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.
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.
The MSc in Advanced Food Safety is tailored towards students who aim to, or currently work within the agri-food industry and related sectors, offering a unique qualification in the fields of food safety and security.
The Institute for Global Food Security (IGFS), is one of the University’s four Global Research Institutes, which is leading the world in addressing one of the greatest challenges – how to ensure the safety of our food.
The world’s food supply is reducing. Its production is under increasing pressure, and so safety issues are more likely to arise.
The programme focus will be on new and emerging issues within the field, concentrating on developments in analytical approaches to monitor and regulate food safety, authenticity and security.
WORLD CLASS FACILITIES
INTERNATIONALLY RENOWNED EXPERTS
You will learn about emerging issues within the field of food safety, and focus on analytical approaches to monitor and regulate food safety, authenticity and security.
You will study core topics in the field:
You’ll be assessed by continuous assessment and examination in the following areas:
As you might expect for this ever-changing field of research, you’ll use both traditional equipment and the latest bioanalytical technology used within the field of food security and food safety.
This online Global Food Security (Food Safety) postgraduate programme will be delivered by leading research active staff within the internationally recognised Institute for Global Food Security (IGFS) based at Queen’s University Belfast.
This unique food safety course will comprise specialist modules such as chemical and microbiological feed and food safety, health, global food legislation, food fraud and advanced analytical methods for detecting food safety issues. The course is particularly suitable for those working in the agri-food industry, regulatory agencies and analytical communities who wish to develop their knowledge to a higher level.
On-line module delivery is currently planned to be 15 weeks long, with required estimated student time per week of between 15-20 hours.
Each module is available for a specified 20 week period each academic year. On-line material will be released over a 15 week content delivery period with a further 5 weeks for completion and submission of the final assessment element.
Module content will be opened up on a block-by-block basis every 3 weeks and students will work at their own pace through content completing continuous assessment tasks to agreed schedules.
Start dates for next DL modules are:
Students can study the Masters part-time over a period of 3 years, the Postgraduate Diploma part-time over a period of 2 years and the Postgraduate Certificate part-time over a period of 1 year. You can also enrol initially for a 1 year Postgraduate Certificate and if successful continue to the Postgraduate Diploma and /or Masters.
Students aiming for MSc qualification will study 60CATS each year, normally the two Postgraduate Certificate modules [60CATS] in the first year, the additional two modules for the Postgraduate Diploma [60CATS; total 120CATS] in second year, and the Dissertation [60CATS; total 180CATS] in third year as described below:
Food Safety and Health
The contents of this module will centre on the exploration of various chemical and microbiological risks associated with animal feed and human food safety, and an examination of the reported links to health defects/disease progression.
Food Integrity, Fraud and Traceability
This module will investigate examples of highly varied, internationally relevant and difficult to detect incidences of food fraud and compromised food traceability. The range and types of food fraud will be discussed and the means of detecting such incidences to ensure that food is safe, wholesome and authentic demonstrated. The economic consequences of food product recall due to food contamination incidents will be assessed highlighting the need for traceability across the whole food supply chain, together with an exploration of consumer willingness to pay for improvements to aspects of food safety and traceability.
Advanced Analytical Tools for Food Security
This module will review the principles behind current and emerging monitoring technologies for rapid/early detection of feed/food contamination incidents and disease. Overviews and applications of various screening and confirmatory test platforms for food security analysis will be covered in this module.
Global Food Standards and Legislation
This module introduces international food standard setting, with a focus on the Codex Alimentarius Commission standard setting process and its impacts on international trade and World Trade Organisation agreements related to food in addition to trends of modernisation of food safety legislation internationally.
This module (60CATS) consists of research work and a written dissertation carried out around a hypothesis, case study, critical incident or other significant activity relevant to the programme. Students will prepare a project proposal for approval before registering on the module and develop a full project proposal upon which they are interviewed before carrying out the project work. Interim reports and a draft introduction will be submitted at required intervals in addition to regular contact with an assigned IGFS academic supervisor and submission of a completed thesis by an agreed deadline. Online teaching delivery will relate to project management skills, plagiarism, researching and writing techniques.
This course is fully supported by the Biotechnology and Biological Sciences Research Council (BBSRC) with the aim of addressing key issues relating to agri-food security, sustainability and integrity of the food supply chain.
This course is unique in the UK and is fully supported by the BBSRC Modular Training Programme.
The three modules represent the subject areas identified by market research work with industrial food supply chain industries. Furthermore, the subject areas are interrelated, and have common themes such as the application of nanotechnology. This will provide a comprehensive platform for improved industrial performance and an opportunity to obtain a recognised academic qualification.
The transferability of the academic credit will allow for further upskilling and postgraduate qualifications to be achieved.
The content of our modules has been selected to address key issues relating to agri-food security, sustainability and integrity of the food supply chain. These are areas that are not only within the BBSRC remit but also considered a priority within the European Union Horizon 2020 programme.
This course is classroom based with some practical laboratory work. Each module will be delivered intensively over three days.
There are around 36 hours of contact time per module, grouped into three days, then one hour of remote contact time. You will also be expected to undertake 200 hours of private study per module.
Assessment will be made through:
- written coursework
- project presentations.
If you are interested in this courses we have a number of opportunities to visit us and our campuses. To find out more about these options and to book a visit, please go to: https://www1.chester.ac.uk/study/postgraduate/postgraduate-visit-opportunities
This master’s course in Food Process Engineering will give you the theoretical and practical knowledge needed in the food industry, which, combined with relevant industrial training and experience, can help you on the path towards becoming a chartered engineer.
The food and drink industry is the biggest manufacturing sector in the UK, larger than the automotive and aerospace sectors combined. The sector is worth more than £20 billion a year, and its aims are to produce high quality, safe and affordable food at the lowest environmental cost.
There is a shortage of people with the skills needed to handle 21st century changes in food production, including nutrition, world population growth, IOT (Internet of Things), infomatics and automation, food personalisation, health, wellness and sustainability.
Your training will give you the skills, knowledge and ability to become a professional food process engineer. It will equip you with a detailed understanding of food process engineering theory, methods and practice, and is delivered by a team of specialists including lecturers from the food industry, or with food industry experience.
This programme includes specialist modules which will allow you to appreciate the processing properties of food materials, and how they can be converted from ingredient to product. It is taught and assessed in combination with the associated engineering science, to ensure that you understand how each process can be applied.
Your learning will be delivered by lecturers from the food industry, or with food industry experience. It will also be informed by the faculty’s research strengths in processing properties of food materials, from farm to fork.
The University of Nottingham has a strong research reputation in the field of food science. Our school of Biosciences is ranked no. 1 research environment in the UK for Agriculture, Veterinary and Food Science (Research Excellence Framework 2014).
This course is part of the Department of Chemical and Environmental Engineering, which is ranked 6th in The Guardian University Guide 2018 and 8th in The Times Good University Guide 2018.