Course overview

The MSc AgriFood has been developed in conjunction with the agrifood industry as a highly flexible programme that can be tailored to individual training needs, to enable professionals working in the agrifood sector to undertake high level, structured, continuing professional development. 

Course modules are available across the AFTP's five research and training themes. Participants are able to select from a wide range of modules to tailor-make a programme that fits their personal interest and professional requirements. 

This programme (also available as PGDipPGCert or as individual modules) offers a sound foundation for professional development on which to build your future success. It has been designed to suit your personal and professional situation, whether that is a single module, a postgraduate certificate, diploma or the complete masters programme. 

    ompleting this course results in a postgraduate qualification. See Our Qualifications for more information.

    Key facts

    This programme has been specially developed by professionals in the School of Biosciences, one of the University's most successful schools, in conjunction with the AgriFood AFTP’s academic and industrial partners and collaborators.
    Our dynamic teaching team offers the opportunity to learn under the guidance of expert practitioners, educators and researchers.

    Potential oppertunities
    • Gain a thorough knowledge of Agrifood science and technology
    • Develop skills of analysing technical problems and work-based  problem solving
    • Develop practical skills in relation to work-related situations and issues
    • Evaluate research in Agrifood and allied disciplines




    Learning outcomes

    This programme has been designed with maximum flexibility in mind: you study part-time and follow a modular structure which allows you to progress at a rate to suit your own personal and professional situation.

    You can enrol on individual modules or pursue a route leading to the award of certificate, diploma or masters in Agrifood. It is envisaged that most participants will start with one module and then decide whether they wish to complete further study and discuss these options with the course leader. Depending on which qualification you choose this may be up to a maximum of four years. 


    Core modules
    • Statistics and Experimental Design for Bioscientists (10 credits; compulsory for masters programmes)
      • There are two routes through the module
        • one focusing on crop improvement
        • one focusing on more general issues
      • This module includes:
        • principles of experimentation in agrifood science
        • basic statistical principles
        • experimental design
        • hypothesis testing
        • sources of error
        • analysis of variance
        • regression techniques
        • presentation of data
        • use of Genstat for data analysis
    • Work-based research project (60 credits; masters programme only)
      • In this dissertation module you will have the opportunity to undertake an individual and substantial piece of work in an area of personal interest relevant to agrifood science, involving the application of investigative, critical and analytical skills, and the presentation of a report (12,000-15,000 words) of the process and outcome of the work, together with a viva voce examination.

      • This module is primarily carried out via independent study/activity. Individual tutorials with the designated supervisor and advisors appropriate to the area of study are also arranged over the duration of the project. 

    Optional modules

    Optional modules which you choose to suit your area of interest and personal commitments.

    How do module works?

    Modules run throughout the year and are timed to fit in with industry requirements. Each qualification requires the following minimum credits for completion:

    Masters: 180 credits (core modules 10 credits; optional modules 120 credits (40 fro Nottingham); research project & dissertation 60 credits)

    Diploma: 120 credits (no core modules; optional modules 120 credits (40 from Nottingham))

    Certificate: 60 credits (no core modules; optional modules 60 credits (20 from Nottingham))

    Support and guidance

    Following acceptance on to the course, each participant will have the opportunity to discuss their individual needs with members of the course team resulting in an agreed plan of study. All participants will be allocated a personal tutor who will provide academic and pastoral support throughout the course. Information on University provisions for student support will be given to each participant.


    Key facts

    Typically 3-4 years (Part time)
    Entry Requirements
    Candidates will require a first degree (minimum of second class) in a science subject to enrol directly. Alternatively, they can first complete the PGDip with Statistics and Experimental Design for Bioscientists.
    Fee info
    Fees will vary depending on the course modules chosen
    IFST Membership
    Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
    Course Provider
    University of Nottingham
    Course Arrangements
    Full joining instructions will be confirmed by the course provider.
    Course Location
    University of Nottingham
    AFTP Cohort
    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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