Course overview

The Poultry Health course covers the nature, diagnosis and control of infectious diseases of poultry. It is designed for veterinary surgeons, technical staff and managers from the poultry industry. The course is also suitable for non-specialist graduates who wish to gain a thorough knowledge of the poultry sector while working towards the postgraduate awards in Agrifood. The course will reflect developments in poultry health and the changing areas of veterinary and technical expertise within it.

This course is a continuation of the Pirbright Institute’s renowned Poultry Health Course which ran for many years at Compton, and is now run jointly by University of Nottingham and Pirbright via the AFTP.

Full details are available on the dedicated Poultry Health Course microsite -

Learning outcomes

By the end of this course you will be able to:

  • Evaluate the health risks and impact of outbreaks of zoonotic and foodborne diseases in live birds and poultry products.
  • Appraise the main methods currently used to contain and/or control major and emerging poultry diseases and implications, with reference to vaccination, chemotherapy and biosecurity.
  • Assess the impact of molecular and cellular biology on veterinary health diagnostics in the poultry sector.
Course Arrangements


The final programme for the 2019 residential course is yet to be decided but will typically include the following topics:

  • Major and emerging poultry diseases
  • Biosecurity and field health investigations
  • Laboratory approaches to disease control in poultry health
  • Medication and vaccination


The first week of the Poultry Health course is run and hosted by the Pirbright Institute near Woking.

We recommend delegates book their own accommodation at one of the following hotels:

  • Doubletree by Hilton - Woking
  • Premier Inn - Bridge Barn - Woking
  • Premier Inn - Woking Town Centre
  • Travelodge Woking

We will provide daily taxi transportation between these hotels and the Pirbright Institute.

The second week of the course will be run by the Veterinary School at the University of Nottingham, Sutton Bonington Campus.

A preferential rate for accommodation for this course has been reserved at the Yew Lodge Hotel in Kegworth (a neighbouring village to Sutton Bonington). To book accommodation call (+44 ) (0) 1509 672518 or email: and state in your message that you're attending a University of Nottingham course. Daily transport from the hotel to campus can be provided upon request.

If you would like advice on travel options between the two locations, please let us know.


Key facts

Course Dates
Course - 9 days residential - The course can be taken as a stand-alone training course and can also contribute towards the Postgraduate Awards in Agrifood on successful completion of the examination. The exam will be held at the Sutton Bonington campus of the University of Nottingham. Date to be confirmed. The residential version runs in Spring each year, and an online version will run from October until June of the following year. Participants on both study paths can choose to sit an examination in summer each year at the University of Nottingham Sutton Bonington Campus. Participants who are not resident in the UK can request to sit the examination overseas at a number of British Council offices. Should participants decide not to take the accredited assessment the fee is reduced to £1900.
Entry Requirements
Graduate level or suitable experience within the animal production industry.
Fee info
£1,900 if you don't take the accredited assessment
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 Nottingham
Provider Reference Number
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Pirbright Institute, University of Nottingham
AFTP Cohort
Course Logistics
Lunch is provided.
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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