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MSc SUSTAINABLE FOOD QUALITY FOR HEALTH

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Flexible:36-72 months

Start date: There are entry points throughout the year

The 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

Intellectual Skills

  • 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

Practical Skills

  • 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

Transferable skills

  • 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
  • Data analysis
  • Report writing

For a full breakdown of this course, take a look at the AFTP profile.

Entry requirements

IELTS: 6.5 overall with no element less than 5.5 (or equivalent).

Entry requirements: We normally require a good first or second class honours degree (or equivalent from a university outside the UK), in a relevant pure or applied science, technology or engineering subject, and a minimum of one year’s relevant full-time work experience. 

Applicants who don't meet the academic requirements, but can demonstrate commensurate professional experience will be considered for admission to study toward a PGCert from which they may transfer to DAgriFood/MSc/PGDip status given satisfactory performance.

To apply for this programme please contact the AFTP Administrator directly by email on info@foodatp.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?

How much will it cost?

New UK/EU students: £TBC per year

New international students: £TBC per year

Additional Costs

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?

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).

About the Department


Visit the Department of Food and Nutritional Sciences website

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Related Courses

  • MSc Food Science
    Full Time: 12 months | Part Time: 24 months
  • MSc Food Technology - Quality Assurance
    Full Time: 12 months | Part Time: 24 months
  • MSc Nutrition and Food Science
    Full Time: 12 months | Part Time: 24 months
View all Food and Nutritional Sciences courses
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