMME AT A GLANCE

This course aims to provide you with essential skills and knowledge in the development of HACCP systems.

  • Foodborne Disease (Double Module)
  • HACCP Development (Single Module)

FURTHER INFORMATION

MODULES

Foodborne Disease - This double module aims to explore the problem of foodborne disease in a global context. It analyses its cause and identifies appropriate control strategies. The module also helps you to develop the skills necessary for effective study e.g. IT, information searching and retrieval, problem solving and communication skills.

Hazard Analysis Critical Control Point Development - This module aims to enable you to develop competence in HACCP methodology. It uses a number of case studies and can be applied to a number of sectors of the food industry.

SOFTWARE

To take full advantage of the course, you will need the following software:

  • Standard web browsing software: Netscape Navigator version 4.0 or higher, or Microsoft Internet Explorer version 4.0 or higher
  • Standard word processing software, such as Microsoft Word
  • Standard electronic mail software, such as Outlook or Hotmail
  • Acrobat reader software (to be able to read electronic documents provided by government agencies etc. in PDF form)

LEARNING ENVIRONMENT AND ASSESSMENT

You should allow for approximately 18 hours study time per week on average throughout the course.

Detailed learning materials are all available online. The induction sessions ensure that you can navigate around the web-based material and that you can communicate effectively with staff and other students. Each topic of study involves a number of learning activities such as asynchronous discussion boards, synchronous tutorials and workshops.

We provide a number of different ways of assessing your work. In the Foodborne Disease module you will be assessed by a report and a personal portfolio. The HACCP Development module is assessed through a case study. There are no exams.



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This programme provides advanced academic training in food safety and food control. It includes topics such as food control, hazard analysis and critical control point (HACCP) and food chain security. Read more

This programme provides advanced academic training in food safety and food control. It includes topics such as food control, hazard analysis and critical control point (HACCP) and food chain security.

You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety.

Course details

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

Programme content

The syllabus includes detailed coverage of food safety hazards, especially microbial contamination, and the impact of such contamination on public health. Also covered in depth are the Food Controls used in the EU to contain such hazards.

This postgraduate programme is designed to provide rigorous academic training in Food Safety, Hygiene and Management.

It provides an opportunity for students to develop an appreciation of the relationship between food and public health by focusing on the factors that influence food safety and quality. These are multidisciplinary and include scientific, technical, managerial, political and legislative matters. Topics covered include:

Food Safety

Access to safe food should be a basic human right. Unfortunately food borne illness is universal. Changing methods of food production and the globalisation of the food chain increase the risk that food borne contaminants will cause larger and more serious outbreaks, as well as providing opportunities for emerging pathogens.

The MSc in Food Safety Hygiene and Management differs from other postgraduate food courses in that it focuses on the mechanisms of Food Control and Food Safety Management. All Food Control and Safety Systems seek to prevent food safety hazards from causing illness; microbiological hazards are considered to be some of the most significant food safety hazards in the food chain and the content of the course reflects this viewpoint. 

Food Control

One of the main mechanisms of Food Control is the implementation of food hygiene and food standards legislation. Together with the relevant food microbiology, this legislation forms the basis of the course, underpinning the study of processes and management systems commonly used by industry and the competent authorities.

Hazard Analysis and Critical Control Point (HACCP)

The course also covers HACCP, Risk Assessment, Quality Assurance, Integrated Pest Management, premises and equipment design and other aspects of control in a national and international context. The research projects conducted by the students as part of the MSc reflect these priorities and may be laboratory or practice based.

Food Chain Security

The emphasis on implementation and enforcement of legislation and safety standards is a novel approach and, by offering a comprehensive picture of food chain security, provides progression for those from undergraduate degrees such as food technology, veterinary medicine or microbiology. This legal perspective qualifies successful candidates to work in enforcement or advisory positions for UK competent authorities such as the Food Authority (Local Authority). The course is accredited by the Environmental Health Registration Board.

The legislation considered is EC based and the course welcomes many students from other member states, some of whom return home to work in their own Competent Authorities or to represent their country on specialist food committees at national, EU and international level. Several have also taken up lectureships in food safety. The course has also become increasingly popular with overseas students, especially those from countries wishing to accede to the EU or to trade with it.

Related links

Learning and teaching

Learning, teaching and assessment

Various learning and teaching methods are used on the programme, including traditional lectures, computer-based learning, student-based learning such as case studies and directed learning, laboratories and visits. The programme is assessed using both traditional unseen examination and coursework. The MSc requires candidates to complete a research project and submit a thesis.

Skills gained

Apart from a high level of technical knowledge, students will also gain the ability to critically analyse data and published information, apply scientific principles and legislation to practical situations and become experienced at locating and interpreting government guidance. Successful candidates will also develop an advanced understanding of common food safety management systems such as Hazard Analysis Critical Control Points (HACCP).

Careers

The Postgraduate Diploma and MSc are accredited by the Chartered Institute of Environmental Health /Environmental Health Registration Board as a route to the Higher Certificate in Food Premises Inspection and therefore very appropriate for anyone wishing to work as a food premises officer in a food authority or competent authority. Past students have found work in a variety of areas, including NGOs, competent authorities in the UK and overseas, academic institutions and the food industry.



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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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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.

This degree offers research-informed teaching by staff at the award-winning Natural Resources Institute, with unique academic expertise and industry knowhow. It is available as a postharvest technology route.

Specialist subjects

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.

Professional development

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 9001:2015 designed to meet the requirements of national and international legislation and private standards. Students sit the Royal Society for Public Health (RSPH) Level 3 Award in HACCP for Food Manufacturing and are also given membership of the Institute of Food Science and Technology.

Some lectures are delivered by invited experts currently working in the food sector. This gives our postgraduate students the opportunity to network 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.

Outcomes

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
  • Equip graduates with the knowledge and skills that will enhance their employability
  • 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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Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. The course examines the whole of the food chain from pre-harvest to market with the overall aim of enhancing the quality and safety of food. . Read more

Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. The course examines the whole of the food chain from pre-harvest to market with the overall aim of enhancing the quality and safety of food. 

Who is it for?

The course is suitable for new graduates from a science or technology background who are interested in a career within the food industry. The course is also ideal for professionals already working in the industry who would like to train to further their careers. Available on a full and part-time basis the course offers flexibility and support for those who wish to train whilst remaining in employment.

Food Chain Systems MSc is part of the Agriculture and Food Programme. It provides a critical appreciation of the issues concerned with the production and supply of safe food in the modern world. Through the integration of scientific, technological and managerial factors students will learn how to use food resources more efficiently to achieve higher quality and safer food production as well as successfully understand and manage food supply chains.

The holistic approach of the MSc will provide you with a detailed understanding of the whole of the food chain system including:

  • Diagnostics
  • Food microbiology
  • HACCP
  • Logistics
  • Postharvest technology
  • Predictive modelling
  • Risk assessment of food
  • Supply chain management.

Why this course?

Increasing consumer awareness and demand regarding food quality, nutrition and safety issues, coupled with intensifying competition within the rapidly changing food industry, has created a demand for individuals who are able to drive success in the management of key food chains in a modern global economic market.

Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. It represents a unique offering within the UK and Europe in that it examines the whole of the food chain from pre-harvest to market through the integration of science, technology and management.

The holistic approach of the MSc responds to the increasingly integrated food supply chain ('farm to fork') and will equip you with the relevant knowledge, skills and practical experience needed to pursue a wide variety of career opportunities in today's food industry.

Informed by Industry

Our MSc in Food Chain Systems benefits from input from an industry advisory panel with representatives from commercial organisations and non-commercial organisations, who help to ensure the course maintains its real-world relevance to the marketplace and industry focus. This involvement by industry makes successful students highly sought after in the employment market.

Accreditation

This course is accredited by Institution of Agricultural Engineers and Institute of Food Science and Technology.

Course details

The formal taught component of this course comprises eight compulsory modules. Each module is two weeks in duration, consisting of one week of lectures, practical work, site visits and one week for private study. Part-time students attend the first week of each module but may continue with coursework assignments at a suitable time and location. This element constitutes 40% of the overall mark.

Group project

Group projects provide students with an understanding of working on real challenges in the work place along with skills in team working, managing resources and developing reporting and presentation skills. Many of the projects are supported by external organisations and the experience gained is highly valued by both students and prospective employers. For part-time students a dissertation usually replaces the group project. 

This element constitutes 20% of the overall mark.

Individual project

The four-month individual research project can be carried out within industry or academia and for part-time candidates it can be undertaken in your place of work. This key part of the course allows you to apply the research skills acquired during the taught phase of the course to a practical problem in health science and acts as an opportunity for you to meet potential future employers.

This element constitutes 40% of the overall mark.

Assessment

Taught Modules 40%, Group Project 20%, Individual Research Project 40%

Your career

Upon successful completion of the course, graduates will be able to pursue or enhance careers in a variety of key areas such as:

  • Logistics
  • Production
  • Research
  • Retail
  • Storage
  • Supply.

Employers will exist in a variety of food-related sectors including:

  • Food manufacturers and production companies
  • Food retailers
  • Government agencies
  • Logistics and supply chain
  • Management companies
  • Research institutions.

Cranfield graduates are very successful in achieving relevant work. Some 93% are in relevant employment or further study six months after graduation. For professionals already in industry, Cranfield qualifications enhance their careers, benefiting both the candidate and their employer.



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This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. Read more

This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. It is based upon the strengths and expertise of staff working in the Faculty of Engineering and Science, e.g. human nutrition and public health, food chemistry and biochemistry, functional foods, marketing and economics, new product and process development, food packaging, food safety and quality management, food legislation, applied food microbiology, creative thinking, sustainability and entrepreneurship.

This programme is aimed at graduates who want to develop a career path in the food industry in the area of product development, for students who have not followed an undergraduate programme in food science or technology, and for professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a Continuing Professional Development (CPD) route. Students with backgrounds in Biology, Chemistry, Nutrition, Biotechnology and Hospitality are encouraged to join the programme.

This new programme is intended to prepare graduates from a life science or catering background for careers as professional Product Development Scientists, based upon a clear understanding and competency of science-based subjects.

Please note that as part of the compulsory courses below students will sit the Level 3 award in Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing course offered by the Royal Society for Public Health (RSPH).

Outcomes

The aims of the programme are to:

  • Innovate and find practical solutions in value added activities
  • Develop insight into the development of healthy and nutritious food
  • Provide the ability to enhance creativity and sustainability within the food chain
  • Enhance employability skills and tools required by the food chain.

Full time

Year 1

Students are required to study the following compulsory courses.

Students are required to choose 45 credits from this list of options.

Part time

Year 1

Students are required to study the following compulsory courses.

Year 2

Students are required to study the following compulsory courses.

Students are required to choose 45 credits from this list of options.

Assessment

Assessments will take the form of:

  • Examinations and essays
  • Class based tests
  • Presentations and tutorials
  • Reports of (tutor-led) laboratory and field-based activities
  • Reports of independent project work.

Careers

Graduates from this programme will have the knowledge and skills to pursue careers at government level, working in competent authorities; in the food industry as food technologists, including in the area of product development; or in hospitality sectors.



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The MSc Food Safety and Quality Management e-learning programme is aimed at professionals working in and supporting the supply of safe and wholesome food to consumers who want to deepen their technical knowledge of the industries they are engaged. Read more

The MSc Food Safety and Quality Management e-learning programme is aimed at professionals working in and supporting the supply of safe and wholesome food to consumers who want to deepen their technical knowledge of the industries they are engaged. The programme will enable you to gain employment in the food industry, and will support career progression.

You will consolidate your knowledge of the causal agents of foodborne illness and the control measures that need to be applied to ensure that food and feed are safe and wholesome. You will study safety and quality management systems based upon the principles of Hazard Analysis and Critical Control Point (HACCP) following the 'farm to fork' approach. You will also study the role of national food control systems, food law and enforcement in the context of national and international standards and the promotion of international trade. In addition, you will investigate safety and quality issues of a wide range of commodities and manufactured foods. The programme is designed to be delivered entirely by e-learning, to allow students to learn at the pace that fits in with their specific work/life balance.

This programme is based upon the successful taught programme offered by the university since 2001 and is based upon the expertise and experiences of the Natural Resources Institute's (NRI) food safety and quality management team, which has carried out research and capacity-building work for over 40 years. Over 300 students have graduated from the taught programme and many now occupy senior leadership positions in the food industry as well as national and local governments around the world.

Degree structure

To be awarded an MSc, students must have successfully completed 180 credits of study. The design of the programme enables professionals to take exit awards of PGCert (60 credits) and PGDip (120 credits), and re-enter the programme if required, to match the demands of their professional lives. 

Natural Resources Institute

The programme team is made up of scientists working within the award-winning Natural Resources Institute, a specialist research institute of the University of Greenwich which has an international reputation founded on excellence in teaching, training and research.

Work/life balance

The e-learning programme has been designed for technical staff working in the food supply chain who do not have time to attend the programme in the contact mode. The e-learning format enables professionals working in the food chain to address their continuing professional development (CPD) needs whilst studying at times that fit into their professional life style.

Teaching and assessment

Experiential learning is supported by teaching and learning resources including digital and broadcast media, as well as traditional written materials. Students will be supported to engage in a range of digital resources for the purposes of teaching, learning and for formative and summative assessments. Digital engagement will be tailored to meet the specific needs of students and academic staff and allows students to interact socially whilst learning. E-learning broadcasts of key topics and tutorials will be included on the platform. All teaching and learning activities will be supported by online academic counselling, study skills tuition, pastoral guidance by personal tutors based upon the University academic requirements.

Careers

Graduates from this programme will have the knowledge and skills to pursue careers in food safety and quality management in a variety of positions along the food chain, including working within Competent Authorities in areas of the development of legislation and standards to food analysis and inspection. Graduates can also seek roles in the food industry such as quality and technical managers.

Scholarships

Partial fee scholarships are available at present which mean that the cost of the programme for both home and international students is £5,400 for the full MSc, which equates to £900 for 30 credits studied.

Come and get a feel for what learning and life is like with us.



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