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.
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.
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.
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.
• 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.
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.
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