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MSc-PGDip-PGCert in Food Management

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  • Objectives
    The food industry is an exciting field in which to work. Its diverse nature presents very particular challenges to those within it. Many people reach management positions within the food sector either with relevant food-related knowledge, but no management training, or with management experience, but little food-related knowledge. This programme provides prospective managers with both types of knowledge. It is an applied programme, providing a very different perspective on food-related topics to, for instance, food science programmes. Specifically, the programme aims to develop an in-depth understanding and insight into aspects of food management. It provides a sound management education whilst developing the skills to ensure the safety, acceptability and nutritional adequacy of the food that is provided. The programme offers a high quality vocational education, which is intellectually rigorous and up-to-date, as well as relevant to the needs of future managers, executives and professionals in the food industry. The programme has a business management orientation related to service industries and draws on a range of cognate areas of study to explain and analyse the particular sector. An integrated approach is taken so as to provide a coherent view that explores the interrelationships between the various components of the programme. The dissertation, which involves undertaking a piece of original research, allows students to tailor their programme to their own particular interests. The programme can be taken on a full- or part-time basis. Part-time study is based on attendance for two days per week for two years.
  • Entry requirements
    Typical entry requirements Applicants should usually hold a bachelors degree (UK Lower Second/2.2 or above) or equivalent qualification from a recognised British/overseas university. Every applicant is assessed individually on their own merit. Higher level professional qualifications may also be accepted. Relevant work experience could be an additional benefit where applicants have not reached the standard entry requirements, although it is not an admissions requirement for this particular degree programme. Candidates for whom English is not their first language will normally be required to have taken an English language test and achieved a score of either TOEFL 550 or above, IELTS 6.0 or above, or Cambridge Advanced Certificate in English Grade C or above. This test must have been taken within two years prior to the start of the programme you are applying for. The School also assists students whose first language is not English through close cooperation with the University's Language Centre.
  • Academic Title
    MSc/PGDip/PGCert in Food Management
  • Course description
    MSc/PGDip/PGCert in Food Management Module overview

    This programme consists of six compulsory modules, two modules from a range of eight elective modules, and a dissertation.

    Compulsory Modules

    Consumer Behaviour in the Food Industry

    This module focuses on the many factors that affect consumer behaviour and food choices made by consumers, including the characteristics of the food and of the consumer and their environment. Basic concepts of marketing strategy and recent trends in consumer behaviour are also incorporated.

    Financial Management
    This module encourages the ability to think across management disciplines and appreciate the significance of fiscal implications of decisions. It enables students to apply accounting principles and financial theory to decision making in modern business organisations.

    Food Services Marketing
    This module provides an introduction to food marketing. It develops an understanding of the role of marketing as a business philosophy, viewing marketing as a systematic thought process, a set of techniques underlying the planning and execution of marketing strategy and tactics.

    Organisational Behaviour
    This module integrates the study of forms, structures and processes of organisations with the human aspects of psychology at work. It provides an insight into the fundamentals on which organisations are built and provides a set of analytical processes for understanding behaviour at work and managerial processes.

    Policy Issues in the Food Chain
    This module aims to address current issues affecting the food chain and their impact on policy development and strategic planning in the food sector.

    Research Methods
    Introducing the process of research project formulation and the key elements of research design, this module should prepare students to design and execute their research study for their dissertation in a systematic and scientific manner.

    Elective Modules

    Food Safety and Nutrition Management

    This module focuses on the importance of maintaining food safety and nutritional quality throughout the food chain and on management systems that can be employed to both minimise the chances of food poisoning and maximise nutritional quality.

    Innovation and New Product Development
    This module focuses on issues central to innovation and the development of new products in the food and food services industries. It discusses technical issues to accelerate the development process, and management strategies to reduce cost and failure rates.

    Travel Catering Management
    This specialist module meets the needs of students who are interested in the business processes and logistics involved in the travel catering industry. It will also assist those who are considering undertaking a career with either a domestic or international travel company.

    Other elective modules for the Food Management programme include: Business Strategy, Managing Employees in Service Industries, Service Quality and Customer Satisfaction, Strategy, and Strategic Information Management.

    Programme length
    12 months full-time, up to 72 months part-time

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