Food Safety and Quality Management (Postharvest Technology), PGDip-MSc

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University of Greenwich

Comments about Food Safety and Quality Management (Postharvest Technology), PGDip-MSc - At the institution - Greenwich - Greater London

• Entry requirements
  Entry Requirements An appropriate first degree or equivalent professional qualification. Applicants without formal entry qualifications may be admitted depending on their work experience and responsibilities. The programme is conducted in English. Applicants for whom English is not a first language must produce evidence of proficiency in English, e.g. by attainment of the British Council language test with a score of 5.5 or above
• Academic title
  Food Safety and Quality Management (Postharvest Technology), PGDip/MSc
• Course description
  Food safety is a global issue of increasing concern for governments, food producers, food processors and handlers, as well as consumers. Safe, wholesome food supplies play a key role in ensuring the health of populations worldwide. Food safety is achieved by improving knowledge of the causal agents of food-borne illness, providing information on how to control these agents and, ultimately, reducing the occurrence of sources of food hazards that result in morbidity and mortality. Advances in the technology of food handling allow food products to be stored for longer periods and to be transported over longer distances. Effective quality management requires a thorough understanding of this technology.
  
  These programmes enable students to develop an awareness of the many issues associated with ensuring a safe and wholesome food supply. Students will also gain an understanding of the design and implementation of Food Safety Management Systems (FSMS), based upon the Hazard Analysis and Critical Control Point (HACCP) concept. The Royal Institute of Public Health's (RIPH) Intermediate Certificate in Applied HACCP principles is included as part of the programme.
  
  The PGDip/MSc Food Safety and Quality Management (Postharvest Technology) allows specialisation in the technology of handling plant products and is available for students with the appropriate background as a specialist route. The route forms part of the named award on successful completion of the programme.
  
  The MSc by Research Food Safety and Quality Management programme is aimed at students with the appropriate background and interest in research, fulfilling the requirements for the degree by undertaking an extended research project and a limited number of taught courses.
  
  Core courses
  
      * Food Safety (Food Safety and Quality Management only)
      * Postharvest Technology and Economics (Postharvest Technology route only)
      * Food Safety and Quality Management
      * Research Methods
      * Research Project (MSc only)
  
  Options
  
  2-3 options from across the themes:
  
  Theme 1: Laboratory Analysis of Hazards Associated with Foods
  
      * Food Chemistry *
      * Food Microbiology
      * Laboratory Quality Assurance *
      * Moulds and Mycotoxins
      * Molecular Diagnostic Methods
      * Sustainable Pesticide Management
  
  Theme 2: Food Science and Technology
  
      * Beverage Technology *
      * Bio-Deterioration Factors in Grain
      * Fish, Meat and Dairy
      * Food Safety and Packaging *
      * Food Preservation
      * Food Product and Process Development
      * Grain Processing and Quality
      * Grains, Pulses and Selected Dried Commodities
      * Horticulture, Roots and Tubers
      * Postharvest Technology for Fruits and Vegetables
  
  Theme 3: Food Law and the Impact of Food Safety on Society
  
      * Ethical Trade
      * Food Inspection for Government Officers *
      * Food Marketing *
      * Food Safety and World Trade
      * Legal issues in biotechnology
      * Managing Technological Risk
      * Meeting Consumers’ Needs *
      * Official Fish Inspectors Course *
      * Risk Assessment for Agriculture and Environment
  
  * Subject to approval
  
  Career Options
  
  Professional development for environmental health officers, government officials, those employed in the food industry such as food technologists, food chemists or food microbiologists and laboratory staff
  

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