Applied Food Safety and Quality Management with Industrial Practice, MSc

Program Overview

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About the course

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).

Location

• Medway Campus

Duration

• 2 years full-time

Start month

• September; January

What you should know about this course

• This two-year course includes an independent research project and a one-year internship
• The course is taught by the award-winning Natural Resources Institute (NRI), with its unique knowledge base and industry experience
• Our farm-to-fork approach addresses a variety of food safety and quality management issues
• This popular course at our Medway Campus in Kent has limited availability and numbers will be capped. Apply early to secure your place
• You are responsible for securing your placement (with our help). But if this is not completed, you can still graduate with an award without industrial practice.

Accreditation

• Accredited by the The Institute of Food Science and Technology (IFST)

Course content

Year 1

Option Set 1

• Academic English for Postgraduates (Science)
• Research Methods for Postgraduates (15 credits)
• Research Project (Short) (60 credits)
• Food Safety and Quality Management (30 credits)

Students are required to choose 45 credits from this list of options.

• Risk Analysis for Agriculture and the Environment (15 credits)
• Sustainable Pesticide Management (15 credits)
• Environmental Footprinting and Climate Change (15 credits)
• Food Safety and World Trade (15 credits)
• Laboratory Quality Assurance (15 credits)
• Food Marketing (15 credits)
• Food Chemistry (15 credits)
• Postharvest Technology of Fruit and Vegetables (15 credits)
• Food Preservation (15 credits)
• Food Product and Process Development (30 credits)
• Food Inspection for Government Officials (15 credits)
• Food Authenticity and Traceability (15 credits)
• Food Microbiology (15 credits)

Students are required to choose 30 credits from this list of options.

• Postharvest Technology and Economics (30 credits)
• Food Safety (30 credits)

Option Set 2

• Academic English for Postgraduates (Science)
• Research Methods for Postgraduates (15 credits)
• Research Project (Short) (60 credits)
• Food Safety and Quality Management (30 credits)

Students are also required to choose 30 credits from this list of options.

• Postharvest Technology and Economics (30 credits)
• Food Safety (30 credits)

Students are also required to choose 30 credits from this list of options.

• Risk Analysis for Agriculture and the Environment (15 credits)
• Sustainable Pesticide Management (15 credits)
• Environmental Footprinting and Climate Change (15 credits)
• Food Safety and World Trade (15 credits)
• Laboratory Quality Assurance (15 credits)
• Food Marketing (15 credits)
• Food Chemistry (15 credits)
• Postharvest Technology of Fruit and Vegetables (15 credits)
• Food Preservation (15 credits)
• Food Product and Process Development (30 credits)
• Food Inspection for Government Officials (15 credits)
• Food Authenticity and Traceability (15 credits)
• Food Microbiology (15 credits)

Students are also required to choose 15 credits from this list of options.

• Elective Choice PG 15cr (15 credits)
• Postgraduate Negotiated Learning Module (15 credits)

Option Set 3

• Academic English for Postgraduates (Science)
• Research Methods for Postgraduates (15 credits)
• Research Project (Short) (60 credits)
• Food Safety and Quality Management (30 credits)

Students are also required to choose 15 credits from this list of options.

• Risk Analysis for Agriculture and the Environment (15 credits)
• Sustainable Pesticide Management (15 credits)
• Environmental Footprinting and Climate Change (15 credits)
• Food Safety and World Trade (15 credits)
• Laboratory Quality Assurance (15 credits)
• Food Marketing (15 credits)
• Food Chemistry (15 credits)
• Postharvest Technology of Fruit and Vegetables (15 credits)
• Food Preservation (15 credits)
• Food Inspection for Government Officials (15 credits)
• Food Authenticity and Traceability (15 credits)
• Food Microbiology (15 credits)

Students are also required to choose 30 credits from this list of options.

• Elective Choice PG 15cr (15 credits)
• Elective Choice PG 30cr (30 credits)
• Postgraduate Negotiated Learning Module (15 credits)

Students are also required to choose 30 credits from this list of options.

• Postharvest Technology and Economics (30 credits)
• Food Safety (30 credits)

Year 2

• Research Project (Short) (continued)
• Industrial Practice (60 credits)

About the course team

• Dr Stacey Duvenage leads this course.
• At NRI, we hold high professional standards and place the student experience at the heart of all we do. We have over 80 academics publishing work of internationally leading quality, with 22 professors involved in leading research. Many of our staff have become Fellows, Senior Fellows and Principal Fellows of the Higher Education Academy.

How you will learn

Teaching

• You are taught through a combination of interactive lectures, discussions, and tutorials, with the use of appropriate and relevant case-studies. Our taught modules are research-engaged and most have a practical component that relates to the theory you cover in the classroom.
• Individual research projects help you learn to adapt and apply specific methodologies to unfamiliar problems.

Class sizes

• We restrict our class sizes to enhance the learning experience of students. Class size is dependent on module options choice.

Independent learning

• Our courses are designed to give you the space for exploratory and independent study. You'll work towards individual and group assignments and undertake the preparation/follow-up work associated with lectures, seminars, integrative assignments and laboratory classes.
• A research skills module will shape your approach to independent learning, especially for your research project.

Assessment

• Students will be assessed through a variety of methods, such as:
  • Classroom presentations, discussions and case-studies
  • Critical reviews, looking at new areas of research
  • Examinations.

Feedback

• University policy is to give feedback on assignments within 15 working days of the coursework submission date.
• Examination results will be available within 28 days.

Entry requirements

UK citizens and permanent residents

• 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.

International entry requirements

• The University of Greenwich accepts a broad range of international qualifications for admission to our courses.
• For detailed information on the academic and English language requirements, please find your country in our directory.

Fees and funding

Fees

• Cohort | Full time | Part time | Distance learning
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  Home | £16,550 | N/A | N/A
  International | £21,000 | N/A | N/A

Accommodation costs

• Whether you choose to live in halls of residence or rent privately, we can help you find what you're looking for. University accommodation is available from £126.35 per person per week (bills included), depending on your location and preferences. If you require more space or facilities, these options are available at a slightly higher cost.

Scholarships and bursaries

• We offer a wide range of financial help including scholarships and bursaries.
• The Greenwich Bursary
• EU Bursary

Careers and placements

Will I have a work placement?

• The industrial placement is an opportunity to put into practice the knowledge and experience you gain during your first year on the programme. You will engage with current industrial systems, processes, and practices, which contribute to your professional development as a scientist.

How long is my placement?

• An industrial practice placement should typically last 11 months, with a maximum of 48 weeks, and a minimum of 35 weeks (only if required by the student placement search process).

Mentors

• A workplace mentor supports you during your placement, helping you to set objectives and goals, and ensuring you receive appropriate training.
• You will also be allocated an academic mentor who monitors your written work. The academic mentor will engage with you to ensure your placement is running smoothly.

What sort of careers do graduates pursue?

• 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.

Accommodation

Medway campus in Kent

• Our Medway halls of residence are all located on-campus, with facilities include an on-site café, launderette and bar. And the halls are located within minutes of the historic Chatham dockyard and Chatham and Gillingham town centres.

Support and advice

Academic skills and study support

• The course leader has the overall responsibility for your course and will be your first point of contact.
• We also allocate you a personal tutor, who you meet soon after you join the department. Their role is to support your personal and academic development and act as your point of contact for queries or problems. Workplace mentors are also allocated in the second year.

Support from the department

• We help new students over the first few weeks with our faculty and department induction. This covers the first week of term 1 (September) and term 2 (January). We'll also help you discover the academic and social landscape at Medway Campus.

Program Outline

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Applied Food Safety and Quality Management with Industrial Practice, MSc

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Degree Overview:

This two-year Master’s in Applied Food Safety & Quality Management with Industrial Practice is designed for graduates seeking managerial roles in the food industry. It addresses the growing demand for professionals trained in food safety and quality management, covering topics like:

• Managing food safety and quality across the supply chain
• Designing and implementing safety and quality management systems
• Meeting local and international legislation requirements
The program is aimed at graduates from related disciplines or professionals in the food sector who wish to enhance their skills and assume managerial roles. It is taught by staff at the award-winning Natural Resources Institute (NRI).

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Outline:

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Year 1:

• Compulsory Modules:
• Academic English for Postgraduates (Science)
• Research Methods for Postgraduates (15 credits)
• Research Project (Short) (60 credits)
• Food Safety and Quality Management (30 credits)
• Optional Modules (Choose 45 credits):
• Risk Analysis for Agriculture and the Environment (15 credits)
• Sustainable Pesticide Management (15 credits)
• Environmental Footprinting and Climate Change (15 credits)
• Food Safety and World Trade (15 credits)
• Laboratory Quality Assurance (15 credits)
• Food Marketing (15 credits)
• Food Chemistry (15 credits)
• Postharvest Technology of Fruit and Vegetables (15 credits)
• Food Preservation (15 credits)
• Food Product and Process Development (30 credits)
• Food Inspection for Government Officials (15 credits)
• Food Authenticity and Traceability (15 credits)
• Food Microbiology (15 credits)
• Optional Modules (Choose 30 credits):
• Postharvest Technology and Economics (30 credits)
• Food Safety (30 credits)

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Year 2:

• Compulsory Modules:
• Research Project (Short) (continued)
• Industrial Practice (60 credits)

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Assessment:

The assessment methods include:

• Classroom presentations, discussions, and case-studies
• Critical reviews, looking at new areas of research
• Examinations

---

Teaching:

• Teaching methods include interactive lectures, discussions, tutorials, and case-studies.
• Modules are research-engaged and often have a practical component.
• Individual research projects help students apply methodologies to unfamiliar problems.
• Class sizes are restricted to enhance the learning experience.
• The program encourages independent learning through assignments, preparation for lectures, seminars, and laboratory classes.
• A research skills module shapes the approach to independent learning, especially for the research project.
• The faculty hosts regular seminars from NRI staff and external visitors on diverse topics.

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Careers:

Graduates from the program have secured jobs in:

• Food quality assurance
• Technical management
• Product development
• Food policy
• Inspection and enforcement
• Food analysis
• Post-harvest handling and storage
• Academia and research

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Other:

• The program includes a one-year internship.
• The course is taught by the award-winning Natural Resources Institute (NRI), with its unique knowledge base and industry experience.
• The program addresses a variety of food safety and quality management issues.
• The program is accredited by the Institute of Food Science and Technology (IFST).
• The program is designed for the International Market.
• The program has limited availability and numbers will be capped.
• Students are responsible for securing their placement (with help from the university).
• It is possible to graduate with an MSc without the endorsement of Industrial Practice if a placement is not secured.

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• Home: £16,550
• International: £21,000