MSc/MSc by Research/PGDip Food Safety and Quality Management (& Postharvest Technology)
Food Safety and Quality Management, MSc /MSc by Research/PGDip
Food Safety and Quality Management (Postharvest Technology), MSc /PGDip
Food Safety and Quality Management (Control Systems and Trade), MSc/PGDip
Access to a secure supply of safe food is a human right. Everyone who is involved in food production, processing, sale and service has a role in ensuring that the food that reaches consumers plates will not be a hazard to human health. National Food Control systems are designed by governments to ensure the existence of a safe food supply chain and promote good health of national populations. Studying this programme, students will understand how food legislation interacts with science-based tools to manage the production of a safe and wholesome food supply. For example, many countries around the world requires that food control systems and businesses follow a risk based approach and use Hazard Analysis and Critical Control Point (HACCP) to ensure the production of safe food.
Quality Management Systems (QMS) are used to assure the quality and safety of products. The use of a QMS will ensure that all aspects of a business are working efficiently and cost effectively. A documented system will provide a competitive advantage, which can increase marketing and sales opportunities, this will help a company gain new customers as well as retaining existing business. By working within a QMS the whole workforce will be involved which improves communication, morale and job satisfaction. The ISO 9001-2008 standard is a guide for the establishment of a quality system. It is not prescriptive, but allows managers to design and implement a quality management system appropriate for their business needs.
Post graduate students are provided with the skills needed to assess existing food safety and quality management systems, introduce improvements and communicate effectively with policy makers and with colleagues in multi-disciplinary teams. Key practical elements of this programme have been delivered by NRI to food-industry staff world-wide in recent years for their continuing professional development (CPD). These short courses meet the demands of formal schemes, such as the requirement for Environmental Health Officers to attend such food safety courses annually. NRI has specialist laboratory facilities for research and analysis on food quality and contaminants which are available to MSc students for to work in during their research projects. Students may also register for specific postgraduate qualifications, e.g Postgraduate Diploma (PGDip – 120 credits) or Certificate (PGCert – 60 Credits).
Further information including entry requirements and Programme duration
How to apply
(Please indicate your choice of route on the application.)
Informal enquiries may be sent to the Programme Leader : Mrs Linda Nicolaides (L.Nicolaides@gre.ac.uk)
More information about how the Natural Resources Institute works with Food Safety and Quality