Food Regulatory Affairs

Master of Science

Course Details

Course Code	SG_SFOOF_M09
Level	9
Duration	3 years
Credits	90
Method of Delivery	Online
Campus Locations	Sligo
Mode of Delivery	Part Time

How to Apply

How to Apply

Course Overview

An increasingly complex regulatory environment, along with Brexit and potential regulatory divergence between EU and UK has led Food Drink Ireland Skillnet to partner with the Regulatory Affairs team in Food Drink Ireland/IBEC and ATU Sligo to offer members the opportunity to gain a Level 9 Certificate in Food and Drink Regulatory Affairs. The main programme aim is for graduates to be able to apply independent thinking and research skills in workplace decisions regarding relevant food and drink regulatory frameworks.

Our part-time online Level 9 Certificate in Food and Drink Regulatory Affairs has been developed in collaboration with Industry and acts as a progression route to the Postgraduate Diploma and MSc in Food Regulatory Affairs.

“In a constantly evolving and challenging regulatory landscape, it remains essential that Irish Food and Drink businesses continue to prioritise the importance of legislative knowledge and compliance. Understanding, interpreting and applying food legislation is an essential requirement for a diverse range of roles across our industry. This Masters programme has been specifically developed in conjunction with leading experts across the Irish food sector. It not only increases knowledge but also develops the necessary skills of learners to apply these regulations to their business in a practical manner” – Aoife Moran Senior Regulatory Affairs Executive Food Drink Ireland

Course Objectives:

At the end of the Programme graduates should:

Have a thorough understanding of the theory and best practice relating to Food and Drink sector regulatory structures and procedures.
Demonstrate a detailed knowledge of current Food and Drink sector regulations and the role of the regulatory affairs professional in the industry.
Have a comprehensive understanding of the key functions involved in the commercialisation of a novel product including: supply, sales and marketing legislation.
Employ appropriate advanced data analysing, synthesising, summarising and research skills to evaluate critical aspects of regulatory affairs within the Food and Drink sector.
Interpret, synthesise and integrate core aspects of a food or drink product lifecycle, associated compliance issues and important processing parameters with a view to problem solving and making regulatory decisions in a timely and competent manner.
Formulate, present and defend scientific information/regulatory findings in a variety of forms to regulatory agencies, state bodies, internal personnel and the public.
Appreciate the complex and fluid relationships of food and drinks industry processes, prescribed regulatory framework and selected support activities.
Apply concepts and skills learnt in a variety of contexts.
Work effectively in the Food and Drink sector environment by acting autonomously and thinking independently to meet regulations and participating constructively in a complex team environment within a technical field to ensure the team is operating within the appropriate regulations.

Course Details

Year 1

Semester	Module Details	Credits	Mandatory / Elective
1	Framework of Food Regulations The module aims to provide a detailed knowledge and understanding of EU food legislations, food codes and regulations relevant to food, nutrition and the food Industry. Learning Outcomes 1. Examine the EU regulations relevant to Food, Nutrition and the food industry to gain basic knowledge on the differences between directives and regulations 2. Discuss the main role of FSAI and EFSA in monitoring and regulating food in Ireland and at EU level 3. Explain the process of food and feed safety risk assessment and relevant roles of HACCP and EFSA 4. Demonstrate an ability to interpret main EU food regulation within the EU legislative framework and have ability to source the regulatory information 5. Recognise the main food standard codes of practices (Codex Alimentarius, FDA Food Code and UK Food Law Code of Practice) 6. Analyse the different standards for advertising and Communications in Ireland (The Advertising Standards Authority for Ireland) 7. Review the trade, imports and exports associated to the food industry development and assess the potential impact of Brexit on the food and drink industry	10	Mandatory
1	Food Processing Regulations The module aims to give students knowledge and understanding of EU food legislation related to general food processing stages. Students will learn the application of suitable legislation within the food chain for selected food and food products. Learning Outcomes 1. Summarise the basic understanding of EU legislation related to general manufacturing and processing methods 2. Evaluate the materials and articles that in contact with foodstuffs during food processingand review all processing stages involved 3. Review the regulations associated for specific nutritional uses (foodstuffs for specific manufacturing process) 4. Discuss the regulation associated with the alcoholic beverages in Ireland 5. Interpret the role of customs services, transport, sanitary and phytosanitary requirements that may have impact on food safety	05	Mandatory
2	Claims and Labelling – Food to Market This module aims to provide students with information on nutrition and health claims made on foods that relate to labelling, presentation and advertising of foods. This module also includes guidelines on the food information to consumers for pre-packed-for-direct-sale (market). Learning Outcomes 1. Discuss the labelling requirementsand examine the guidelines set on food information to consumers (FIC) 2. Interpret the guidance on allergens labelling, quantitative ingredients declaration (QUID), nutrition labelling, trans-fats, origin labelling for all pre-packed and loose products 3. Summarise the legislation relevant to nutrition and health claims used by the Food Business Operators (FBO) 4. Explore the perception of consumers towards different labels 5. Recognise different quality labels	05	Mandatory
2	Supply Chain Integrity The aim of this module is to provide a comprehensive overview of logistics and supply chain management in the food industry, as well as the strategic importance of effective supply chain design and the regulations associated with it. Learning Outcomes 1. Discuss the principles of sustainable food supply chain 2. Interpret the performance and challenges within the food supply chain 3. Examine the food fraud and authenticity to increase the integrity within food chain 4. Summarise transparency within the food supply chain 5. Discuss traceability and its implementation across the supply chain and identify different strategies for a competitive supply chain	05	Mandatory
2	Professional Development in Food Regulatory Affairs The aim of this module is to help the students critically evaluate the relevant Food Regulatory processes and, using the best evidence-based practices, to develop the methodology to significantly improve compliance in Food Regulatory Affairs. Learning Outcomes 1. Reflect on and identify his/her own learning, identify information gaps and propose a continuing professional development plan 2. Critically review a selection of published scientific papers in peer-reviewed journals, and compare and contrast with a range of guidelines on publishing scientific papers 3. Devise an appropriate methodology to carry out an industry based Food Regulatory Review and select appropriate Objectives and Targets 4. Devise an appropriate strategy to establish, document, implement, maintain and continually improve on compliance in Food Regulatory Affairs suitable for a range of different organisations 5. Critically review relevant Food Regulatory processes at an International and National level and suggest ways of improving the process at various levels	05	Mandatory

Year 2

Semester	Module Details	Credits	Mandatory / Elective
1	Research Methods in Food Regulatory Affairs and Sustainable Food Systems By completing this module, learners will be able to formulate a research question, develop a research proposal that could potentially form part of their MSc thesis, and select appropriate methodologies to answer their research question. They will consider ethics in research, they will become familiar with different research methodologies and data analysis methods, they will learn how to critically evaluate scientific documents and conduct a review of the literature and disseminate their research using a variety of methods. Learning Outcomes 1. Develop a research proposal in order to answer a research question or test a hypothesis. 2. Critically review the scientific literature related to food regulatory affairs or sustainable food production and generate a literature review on a research topic 3. Apply an appropriate research methodology while adhering to ethical considerations, in order to answer a research question or test a hypothesis. 4. Communicate effectively the research outcomes using a variety of methods (written or oral).	05	Mandatory
2	Managing Trends and Divergence in Regulatory affairs This module will enable students attending the programme of Food Regulatory Affairs to become agile and act when regulatory change is worth undertaking. At the end of the module, students will have the skills to critique strategic decisions concerning regulatory divergence, and develop frameworks when accessing new markets. Learning Outcomes 1. Investigate the trends in regulatory affairs 2. Investigate the different types of regulatory divergence that can occur 3. Evaluate when a regulatory change is worth undertaking, and when it is not. 4. Critique strategic decisions concerning divergence 5. Develop frameworks to apply when accessing new/Third Country markets	10	Mandatory
1	Sustainable Food Systems and Regulatory Interactions Students attending the Level 9 programmes of Food Regulatory Affairs and Sustainable Food Systems will attend this specific module. The learners will be exploring how sustainable food production is impacted by the current legislation. They will also be able to discuss the challenges from a regulatory point of view when exploring more sustainable food production practices. Learning Outcomes 1. Interpret the farm-to-fork strategy and its contribution to EU Green Deal towards the production of sustainable food 2. Appraise the ways circular bio-based economy can contribute to sustainable food production 3. Appraise the contribution of regulations associated with primary productions to the achievement of goals of the farm-to-fork strategy towards the production of more sustainable foods 4. Investigate how labelling of products can contribute to sustainable food choices 5. Review the impact of regulations on sustainable packaging 6. Analyse the impact of novel food regulation on the farm-to-fork strategy and towards sustainable food production	10	Mandatory
2	Current and Future Issues Impacting Food Legislation This module will provide the students with the skills to review the current issues of interest to the government, experts and general public that could impact regulation within Ireland, the EU and wider global markets. It is acknowledged that current day topics of particular relevance will change with time and scientific advancement. Considering this, the module will address current topical issues relating to the food legislation, which are of particular importance at a national and international level at the time of study. Learning Outcomes 1. Review the impact of macro trends on market trends and consumer food choices. 2. Recognise the importance of risk analysis on the production of food and beverages 3. Explore how consumer trends and regulatory framework impact food and beverage production 4. Examine and debate controversial issues in relation to food production, quality and availability 5. Criticize the socioeconomic and environmental impact of national and international policy on food production and export	05	Mandatory
Year	Dissertation in Food Regulatory Affairs and Sustainable Food Systems This module requires the learner to pursue research on an appropriate topic in food regulatory affairs or sustainable food systems, develop a research question or test a hypothesis, apply the appropriate research methodology, integrate research findings and articulate the key considerations of the specific investigation. The learner will use knowledge skills and competencies acquired at earlier stages of the programme. The learner will be allocated a supervisor who will advise on the direction of the work through regular meetings. Moreover, the student will be given the opportunity to disseminate their findings in oral or written format to their peers. They will develop their project management skills and time management skills by managing their research project. At completion of the module, the learners will present the findings of their research project by submitting a thesis and by presenting it in the form of an oral presentation. Learning Outcomes 1. Critically evaluate academic literature and information from a variety of sources to compile a critical review in order to help them identify the gaps in the literature and form a research question or test a hypothesis 2. Develop a research methodology in order to answer a research question or test a hypothesis 3. Manage an independent research project with support by an academic supervisor 4. Develop professional skils such as research project management and time management 5. Collect, collate and analyse relevant data using the appropriate data analysis methods 6. Evaluate and synthesise the main findings of the study and develop appropriate recommendations and conclusions to present these in Presentations, Draft Reports and finally in their Dissertation	30	Mandatory

Recommended Study Hours per week

Students can expect to allow for 7 hours per week, consisting of 2 hours evening online lectures and 5 hours independent learning and project work. Live lectures normally take place between 6pm and 10pm, Monday to Thursday but this may vary depending on the availability of specific lecturers.

Examination and Assessment

100% continuous assessment for each module. Continuous assessment will include the following: Scenario Based-Written Assignment, MCQs, Short Assessments, Quizzes, Presentations, Reflective learning journals, Team based assignments, Group project, Case study analysis, individual portfolio of learning.
For the Thesis/Research Project, below is a breakdown of the marks:
Research project dissertation (70%) – Research project not exceeding 15,000 words (excluding bibliography). Work submitted will be assessed by two members of the lecturing team.
Oral Presentation (20%) – Students will prepare a presentation to present their work and partake in a viva voce and discuss and answer questions from a two-member panel.
Continuous assessment (10%) – Submission of project plan, draft literature review, draft report and general preparedness during meetings with project supervisor. These meetings will facilitate students in receiving feedback on progress and help feed forward to the higher stakes assessment which is the final dissertation (10%).

On-Campus Attendance Requirement

Pre-dominantly live online lectures, supported by face-to-face seminars and self-directed learning.

Progression

Participants have the option to claim their Certificate or alternatively progress to Diploma on pathway to MSc in Food Regulatory Affairs

Download a prospectus

Postgraduate Prospectus Online, Flexible & Professional Development Prospectus

Entry Requirements

Applications are invited from residents of Ireland employed in the Food and Drink sector, working in technical areas such as quality, food safety, regulatory affairs or R&D, who need to be able to interpret regulations and understand their implications to their business. Participants may have a variety of backgrounds, including food science, food engineering, home economics, and microbiology, however, many have not had any formal training in food regulations.

This course is open to those with a Level 8 Degree or Level 8 or Level 9 in other areas with sufficient work experience as assessed by Atlantic Technological University. Applicants with other qualifications and with relevant work experience may also be considered through ATU Sligo’s Recognised Prior Learning (RPL) process.

RPL is a process that may allow you to gain admission to a programme or to receive exemptions / credit from some parts of a programme based on demonstrated learning that you may have achieved through another programme of study or through your work and career. Further information is available through www.atu.ie/recognition-of-prior-learning which our dedicated RPL portal or by contacting our admissions team at admissions.sligo@atu.ie

Fees

Total Fees EU: €9900

€6650* Food and Drink Ireland Skillnet member rate. Fees paid directly to Skillnet, Fees not paid to ATU Sligo*

Further information on fees

Further Information

Who Should Apply?

This programme is suitable for those employed in the Food and Drink sector, working in technical areas such as quality, food safety, regulatory affairs or R&D, who need to be able to interpret regulations and understand their implications to their business. Participants may have a variety of backgrounds, including food science, food engineering, home economics, and microbiology, however, may have not had any formal training in food regulations.