Courses

The AFTP offers a wide variety of flexible training courses, built with your career in mind. Ranging from one day workshops, online distance learning and short courses through to postgraduate programmes including PGDip, PGCert, MSc and Research Degrees; our training themes span the entire agrifood sector.

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Food & Nutrition

Diet, Food & The Nation's Health

The UK faces several pressing concerns when it comes to public health. Growing problems with obesity, hypertension and cardiovascular and metabolic diseases are just some of the conditions that have...

Start date: 18/02/2019
15 credits
Crops & Fresh Produce

Genetic Improvement of Crop Plants

The Genetic Improvement of Crop Plants course is aimed at individuals who wish to understand how research into agricultural traits, crop genetics and the breeding of crop plants is actually done....

Start date: 25/03/2019
20 credits
Food & Nutrition

Understanding & Influencing Consumer Behaviour

The Understanding & Influencing Consumer Behaviour course will introduce you to the science of consumer behaviour, and the importance of this to food manufacturers and retailers. Consumer...

Start date: 20/05/2019
10 credits
Food & Nutrition

Flavour: From Farm to Fork and Beyond

Developed and delivered in conjunction with the Flavour Centre at the University of Reading, and providing a practical approach to understanding flavour science this course is designed to introduce...

Start date: 03/12/2019
10 credits
Crops & Fresh Produce

Fresh Produce Postharvest Quality Management

This module will explore the postharvest chain for fresh produce, introducing you to the issues surrounding the maintenance of quality of this area of the food supply chain. Through three days of...

Start date: 22/06/2020
20 credits
Crops & Fresh Produce

Advanced Sugar Beet Production and Management

This course has been designed for individuals who wish to improve their fundamental understanding of sugar beet production (e.g. growers, agronomists, breeders, consultants). It is recognised by...

Start date: TBC
15 credits
Food & Nutrition

Applications of Food Texture and Rheology

Texture is an important part of the eating experience and is often used by consumers as a key indicator of food acceptability. Foods that provide pleasing textural experience are liked by consumers,...

Start date: TBC
Livestock & Forages

Meat Science and Meat Quality - 10 credits

This course covers all aspects of meat science including slaughterhouse procedures, meat maturation, secondary processing and packaging through to evaluation of meat quality, safety and sensory...

Start date: TBC
10 credits
Livestock & Forages

Meat Science and Meat Quality - 20 credits

The Meat Science and Meat Quality course covers all aspects of meat science including slaughterhouse procedures, meat maturation, secondary processing and packaging through to evaluation of meat...

Start date: TBC
20 credits
Crops & Fresh Produce

Resource Capture by Crops

The Resource Capture by Crops course is aimed at individuals who wish to understand how crops function in terms of acquiring essential resources they need for growth and yield. The focus is on light...

Start date: TBC
10 credits
Business and Transferable Skills

Statistics and Experimental Design for Bioscientists

Be it in bioscience or business, if you want to use data to help guide a given enterprise, you need to understand statistics and experimental design. The Statistics and Experimental Design for...

Start date: TBC
10 credits
Crops & Fresh Produce

Sustainable Supply Systems: Production to Processing

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....

Start date: TBC
5 credits
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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