This programme provides advanced academic training in food safety and food control. It includes topics such as food control, hazard analysis and critical control point (HACCP) and food chain security.
You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety. Chemical Engineering is dynamic and evolving. It provides many solutions to problems facing industries in the pharmaceutical, biotechnological, oil, energy and food and drink sectors. It is vital to many issues affecting our quality of life; such as better and more economical processes to reduce the environmental burden, and more delicious and longer lasting food due to the right combination of chemistry, ingredients and processing.
This programme provides advanced academic training in food safety and food control. You will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety.
The course is particularly suitable for those with relevant food related knowledge and/or experience including: Hygiene managers or supervisors already working in the food industry, Staff working in competent authorities or enforcement; for example, Environmental Health Officers or Food Safety Officers, Staff in diagnostic or food microbiology laboratories, Students who have completed relevant undergraduate degrees such as Food Technology and wish to find employment in the food industry or local government, Food hygiene and management trainers or consultants.
Programme content: The syllabus includes detailed coverage of food safety hazards, especially microbial contamination, and the impact of such contamination on public health. Also covered in depth are the Food Controls used in the EU to contain such hazards. This postgraduate programme is designed to provide rigorous academic training in Food Safety, Hygiene and Management. It provides an opportunity for students to develop an appreciation of the relationship between food and public health by focusing on the factors that influence food safety and quality. These are multidisciplinary and include scientific, technical, managerial, political and legislative matters.
