The Food Safety, Hygiene and Management Masters provides advanced academic training in food safety and food control. Students will consider the relationship between food and public health, and examine the scientific, technical, managerial, political and legislative factors that influence food safety.

Students will develop their career in a field that has worldwide application. Access to safe food is of universal concern. However, industrial methods of food production and the globalisation of the food chain increase the potential for contamination, resulting in larger and more serious incidents, as well as providing opportunities for emerging pathogens and economically motivated adulteration.

The control of food contaminants requires a multidisciplinary approach and cooperation between government authorities and the food industry. On this course students have the opportunity to develop an understanding of the relationship between food and public health, and to explore the scientific, technical, managerial, political and legislative factors that influence food safety and security.

The course is particularly suitable for those with relevant food related knowledge and/or experience including:

• Hygiene managers or supervisors already working in the food industry • Staff working in competent authorities or enforcement; for example, Environmental Health Officers or Food Safety Officers • Staff in diagnostic or food microbiology laboratories • Students who have completed relevant undergraduate degrees such as Food Technology and wish to find employment in the food industry or local government • Food hygiene and management trainers or consultants