Key facts

Course Dates
28 Oct 2019
Type/Duration
4 Weeks online
Entry Requirements
Graduate level or relevant experience
Credits
5
Cost
£600.00
Fee info
Discounts available for 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
FZMR12
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Online, University of Reading
Cohort
AFTP Cohort
Course Logistics
Delivered entirely online through the University of Reading's Virtual Learning Environment over a four week period, it is suggested that material is reviewed on a weekly basis, however, participants may vary their speed of learning to suit their own requirements. The course is available to be completed for Continued Professional Development, or with the award of 5 academic credits where participants successfully complete the formative assessment requirements for the course.
Tutors

Dr David Jukes

Course overview

UK Food Law - The Basics will introduce you to the UK’s laws and regulations governing the production, transport, retail, and consumption of food. Through a series of online lectures and engagement in forum-based seminars, you will build a robust understanding of food legislation, beginning with the evolution of food laws in the UK throughout its history. This overview will provide context to modern developments and will lead you to explore the foundations of modern food legislation and their place within the overall structure of legal requirements placed on the food industry.

After completing the course, you will have an excellent understanding of current legislation, know where to find and interpret laws relating to your profession, and participate in (and contribute to) the development of future UK food law. Given the foundational importance of the law to the entire length of the food supply chain, this course will be of direct use to professionals in any aspect of the agrifood sector and will benefit their own activities and that of their employer.

Learning outcomes

Upon completing this course participants will be able to:

  • Evaluate how sustainability plans imposed by their own business or those around them will impact on raw material quality.
  • Be able to recommend changes and improvements to the sustainability plan for their business.

 

The following transferable skills will be developed in this course:

  • Critical evaluation of data from a variety of sources
  • Effective communication of scientific information in oral and written format with scientific rigour
  • Debating skills
  • Knowledge UK food legislation, its origins, overall structure and key components
  • Knowledge of the legal requirements which are imposed on the food industry
Topics covered

In providing the basic background information and knowledge to UK food law this course will cover the following topics:

  • Historical development of UK food law
  • Current policies and procedures
  • Main elements of current UK food law
Assessment methods

The course will consist of five weeks of distance learning material, including video lectures, guided reading, interactive workbooks and online discussion boards delivered by experts in the area. Discussion and feedback will take place through the Virtual Learning Environment associated with the course and e-mail.

Blackboard Multiple choice question tests used during distance learning delivery. Questions related to video lectures and directed reading contribute 20% of the course mark. Written assignment (2000 word report): individual assignment. Contributes 80% of course mark.

Self-assessment multiple choice question tests used during distance learning delivery.

 

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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