Food Safety is an area of great importance internationally, as highlighted by recent outbreaks of food borne diseases and food poisoning. It is particularly important to New Zealand because of our agricultural and industry-based food production and export markets.
This programme explains the:
- Principal contaminants and their control.
- Science and management of food chains from farmgate to fork.
- Legislation and regulations which govern good practice.
- Theoretical and practical basis of food safety.
Students will have the opportunity to undertake practical or investigative work which may be related to their workplace or industry.
This programme is for graduates and practitioners in the field of food science and nutrition/food technology, food process engineering or food production management who are responsible for food safety, in production settings, policy development, or the management of food production chains.
The Master of Professional Studies in Food Safety is taught by the School of Chemical Sciences in conjunction with the School of Medical Sciences and experts from industry and Government Regulatory Organisations.