📖Program Curriculum
Course modules
Compulsory modules
All the modules in the following list need to be taken as part of this course.
Induction module
Aim
Successful completion of a Masters-level course at Cranfield requires you to work independently and to make effective use of the resources available. The induction week seeks to introduce new students to the resources available at Cranfield, the nature of a Cranfield Masters, the importance of health, safety and ethics, together with an introduction to key elements of the course.
Syllabus
What is an MSc? - Introduction to the Agrifood programme,
Course Specific Introductory Presentations,
Presentation Skills,
Assignment writing,
Doing an at Cranfield. What to expect,
Avoiding plagiarism,
Personal Development Planning and the Cranfield Competency Framework,
Statistics refresher,
Exploring the resilience of food systems,
Quick Start to the Library & Discovering Quality Information,
Blog Writing,
Field trip – Agrifood company.
Intended learning outcomes
On successful completion of this module you should be able to:
Describe the requirements of a Cranfield Masters and in particular the need for critical thinking and independent working,
Describe how to ensure high levels of health and safety,
Explain how to ensure high level of ethical behaviour, for example avoiding plagiarism,
Describe how to effectively use library resources,
Describe how to use the careers service,
Explain the role of Personal Development Planning,
Identify how Accreditation bodies can support an individual through a career.
Quality of Food and Beverages
Module Leader
Professor Andrew Thompson
Aim
To provide an understanding of how quality (e.g. colour, shape, aroma, taste, texture, nutrition) and value are evaluated in foods and beverages, and how this is influenced by genetic, environmental and management factors.
Syllabus
Composition of products used in the food and drink industry.
Primary metabolites in relation to food quality and diet: oils, carbohydrates and proteins.
Secondary metabolites and bioactives in plant-based products: their importance in quality, value and human health.
Mineral content of food: toxicity and human nutrition.
The role of environment, and crop and soil management, on the quality of plant-based products.
The role of breeding and cultivar selection in improving quality traits.
Survey and critical appraisal of relevant literature.
Oral presentation practice.
Intended learning outcomes
On successful completion of this study you should be able to:
Explain primary and secondary plant metabolism and comment on its importance in relation to food production.
Relate biochemical properties of primary food sources to key attributes that are responsible for food quality and value, including environment, management and genetics.
Evaluate how the processes of breeding and selection can lead to improved quality.
Develop advanced research skills in literature survey, critical appraisal and oral presentation.
Postharvest Technology
Module Leader
Dr Natalia Falagan Sama
Aim
This module provides you with the principles behind the processes affecting the postharvest physiological and functional quality and to apply this knowledge in ‘real-world’ industrial strategies.
Syllabus
Fundamentals of postharvest physiology; pre-harvest factors, biochemistry, ripening.
Preservation methods; cool chain, packaging, ethylene, specialist treatments.
Postharvest diseases; physiology, pathology, principles of disease control.
Quality control; biochemical changes, assessment methods.
Food waste management.
Case studies.
Intended learning outcomes
On successful completion of this module you should be able to:
Critically evaluate current postharvest technology and methodologies from real-world situations.
Autonomously plan postharvest treatments and storage strategies in an industrial relevant scenario, identifying and mitigating sources of postharvest waste.
Integrate the new technologies learnt in this module into the current supply chain.
Food Diagnostics
Module Leader
Dr M. Carmen Alamar
Aim
During this module you will gain an a comprehensive understanding of food diagnostic tools to monitor and analyse food quality and safety, as well as its impact on the management of the supply chain.
Syllabus
Fundamentals of food analysis.
Analytical methods; chemical, biological, physical and molecular techniques.
Use of non-destructive techniques (viz. spectroscopy, hyperspectral imaging, electronic nose) to assess food composition (quality and safety aspects).
Food adulteration and current techniques to identify fraud.
Analytical identification of chemical components to evaluate food safety and quality.
Bioinformatics approaches: Integration of datasets to predict food quality and safety.
Design of appropriate analysis strategies to solve industrial questions related to food components or contaminants.
Practical sessions (every afternoon): food quality and safety concepts will be explored through a hands-on/laboratory-based approach. You will also be exposed to industry which will bring commercial solutions for them to assess.
Intended learning outcomes
On successful completion of this module you should be able to:
Explain the principles and techniques currently available for food analysis, monitoring and assessment.
Critically compare the different destructive and non-destructive techniques used to assess food quality parameters.
Evaluate and discuss the selection of appropriate molecular techniques for the analysis of food components and food microbiological contaminants.
Critically evaluate food industry supply chain scenarios and design a diagnostic strategy to overcome quality and safety issues’.
Food Chain Resilience
Module Leader
Dr Abhijeet Ghadge
Aim
During this module you will be introduced to key aspects of supply chain (SC) management which are critical to improving the overall resilience of the global food supply network.
Syllabus
SC strategy and concepts,
Sustainable and circular food SCs,
SC risk identification and mitigation,
Procurement strategy management,
Quality management and Six Sigma,
Technology applications for improving SC performance.
Intended learning outcomes
On successful completion of this module you should be able to:
Assess the impact of different supply chain strategies on the competitive strategy in the Food and Drinks industry,
Analyse the interface with a firm’s suppliers to improve visibility and alignment across the supply chain,
Design a successful collaborative initiative through the use of frameworks and tools from industry,
Assess the challenges around managing sustainable food supply chains,
Evaluate the risk inherent in the supply chain and mitigate them using resilient strategies.
Leading Corporate Sustainability
Module Leader
Dr Namita Shete
Aim
Global sustainability challenges are shaping the way business operates in the 21st century. Businesses are under increasing pressure from multiple stakeholders (for e.g. shareholders, customers, employees, society) to manage their positive and negative impacts with clear responsibility and strategic intent. Leading firms are choosing to respond to these challenges by generating sustainable value propositions to ultimately drive competitive advantage. For many this has meant re-engaging at the level of purpose and re-addressing their role in wider society and for human well-being.
This module outlines the major sustainability challenges and explores the capabilities organisations require to respond positively to them. It will engage you in gaining a better understanding of how corporate action can be best configured to promote responsible and sustainable business strategies. In doing so, it will demand management students (as future business managers and leaders) to reflect on the long-standing debate about whether or not ‘the business of business, is still business?
Watch video: An introduction to the Leading Corporate Sustainability module
Syllabus
The content is organised around the sustainability management ‘compass’ below:
The course content is structured as follows:
Leading Corporate Sustainability
Part 1: Setting the context
Context setting
Managing corporate sustainability
Social and environmental trends
The role of business
The role of business
Challenges and opportunities for business
Exploring possible futures
Playing an interactive future sustainable scenario board game
Part 2: Developing the capabilities
Setting a purpose
Formulating and implementing strategy
Working with stakeholders
Innovating
Collaborating
Valuing
Leading
Intended learning outcomes
On successful completion of this module you should be able to:
Identify global environmental and social trends and assess how these present both challenges and opportunities to business and analyse the capabilities businesses need to manage these.
Classify the potential stakeholder groups businesses can work with to develop and implement their sustainability strategies and evaluate collaborative approaches.
Assess the role of personal leadership in an organization’s values, strategic direction and ability to execute its sustainability strategy.
Critically assess the content and reporting of businesses’ sustainability strategies.
Design and recommend a sustainability-oriented innovation for a selected business.
Food Safety and Quality Management and Certification
Module Leader
Dr Carol Verheecke-Vaessen
Professor Naresh Magan
Aim
This module provides you with an overview of the main hazards encountered along the food chain and the food safety and quality legal framework.
Special attention will be paid to microbiological hazards (bacteria, viruses and fungal pathogens) relevant to food .
Syllabus
1. Introduction to food safety and the main hazard types able to enter different food chains.
2. Introduction and taxonomy of micro-organisms in food production and spoilage.
3. Food-borne pathogens and pathogenicity and natural toxins.
4. Fungal ecology: concepts, fungal contamination in different food chains (e.g., cereals, bakery, fresh produce, cured meats and beverages), heat resistant mould, mechanisms of survival and control.
5. Legislative drivers for mycotoxin control.
6. Hurdle technology: Use of ecophysiological knowledge to increase product shelf-life. Available food processing techniques.
7. Food legislation framework under which food production facilities and industries should work. Some important food chains will be used as examples.
The content will focus on:
ISO9000 (Food Quality)
ISO22000 (Food Safety)
ISO45000 (People risk)
ISO14000 or E(Environment)
Specific Production areas:
Field Production (GAP, Red Tractor)
Food Industry (HACCP, Certification: BRC, IFS)
8. Practicals/case studies.
Intended learning outcomes
On successful completion of this module you should be able to:
Knowledge
Differentiate and understand the different Food Quality, Safety and related regulatory frameworks.
Categorise the various groups of hazards in different food chains, and appraise their relative roles and importance.
Identify the main bacteria, viruses, fungi and toxins responsible for food related human disease.
Critically appraise and apply the HACCP methodology and understand its relationship with further certification.
Skills
Demonstrate an independent critical ability to think systemically and conceptually by comparing and distinguishing among the different quality management approaches and diverse certification options. Design and develop the most appropriate option for specific production/processing sectors.
Critically apply the approaches presented in the module to industrial situations.
Agrifood Business Innovation
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