{"id":9540,"date":"2021-07-02T15:38:12","date_gmt":"2021-07-02T14:38:12","guid":{"rendered":"https:\/\/research.reading.ac.uk\/ifnh\/?p=9540"},"modified":"2021-09-02T18:46:00","modified_gmt":"2021-09-02T17:46:00","slug":"pg-dip-in-sustainable-food-quality-for-health","status":"publish","type":"post","link":"https:\/\/research.reading.ac.uk\/ifnh\/2021\/07\/02\/pg-dip-in-sustainable-food-quality-for-health\/","title":{"rendered":"PG Dip in Sustainable Food Quality for Health"},"content":{"rendered":"[vc_row][vc_column][vc_column_text]\n<h4>Course overview:<\/h4>\n<p><span class=\"field-content\">The <strong>PG Diploma in Sustainable Food Quality for Health<\/strong> offers industry professionals the opportunity to develop their professional roles within the agrifood industry.<\/span><\/p>\n<p><span class=\"field-content\">A flexible pathway of academic credit bearing modules delivers training that crosses traditional skill disciplines within the fields of food and agricultural science. Graduates of the programme will acquire cognitive, practical, professional and transferable skills to enable them to assume leadership roles within the industry.<\/span><\/p>\n<h4><span class=\"field-content\"><strong>Taught Component &#8211; 120 <a href=\"https:\/\/research.reading.ac.uk\/ifnh-2\/education-training\/credits\/\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"broken_link\">credits<\/a><\/strong><\/span><\/h4>\n<p><span class=\"field-content\">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. <\/span>Developed<span class=\"field-content\"> with leading academics from the Department of Food and Nutritional Sciences and School of Agriculture, Policy and Development, in conjunction with the AgriFood EPTH\u2019s academic and industrial partners and collaborators typically, holders of the PG Dip qualification can expect to gain the following knowledge, understanding and skills:<\/span><\/p>\n<h4>Learning outcomes:<\/h4>\n<p>Knowledge and understanding:<\/p>\n<ul>\n<li>Advanced concepts and techniques in scientific disciplines relevant to the food and agricultural industries.<\/li>\n<li>Global food security issues and their impact on the food and agricultural industries.<\/li>\n<li>Background scientific, technical, commercial and policy literature.<\/li>\n<\/ul>\n<h4>Intellectual Skills:<\/h4>\n<ul>\n<li>Think logically and evaluate critical <span class=\"glossary-item-link\" title=\"Research\" data-toggle=\"popover\" data-content=\"Research is usually recognised as the discovery of new knowledge or reaching of new conclusions.The AFTP is made up of research-led Universities, which means academics are actively involved in research that is changing the world. Research students work with academics either on existing projects or their own projects.\" data-html=\"true\" data-placement=\"top\" data-container=\"body\">research<\/span> and advanced <span class=\"glossary-item-link\" title=\"Scholarship\u00a0\" data-toggle=\"popover\" data-content=\"A grant or payment made to support a student's education, awarded on the basis of academic or other achievement.\u00a0\" data-html=\"true\" data-placement=\"top\" data-container=\"body\">scholarship<\/span> in their discipline.<\/li>\n<li>Plan and implement tasks at a professional level to solve problems related to their discipline.<\/li>\n<li>Relate systematic evidence to issues arising in professional practice.<\/li>\n<\/ul>\n<h4>Practical Skills:<\/h4>\n<ul>\n<li>Apply, or adapt, experimental methodology safely and accurately.<\/li>\n<li>Interpret quantitatively the results of experiments undertaken by themselves or others.<\/li>\n<li>Access a wide range of literature and data using bibliographic and IT skills.<\/li>\n<li>Communicate scientific ideas and conclusions to different audiences across disciplines.<\/li>\n<\/ul>\n<h4>Transferable skills:<\/h4>\n<ul>\n<li>Communicate orally and in writing with scientific rigour.<\/li>\n<li>Critically evaluate information from a variety of sources to develop understanding and make decisions.<\/li>\n<li>Data analysis<\/li>\n<li>Report writing<\/li>\n<\/ul>\n<p>This programme has been designed with maximum flexibility in mind: you study part-time and follow a modular structure which allows you to progress at a rate to suit your own personal and professional situation. Generally, participants complete two or three modules a year progress to the <a href=\"https:\/\/research.reading.ac.uk\/ifnh-2\/education-training\/postgraduate-diploma\/\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"broken_link\">PG Dip<\/a> qualification, however, the flexibility of the programme allows for completion within one to five years.<\/p>\n<h4>Taught Element &#8211; Modules:<\/h4>\n<p>There are no compulsory modules to complete for the PG Dip in Sustainable Food Quality for Health.\u00a0 Participants select courses with 120 combined academic credits from modules offered by the EPTH.<\/p>\n<p>Participants completing the PG Dip can obtain up to 60 of the academic credits required for the qualification from a range of modules offered by partner universities the EPTH have teamed up with delivering professional education for the AgriFood sector. \u00a0<a href=\"mailto:epth@reading.ac.uk\">Contact us<\/a> for further information on our currently available partner modules.<\/p>\n<p>Optional Modules are grouped into the following thematic pathways:<\/p>\n<ul>\n<li>Sustainable Practices in Food Production<\/li>\n<li>Nutrition, Food and the Consumer<\/li>\n<li>Managing Risk and Food Safety<\/li>\n<li>Food Structure for Health and Quality<\/li>\n<\/ul>\n<h4>Course structure and dates:<\/h4>\n<p>The PG Dip in Sustainable Food Quality for Health has Flexible start dates.\u00a0\u00a0 Taught modules are scheduled once per year, you choose the modules you wish to complete, and in which order you want to achieve them.<\/p>\n<h4>Taught element:<\/h4>\n<p>The programme consists of 120 credits obtained from optional modules which you choose to suit your area of interest and personal commitments.\u00a0 You may choose to gain the academic credit solely by completing online modules, or by completing a mixture of modules delivered online, by blended learning and through <span class=\"glossary-item-link\" title=\"Campus\u00a0\" data-toggle=\"popover\" data-content=\"The\u00a0place\u00a0where the majority of halls of residence, libraries, teaching buildings and other facilities, are located.Universities may have more than one campus - it is advised that when attending a course you check which campus the course is taking place\" data-html=\"true\" data-placement=\"top\" data-container=\"body\">campus<\/span> workshops.<\/p>\n<p><em>Below are some examples of possible configurations of the course:<\/em><\/p>\n<p><strong><em><a href=\"https:\/\/research.reading.ac.uk\/ifnh-2\/education-training\/postgraduate-diploma\/\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"broken_link\">Online PG Dip<\/a>:<\/em><\/strong><\/p>\n<ul>\n<li>Keeping the Customer Informed \u2013 10 credits<\/li>\n<li>Sustainable Livestock Production Systems \u2013 10 credits<\/li>\n<li>What is Sustainability? &#8211;\u00a0 10 credits<\/li>\n<li>Contemporary Issues in Animal Science \u2013 10 credits<\/li>\n<li>Food Business Operations Management \u2013 15 credits (Partner \u2013 Harper Adams University)<\/li>\n<li>Diet, Food &amp; the Nation\u2019s Health \u2013 15 credits<\/li>\n<li>Understanding &amp; Implementing EU Food Law \u2013 10 credits<\/li>\n<li>Genetics &amp; Genomics in Agriculture \u2013 20 credits (Partner \u2013 Aberystwyth University)<\/li>\n<li>Farm Business Management \u2013 20 credits (Partner \u2013 Aberystwyth University)<\/li>\n<\/ul>\n<p><strong><em>Flexible PG Dip:<\/em><\/strong><\/p>\n<ul>\n<li>Keeping the Customer Informed \u2013 10 credits online<\/li>\n<li>What is Sustainability? &#8211;\u00a0 10 credits online<\/li>\n<li>Research Methods \u2013 10 credits online<\/li>\n<li>International Food Law \u2013 5 credits online<\/li>\n<li>Diet, Food &amp; the Nation\u2019s Health \u2013 15 credits online<\/li>\n<li>Understanding &amp; Implementing EU Food Law \u2013 10 credits online<\/li>\n<li>Keeping the Customer Informed \u2013 10 credits<\/li>\n<li>Understanding &amp; Influencing Consumer Behaviour \u2013 10 credits 3 days of campus workshops preceded by online learning<\/li>\n<li>Flavour \u2013 Farm to Fork &amp; Beyond &#8211; 10 credits 3 days of campus workshops preceded by online learning<\/li>\n<li>Agri-Value Food Chains \u2013 10 credits online<\/li>\n<li>Fresh Produce Post Harvest Quality Management \u2013 20 credits 4 days of campus workshops<\/li>\n<\/ul>\n<h4>Support and guidance:<\/h4>\n<p>Following acceptance on to the course, each participant will have the opportunity to discuss their individual needs with members of the course team resulting in an agreed plan of study. All participants will be allocated a Personal Tutor who will provide academic and pastoral support throughout the course. Information on University provisions for student support will be given to each participant.<\/p>\n<h4>Key facts:<\/h4>\n<table style=\"height: 1556px;\" width=\"1015\">\n<tbody>\n<tr>\n<td width=\"285\">Course Dates<\/td>\n<td width=\"384\">Flexible<\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Type\/Duration<\/td>\n<td width=\"384\">Part time &#8211; minimum registration of 1 year, maximum of 5 years<\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Entry Requirements<\/td>\n<td width=\"384\">The applicant has obtained an undergraduate honours degree in the 1st or 2nd class range, or international equivalent, in a relevant pure or applied science, technology or engineering subject. A minimum of one year of relevant <u><span style=\"font-style: inherit; font-weight: inherit;\" data-toggle=\"popover\" data-content=\"A full time student is considered to be studying more than 16 hours each week. AFTP courses are not considered to be full-time for the purposes of visa applications or benefit registration.\" data-html=\"true\" data-placement=\"top\" data-container=\"body\">full-time<\/span><\/u> work experience. Applicants who do not meet the academic requirement, but can demonstrate commensurate professional experience will be considered for admission for this programme.<\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Credits<\/td>\n<td width=\"384\">120<\/td>\n<\/tr>\n<tr>\n<td width=\"285\"><\/td>\n<td width=\"384\"><\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Fee info<\/td>\n<td width=\"384\">Total programme fee varies with module options selected.<\/p>\n<p>Online PG Dips from \u00a36600.<\/p>\n<p>Payable on a flexible module-by-module basis \u2013 no upfront fees.<\/td>\n<\/tr>\n<tr>\n<td width=\"285\"><\/td>\n<td width=\"384\"><\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Course Provider<\/td>\n<td width=\"384\">University of Reading<\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Provider Reference Number<\/td>\n<td width=\"384\">PPTZFQHGENFC<\/td>\n<\/tr>\n<tr>\n<td width=\"285\"><\/td>\n<td width=\"384\"><\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Course Location<\/td>\n<td width=\"384\">Online, University of Reading<\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Cohort<\/td>\n<td width=\"384\">EPTH Cohort<\/td>\n<\/tr>\n<tr>\n<td width=\"285\">Tutors<\/p>\n<p>&nbsp;<\/td>\n<td width=\"384\"><a href=\"https:\/\/www.reading.ac.uk\/food\/about\/staff\/c-wagstaff.aspx\" class=\"broken_link\">Professor Carol Wagstaff<\/a> &#8211; University of Reading, AFTP Director<\/p>\n<p style=\"font-style: inherit; font-weight: inherit;\"><a style=\"font-style: inherit; font-weight: inherit;\" href=\"https:\/\/www.reading.ac.uk\/flavourcentre\/about\/staff\/flav-j-k-parker.aspx\" class=\"broken_link\">Dr Jane Parker<\/a> &#8211; University of Reading, Flavour Centre<\/p>\n<p style=\"font-style: inherit; font-weight: inherit;\"><a style=\"font-style: inherit; font-weight: inherit;\" href=\"https:\/\/www.reading.ac.uk\/food\/about\/staff\/l-methven.aspx\" class=\"broken_link\">Dr Lisa Methven<\/a> &#8211; University of Reading, Sensory Science Centre<\/p>\n<p style=\"font-style: inherit; font-weight: inherit;\"><a style=\"font-style: inherit; font-weight: inherit;\" href=\"https:\/\/www.reading.ac.uk\/apd\/staff\/c-rymer.aspx\" class=\"broken_link\">Dr Caroline Rymer<\/a> &#8211; University of Reading, Agriculture Policy &amp; Development<\/p>\n<p style=\"font-style: inherit; font-weight: inherit;\"><a style=\"font-style: inherit; font-weight: inherit;\" href=\"http:\/\/www.reading.ac.uk\/foodlaw\/index.htm\" class=\"broken_link\">Dr David Jukes<\/a> &#8211; University of Reading &#8211; Food &amp; Nutritional Sciences<\/p>\n<p style=\"font-style: inherit; font-weight: inherit;\"><a style=\"font-style: inherit; font-weight: inherit;\" href=\"https:\/\/www.researchgate.net\/profile\/Emma_Bennett4\" class=\"broken_link\">Dr Emma Bennett<\/a> &#8211; University of Reading, Food &amp; Nutritional Sciences<\/p>\n<p style=\"font-style: inherit; font-weight: inherit;\"><a style=\"font-style: inherit; font-weight: inherit;\" href=\"https:\/\/www.reading.ac.uk\/apd\/staff\/a-m-ainslie.aspx\" class=\"broken_link\">Dr Andrew Ainslee<\/a> &#8211; University of Reading, Agriculture Policy &amp; Development<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4>Contact details:<\/h4>\n<p><strong>Contact Name for Enquiries: Fiona Lee or Cathy Crips<\/strong><\/p>\n<p><strong>Email address:\u00a0<a href=\"mailto:epth@reading.ac.uk\" target=\"_blank\" rel=\"noopener\">epth@reading.ac.uk<\/a><\/strong><\/p>\n<p><strong>Telephone Number: 0118 378 3312 or\u00a0 0118 378 8722<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_btn title=&#8221;Register your interest&#8221; color=&#8221;success&#8221; size=&#8221;lg&#8221; align=&#8221;center&#8221; link=&#8221;url:https%3A%2F%2Fresearch.reading.ac.uk%2Fifnh%2Feducation-training%2Fcourse-registration%2F|target:_blank&#8221;][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] Course overview: The PG Diploma in Sustainable Food Quality for Health offers industry professionals the opportunity to develop their professional roles within the agrifood industry. A flexible pathway of&#8230;<a class=\"read-more\" href=\"&#104;&#116;&#116;&#112;&#115;&#58;&#47;&#47;&#114;&#101;&#115;&#101;&#97;&#114;&#99;&#104;&#46;&#114;&#101;&#97;&#100;&#105;&#110;&#103;&#46;&#97;&#99;&#46;&#117;&#107;&#47;&#105;&#102;&#110;&#104;&#47;&#50;&#48;&#50;&#49;&#47;&#48;&#55;&#47;&#48;&#50;&#47;&#112;&#103;&#45;&#100;&#105;&#112;&#45;&#105;&#110;&#45;&#115;&#117;&#115;&#116;&#97;&#105;&#110;&#97;&#98;&#108;&#101;&#45;&#102;&#111;&#111;&#100;&#45;&#113;&#117;&#97;&#108;&#105;&#116;&#121;&#45;&#102;&#111;&#114;&#45;&#104;&#101;&#97;&#108;&#116;&#104;&#47;\">Read More ><\/a><\/p>\n","protected":false},"author":469,"featured_media":8435,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"__cvm_playback_settings":[],"__cvm_video_id":"","footnotes":""},"categories":[175,181],"tags":[],"class_list":["post-9540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-courses","category-pg-dip"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>PG Dip in Sustainable Food Quality for Health - Institute for Food Nutrition &amp; Health<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/research.reading.ac.uk\/ifnh\/2021\/07\/02\/pg-dip-in-sustainable-food-quality-for-health\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PG Dip in Sustainable Food Quality for Health - Institute for Food Nutrition &amp; Health\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text] Course overview: The PG Diploma in Sustainable Food Quality for Health offers industry professionals the opportunity to develop their professional roles within the agrifood industry. 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