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.
Contact Name for Enquiries: Fiona Lee or Cathy Crips
Email address: email@example.com
Telephone Number: 0118 378 3312 or 0118 378 8722
Theproject 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 (a permanent member of academic staff The University of Reading) and one company-based supervisor.
Developed with leading academics from theof 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 qualification can expect to gain the following knowledge, understanding and skills:
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.
Completing this course results in a postgraduate qualification. See Our Qualifications for more information.
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 will need to study 3-4 modules in the first three years to progress to the MSc qualification. There is only one compulsory module and you are able to discuss study options with the course leader. You will be expected to complete your course of study in no more than five years.
The Research Methods course will introduce you to the principles of scientific research, and methods relating to qualitative and quantitative research undertaken in relation to food quality and health. Through a series of online lectures and seminars, you will explore the principle components of undertaking research, from the development of research plans, the practical steps in implementing these plans, and the statistical tools available for assessing the collected data. The aim is to provide you with all of the knowledge, methods and skills necessary to design, carry out, and assess a research project, whether in a higher education or professional setting.
Participants select their optional modules from those delivered by the partner Higher Education Institutions from within the AgriFood Training Partnership.
Optional Modules are grouped into the following thematic pathways:
Courses run throughout the year and are timed to fit in with industry requirements. Theprogramme requires the following elements of study and research activities for completion:
120 credits (core module 10 credits; optional modules 110 credits)
(a) Core module - Reserach Methods (compulsory for MSc programme)
(b) Optional modules which you choose to suit your area of interest and personal commitments.
Research andphase requires candidates, in consultation with their project supervisors, to undertake original research in an approved topic in a relevant field and complete a 10,000-12,000 word thesis.
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.
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
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP