Food Safety, Hygiene and Management

Entry requirements

A 2:1 Honours degree in a relevant science (eg, biology, microbiology, food science, environmental health etc). Candidates holding other qualifications may be admitted to the programme after an interview and submission of evidence of academic competence and experience in a relevant field.

Months of entry

September, October

Course content

Develop your career in a field that has worldwide application. Access to safe food is of universal concern. However, industrial methods of food production and the globalisation of the food chain increase the potential for contamination, resulting in larger and more serious incidents, as well as providing opportunities for emerging pathogens and economically motivated adulteration.

The control of food contaminants requires a multidisciplinary approach and cooperation between government authorities and the food industry. On this course students have the opportunity to develop an understanding of the relationship between food and public health, and to explore the scientific, technical, managerial, political and legislative factors that influence food safety and security.

The course differs from other postgraduate food courses in that it focuses on the mechanisms of Food Control and Food Safety Management (eg, HACCP).