入学要求 Requirement：
学术要求：
Applicants should usually hold a Bachelors degree (UK Lower Second/2.2 or above) or equivalent qualification from a recognised British/overseas university. Every applicant is, however, assessed individually on their own merit. Higher level professional qualifications may also be accepted. Relevant work experience could be an additional benefit where applicants have not reached the standard entry requirements, although it is not an admissions requirement for this particular degree programme.
英语要求：
Non-native speakers of English will normally be required to have IELTS 6.5 or above (or equivalent).
Please note that the University of Surrey offers English language programmes and is also an IELTS Test Centre.
学费 Tuition Fee：2011/2012 12650pounds
课程特征 Course Features
The food industry is an exciting field in which to work, but its diverse nature presents very particular challenges. This programme aims to provide prospective managers with both advanced management and specialist knowledge.
It has a management orientation, and a strong consumer behaviour and marketing focus, whilst also developing the skills needed to ensure the safety, acceptability and nutritional adequacy of the food supply.
You will receive a high-quality, vocational education, which is intellectually rigorous and up-to-date, as well as relevant to the future needs of managers, executives and professionals in the food industry. The currency and relevance of the programme is ensured by including a number of outside speakers from, for instance, the food industry and government departments.
Previous students have gone on to work for major multinational food companies, airlines and consultancies, some reaching very senior positions. Others have taken up research posts, or have gone on to complete PhDs, either at Surrey or elsewhere.
课程内容 Course Content ：
Module Overview
This programme consists of six compulsory modules, two optional modules from a range of five, and a dissertation.
Compulsory Modules
Consumer Behaviour in the Food Industry
This module focuses on the many factors that affect consumer behaviour and food choices made by consumers, including the characteristics of the food, and of the consumer and their environment. Theories from psychology, sociology and anthropology are explored, as well as basic concepts of marketing strategy to enable you to identify consumer applications in the food and food services industry. There is also a strong focus on the methods of investigating consumer behaviour.
Financial Management
This module encourages the ability to think across management disciplines and appreciate the significance of fiscal implications of decisions. It enables you to apply accounting principles and financial theory to decision making in modern business organisations.
Food Services Marketing
This module provides an introduction to food marketing. It develops an understanding of the role of marketing as a business philosophy and as a systematic thought process.
Organisational Behaviour
This module integrates the study of forms, structures and processes of organisations with the human aspects of psychology at work. It provides an insight into the fundamentals on which organisations are built, and provides a set of analytical processes for understanding behaviour at work and managerial processes.
Policy Issues in the Food Chain
This module aims to address current policy issues affecting food supply chain management and their impact on strategic planning in the food sector. The impact of food policy and consumer culture will be explored in the context of business, government, health and the environment.
Research Methods
Introducing the process of research project planning and the key elements of research design, this module prepares you to design and execute the research study for your dissertation in a systematic and scientific manner.
Optional Modules
Food Safety and Nutrition Management
This module focuses on the importance of maintaining food safety and nutritional quality throughout the food supply chain and on management systems that can be employed to both minimise the chances of food poisoning and maximise nutritional quality.
Innovation and New Product Development
This module focuses on issues central to innovation and the development of new products in the food and food services industries. It discusses technical issues to accelerate the development process, and management strategies to reduce cost and failure rates.
Travel Catering Management
This specialist module meets the needs of students who are interested in the business processes and logistics involved in the travel catering industry.
Other optional modules for the Food Management programme include Strategy and Strategic Information Management.
Programme Details
To be awarded the MSc in Food Management from the University of Surrey, you need to achieve 180 credits in total, of which 120 credits will come from modules taught in semester time (from September to June) and the other 60 credits from your dissertation.
You can be awarded a Postgraduate Diploma in Food Management by completing 120 taught credits. Similarly, a Postgraduate Certificate can be obtained with 60 credits.
This programme is part of our modular postgraduate structure in which there are six compulsory 15-credit modules. You can choose from a range of optional modules for the other 30 credits, giving you the opportunity to specialise in the areas in which you are most interested.
教学与评估 Teaching and Assessment：
Keeping Teaching Relevant
Dr Margaret Lumbers and Dr Anita Eves are active researchers in the area of consumer behaviour as applied to food. They have conducted studies for the Food Standards Agency (FSA) and the EU as well as industry. Their topics have included the nutrition education of catering students, ways to improve hygiene education in schools, food in later life (an EU-funded study involving eight countries), and EUROFIR (an EU-funded project aiming to develop a unified food composition database).
Dr Lumbers and Dr Eves are founder members of the University’s Food, Consumer Behaviour and Health Research Centre. The Centre brings together complementary research skills from the School of Management, the Faculty of Health and Medical Sciences and the Faculty of Arts and Human Sciences. It provides an integrated approach to questions of key importance to research funders, industry, the public and government.
其它信息 Other Information：
Industry Links Keep Students on Track
A significant proportion of students have come to study MSc Food Management from jobs in the food industry; some from major food companies, including airline caterers, others from small or medium–sized businesses. These businesses have covered a range of product types, including bakery, meat and fast food.
This provides an excellent opportunity for shared learning between you and other students. You will benefit from visiting speakers from major food companies and policy enforcement agencies, and have the opportunity to spend time with environmental health officers as they go about their inspections.
Many of our students have an international background and are able to make excellent networks whilst studying, as well as gaining a global perspective on food management issues.
Food Management – A Global Industry
The food industry is a major income generator all over the world. It is not surprising therefore that many people find themselves responsible for roles in food management. Some of these managers have a food-related background but do not possess general management skills, whilst others have a management background but lack the specific skills that are required to be an effective manager in the food industry.
Our programme offers you both advanced management and discipline-specific skills, aiming to strengthen your ability to analyse the short-, medium- and long-term impacts of management decisions on aspects of food businesses. You will develop your understanding of the complex interactions that can occur involving different technical, social and financial challenges. It provides you with a sound management education whilst developing the skills to ensure the safety, acceptability and nutritional adequacy of the food supply.
Guest speakers from industry and other organisations, along with site visits, form an important part of your studies. For instance, you could spend a day shadowing environmental health officers as they carry out hygiene inspections of premises. You could also visit an inflight catering unit at Heathrow Airport.
The Knowledge You Need to Succeed
The programme aims to provide a high-quality, vocational education which is intellectually rigorous and up-to-date, as well as relevant to the needs of existing and future managers, executives and other professionals in the food industry.
Specifically, the programme aims to offer you the following benefits:
In-depth understanding and knowledge of food management, recognising the interdisciplinary nature of the subject
Management and decision-making skills founded on an understanding of the interacting factors involved in the food industry
Skills to understand and critically evaluate a wide range of management and problem-solving techniques applicable in all sectors and industries
The ability to conduct research and produce a high-quality dissertation
Transferable skills in communication, presentation, computing, planning, organisation, problem solving, critical reasoning and teamworking, all vital to success in any organisation
After Your Degree
The Surrey experience does not end with your degree. You will have developed friends and contacts in many different countries and industries. Many Surrey graduates are now captains of industry and can be found in every part of the world and in all sectors of the economy. This network is likely to last a lifetime and support your career development over a sustained period.
You will also be eligible to become a member of the alumni organisation SIGNET (the Surrey International Graduate Network). SIGNET members remain actively in touch with each other via the quarterly newsletter, the membership list and social events organised by the committee.