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Food Safety and Control MSc / Top-up to MSc

Overview

The MSc/PgDip programme in Food Safety and Control addresses the key issues of food control, from both the food producers and food law enforcement points of view, recognising the equally important needs of distributors, retailers and of course, consumers. 

The course covers the knowledge and skills required for the successful introduction and implementation of  systems of control, such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards.

The responsibility of assuring the safety of food lies primarily with government and the industry. In today's food industry, all aspects of the production, storage and distribution of food must be effectively controlled, not only to assure safety and wholesomeness, but also to ensure efficient and consistent manufacture at the lowest possible cost. Consumers are demanding a greater assurance of safety as well as more information on which to base their choices. Students are expected to take on demanding roles in a wide range of food control activities in both the private and public sectors upon graduation, while gaining an internationally recognized qualification.

EU study opportunity

EU study opportunities exist with the University of de Lorraine Nancy, France, and Universitat Politècnica de València (UPV), Valencia, Spain.

Excellent scholarship opportunity

Students who have accepted an offer for a place on this course are encouraged to apply for LSBU's Frank Brake scholarships. Find out more about the Frank Brake scholarship.

Accreditations

Key course information - ordered by mode
Mode Duration Start date Location
Mode
MSc Part-time (Sept)
Duration
30 months
Start Date
September
Location
Southwark Campus
Mode
MSc Part-time (Jan)
Duration
31 months
Start Date
January
Location
Southwark Campus
Mode
PgDip Part-time
Duration
2 years
Start Date
January; September
Location
Southwark Campus
Mode
MSc Full-time
Duration
16 months
Start Date
January; September
Location
Southwark Campus
Mode
PgDip Full-time
Duration
1 year
Start Date
January; September
Location
Southwark Campus

Case studies

Modules

Year 1

All modules are assessed through a mix of formal examination and coursework. Each module represents 200 hours of learning time with up to 40 hours of class contact time. 

  • Food regulation and sustainability
    Food legislation is an essential element for an effective food safety and control. The module deals with legislative control at various levels, embracing national and European Union legislation and also international approaches to harmonisation. It also provides an awareness of the different types of food standards, and their implications for manufacturers, retailers and consumers. It also addresses the policy issues in sustainable food production and management.
  • Food composition and safety
    This module comprises of selected topics that are directly relevant to food safety and control. It considers the complex chemical composition of foods, the chemical safety of foods, quality parameters, and develops the skills to    interpret and use data. The common themes throughout the module are the choice of suitable, appropriate and cost effective analytical methodology, and the correct interpretation of analytical results.
  • Food microbiology and hygiene
    This module is designed to help you develop an understanding of food microbiology, to appreciate the principles of food microbiology and explore both microbial food spoilage and food borne microorganisms.  You'll be able to critically analyse the means by which food can be processed safely from a microbiological standpoint, and the methodology that is applied to achieve this. Emphasis will be given to the development, application and use of microbiological criteria    for foods and their limitations.
  • Food quality management
    This module introduces the principles behind all effective quality management systems (QMSs) employed in    the modern food industry. Quality of product or service does not just happen; it has to be planned and managed. Systems used by small as well as large companies are covered.
  • Food product development management
    This module examines the management processes involved in the design and development of new safe food products. Students work together in small groups and adopt an allocated role within the group. The groups respond to a product development brief by designing and developing a new food product or an extension of an existing product. You'll prepare an individual portfolio describing your experience and contribution and make a    group presentation of your product to a panel of external guests as a 'commercial pitch'.
  • Food control operations
    This module outlines the rationale, philosophy and concepts of modern food control, introducing the precautionary principle, the scope ranging from 'farm to fork', and the requirement of risk assessment. The principles of control based on prevention rather than detection and self-regulation are underlined throughout.  Modern tools, techniques and procedures in food control are also introduced, illustrating the scope, applications and potential benefits of effective food control. You'll learn how to draw up specifications, identify safety hazards, conduct risk assessments, determine product shelf life, apply the commonly used statistical quality control techniques as well as use basic sensory evaluation methods. In the end, you'll have a broad and comprehensive grounding in modern food control operations.
  • Research methods
    This module aims to equip you with the knowledge and skills required for scientific research and systematic investigation. You'll learn how to ask the right questions, develop meaningful research proposals and evaluate objectively and independently research findings. Emphasis will be given to ethics, background information search, planning, experimental design, data collection and analysis. Principles of scientific methods, objective reasoning, idea formulation and model building will also be included. In data analysis, you'll be introduced to the most common statistical techniques covering both parametric and non-parametric tests.
  • Project
    The Project forms the climax of the MSc Food Safety and Control programme. It's the opportunity for you to demonstrate your grasp of food control in its widest sense, and produce documentary evidence of that grasp. The project provides the opportunity for you to apply your knowledge in an integrated fashion to a particular challenge in the management and control of food safety. We always try to help you match your project intention with your career aspirations and where possible use our networks to enable you to work on real commercial problems within an industrial placement.

The course has been developed to provide:

  • A thorough understanding of the scientific principles on which both the safe handling of food and food control procedures are based
  • 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
  • An understanding of the food industry's responsibilities to the interests and welfare of the consumer
  • Opportunities to consider the social and economic contexts in which the industry operates
  • An intellectually stimulating and coherent programme relevant to both your needs and those of the food industry
  • A detailed understanding of the philosophy and methodology of research
  • The best possible opportunity to develop personally and professionally
  • The knowledge and skills necessary to enhance your career prospects.

Employability

The programme covers the knowledge and skills required for the successful introduction and implementation of systems of control such as those based on the accepted principles of Good Manufacturing Practice (GMP), and other international quality management standards. This opens up numerous and diverse opportunities in food safety and control.

You'll study all areas of food safety, ranging from microbiological, chemical and physical safety in the different modulesand throughout the programme. 

The course will open up a wide range of career opportunities including roles in: product development; quality control; food safety and quality management; catering and retailing; technical auditing; and food law enforcement. Some of our graduates have gone on to PhD degrees.

Recent employers include Kerry Foods, Leathams, Bakkaver, Kraft Foods, Tesco, Asda, Marks and Spencer, Harrods and local authorities.

Employability Service

We are University of the Year for Graduate Employment - The Times and Sunday Times Good University Guide 2018.

At LSBU, we want to set you up for a successful career. During your studies – and for two years after you graduate – you’ll have access to our Employability Service, which includes:

  • An online board where you can see a wide range of placements: part-time, full-time or voluntary. You can also drop in to see our Job Shop advisers, who are always available to help you take the next step in your search.
  • Our Careers Gym offering group workshops on CVs, interview techniques and finding work experience, as well as regular presentations from employers across a range of sectors.

Our Student Enterprise team can also help you start your own business and develop valuable entrepreneurial skills.

Placements

You'll be encouraged to undertake a work-based project or dissertation.

Staff

Dr Amar Aouzelleg

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Senior Lecturer

Dr Aouzelleg is interested in novel food preservation and processing methods. He is especially interested in high pressure processing as an alternative to heat treatment. Dr Aouzelleg is also interested in the link between molecular structures and macroscopic food properties.


Dr Christopher Brock

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Senior Lecturer

Dr Brock is experienced in the management and economic development of the food, drink and other industry sectors.


Mandy Maidment

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Associate Professor; Academic Director for Collaborative Partnerships; Head of Food Sciences

Mandy Maidment is a practising food microbiologist and leads the Food Science Division. She is a Senior Fellow of the Higher Education Academy and a passionate advocate of knowledge transfer.


Dr Delia Ojinnaka

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Course Director, MSc Food Safety & Control

Delia is an academic with over 25 years of university teaching and is a food safety, control and sustainability expert and consultant.


Facilities

Teaching and learning

You'll make extensive use of the Virtual Learning Environment, so materials are available whenever you need them. Personal tutoring support, extraclinics offering support outside lecture and tutorial sessions are available.There's a major focus on the practical applications of knowledge, supported byhands-on laboratory exercises. Various assessment methods are used in modules across the course.

Personal Tutoring

As an undergraduate Applied Sciences student, you will be allocated a named tutor during your first three weeks at LSBU. The role of your tutor is to be your primary contact for academic and professional development support.

Your tutor will support you to get the most of your time at LSBU, providing advice and signposting to other sources of support in the University.  

Your tutor should be the first person at the university that you speak to if you are having any difficulties that are affecting your work. These could be academic, financial, health-related or another type of problem.

You will have a scheduled appointment with your personal tutor in your first semester. From here you will agree how to keep in touch and how often to meet throughout your course. Meetings will usually last 30 minutes. You can contact your tutor for additional support by email.

Entry requirements

  • Bachelor degree equivalent to UK Second ClassHonours Lower Division in a relevant subject; or
  • HND/HNC in Food Technology or a related subject; plus
  • 2 years relevant work experience.
  • We welcome equivalent overseas qualifications.

How to apply

International (non Home/EU) applicants should follow our international how to apply guide.

Instructions for Home/EU applicants
Mode Duration Start date Application code Application method
Mode
MSc Part-time (Sept)
Duration
30 months
Start date
September
Application code
5236
Application method
Mode
MSc Part-time (Jan)
Duration
31 months
Start date
January
Application code
5237
Application method
Mode
PgDip Part-time
Duration
2 years
Start date
January; September
Application code
5238
Application method
Mode
MSc Full-time
Duration
16 months
Start date
January; September
Application code
5235
Application method
Mode
PgDip Full-time
Duration
1 year
Start date
January; September
Application code
5150
Application method

Full-time/part-time postgraduate students and research students apply through the UK Postgraduate and Statistical Service (UKPASS). Full details of how to do this are supplied on our How to apply section for postgraduate students and our How to apply section for research students.

Postgraduate applicants are required to provide up to two references as part of their application.

Accommodation

Students should apply for accommodation at London South Bank University (LSBU) as soon as possible, once we have made an offer of a place on one of our academic courses. Read more about applying for accommodation at LSBU.

Finance

It's a good idea to think about how you'll pay university tuition and maintenance costs while you're still applying for a place to study. Remember – you don't need to wait for a confirmed place on a course to start applying for student finance. Read how to pay your fees as a postgraduate student.

Postgraduate Application Service

Book a session with one of our specialist Postgraduate Advisors. Over a one on one Advice Session they'll advise you on postgraduate degrees at LSBU that match your interests and experience. Book an Advice Session.

Fees and funding

Fees are shown for new entrants to courses, for each individual year of a course, together with the total fee for all the years of a course. Continuing LSBU students should refer to the Finance section of our student portal, MyLSBU. Queries regarding fees should be directed to the Fees and Bursaries Team on: +44 (0)20 7815 6181.

Full-time
Part-time
The fee shown is for entry 2018/19.
UK/EU fee: £8700International fee: £13125
AOS/LSBU code: 5235Session code: 1FS01
The fee shown is for entry 2018/19.
UK/EU fee: £5800International fee: £8750
AOS/LSBU code: 5150Session code: 1FS01
The fee shown is for entry 2018/19.
UK/EU fee: £5800International fee: £8750
AOS/LSBU code: 5150Session code: 1FS00
The fee shown is for entry 2018/19.
UK/EU fee: £8700International fee: £13125
AOS/LSBU code: 5235Session code: 1FS00
The fee shown is for entry 2018/19.
UK/EU fee: £3866.67International fee: £5833.33
AOS/LSBU code: 5238Session code: 1PS01
Total course fee:
UK/EU £5800
International £8750
The fee shown is for entry 2018/19.
UK/EU fee: £3866.67International fee: £5833.33
AOS/LSBU code: 5237Session code: 1PS00
Total course fee:
UK/EU £8700
International £13125
The fee shown is for entry 2018/19.
UK/EU fee: £3866.67International fee: £5833.33
AOS/LSBU code: 5238Session code: 1PS00
Total course fee:
UK/EU £5800
International £8750
The fee shown is for entry 2018/19.
UK/EU fee: £3866.67International fee: £5833.33
AOS/LSBU code: 5236Session code: 1PS00
Total course fee:
UK/EU £8700
International £13125

For more information, including how and when to pay, see our fees and funding section for postgraduate students.

Possible fee changes

The University reserves the right to increase its fees in line with changes to legislation, regulation and any governmental guidance or decisions.

The fees for international students are reviewed annually, and additionally the University reserves the right to increase tuition fees in line with inflation up to 4 per cent.

Postgraduate loan (PGL) for Masters study

If you are starting a Masters course, studying either full- or part-time, you may be entitled to apply for a postgraduate study loan. Find out more at our postgraduate fees and funding section.

Scholarships

We offer several types of fee reduction through our scholarships and bursaries. Find the full list and other useful information on funding your studies on the scholarships and fee discounts page.

Fee status

Please check your fee status and whether you are considered a home, EU or international student for fee-paying purposes by reading the UKCISA regulations.

Frank Brake Scholarship

We are able to offer a subject scholarship from the generous donations from alumnus Frank Brake. Read more about the Frank Brake scholarship.

Case studies

Select a case study and read about practical project work, students' placement experiences, research projects, alumni career achievements and what it’s really like to study here from the student perspective.

Prepare to start

We help our students prepare for university even before the semester starts. To find out when you should apply for your LSBU accommodation or student finance read How to apply tab for this course.

Enrolment and Induction

Enrolment takes place before you start your course. On completing the process, new students formally join the University. Enrolment consists of two stages: online, and your face-to-face enrolment meeting. The online process is an online data gathering exercise that you will complete yourself, then you will be invited to your face-to-face enrolment meeting.

In September, applicants who have accepted an unconditional offer to study at LSBU will be sent details of induction, which is when they are welcomed to the University and their School. Induction helps you get the best out of your university experience, and makes sure you have all the tools to succeed in your studies.

Read more about Enrolment and Induction.

 
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Contact information

Course Enquiries - UK/EU

Tel: 0800 923 8888

Tel: +44 (0) 20 7815 6100

Get in touch

Course Enquiries - International

Tel: +44 (0) 20 7815 6189

Get in touch
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