Technological University Dublin (TU Dublin) is Ireland's largest and most comprehensive higher education institution. Formed by the merger of three renowned institutes of technology, TU Dublin offers a wide range of programs in various disciplines including engineering, science, business, arts, humanities, and more. With a strong focus on innovation and industry collaboration, TU Dublin provides students with a vibrant and supportive learning environment. The university prides itself on delivering education that is practice-based, industry-relevant, and globally connected, ensuring that graduates are well-prepared for the challenges and opportunities of the modern world.

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Recent food crises highlight the essential need for professional, up to date training in Food Safety Management. This interdisciplinary, skills based MSc. Programme, focuses on the complex, national and EU regulatory and management systems in place to ensure Food Safety and consumer protection, and reviews the many proposed future changes in Food Regulation. Successful completion of the course allows participants to progress to the next level in their career. Run on both a full-time and a part time basis, it is organised specifically to accommodate those working or wishing to work in the food industry. Past graduates now work in regulatory positions either nationally or in the EU as Environmental Health Officers, Veterinarians or Laboratory Analysts in the public sector. Others working in the private sector now occupy significant roles technical management in all of Ireland’s major food companies, including food producers, processors, caterers and retailers. Show less

STAGE 1
Year 1/2*- Semester 1: (Wednesday Delivery)

Food Regulatory Affairs, Consumer Behaviour and the Media

The following group of modules are related under the theme of food law and consumer affairs:

Food Regulatory Affairs
Food Safety, the Consumer and the Media
Food Law and Media Research
These modules will provide an appreciation of the legislative, regulatory and enforcement framework for Food Safety Management. This set of modules addresses the role of the consumer as a driver for change in the production, processing and distribution of safe food. It will look at the consumer's perception of risks and the role of the media, advertising and marketing in food safety.

Year 1/2*- Semester 2: (Wednesday Delivery)

The Management of Food Safety

The following group of modules are related under the theme of food safety management tools:

Food Safety Management Systems
Food Safety Management Risk Analysis
Food Safety Management Toolkit
Year 1/2*- Semester 1: (Thursday Delivery)

Chemical and Microbial Hazards in Foods

The following group of modules are related under the theme of food hazards:

Food Hazards - Chemical
Food Hazards - Microbiological
Food Hazards Research
These modules deliver the underlying scientific principles of Food Safety Management. They consider aspects of chemistry, microbiology, toxicology, nutrition, epidemiology and Parasitology necessary to understand food safety issues.

Year 1/2*- Semester 2: (Thursday Delivery)

An Overview of Safety Aspects of Food Production Technology

The following group of modules are related under the theme of food production and risk:

Safety Aspects of Primary Production
Safety Aspects of Food Processing
Food Production - Research
These modules present an overview of food production technology with an emphasis on safety issues. This module will enable the student to appreciate all elements of the food chain from production through to consumption and the risks arising there from.

*Note: The lecture programmes of year 1 and 2 are offered on alternate years and the delivery day is either Wednesday or Thursday. As the modules are structured as stand-alone, independent units, the programme is commenced in either year of the cycle

STAGE 2
The Integrated Food Safety Management Case Study

The Integrated Food Safety Management Case Study is a unique aspect of the course conducted in the premises of a food company. It is an opportunity for students to put into practice the knowledge they have gained from the taught courses, particularly the Food Safety Management Module, by applying their knowledge to a real life situation.

The study will identify the sources of risks in a structured manner and formulate systems to address these risks. The case study will involve a food safety audit of the premises/operation, developing controls and ultimately putting in place a food safety management strategy.

STAGE 3
Completion of the Dissertation

The requirement to undertake a research project and to complete a dissertation applies to MSc students only. The work is undertaken under supervision, on an approved topic area in Food Safety Management. Selection of project titles must be completed with supervisors before the end of the first year of the course. Following agreement on project titles the student is required to present a preliminary outline of the proposed work indicating methods and requirements. On commencement of the second year of the course, the student is required to present a literature review and a more complete outline of the proposed approach. The write up will take place during the second year for final submission before the end of December following that term.

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You will need to book the accommodation after you have been accepted.

You can choose to live on campus or off campus in private accommodation.

How to book:

• Make a booking online after you have been accepted (in this case please let us know your choice when you apply).
• Register when you arrive - its not possible to reserve a room before arriving. You can arrive a few days before and book it

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