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.
Chemical Engineering is dynamic and evolving. It provides many solutions to problems facing industries in the pharmaceutical, biotechnological, oil, energy and food and drink sectors. It is vital to many issues affecting our quality of life; such as better and more economical processes to reduce the environmental burden, and more delicious and longer lasting food due to the right combination of chemistry, ingredients and processing.
One of the following is required:
At least a second-class Honours degree awarded by an approved university or institution in an appropriate subject
A degree without Honours, awarded by an approved university or institution in an appropriate subject, followed by at least two years approved postgraduate experience
We accept a range of qualifications from different countries
Food Control (20 credits)
An Introduction to Food Control in the EU, using the UK as the main example. The module will focus on how the member states try and ensure consumers can access safe food. The main food hygiene legislation will be reviewed and put in the context of premises inspection and enforcement including imported food. Approaches taken by other member states and important trading partners such as the USA, Australia and Canada will be compared to the UK. Problems such as fraud in the food industry will be considered, as will key issues and events which demonstrate learning points for enforcement.
Food Manufacture and Technology (20 credits)
In this module the principles of food manufacturing technology will be explained, highlighting core processing unit operations used by the industry and the equipment used to deliver such processes. Both traditional and novel approaches to processing and preserving foods will be studied. Different types of food packaging will be studied as well as the importance of sustainability and the environment. There will also be a strong focus on those generic aspects of food processing that directly impact on consumer safety. These include hygienic equipment and process design, process operation and control, cleaning of process plant, the manufacturing environment, product storage and distribution.
Food and Microbes (20 Credits)
Current and existing knowledge regarding the microbiological characteristics, virulence and disease associations of the bacterial, viral, fungal and protozoan pathogens associated with foodborne illness will be reviewed. In addition, methods for sub-speciation and epidemiological typing of bacterial pathogens will be investigated. Microbial food spoilage will also be studied to highlight the organisms and processes involved. The intrinsic factors that affect the association of particular microbes with certain foods will also be investigated.
Food Safety Management Systems (10 credits)
This module is an examination of the systems used to manage food safety hazards including HACCP, allergen risk assessment & management principles and quality assurance systems. The module sets these systems within both the legal and food safety context and thus considers the application of these systems from the food industry and relevant food safety enforcement bodies.
Pest Management and Cleaning systems (10 credits)
Pest management and cleaning systems are basic requisites in all types of food businesses to ensure safe production of food, whether small or large. This module will provide the knowledge and understanding to control the hazards associated with pests and contamination. Lectures will take place on the biology and ecology of common food pests, cleaning materials and methods and the importance of hygienic design. There will be a range of problem solving workshops to apply this new knowledge and evaluate pest management and cleaning systems. This module is essential for anyone who wishes to work in hygiene management sector of the food industry.
Chemical Contamination of Food and Water (10 credits)
Students will learn about the importance and effects of the major classes of chemical contamination in food and drinking water. Additionally, students will be made aware of a) sources of contaminants, b) methods of treatment of food and water and c) the importance of contaminants in food relative to other uptake pathways. Legally accepted chemical additives will also be considered in this module.
Sustainability in the Food Industry (10 credits)
Sustainability and the need to address environmental issues is a significant driver in the food industry. It has a major impact on the production and therefore the safety of food. This module provides an overview of the main issues facing the industry, including the economic, legislative and political contexts which influence the options available to the industry.
Applied Food Microbiology (10 credits)
During this module food composition will be examined to reveal why it is a good medium for foodborne pathogens and spoilage organisms. In addition, the effect of food structure and composition on the development of microorganisms will be reviewed. The association of intrinsic and extrinsic factors with food production of certain foods will be investigated. Examples of traditional and rapid laboratory techniques will be studied as they are applied to the industry including their advantages, limitations and the way they affect quality control and safety.
Food Chain Security (10 Credits)
A consideration of food security as defined by the WHO. Aspects of insecurity and the mechanisms to manage them will be addressed including, for example:
Food safety management systems
Research methods (10 Credits)
The module is designed to provide students with the key skills necessary to undertake an independent research project.
Major project (50 Credits)
This module allows a student to explore a particular area of food safety, hygiene or management in more depth. It is designed to provide students with the underpinning skills to design perform and complete a piece of independent research. After research training is completed students will undertake a major research project consisting of approximately 12 weeks data gathering and analysis. This will be submitted as a dissertation. A viva will form part of the assessment protocol.
Graduates from the Msc/Pg Diploma in Food Safety Hygiene and Management typically find work which uses the skills and technical information gained from the course. Many work in the Food industry or in Food Control. Some comments about the course from past students can be found in the "Student comments" tab at the top of this page.
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