|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 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.
Students aquire a knowledge of the technical and economic principles involved in the handling and storage of both durable and perishable crops. The programme provides an essential background for any graduate who will have responsibilities in managing postharvest strategies to maintain high quality food crops.
Students aquire 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 legislative requirements. 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 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 graduates for careers in the national and international food chain, e.g. food businesses, consultancy, research and development
To equip graduates with the knowledge and skills that will enhance their employability
To 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.
Postharvest Technology and Economics (30 credits)
Food Safety and Quality Management (30 credits)
Research Methods (15 credits)
Research Project (MSc only) (60 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.