Sustainable Food Safety Management - Conversion Course - Grangegorman

Course Title: Master of Science in Sustainable Food Safety Management

What is... Sustainable Food Safety Management?

Recent food crises highlight the essential need for professional, up to date training in Food Safety Management. This interdisciplinary, skills based MSc. Programme, focuses on the complex, national and EU regulatory and management systems in place to ensure Food Safety and consumer protection, and reviews the many proposed future changes in Food Regulation.



Successful completion of the course allows participants to progress to the next level in their career. Run on both a full-time and a part time basis, it is organised specifically to accommodate those working or wishing to work in the food industry. Past graduates now work in regulatory positions either nationally or in the EU as Environmental Health Officers, Veterinarians or Laboratory Analysts in the public sector. Others working in the private sector now occupy significant roles technical management in all of Ireland’s major food companies, including food producers, processors, caterers and retailers.



Conversion Course

Students will be graduates in a discipline relevant to food safety, and will have significant work experience. The two year programme focuses on the complex, national and EU regulatory and management systems in place to ensure Food Safety and consumer protection, and reviews the many proposed future changes in food regulations.

TU236 - Full Time

Stage 1

Semester 1:

Food Regulatory Affairs, Consumer Behaviour and the Media (Wednesday Delivery)

The following group of modules are related under the theme of food law and consumer affairs:

• Food Regulatory Affairs

• Food Safety, the Consumer and the Media

• Food Law and Media Research



Chemical and Microbial Hazards in Foods (Thursday Delivery)

The following group of modules are related under the theme of food hazards:

• Food Hazards - Chemical

• Food Hazards - Microbiological

• Food Hazards Research



These modules deliver the underlying scientific principles of Food Safety Management. They consider aspects of chemistry, microbiology, toxicology, nutrition, epidemiology and Parasitology necessary to understand food safety issues.



These modules will provide an appreciation of the legislative, regulatory and enforcement framework for Food Safety Management. This set of modules addresses the role of the consumer as a driver for change in the production, processing and distribution of safe food. It will look at the consumer's perception of risks and the role of the media, advertising and marketing in food safety.



Semester 2:

The Management of Food Safety (Wednesday Delivery)

The following group of modules are related under the theme of food safety management tools:

• Food Safety Management Systems

• Food Safety Management Risk Analysis

• Food Safety Management Toolkit



An Overview of Safety Aspects of Food Production Technology (Thursday Delivery)

The following group of modules are related under the theme of food production and risk:

• Safety Aspects of Primary Production

• Safety Aspects of Food Processing

• Food Production - Research



These modules present an overview of food production technology with an emphasis on safety issues. This module will enable the student to appreciate all elements of the food chain from production through to consumption and the risks arising there from.



Stage 2

The Integrated Food Safety Management Case Study

The Integrated Food Safety Management Case Study is a unique aspect of the programme conducted in the premises of a food company. It is an opportunity for students to put into practice the knowledge they have gained from the taught courses, particularly the Food Safety Management Module, by applying their knowledge to a real life situation.



The study will identify the sources of risks in a structured manner and formulate systems to address these risks. The case study will involve a food safety audit of the premises/operation, developing controls and ultimately putting in place a food safety management strategy.



Stage 3

Completion of the Dissertation

The requirement to undertake a research project and to complete a dissertation applies to MSc students only. The work is undertaken under supervision, on an approved topic area in Food Safety Management. Selection of project titles must be completed with supervisors before the end of the first year of the course. Following agreement on project titles the student is required to present a preliminary outline of the proposed work indicating methods and requirements. On commencement of the second year of the course, the student is required to present a literature review and a more complete outline of the proposed approach. The write up will take place during the second year for final submission before the end of December following that term.



TU236P - Part Time

Stage 1

Year 1/2*- Semester 1: (Wednesday Delivery)

Food Regulatory Affairs, Consumer Behaviour and the Media

The following group of modules are related under the theme of food law and consumer affairs:

• Food Regulatory Affairs

• Food Safety, the Consumer and the Media

• Food Law and Media Research



These modules will provide an appreciation of the legislative, regulatory and enforcement framework for Food Safety Management. This set of modules addresses the role of the consumer as a driver for change in the production, processing and distribution of safe food. It will look at the consumer's perception of risks and the role of the media, advertising and marketing in food safety.



Year 1/2*- Semester 2: (Wednesday Delivery)

The Management of Food Safety

The following group of modules are related under the theme of food safety management tools:

• Food Safety Management Systems

• Food Safety Management Risk Analysis

• Food Safety Management Toolkit



Year 1/2*- Semester 1: (Thursday Delivery)

Chemical and Microbial Hazards in Foods

The following group of modules are related under the theme of food hazards:

• Food Hazards - Chemical

• Food Hazards - Microbiological

• Food Hazards Research



These modules deliver the underlying scientific principles of Food Safety Management. They consider aspects of chemistry, microbiology, toxicology, nutrition, epidemiology and Parasitology necessary to understand food safety issues.



Year 1/2*- Semester 2: (Thursday Delivery)

An Overview of Safety Aspects of Food Production Technology

The following group of modules are related under the theme of food production and risk:

• Safety Aspects of Primary Production

• Safety Aspects of Food Processing

• Food Production - Research



These modules present an overview of food production technology with an emphasis on safety issues. This module will enable the student to appreciate all elements of the food chain from production through to consumption and the risks arising there from.



*Note: The lecture programmes of year 1 and 2 are offered on alternate years and the delivery day is either Wednesday or Thursday. As the modules are structured as stand-alone, independent units, the programme is commenced in either year of the cycle.



Stage 2

The Integrated Food Safety Management Case Study

The Integrated Food Safety Management Case Study is a unique aspect of the course conducted in the premises of a food company. It is an opportunity for students to put into practice the knowledge they have gained from the taught courses, particularly the Food Safety Management Module, by applying their knowledge to a real life situation.



The study will identify the sources of risks in a structured manner and formulate systems to address these risks. The case study will involve a food safety audit of the premises/operation, developing controls and ultimately putting in place a food safety management strategy.



Stage 3

Completion of the Dissertation

The requirement to undertake a research project and to complete a dissertation applies to MSc students only. The work is undertaken under supervision, on an approved topic area in Food Safety Management. Selection of project titles must be completed with supervisors before the end of the first year of the course. Following agreement on project titles the student is required to present a preliminary outline of the proposed work indicating methods and requirements. On commencement of the second year of the course, the student is required to present a literature review and a more complete outline of the proposed approach. The write up will take place during the second year for final submission before the end of December following that term.

Minimum Entry Requirements?

***Conversion Course***



An honours bachelor degree (2.2 grade or higher) or equivalent in a discipline relevant to Food Safety Management. It is expected that participants will have significant work experience and fit the profile of a manager or technical professional.



If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website. Applicants for this course should have a minimum IELTS (Academic Version) English Proficiency of 6 overall (or equivalent) with nothing less than 6 in each component.



Note: Due to the considerable competition for our postgraduate courses satisfying the minimum entry requirement is not a guarantee of a place. Depending on the course of study applications will be assessed based on your academic grades and may also take into account your work/life experience. Applicants may also be required to attend for interview for specific courses.

Applications for courses commencing in September 2024 will open in November 2023.

Assessment methods will include examinations, assignments, case studies and a dissertation.

1 Year

Mode of Study: Full Time

Method of Delivery Blended



Schedule

2 days per week, Wednesday 14:00-20:30 and Thursday 14:00-20:30



2 Years

Mode of Study: Part Time

Method of Delivery Blended



Schedule

Year 1: Thursday 14:00-20:30.

Year 2: Wednesday 14:00-20:30.



Timetable/Hours

This part-time only mode requires attendance for one day per week from 2pm to 8.30pm with occasional field trips of longer duration (some foreign travel will be required).

Commencement Date: September 2024