Postgraduate Studentships - Search for funding opportunities.
Postgraduate Studentships - Search for funding opportunities.
Study Details: 2 years full-time
This two-year Master’s in Applied Food Safety & Quality Management with Industrial Practice is ideal for graduates who are looking for managerial roles in the food industry.
There is a huge demand for professionally trained graduates who understand what it takes to provide safe food to consumers. Our course addresses a variety of food safety and quality issues to help you meet these industry needs.
These include the management of food safety and quality across the supply chain, and how to design and implement safety and quality management systems to meet required local and international legislation. You'll also be able to apply to work with a relevant employer during your second year.
The course is aimed at graduates from related disciplines or professionals in the food sector who wish to develop their skills and take on managerial roles. It is taught by staff at the award-winning Natural Resources Institute (NRI).
An undergraduate (honours) degree at 2:2, or above.
Applicants without a degree that have professional qualifications or relevant professional experience in Food Safety and Technology may be considered.
Applicants from other backgrounds may be considered.
Graduates from the programme have gone on to secure jobs in food quality assurance, technical management, product development, food policy, inspection and enforcement, food analysis, post-harvest handling and storage, as well as academia and research.
Core Modules:
Academic English for Postgraduates (Science)
Research Methods for Postgraduates (15 credits)
Research Project (Short) (60 credits)
Food Safety and Quality Management (30 credits)
Employability Skills and Support for Industrial Practice
Optional Modules:
Food Marketing (15 credits)
Postharvest Technology of Fruit and Vegetables (15 credits)
Food Preservation (15 credits)
Food Product and Process Development (30 credits)
Applied Food Science and Innovation (15 credits)
Advanced Food Analysis (30 credits)
Food Control (15 credits)
Postharvest Technology and Economics (30 credits)
Food Safety (30 credits)
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