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: firstname.lastname@example.org
Telephone Number: 0118 378 3312 or 0118 378 8722
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.
There are no compulsory modules to complete for the PG Cert in Sustainable Food Quality for Health. Participants select courses with 60 combined academicfrom modules 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. The PG Cert programme requires the following elements of study and research activities for completion:
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 throughworkshops.
Below are some examples of possible configurations of the course:
Online PG Cert:
Flexible PG Cert:
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