Skip to main content

Risk and Crisis Management (Food Safety Assurance)

MSc

School - Salford Business School

Subject area - Business and Management

Start Dates(s): September

Duration:

One year full-time, two years part-time

Fees:

In Brief:

  • Programme materials developed by industry experts and practitioners
  • Access to relevant current materials
  • Assessments based on developing industry relevant skills and knowledge
  • Part-time study option
  • Work/industrial placement opportunity
  • International students can apply

Course Summary

The MSc Risk and Crisis Management (Food Safety Assurance) reflects the growing strategic importance of food and consumer product safety and specifically issues such as counterfeiting, contamination, economic and economically motivated adulteration and fraud.  The programme has been developed in collaboration with Red 24, a leading global risk management specialist with operating experience in over 120 countries.  As such the programme bridges the gap between commercial and academic worlds and provides an accredited curriculum covering:

  • Strategic International Business Management
  • Food Fraud and Malicious Product Tampering
  • Crisis Management and Business Continuity
  • Product Recall (Food and Non-Food)  
  • Business Innovations Project

The programme is relevant for organisations offering CPD and also for those wishing to enter a managerial role within manufacturing and services.

'I see the launch of the MSc programme - Risk and Crisis Management (Food Safety Assurance) at the University of Salford as a welcome step forward for the food industry. The modules on offer will enhance the skills, knowledge and competency of staff working for my organisation and I look forward, in particular, to working with specialists from red24 who are award winning market leaders in the field of risk and crisis management. The course has come along at the right time as the complexity associated with food safety assurance increases'.  

Mr David Shingler - Sales Director, Towers Thompson.

Course Structure

SemesterModule
1

Strategic International Business Management

Food Fraud and Malicious Product Tampering 

2

Crisis Management and Business Continuity

Product Recall (Food and Non-Food)

3Business Innovation Project (comprising either dissertation, live project, placement or internship)
This module provides students with an understanding of the significance of strategy within a national and international context.  Emphasis is placed ion strategy development, implementation and review and enables students to appreciate the significance of resource allocation and resource management.
Students are provided with the opportunity to undertake an in-depth study of food fraud and malicious product tamper whilst reviewing the influence that both concepts exert within the food and non-food sectors.  Emphasis is placed on developing and evaluating policies and strategies adopted by food organisations in terms of food fraud and malicious product tampering and the through case study material students will propose how  international food businesses are able deal with food fraud and malicious product tampering.in an effective, ethical and sustainable manner.
This module enables students to develop a critical understanding of theoretical principles underpinning food and non-food related crisis management and effective business continuity.  Based on a case study approach the module encourages students to reflect on effective formulation and implementation of business continuity in an ethical and professional manner
Based on real world examples students will evaluate theories and models relating to product recall.  Emphasis will be placed on developing students understanding of audit and interventionist approaches to managing product recalls and how organisations may demonstrate compliance and due diligence.
This module comprise the final 60 credits where students will have the opportunity to select between a dissertation, live project, placement or internship.  Each student will be allocated a supervisor who will mentor the student through the research project.

Entry Requirements

Degree grade: 2:2

Accreditation of Prior Learning (APL)

We welcome applications from students who may not have formal/traditional entry criteria but who have relevant experience or the ability to pursue the course successfully.

The Accreditation of Prior Learning (APL) process could help you to make your work and life experience count. The APL process can be used for entry onto courses or to give you exemptions from parts of your course.
Two forms of APL may be used for entry: the Accreditation of Prior Certificated Learning (APCL) or the Accreditation of Prior Experiential Learning (APEL).

English Language Requirements

International applicants will be required to show a proficiency in English. An IELTS score of 6.5 (no element below 5.5) is proof of this.

Suitable For

The programme is relevant for organisations offering CPD and also for either in or aspiring to hold a managerial role within manufacturing and services.


The programme is also relevant for those working in allied sectors including insurance.

Fees 2017-18

Type of StudyFee

Scholarships and Bursaries

For more information please see our funding section.

Teaching

The course is currently delivered in four blocks of three-day intensive study periods, followed by independent study and online support through the University’s virtual learning environment, Blackboard. Each module is taken and assessed over a six week block. 

From September 2017, this delivery format will change. Students will continue to study a single module for a 6 week period. Face to face teaching will be delivered on campus for two half days each week. In addition, you will attend the taught element of the Business Innovation Programme each Wednesday afternoon during the 6 week blocks, with independent study completed in your own time through Blackboard.  Individual student timetables will be provided during induction week.

The use of block events to deliver each module will enable the student to concentrate on one specific subject during the period in which the module is being delivered with the VLE providing further support and extending their understanding of a subject.

The School encourages a wide range of approaches to teaching, learning and assessment and typically a session will contain a mixture of activities: generally based around interactive lecturing, dealing with a number of specific issues/topics. The tutor introduces and explains key concepts and learning points, which are consolidated by class discussion and case study analysis to enhance understanding and to prepare for assessment.

Students will have the opportunity to access and engage with recorded and live webinars in the areas of Food Fraud and Malicious Product Tampering, Crisis Management and Business Continuity and Product Recall (Food and Non-Food).

An underlying principle of the learning and teaching strategy is to develop students as reflective practitioners and encourage engagement with continuous professional development.

Assessment

The assessment for the modules involves both formative and summative elements. Each module consists of two pieces of summative assessment including coursework, presentations, case studies etc. Formative assessments with feedback will be provided during the two, three day intensive teaching blocks, and through student centred activities which will be presented on the University Virtual Learning Environment (VLE). This will enable students to develop their knowledge and understanding of materials covered in each module.


The Business Innovation Project provides a choice between a dissertation, live project, internship or work placement, with a management research report and offers a further opportunity for students to apply their knowledge and skills in a less structured environment, further emphasising the student as an independent learner.

Postgraduate Staff Profile

Staff teaching on this programme will have experience of delivering within a Higher Education Environment.  Staff will be research informed and will bring experience of their research to the classroom.  Case materials will be developed in collaboration and Red24 who have considerable experience of managing risks in more than 120 countries.

Visiting lecturers from Red24 will be involved in masterclasses and provide students with real world examples. Find out more.

Employability

Career Prospects

Graduates may enter into a variety of food manufacturing roles including production, quality assurance and product design. In addition, they also enter into procurement roles and roles within associated sectors including insurance.

Links with Industry

The programme has  been developed with Red24 an international, risk and crisis management company who have experience of operating in more than 120 countries.

Company profiles contributing to the programme via placement, internships and final roles of companies will be added as the programme moves from design to delivery.

Further Study

Find out more information about research opportunities here.

Not the course you're looking for?

If this course isn't for you then please retry our course finder below.

Or

Visit our A-Z list of courses.

A-Z courses