2015/16 Taught Postgraduate Programme Catalogue

PGCert Food Quality and Innovation

Total credits: 60

Entry requirements:

- BSc qualification in a Food programme or equivalent in relevant science subject
- Minimum qualification 2ii.

School/Unit responsible for the parenting of students and programme:

School of Food Science and Nutrition

Examination board through which the programme will be considered:

School of Food Science and Nutrition MSc Exam Board

Programme specification:

At the end of the programme students should:
- demonstrate in-depth knowledge of the scientific principles underpinning the relationship between food quality, food safety and product design and new product development;
- critically evaluate key issues in food legislation and novel developments pertinent to food quality and safety that include the ISO standards for quality and food safety management systems;
- demonstrate research skills including literature evaluations, method design, project planning, data analysis and result dissemination;
- be confident in their own professional abilities and be aware of their limitations, be self-evaluative, reflective practitioners and lifelong learners.

The programme will provide students with a learning environment that immerses them into real-world situations in food product development and quality assurance through the use of group-based learning activities that requires them to use their knowledge and skills attained through multi-discplinary learning modules in various scientific fields (that includes applied food sciences, engineering and mathematical sciences, management studies).


The programme has 90 credits of modules addressing the following:

- A 10 credit module (specific to this progamme) in food safety and quality management will examine ISO quality management systems (ISO9000, ISO22000), the application of Hazard Analysis Critical Control Point (HACCP) systems, statistical process control.

- A 10 credit module that addresses methods for measuring sensory, texture, rheology and food structure and their application in research and industry. Students will receive practical training in sensory evaluation and the use of industry standard computerised sensory tools.

- A 20 credit module (specific to this progamme) that will examine novel techniques used in industry for new product development (The Stage-Gate® process, Quality Function Deployment) and application of experimental design techniques and Kansei engineering. Students will be introduce to management tools used in project management, assemble a product design concept and formulate product design specification that integrates consumer needs and expectations.

- A 60 credit group project (specific to this progamme) that will provide students with an experience in tackling different aspects of a product development process from product conception through to product launch. Students will apply knowledge and skills to produce a product meeting product quality and safety requirements, conformance to food legislation and addressing consumer preferences.

Year1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules

Last updated: 04/04/2017

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