Master degrees in Food Hygiene equip postgraduates with the skills to maintain and promote human health, through the clean and sanitary handling of food. They may focus on the production, storage and preparation of food in a range of commercial (or domestic) scenarios.
Related subjects include Food & Beverage Production. Entry requirements normally include an undergraduate degree in a relevant subject such as Food Science or Agriculture.
Food Hygiene is essential in securing the safety and quality of the food we consume every day. From the systems related to pre- and post-harvest processes, to the distribution of food after manufacture, it is important that food is protected at each stage of its production.
It is to this end that you will examine the relationship between food and public health – including the scientific, technical and legislative factors which influence food safety.
For example, you may investigate food law and the differences between policies of food safety regulation across different countries. Alternatively, you may analyse matters such as global food security, including the protection of food from diseases and preventing the spread of epidemics such as swine flu.
Careers may include smaller-scale roles in health and safety monitoring, public policy and food regulation.
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.
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:
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:
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.
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.
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.
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).
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.
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.
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:
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.
Both methodologies are based on five key points:
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.
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.
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.
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
Knowledge and Understanding
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:
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.
This course offers graduates an opportunity to progress into a wide range of technical and management roles in the food and nutrition industries.
The course will develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and heath. Practical teaching in food processing, food analysis and microbiology will enable you to understand 21st century food manufacturing, and to ensure foods are nutritious and safe to eat.
You will explore how the disciplines of marketing and sensory analysis inform the product development process, and use this knowledge to create your own innovative foods.
Applied sessions in food law and quality management will help you to meet the legal responsibilities of food business operation, as well as the quality requirements of your customers. You will also explore how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain.
Finally, as part of your independent research project, you will learn to design and execute ethical scientific research, using appropriate practical and statistical methodologies, and critical appraisal of scientific data.
Enrolled students can access student membership of the Institute of Food Science and Technology.
Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The Food Safety programme of the university was the first MSc in Food Safety worldwide. The programme is unique, with a highly integrated approach to the field of food safety.
Most other programmes in this field focus on the technological aspects of food safety or focus on the interaction of food safety and food quality. The programme in Wageningen focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management.
Wageningen University is one of the few universities in Europe with the ability to offer education and research in all fields of food safety. This includes not only technical disciplines such as microbiology and toxicology, but also the legal, economic, risk management and communication aspects of food safety.
On the programme Food Safety page you can find the general outline of the programme and more detailed information about courses, theses and internships.
Within the master programme you can choose one of the following Specialisations to meet your personal interests.
The programme is aimed to provide the market with graduates that can work as a food safety specialist in the food industry, governmental organisations, product associations or federations, food inspection services or similar, research institutes or specialized law agencies. Read more about career perspectives and opportunities after finishing the programme.