The safety and quality of food is a major concern to consumers, retailers, manufactures and regulators. High profile incidents have highlighted the need for the effective management systems and regulatory frameworks for food safety at the local, national and international levels.
Increasingly, professionals within this field require specialised knowledge and skills to help them identify and effectively manage risks. In response to these challenges, this PgCert/PgDip/MSc has been designed to meet the development needs of UK and international food safety specialists working in commerce and industry and enforcement agencies.
The aims of the programme are to:
Enable students to evaluate international, national and sector specific frameworks for the prevention and management of and crisis response to food safety risks
Provide opportunities for students to develop academic and subject specific knowledge and skills of relevance to employment in the field of food safety
Support the development of reflective practitioners who have the knowledge and skills to appraise, develop and evaluate responses to food safety risks.
Course not running for 2017 entry.
Alternative programme available covering Food Safety Management: MSc Food Science and Technology
The programme utilises theoretical frameworks and practical case studies to enable students to identify potential hazards, assess risk and to develop and monitor risk management strategies. The teaching team has many years experience in policy development, research and consultancy working in industry and the enforcement of legislation. The team operates at the international level and this is reflected in the teaching sessions.
The taught element of the programme comprises the equivalent of 6 modules of 20 credit points each (comprising 4 half modules and 4 full modules).
The taught modules offered are as follows:
- Risk Perception and Communication (10 credits)
- Frameworks for the Assessment of Risk (10 credits)
- Research Methods (20 credits)
- Epidemiology (10 credits)
- Evaluating Global Food Safety Management Standards (20 credits)
- Implementing Global Food Safety Management Standards (20 credits)
- Food Safety Emergency Management (20 credits)
- Product Conformity and Labelling (10 credits)
The dissertation phase of the module is comprised of a number of components including the development of a research proposal, an in-depth literature review and presentation of the findings of self-directed research in the form of an academic paper. This phase of the studies allows students to develop specific knowledge in relation to a food safety issue of particular interest to them.
Upon completion of the Programme, students should be able to:
- Critically evaluate global and national policy, legal and sector specific frameworks for food safety management and propose evidence based approaches for best practice
- Appraise psychosocial factors impacting upon the perception, communication and response to food safety risks.
- Critically evaluate models of risk assessment and risk management
- Critically review relevant research
- Critically appraise approaches to the assessment and management of risk and inform the development of food safety management strategies and the implementation of food safety management systems.
- Evaluate and apply approaches to emergency preparedness and crisis response.
- Critically review relevant research
- Demonstrate the ability to design, plan, and undertake research in the discipline of food safety management and present the findings.
- Critically reflect on professional and personal practice, skills and competencies.
Learning & Teaching
The teaching and learning strategy for the Programme places a strong emphasis on application of theoretical frameworks to real problems and situations. Teaching and assessment focuses on case studies and exercises and scenarios reflecting contemporary issues in food safety management.
The Learning and Teaching strategies adopted, encourages substantial input from students. Whilst lectures are seen as opportunities for imparting key information and pointing students in a particular direction for further study, they are also intended to be interactive and debate is encouraged.
Lectures are complemented by seminar sessions designed to encourage a more detailed examination of issues. In addition to enhancing understanding, these sessions are seen to be important as a means of helping students to develop analytical and critical appraisal skills.
Finally, case study and role-play sessions are scheduled. During these sessions, there is further opportunity not only to develop those skills appropriate for the achievement of learning outcomes but also to develop skills that will enhance performance within a workplace setting.
The Learning and Teaching Strategy emphasises the value of evaluating ones performance and developing approaches to maximize learning and the application of skills and knowledge. Assumptions underpinning the analysis of information and response options are explored and alternative interpretations (that are often based upon cultural orientations) are examined. It is the intention that students graduating from the programme will operate as reflective practitioners.
Students' performance is assessed via a course work of a variety of forms including essays and reports. Tutors will offer advice in relation to the development of assignments; each student is allocated a personal supervisor to support their dissertation phase of studies.
Employability & Careers
The Programme is seen to be of particular relevance to those wishing to further their expertise in food safety management.
The programme is also of relevance to students with a general enforcement background or food industry background who wish to specialise in food safety. Expertise exists within the teaching team to support graduates of the programme who wish to embark on PhD studies.
Entry Requirements & How to Apply
For those holding initial degrees, their awards would normally be expected to be in a discipline related to food safety, food science and technology, public health or food industry management. Applicants with non-graduate qualifications which Cardiff Metropolitan University has deemed to be of a satisfactory standard for the purpose of postgraduate study (will be considered, particularly if they are able to demonstrate significant experience in a relevant setting.
Students whose first language is not English will need to provide evidence of fluency to at least an IELTS 6.5 standard or equivalent. For full details about how to apply and English Language qualifications please visit the International pages on the website.
Written application, which may be supplemented by an interview.
How to Apply:
Applications for this course should be made direct to the university via our self-service facility. For further information please visit our How to Apply pages at www.cardiffmet.ac.uk/howtoapply.
If you are interested in using credit from another institution, or have obtained qualifications and/or experience to study for a course at Cardiff Met, you can find further information on this as well as information on how to apply on the RPL page.
For general enquiries please contact the Admissions Team on 029 2041 6044 or email@example.com.
For course specific enquiries, please contact the programme leader, Colin Powell:
Tel: 029 2041 6860