Course overview

The PGCert 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 MastersPGDip,  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. 

 

Key facts

  • This programme has been specially developed by professionals in the School of Biosciences, one of the University's most successful school, 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.

You will have the opportunity to:

  • 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.

On successful completion of a PGCert, you may wish to apply for the following programmes: 

  • PGDip (Postgraduate Diploma)
  • MSc (Master of Science)
  • MRes (Master of Research)

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

Key facts file

Course Dates:

n/a

Title: Agrifood PGCert (Nottingham)
Type/Duration:

Typically 1-2 years (Part time)

Entry Requirements:

Candidates will usually be expected to have a first degree (minimum of second class) in a science subject. However, relevant workplace experience may be accepted as qualification for entry to this course.

Credits: 60
Cost: TBC
Fee Info:

Fees will vary depending on the course modules chosen

Course Provider: University of Nottingham
Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: University of Nottingham
Tutors:

John Brameld

 

 

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 maximum of four years. 

 

Modules

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 110 credits; research project & dissertation 60 credits)

Diploma: 120 credits (no core modules; optional modules 120 credits)

Certificate: 60 credits (no core modules; optional modules 60 credits)

 

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. 

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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