Key facts

Course Dates
TBC
Type/Duration
3 Days campus workshops
Entry Requirements
Graduate level or relevant experience
Credits
5
Cost
£1000.00
Fee info
Discounts available on multiple bookings
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
CQFW Level
7
Course Provider
University Of Reading
Provider Reference Number
FZMR17
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
University of Reading
Cohort
AFTP Cohort
Course Logistics
It is recommended that participants complete the online What is Sustainability course, or have previous experience or knowledge of key sustainability issues before completing this course. Delivered via three days of intensive campus workshops consisting of seminars, presentations and site visits. The course is awarded 5 academic credits where participants successfully complete the formative assessment requirements of the course.
Tutors

Professor Carol Wagstaff

Course overview

The Sustainable Supply Systems: Production to Processing course addresses the sustainability issues relating to crop and animal production, focusing on food supply chains with end users in the UK. Through three consecutive days of campus workshops hosted by the University of Reading, featuring experts from across academia and industry, you will explore the scientific basis behind current food sustainability guidelines (including intensive farming and organic approaches), but also the ecological, social and commercial factors influencing implementation.

After completing the course, you will have a detailed understanding of sustainable practices for livestock and crops, including the demands placed on producers by those further along the supply chain. You will also have developed an understanding of the current sustainability issues facing the food sector, as well as new technological and methodological processes relating to this portion of the food chain. This course would be extremely useful for professionals working on sustainability practices in the food supply chain, but the broad range of issues covered give it applicability for a wide range of professionals in the sector.

Confirmed Speakers Include:

  • Caroline Drummond - LEAF
  • Sam Smith - Forum for the Future
  • Susan Twining - Country Land and Business Association
  • Dr David Huggett & Mike Hamer - Syngenta
  • Barney Jones, University of Reading (Livestock)
  • Professor Chris Reynolds – University of Reading
  • Dr Neil Auchterlonie – The Marine Ingredients Organisation
  • Colin Hill and Dr Rebecca Smith – Valley Produce
  • Gary Spratt - Bakkavor Fresh Produce Supply & Bakkavor Inbound Logistic
  • Glynn Roberts – Carnstone

Learning outcomes

On completion of the course participants should be able to:

  • Discuss the issues facing sustainable production and processing of a variety of commodities
  • Critically appraise different types of food supply chains in the context of sustainability
  • Evaluate new technological and methodological approaches to production of livestock and crops
  • Understand the sustainability demands placed upon producers by those further along the food supply chain and appreciate why quality standards and criteria are imposed.
  • Discuss the potential for implementing more sustainable practices during raw material processing

The workshop is divided into three days, each with a distinctive theme: supply chain management, crops and ecosystems, livestock production and processing. Participants will hear from experts in each field and topics will cover different farming production methods, environmental protection, new developments in farming that address sustainability, and how current research is informing sustainable practice. Talks are accompanied by site visits, debates and interactive activities.

This course will be delivered via a 3-day intensive on-campus workshop that will include 20 hours of academic-led seminars and group discussions supported by expert outside speakers and 10 hours of independent learning and group work

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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