Course overview

The PG Cert in Sustainable Food Quality for Health offers industry professionals the opportunity to develop their professional roles within the agrifood industry

A flexible pathway of academic credit bearing modules delivers training that crosses traditional skill disciplines within the fields of food and agricultural science.   Graduates of the programme will acquire cognitive, practical, professional and transferable skills to enable them to assume leadership roles within the industry.

Taught Component - 60 credits

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.  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 PG Cert qualification can expect to gain the following knowledge, understanding and skills:

Contact Name for Enquiries: Fiona Lee or Cathy Crips

Email address:

Telephone Number: 0118 378 3312 or  0118 378 8722

Learning outcomes

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
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
Practical Skills
  • Apply, or adapt, experimental methodology safely and accurately
  • Interpret quantitatively the results of experiments undertaken by themselves or others
  • 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
  • Communicate orally and in writing with scientific rigour
  • Critically evaluate information from a variety of sources to develop understanding and make decisions
  • Data analysis
  • Report writing

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. Generally, participants complete two or three modules a year progress to the PG Cert qualification, however, the flexibility of the programme allows for completion within one to five years.

Taught Element - Modules

There are no compulsory modules to complete for the PG Cert in Sustainable Food Quality for Health.  Participants select courses with 60 combined academic credits from modules delivered by the partner Higher Education Institutions from within the AgriFood Training Partnership.

Optional Modules are grouped into the following thematic pathways:

  • Sustainable Practices in Food Production
  • Nutrition, Food and the Consumer
  • Managing Risk and Food Safety
  • Food Structure for Health and Quality
Course structure and dates

Courses run throughout the year and are timed to fit in with industry requirements. The PG Cert programme requires the following elements of study and research activities for completion:

Taught element

The programme consists of 60 credits obtained from optional modules which you choose to suit your area of interest and personal commitments.  You may choose to gain the academic credit solely by completing online modules, or by completing a mixture of modules delivered online, by blended learning and through campus workshops.

Below are some examples of possible configurations of the course:

Online PG Cert:

  • Understanding & Implementing EU Food Law - 10 credits
  • Risk Analysis in the Food Chain - 10 credits
  • What is Sustainability? - 10 credits
  • Agri-Food Value Chains - 10 credits
  • Diet Quality & Heath - 10 credits
  • What is Lifelong Nutrition - 10 credits

Flexible PG Cert:

  • Understanding & Influencing Consumer Behaviour - 10 credits (blended learning - online pre-course work + 3 days campus workshops)
  • Fresh Produce Post Harvest Quality Management - 20 credits (5 days campus workshops)
  • Flavour:  Farm to Fork - 10 credits (blended learning - online pre-course work + 3 days campus workshops)
  • Understanding & Implementing EU Food Law - 10 credits (online)
  • Risk Analysis in the Food Chain - 10 credits (online)
  • What is Sustainability? - 10 credits (online)
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

Course Dates
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 for this programme.
Fee info
From £3200 Fee covers the full programme. Alternatively, you can build credits on a module-by-module basis; the cost per 10 credits is £800 if you'd prefer not to commit to the complete programm
Course Provider
University Of Reading
Provider Reference Number
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
University of Reading
AFTP Cohort


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

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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