Curious about studying Food Safety and Quality Management e-learning, PGCert/PGDip/MScat University of Greenwich? We've gathered all the key details—entry requirements, modules, fees, and more. Hear from real students by checking out reviews, or take the next step by booking an open day to explore it for yourself.
MSc - Master of Science
Medway Campus
Part Time
Sep 2026
3 Year
For professionals involved in the safe supply of food to consumers, this part-time online Master’s in Food Safety and Quality Management provides the knowledge and skills to advance your career. If you work or are interested in the food supply chain, our online MSc Food Safety and Quality Management provides an ideal opportunity to consolidate your experience and learn more about the industry. You'll study safety and quality management systems following the 'farm-to-fork' approach, as well as the agents of foodborne illness and the control and enforcement measures that ensure our food is safe.This online course is based upon the successful taught course, which has run since 2001. Benefit from the expertise and experience of the Natural Resources Institute's (NRI) food safety and quality management team, which has carried out research for over 40 years.
The aims of this Module are to enable students to gain an understanding of national, European and global legislation with the aim of ensuring the supply of a safe and wholesome food. The importance of legal and regulatory requirements to protect human health and the safety of food and feeds will be considered. Students will gain an understanding how risk analysis is used in the process of establishing standards for safety and quality and about making informed decisions on food safety control measures and inspections. The enforcement processes followed to manage food safety systems and confirm their conformity to national and international requirements will be reflected upon.
This Module aims to explore the importance of food safety in a global context through discussing and analysing foodborne disease and identifying preventative strategies appropriate to the food industry. The Module will allow the student to critically evaluate food safety hazards and determine their significance as risks posed to public health in a variety of settings. The management and control of hazards during the production of foods and feed, applicable to all food production environments will be analysed and discussed in detail. Students will have the opportunity to gain a thorough understanding of the role of legislative requirements in relation to assuring a safe food supply chain including knowledge related to the development of national and international food control systems, and the use of risk analysis to establish realistic food safety standards. Students will be equipped with the knowledge to assess the causes of foodborne disease and determine what preventative strategies should be employed to mitigate risks associated with the consumption of contaminated food. Students will be able to develop and use a number of key skills necessary for study at postgraduate level.
The aims of this Module are to: ? Enhance students? learning skills e.g. critical thinking, effective to ensure that they are achieving their maximum potential when going through module material and preparing assessments; ? Equip students with the skills to present academically and/or professionally merited MSc dissertations/reports, analyzing by evidence of high quality structure, content, and presentation; ? Enable students to understand the nature of research, the differences between qualitative and quantitative research, and reflect upon the value of different routes to knowledge; ? Equip students with the knowledge required to select appropriate research tools when addressing a research question or proving a hypothesis ? Enable students to use research tools appropriately and to interpret and critically assess the data they obtain; ? Enhance the students? ability to work independently on the preparation of research proposals and dissertations/reports.
Aims: To provide understanding of food quality parameters and best practice when handling, manufacturing and distributing a range of foods and feeds; ? To provide knowledge on the operational issues that occur in the food chain, primary production and food manufacturing businesses that may affect quality parameters; ? To critically assess the food industry and understand the importance of using preventive systems to ensure the production of a safe and wholesome food supply, compliant with international l legislative requirements; ? To gain an understanding of compliance with food specifications, including an understanding of factors which contribute to a consignment being fit for purpose, i.e. safe for human consumption.
Food and animal feed are produced as a consequence of a wide variety of activities which occur throughout the food chain, from the farm to the fork. Consequently, the safety and quality of the final product which emerges from a production system will be determined by the safety and quality of the individual stages within that system. This Module adopts a systems approach to the achievement of safety and quality. Within this framework of Process or Product Quality Management the Module addresses the principles of systems science and safety and quality management systems, and their combined role in the achievement of sustainable product safety and quality. Risk analysis and its? application in determining Food Safety Objectives (FSOs) will also be investigated.
Food and feeds produced around the world need to be safe and wholesome. The global food market is controlled by legislation designed to protect consumer health. It is important for stakeholders working at all stages of the food chain to understand issues of food safety; develop control measures to manage hazards associated with specific foods and commodities as well as understanding how to prevent food contamination. Stakeholders need to understand strategies that can impact on the viability of small and medium enterprises, how support can help these enterprises to meet national and international standards and the means by which food safety regulations are drafted and implemented.
The project is a key element of study in any programme leading to a Masters award. It is the point where the knowledge and understanding acquired during the taught course is synthesised and applied to the student?s area of interest. Students reaching this stage will have acquired some experience of research methods and report writing through activities integrated into the programme as well as the completion of the Research Methods course. The Research Project will build upon that experience and recognizing that the programme is aimed at people working in the food sector, will be work based. The Project will involve identifying a relevant issue within the work place and designing a protocol to research the issue. The project report will present a critical analysis of the data collected and the student will present conclusions and a proposal to address the issue.
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