Three to Five years part-time
January and September
This postgraduate course provides relevant, up-to-date experience of food safety management, which is of vital importance both to organisations and individuals in the food industry, enforcement and education. MSc Food Safety Management focuses on the important areas of foodborne disease, food safety hazards and the effective management of food safety through application of the risk management system Hazard Analysis and Critical Control Point (HACCP). An online course, Food Safety Management provides learning units and support materials via a secure website. This includes individual and group activities, including live web-seminars, research tasks and case studies provide practical learning opportunities.
Recognised first degree or equivalent, professional qualification, or experience in a food related field, or NVQ level 5, and a suitable level of proficiency in relation to IT.
Awards: MSc (After one year - PGCert HACCP Development, after two years - PGDip HACCP Audit and Management).
Within the last few years, there has been widespread agreement that to improve the safety of our food and promote consumer confidence in safe food production, a system known as Hazard Analysis Critical Control Point (HACCP) is applied throughout the food industry. As a result, European legislation requires all food businesses to implement a system based on HACCP principles.
Challenges for food businesses, include not only development of suitable HACCP-based systems but on-going management and verification to assure HACCP effectiveness
Find out more about our Postgraduate courses. Book onto our Postgraduate Advice Event on 13 September 2017
This unique course provides: relevant and up-to-date experience in foodborne disease, HACCP Development, HACCP Audit and Management, Research Methods for Food Safety, Current Issues in Food Safety including the opportunity to study specialist topics; development in essential transferable skills such as IT, communication skills, independent research, information retrieval, project planning and management; and the opportunity for career development and enhancement.
Explores the problem of foodborne disease in a global context, analyses its cause and identifies appropriate control strategies.
Enables you to develop competence in HACCP methodology.
HACCP Effective Food Safety Management Systems
Provides you with the theoretical foundations and practical techniques together with essential skills to manage and assess effective HACCP-based food safety management systems.
Develops your knowledge of research aims and processes so that you can critically assess current research in food safety.
Current Issues in Food Safety Management
Enables you to study a topic of interest to you, developing a journal literature review, research a proposal and project plan to improve the current knowledge in your chosen topic area.
Allow you to focus on international food law or food allergy and intolerance.
Knowledge and Understanding
This course is subject to formal course review and reapproval by the University as part of its normal cycle of regular review (a process called Periodic Review). Course information and programme specifications are updated and reviewed as part of this process and course structure and content may be changed to enable the University to deliver a better quality of educational experience to students. This can be in response to various factors including: student feedback; annual reports from external examiners; feedback from the sector or industry advisors or as part of the regular review process by course teams.
This process may well result in changes to the structure and content of the current course as outlined in this Handbook. Any changes made as a result of the process will be immediately included in the course documentation and all students holding current offers will be provided with revised versions prior to the commencement of their programme. If you are not satisfied with the changes, you will be offered the opportunity to withdraw from the programme and, if required, reasonable support to transfer to another provider.
You can apply for many of the postgraduate UCLan courses using our Online Application System.
For a concise summary of the main features of this course, see our course specification.
For information on possible changes to course information, see our Important Information.
For detailed information about studying this course at UCLan, please see the course handbook for your year of entry:
Part-time: £3,180 per year (UK/EU), first two years
Tuition Fees are per year unless otherwise stated and may be subject to increase annually in line with UK Retail Price Index inflation rate
For 2017/18 fees please refer to our fees page.
Details of the UK Government postgraduate loan scheme for students commencing a Masters Postgraduate programme for the 2017/18 academic year.
Detailed learning materials are all available online. Each topic of study involves a number of learning activities supported by asynchronous discussions, live web-cast workshops and chat activities. To take full advantage of the course, you will need the following software:
Assessment is done in a number of different ways including a report on an outbreak of foodborne disease, a personal portfolio, critical analysis of papers and case studies. There are no examinations.
To develop an understanding of the theoretical foundations and techniques used in food safety management for health and brand protection in the Global food supply chain.
Students on this course are normally working full-time or part-time in and/or go on to develop their careers in the food industry, local government and the private sector.
This course provides progression opportunities up to MPhil/PhD and DProf.
Teaching and Learning Methods