Key facts

Course Dates
Flexible
Type/Duration
Part time - minimum registration of 1 year, maximum of 5 years
Entry Requirements
The applicant has obtained an undergraduate honours degree in the 1st or 2nd class range, or international equivalent, in a relevant pure or applied science, technology or engineering subject. A minimum of one year of relevant full-time work experience. Applicants who do not meet the academic requirement, but can demonstrate commensurate professional experience will be considered for admission to study toward a PgCert from which they may then transfer to DAgriFood/MSc/PgDip status given satisfactory performance.
Credits
180
Cost
£0.00
Fee info
POA - Contact us for info
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 Reading
Provider Reference Number
PPTZFQHGENFM
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
University of Reading
Cohort
AFTP Cohort
Tutors

Includes:

Professor Carol Wagstaff - University of Reading, AFTP Director

Dr Jane Parker - University of Reading, Flavour Centre

Dr Lisa Methven - University of Reading, Sensory Science Centre

Dr Caroline Rymer - University of Reading, Agriculture Policy & Development

Dr David Jukes - University of Reading - Food & Nutritional Sciences

Dr Emma Bennett - University of Reading, Food & Nutritional Sciences

Dr Andrew Ainslee - University of Reading, Agriculture Policy & Development

Course overview

The MSc in Sustainable Food Quality for Health offers industry professionals the opportunity to develop their professional roles and to implement an independent programme of research within the workplace.

A flexible pathway delivers training that crosses traditional skill disciplines within the fields of food and agricultural science and the MSc programme brings the opportunity to engage in critical reflection upon existing scientific literature and current state-of-the-art research findings towards the planning and execution of original industry-based research. Graduates of the programme will acquire cognitive, practical, professional and transferable skills to enable them to assume leadership roles within the industry.

Part 2 - Research Component - 60 credit is equivalent to approximately 10 hours of study. '>credits

The research project is conducted within the participant’s workplace with additional access to facilities and expertise within the AFTP. The project will be supervised by at least one academic supervisor (a permanent member of academic staff The University of Reading) and one company-based supervisor.

Developed with leading academics from the Department of Food and Nutritional Sciences and School of Agriculture, Policy and Development, in conjunction with the AgriFood AFTP’s academic and industrial partners and collaborators typically, holders of the MSc qualification can expect to gain the following knowledge, understanding and skills:

Part 1 - Taught Component - 120 credits

The taught component aims to provide a depth of understanding at the cutting edge of current knowledge across a broad base of disciplines relevant to the modern food industry. The programme has been designed as flexible, modular training to allow for part-time and online study to enable participants to balance study with work.

 

Learning outcomes

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

Knowledge and understanding
  • Advanced concepts and techniques in scientific disciplines relevant to the food and agricultural industries
  • Global food security issues and their impact on the food and agricultural industries
  • Background scientific, technical, commercial and policy literature
  • Research methods and study design
  • Project planning and management
  • Current professional developments within field of work
Intellectual Skills
  • Think logically and evaluate critical research and advanced scholarship in their discipline
  • Plan and implement tasks at a professional level to solve problems related to their discipline
  • Relate systematic evidence to issues arising in professional practice
  • Plan, conduct and write a report on an independent research project
Practical Skills
  • Apply, or adapt, experimental methodology safely and accurately
  • Interpret quantitatively the results of experiments undertaken by themselves or others
  • Devise experimental methods appropriate for tackling a particular problem
  • Use statistical and related methods to objectively evaluate data and draw conclusions
  • Access a wide range of literature and data using bibliographic and IT skills
  • Communicate scientific ideas and conclusions to different audiences across disciplines
Transferable skills
  • Monitor own learning
  • Communicate orally and in writing with scientific rigour
  • Critically evaluate information from a variety of sources to develop understanding and make decisions
  • Project planning and management
  • Data analysis
  • Report writing

 

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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