Food Regulatory Affairs

Postgraduate Certificate

Course Details

Course Code	SG_SFOOD_N09
Level	9
Duration	1 year
Credits	30
Method of Delivery	Online
Campus Locations	Sligo
Mode of Delivery	Part Time

How to Apply

How to Apply

Course Overview

ATU Sligo has a long-standing reputation both in food science, providing progression pathways and upskilling opportunities for those working in the Food and Drink industry. We continually build on our current suite of programmes in this area, allowing us to be agile and responsive to the Food and Drink industries’ needs and demands while also being compliant with new policy and regulations in the area of Food and Drink Regulatory Affairs.

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 and Drink Regulatory Affairs.

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 Attendance:

The programme uses a blend of learning channels to support learning, pre-dominantly live online lectures, supported by face-to-face seminars and self-directed learning. Adobe Connect will be used for lectures, whilst Moodle will be used as the student portal for accessing material, uploading projects and collaborating with staff and other students. Lectures will be delivered online. Live lectures normally take place between 6pm and 10pm, Monday to Thursday but this may vary depending on the availability of specific lecturers. If the Live Classroom scheduled times for the live online lectures do not suit you, recordings will be made available through Moodle allowing you to watch back at a time that suits you. Whether you are studying part-time online, blended, or full-time online, it is very important that you allocate enough study time to your online course to stay focused, reduce stress and achieve your goals. In terms of time commitment, students would need to allow 7 hours per week, consisting of 2 hours evening lectures and 5 hours independent learning and project work. Workshops are used to bring learners together and facilitate group learning.

Assessments:

With a heavy emphasis on practical application, participants are assessed via Continuous A…

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

Recommended Study Hours per week

Students would need to allow 7 hours per week, consisting of 2 hours evening 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

With a heavy emphasis on practical application, participants are assessed via 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.

On-Campus Attendance Requirement

Workshops are used to bring learners together and facilitate group learning.

Progression

Download a prospectus

Postgraduate Prospectus Online, Flexible & Professional Development Prospectus

Entry Requirements

Employees in the Food and Drink sector, working in technical areas such as quality, food safety, regulatory affairs or R&D, need to be able to interpret regulations and understand their implications for their business. Trainees 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 regulatory affairs.

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