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# MSc Food Safety Management
Part Time - DT437

Course Co-Ordinator:
Mr Fintan Moran
Food Science and Environmental Health
Faculty of Tourism and Food
DIT Cathal Brugha Street Dublin 1
T: 01 402 7546
F: 01 402 4495
E: fintan.moran@dit.ie

Duration:
Part Time - 2 Years

Closing Date:
30 April 2010
Late applications maybe accepted subject to places being available

Course Start Date:
September 2010

## Introduction

#### Please note due to the great demand for our programmes early applications are assessed when received and dealt with promptly. Therefore it is advisable to make early applications for an early response. If you do not yet have your final degree results this will not hinder your application as we are happy to issue conditional offer letters in such circumstances.

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 programme allows participants to progress to the next level in their career. Run solely on a part time basis, it is organised specifically to accommodate those working 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 in all of Ireland’s major food companies, including food producers, processors, caterers and retailers.

## Course Content

### Stage 1.

Course Lecture Programme

Year 1/2*- Semester 1:

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:

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.

Year 2*- Semester 1:

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 2*- Semester 2:

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

### 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 September following that term.

## Assessment

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

## Location

School of Food Science and Environmental Health, Faculty of Science, DIT Cathal Brugha Street, Dublin 1

## Who Should Apply?

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.

## Timetable / Hours

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

## Entry Requirements

An honours 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.

Note: Due to the considerable competition for our postgraduate programmes satisfying the minimum entry requirement is not a guarantee of a place. Depending on the programme 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 programmes.

## Award

Graduates of the programme are eligible for the award of MSc in Food Safety Management of Dublin Institute of Technology.

## Career Opportunities

Graduates will be able to occupy significant roles in industry as responsible persons, while also being qualified for employment positions in regulatory affairs, consultancy and administration in both government and industry.

## Frequently Asked Questions

### EU Fees for 2010/2011*

#### *The fees outlined for each course are provisional and are subject to change

DT437 - MSc Food Safety Management : €4,020 + 400 for field trip/yr

For information on funding please see the following link: http://www.dit.ie/study/postgraduate/feesandfunding/

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