University of Central Lancashire

Master in Food Safety Management - Máster en Seguridad Alimentaria

University of Central Lancashire
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  • Imparte:
  • Modalidad:
    Online
  • Precio:
    £1,000 per 20 credit module (first 6 modules) (UK/EU)
  • Comienzo:
    Septiembre 2017
  • Lugar:
    Se imparte Online
  • Duración:
    3 Años
  • Idioma:
    El Master se imparte en Inglés
  • Titulación:
    Food Safety Management, MA

Presentación

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.

Requisitos

A recognised first degree or equivalent, or
A professional qualification deemed to be a degree or equivalent, or
Managerial, professional or technical experience in a food-related field deemed to be appropriate for the programme of study, or
NVQ level 5, and
A suitable level of proficiency in relation to IT.
For students whose first language is not English, the following is required:

Grade C in the Cambridge Proficiency Certificate in English, or
Minimum of 6.5 in the IELTS/ British Council examinations, or
600 in TOEFL, with a 4.0 in the Test for Written English.

Programa

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.

Year 1
Foodborne Disease (Double Module)
HACCP Development

Year 2
HACCP Effective Food Safety Management Systems (Double Module)
Research Methods

Year 3
Current Issues in Food Safety Management (Double Module)
International Food Law (O) or
Allergy and Intolerance (O)

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