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MSc/PgDip/PgCert
Food Safety and Control

Location
Southwark

Duration
1 year (full-time)
2 years (part-time)
Start date
September and February

Number of places
50

How to apply
Direct to LSBU

LSBU code
Full-time: 227
Part-time: 717

Course contact
Dr Delia Ojinnaka
ojinnad@lsbu.ac.uk – 020 7815 6255

Key facts

Course units

Semester 1

– Food Legislation

– Food Microbiology and Hygiene

– Advanced Food Composition and Analysis

– Research Methods

Semester 2

– Food Quality Management

– Food Product Development Management

– Food Control Operations

– Practical Food Safety and Control

Semester 3

– Industrial Placement

– Project-based dissertation

Part-time

Year 1

Semester 1

– Food Legislation

– Food Microbiology and Hygiene

Semester 2

– Food Quality Management

– Food Product Development Management

Year 2

Semester 1

– Advanced Food Composition and Analysis

– Research Methods

Semester 2

– Food Control Operations

– Practical Food Safety and Control

Semester 3

– Industrial Placement

– Project-based dissertation


Course description

This course focuses on food safety and control. It is intended for students from a wide range of academic backgrounds, who are either already working in the food industry or choosing to make a career in the industry, and who wish to specialise in the area of food safety and control.

Changes in EU food legislation, developments in technology, and industrial practices coupled with a number of high profile food scares have ensured that food safety issues remain high in the government and public agendas. The employment record of our graduates also gives positive indication that the programme meets a real need for professionals who can contribute effectively in food safety and control.

We seek to attract students from a wide range of backgrounds, and offer them flexibility in the selection of study modes, and by doing so meet the University’s mission statement to provide qualified professionals that address local, regional, national and international needs, exploiting our public service and industrial collaborations.

The course has been developed to:

– Give you a thorough understanding of the scientific principles on which both the safe handling of food and food control procedures are based

– Give you an appreciation of the importance of the proper control of manufacture, storage and distribution, and the means by which it is achieved in the production and sale of safe food

– Give you an understanding of the food industry’s responsibilities to the interests and welfare of the consumer

– Encourage you to consider the social and economic contexts in which the industry operates

– Provide an intellectually stimulating and coherent programme relevant to both your needs and those of the food industry

– Give you a detailed understanding of the philosophy and methodology of research

– Give you the best possible opportunity to develop personally and professionally

– Give you the knowledge and skills necessary to enhance your career prospects.

Career opportunities

The course opens a wide range of career opportunities including positions in: product development, quality control, food safety and quality management, catering and retailing, technical auditing, and food law enforcement. Graduates have also progressed to work for PhD degrees.

Professional contacts/industry links

– The Institute of Food Science and Technology, UK

– The London Food Centre, UK Recent guest lecturers

– Professor Tim Brocklehurst, Institute of Food Research

– Peter Addington, Packaging Consultant, Food Industry

– Dr Tim Foster, University of Nottingham