Postgraduate Studentships - Search for funding opportunities.
Postgraduate Studentships - Search for funding opportunities.
Study Details: 1 year full-time
2-3 years part-time
Our Master’s in Applied Food Safety and Quality Management is designed for professionals working in food manufacturing who wish to boost their career with a new qualification.
On this course, you'll learn about the requirements for providing safe and wholesome food to consumers with our specialist course in applied food safety and quality management. We follow the farm-to-fork approach to address a wide variety of food safety and quality management issues.
Topics include good governance and national control systems, food inspection and testing services. You'll cover the management of food safety and quality across the supply chain, as well as how to design and implement safety and quality management systems to meet national and international legislation. The course is research-informed and is taught by staff at the award-winning Natural Resources Institute (NRI), with its unique knowledge base and industry experience.
This programme may include a range of learning activities such as on-campus teaching, practical sessions, workshops, placements or field-based work. These activities form part of the core learning experience.
An undergraduate (honours) degree at 2:2, or above.
Applicants without a degree that have professional qualifications or relevant professional experience 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 Project (Short) (60 credits)
Food Safety and Quality Management (30 credits)
Applied Food Research Methods (15 credits)
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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