This Certificate programme is also an elective module of the Postgraduate Diploma/MSc in Analytical Science with Quality Management. Applications can be made through www.pac.ie
Why was this course developed?
The agri-food sector is currently thriving, especially in the South-East of Ireland. The Certificate in Food Safety and Analytical Microbiology was developed based on an analysis of the importance of the food, pharmaceutical and related industries in Ireland and within the South-East region, and also using information generated as a result of the Wales Ireland Network for Scientific Skills (WINSS) Scientific Survey from a large number of pharmaceutical/biotechnology, medical device and food companies. From the survey, skills needs were highlighted in a number of areas, including food microbiology and food safety management.
This course will provide the student with an advanced understanding of the theory, practices and implementation issues associated with food industry safety management, while incorporating a comprehensive overview of the theoretical background, methodologies and practical skills in modern methods of analysis of foods for microbial contaminants. The student will be exposed to aspects of working in an environment that operates under strict guidelines for production and quality outputs.
The aims of the course are to produce graduates with an in-depth knowledge of food industry safety management, as well as modern methods of microbiological analysis of foods and food production premises. The student will acquire the tools and skills in modern methods and the technology associated with the analysis of foods and production facilities for microbial contaminants. The course will also enable students to critically appraise the scientific literature and identify future trends in the areas of food safety and analytical microbiology.
What are the learning outcomes?
On successful completion of this module, a student will be able to:
Evaluate the inter-related processes that contribute to food safety management.
Summarise the role and function of quality through production and processing of food, including the origins of HACCP and its basis as a Food Safety Management System.
Competently propose suitable techniques for the selective isolation and identification of pathogens and indicator organisms from a wide variety of products using current methodologies and technologies.
Evaluate the underlying principles behind molecular biology techniques employed in isolation and identification of microbes.
Critically evaluate sterility testing of products and monitoring of sterile production facilities, and recommend appropriate methods for routine hygiene assessment in the food industry.
How is this course delivered?
The Certificate in Food Safety and Analytical Microbiology programme is taught using a block approach on a part-time basis to facilitate students in full-time employment.
Since this course is also offered as one module of the two year MSc in Analytical Science with Quality Management programme, the Certificate in Food Safety and Analytical Microbiology is only offered once every two years.
Over the duration of the programme, students will be required to attend SETU Waterford for approximately 7 – 8 days from January to June.
This programme will be delivered through a blend of lectures, tutorial sessions and laboratory practicals, as well as independent study. Students will be required to attend SETU Waterford for four days of lectures, in addition to three to four days of laboratory practicals. Some of the lecture material is delivered in an e-learning capacity to facilitate distance learning.
Continuous assessment will be carried out throughout the course of the programme.
The Certificate in Food Safety and Analytical Microbiology programme is aimed at those already working in the food industry, as well as in the pharmaceutical and biopharmaceutical sectors, as the methodologies and techniques involved would be relevant to the analysis of pharmaceuticals, as well as foods, for microbial contaminants. This programme is also suitable for students intending to/already undertaking postgraduate research study.
Food Safety and Analytical Microbiology Entry Requirements
Applicants for entry to this programme should hold a Level 8 Bachelor’s degree at honours level minimum 2.2 in an appropriate subject area or equivalent qualification.
Applications for this programme are made online by going to www.pac.ie
This course places a strong emphasis on the professional development of the graduate and is aimed at students already working in an industrial environment. Such a qualification will enable and facilitate career progression for graduates in the region.
This course places a strong emphasis on the professional development of the graduate and is aimed at students already working in an industrial environment. Such a qualification will enable and facilitate career progression for graduates in the region.
