Start date: There are entry points throughout the year
Our MSc in Sustainable Food Quality for Health offers industry professionals the opportunity to develop their professional roles and to implement an independent programme of research within the workplace.
A flexible pathway delivers training that crosses traditional skill disciplines within the fields of food and agricultural science and the MSc programme brings the opportunity to engage in critical reflection upon existing scientific literature and current state-of-the-art research findings towards the planning and execution of original industry-based research. Graduates of the programme will acquire cognitive, practical, professional and transferable skills to enable them to assume leadership roles within the industry.
Part 1 - Taught Component - 120 credits
The taught component aims to provide a depth of understanding at the cutting edge of current knowledge across a broad base of disciplines relevant to the modern food industry. 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.
Part 2 - Research Component - 60 credits
The research project is conducted within the participant’s workplace with additional access to facilities and expertise within the AFTP. The project will be supervised by at least one academic supervisor (a permanent member of academic staff The University of Reading) and one company-based supervisor.
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 MSc qualification can expect to gain the following knowledge, understanding and skills:
Knowledge and understanding of:
Advanced concepts and techniques in scientific disciplines relevant to the food and agricultural industries
Global food security issues and their impact on the food and agricultural industries
Background scientific, technical, commercial and policy literature
Research methods and study design
Project planning and management
Current professional developments within field of work
Think logically and evaluate critical research and advanced scholarship in their discipline
Plan and implement tasks at a professional level to solve problems related to their discipline
Relate systematic evidence to issues arising in professional practice
Plan, conduct and write a report on an independent research project
Apply, or adapt, experimental methodology safely and accurately
Interpret quantitatively the results of experiments undertaken by themselves or others
Devise experimental methods appropriate for tackling a particular problem
Use statistical and related methods to objectively evaluate data and draw conclusions
Access a wide range of literature and data using bibliographic and IT skills
Communicate scientific ideas and conclusions to different audiences across disciplines
Monitor own learning
Communicate orally and in writing with scientific rigour
Critically evaluate information from a variety of sources to develop understanding and make decisions
Project planning and management
For a full breakdown of this course, take a look at the AFTP profile.
IELTS: 6.5 overall with no element less than 5.5 (or equivalent).
Entry requirements: Normally a good undergraduate honours degree (2:1 or above), or equivalent from a university outside the UK, in a relevant pure or applied science, technology or engineering subject; plus, a minimum of one year’s relevant full-time work experience. You should be employed in the food or agricultural industries and remain in this employment throughout the programme. If you do not meet these criteria but have extensive work-based experienced, you may still be eligible. To enquire and/or apply for this programme, contact the AFTP Reading office directly by calling +44 (0) 118 378 8722 or visit www.aftp.co.uk.
What will you study?
Optional Modules are grouped into the following thematic pathways:
Sustainable Practices in Food Production
Nutrition, Food and the Consumer
Managing Risk and Food Safety
Food Structure for Health and Quality
Please note that all modules are subject to change. Please see our modules disclaimer for more information.
How much will it cost?
New UK/EU students: £ per year
New international students: £ per year
These course fees cover the cost of your tuition. Some courses will require additional payments for field trips and extra resources. You will also need to budget for your accommodation and living costs. See our information on living costs for more details.
Financial support for your studies
You may be eligible for a scholarship or bursary to help pay for your study. Students from the UK and other EU countries may also be eligible for a student loan to help cover these costs. See our fees and funding information for more information on what's available.
UK/EU/International: Please see the AgriFood Training Partnership website for fee information: www.aftp.co.uk.
What career can you have?
The safety, quality and nutritional properties of the food reaching consumers depends upon an understanding of science and technology.
Our graduates have the understanding and are able to access jobs which lead to fulfilling careers - whether with multinational food manufacturers, ingredient suppliers, major retail chains or smaller companies supplying niche markets.
Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International (UK), Quality Executive with Agro Tech Foods (India), New Product Developer with Bakkavor (UK), and Research and Development Technologist with Kerry Ingredients and Flavours (UK).