|Location||United Kingdom, London (Medway Campus)|
|Type||Master courses, full-time|
|Nominal duration||1 year|
|Tuition fee||£11,700.00 per year|
Undergraduate diploma (or higher)
Or an equivalent professional qualification.
IELTS with a minimum of 5.5 in each skill or equivalent english test (CAE)
At least 2 reference(s) must be provided.
A motivation letter must be added to your application.
This programme provides you 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.
Increasing globalization of the food chain has resulted in many disputes about the safety and quality of food products. You will learn about the elements that make up an effective national food control system based on risk anlysis and acquire an understanding of the interactions between control systems and trade.
You will 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 9001:2008 and private standards, all designed to meet the requirements of national and international legislation. Students sit the Royal Society for Public Health Level 3 Award in HACCP for Food Manufacturing and are also given membership of the Institute of Food Science and Technology.
Individual courses are offered on a stand-alone basis. These are attended by professionals working in the food industry. Lectures are also delivered by experts currently working in the food sector. This gives our postgraduate students the opportunity to interact with and learn directly 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 can demonstrate when applying for jobs.
The aims of the programme are:
To prepare you for careers in the national and international food chain, e.g. food businesses, consultancy, research and development
To equip you with the knowledge and skills that will enhance your employability
To enrich your understanding of the dynamics of food safety and quality management systems and the context under which they operate at national and international levels.
Food Safety and Quality Management (30 credits)
Research Methods (15 credits)
Research Project (MSc only) (60 credits)
Control Systems and Trade (30 credits)
Two or three optional courses chosen from a range of themes running across the programme (45 credits)
These programmes provide professional development for government officials, environmental health officers and those employed in the food and hospitality industry, such as food technologists, postharvest technologists, food chemists, food microbiologists, laboratory staff and caterers.