Course overview

The economic, social/cultural and environmental aspects of our lives are inextricably tied together. Truly sustainable, efficient food production requires that these three pillars of sustainable development are considered carefully. This distance learning module will study the environmental, economic and social implications of food production and consumption from different perspectives.

Topics will include food systems and supply chains, social concerns, ethics, controversies such as organic v conventional farming, and the development of GMOs, the conflicts between production, market, environment and culture, and future challenges around such things as climate change and resource competition.

It will provide farmers and agri-food businesses, NGOs and government agencies an insight into current perspectives on ethical issues surrounding food production at the local, regional and global scale.

This course is a core module in the MSc in Food Security in a Changing Environment, and an optional module in the MSc Sustainable and Efficient Food Production.

Learning outcomes

By the end of this course participants should be able to:

  • Understand those aspects of the agrifood sector and the global issues that concern society
  • Critically evaluate opinions and perspectives from a variety of sources about current issues affecting global food security, ethical food sourcing and production.
  • Conduct an informed and reasoned debate on the economic, ethical, social and environmental issues facing agriculture and food security from a global perspective.
Additional Course Information

Areas covered will include:

  • Food systems and supply chains
  • Social concerns and ethics
  • Controversies such as organic versus conventional farming and the development of GMOs
  • Conflicts between production, market, environment and culture
  • Climate change and resource competition

    Key facts

    Course Dates
    Sept - Dec 2019
    12 weeks
    Entry Requirements
    Graduate level or relevant experience
    IFST Membership
    Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
    CQFW Level
    Course Provider
    Bangor University
    Provider Reference Number
    Course Arrangements
    Full joining instructions will be confirmed by the course provider.
    Course Location
    Bangor University, Online
    AFTP Cohort
    Course Logistics
    Our distance learning modules are designed to be flexible and most of our participants work full time at the same time as studying for 10 to 15 hours per week, for each 20 credit module. Blocks of modules are delivered with start dates in January, May and September, with most modules offered once each year.
    My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
    Andy Russell - Fresh Produce Technologist, Bakkavor

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