MSc Food and Consumer Safety

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Comments about MSc Food and Consumer Safety - At the institution - Middlesbrough - North Yorkshire

  • Objectives
    On graduation, you should be able to: -access current practice and evaluate and implement new developments in food safety -develop and expand professional competencies in food and consumer safety -reflect on policies in relation to ethical, regulatory and socio-economic issues -implement new regulatory and technical developments -identify and evaluate the effects of processing on food structure and quality.
  • Entry requirements
    Applicants should normally have an honours degree (at least 2.2) in an appropriate related discipline, corporate membership of an appropriate chartered institution or an equivalent relevant qualification. Holders of an appropriate higher national diploma plus several years' relevant experience may also be accepted.
  • Academic title
    MSc Food and Consumer Safety
  • Course description
    Developed in collaboration with the Chartered Institute of Environmental Health (CIEH), this course bridges a gap in formal qualifications for environmental health officers specialising in food enforcement at postgraduate level. It has been accredited by the CIEH as a qualification route towards the Higher Certificate in Food Premises Inspection. The course is also relevant to professionals within the food industry who are involved in hygiene and quality management.

    Course structure

    Key modules include Food Processing Science and Technology, Food Safety Enforcement and Advice, Quality and Supply Chain Management and Regulatory Issues. Wherever possible, coursework is related directly to professional development.

    Expect opportunities in the food industry and trading standards or progress to teaching or higher degree-level study.
    Industrial experience
    On each master's degree you'll complete a vocationally-based project. This, along with the involvement of industrialists, practitioners and academics in the delivery of these courses, ensures that they are relevant to the demands of local authorities, enforcement agencies and process manufacturing industries.

    Intermediate awards
    Our master's degrees can lead to the award of a postgraduate certificate at Stage 1 (60 credits - 3 modules), a postgraduate diploma at Stage 2 (120 credits - 6 modules) or, on completion of a research project, the MSc.

    Block release study
    Our master's degrees are available on a block-release basis: you'll study for one week between 9.00am and 6.00pm with follow-up days in the next four weeks together with accompanying assignment work.

    Stage 1

    Introduction and Professional Studies

    This module is designed to introduce you to the issues related to studying beyond undergraduate level. It applies to students on taught postgraduate courses and those who are embarking on a programme of research. The module encompasses issues such as enrolment, health and safety, using Blackboard, report writing and referencing, ethics, plagiarism, time management and numerical techniques. You will also examine discipline specific areas pertinent to your pathway, which will offer you a particular grounding, skills base or understanding required at the early stage of your study. You will be introduced to personal development planning, by keeping a formal log book.

    Food Processing Science
    This module examines the chemistry and composition of foods and gives you practical experience in a wide range of chemical and other analysis techniques commonly applied to raw materials and food products.

    Food Processing Technology
    This module examines the handling and processing of food, based on an understanding of the chemistry, physics and microbiology of foods and methods used in food processing and preservation.

    Stage 2

    Food Safety Enforcement and Advice

    Emerging new sectors in the food industry have brought with them new challenges and novel problems. This module investigates a range of current food related safety issues, explores the analysis of risk and reviews current hygiene practices in the food industry. You will look at implementing appropriate processes and procedures to effect safe processing of foods in respect of current legislation from an enforcement and advisory perspective.

    Quality and Supply Chain Management

    This module demonstrates how to benchmark an organisation and introduces you to the concepts of key performance indicators, total quality management (TQM), six sigma, total productive maintenance (TPM) and supply chain management. You will learn the manufacturing assessment methodology based on data provided in a benchmarking case study. Topics covered in TQM, TPM, and supply chain management will enable you to plan activities, which will improve quality programme maintenance planning and supply chain integration for an organisation and move that organisation towards sustainable competitive advantage.

    Regulatory Issues
    This module considers the issues relating to food policy and regulation in the context of the entire food system and current food related issues. Food policy, its development and influence in the UK and world-wide are considered. The current regulatory environment and key working practices for those working in the area of food enforcement are examined. Topics include the practical problems and techniques of food sampling, the techniques and procedures involved in compiling a prosecution report and the reasoning and practical problems of developing a prosecution policy for an enforcement agency.

    Stage 3

    Research Project

    This is the culmination of the programme of studies. You will undertake a challenging problem related substantially to your discipline. The project is linked where possible to an industrial or external partner organisation, which may even host your work and substantially direct the activity. Where this is not possible, a real or simulated real problem may be chosen as subject for the work. It is, however, expected that even where the problem is simulated or hypothetical, it will be treated as if real. The project outcomes project should be at a publishable standard.

Other programs related to diet and nutrition

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