You will study 180 credits in total during your Sustainable Food Systems MSc. You will be required to study seven compulsory modules, two worth 30 credits each, four worth 15 credits each, and the research project worth 60 credits. These are the modules relating to this programme of study for the academic year 2021/22. All modules are subject to change.
Introduction to sustainable food systems – 30 credits
In this first module of the course you will be introduced to the main components of the global food systems and learn to apply a systems thinking approach when exploring the challenges facing them, and possible solutions.
Skills for sustainable food systems – 30 credits
This module aims to equip you with the research methods and analytical techniques used in sustainability research, as well as the capabilities required to lead change in the food system.
Sustainable food production – 15 credits
Learn how to understand and deliver sustainability in the first stages of the food supply chain, including food production and processing.
Sustainable food consumption – 15 credits
This module focuses on understanding and delivering sustainability in the latter stages of the food supply chain including retail, food consumption and disposal.
Sustainable food supply chains & trade - 15 credits
Explore sustainability challenges relevant across the food supply chain, diagnose and solve real-world challenges that food sustainability presents and evaluate food as a socio-technical system.
Food systems fieldtrip – 15 credits
Get a first-hand experience of the challenges in balancing the three domains of sustainability (environment, people and economy) and the implications of local, regional or global food systems through this fieldtrip module.
Food systems research project – 60 credits
Building on the learning outcomes of the previous modules you will produce an original piece of research investigating a real-world challenge related to food systems sustainability. You will be able to choose from a range of research topics and projects provided by the academic supervisory team and our non-academic partners.