Food Safety and Quality Management

This programme has been designed to provide 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. Topics covered include: good governance and national control systems; food inspection and testing services; legislation and private standards; and management of food safety and quality within the supply chain as well as in hotels and restaurants.

Students gain an understanding of safety and spoilage characteristics of a range of commodities and food products. They also acquire a knowledge of the design and implementation of food safety management systems based upon the 'Hazard Analysis Critical Control Point' concept.

The MSc by Research is available to students with the appropriate background.

Individual courses are offered on a stand-alone basis. These are attended by professionals working in the food industry. This gives our postgraduate students the opportunity to interact with and learn from a range of practitioners.

Content

• Food Safety (Food Safety and Quality Management only) (30 credits)
• Postharvest Technology and Economics (Postharvest Technology only) (30 credits)
• Food Safety and Quality Management (30 credits)
• Research Methods (15 credits)
• Research Project (MSc only) (60 credits)
• Options chosen from a range of themes running across the programme