Sustainable Food Systems

Postgraduate Diploma in Science

Course Details

Course Code	SG_SSUST_O09
Level	9
Duration	2 years
Credits	60
Method of Delivery	Online
Campus Locations	Sligo
Mode of Delivery	Part Time

How to Apply

How to Apply

Course Overview

Our Postgraduate Diploma in Sustainable Food Systems provides learners with the tools and critical thinking skills to lead Sustainability projects within their business. It requires students to pursue research on an appropriate topic in sustainable food systems, develop a research question or test a hypothesis, apply the appropriate research methodology, integrate research findings, and articulate the key considerations of the specific investigation.

Students will use knowledge skills and competencies acquired at the Certificate and Diploma stages of the programme. The learner will be allocated a supervisor who will advise on the direction of the work through regular meetings. Moreover, students will be given the opportunity to disseminate their findings in oral or written format to their peers. At completion of the module, students will present the findings of their research project by submitting a thesis and by presenting it in a form of an oral presentation.

ATU Sligo has a long-standing reputation both in food science, providing progression pathways and upskilling opportunities for those working in the Food and Drink industry. We continually build on our current suite of programmes in this area, allowing us to be agile and responsive to the Food and Drink industries’ needs and demands while also being compliant with new policy and regulations in the area of Food Regulatory Affairs.

“In a constantly evolving and challenging regulatory landscape, it remains essential that Irish Food and Drink businesses continue to prioritise the importance of legislative knowledge and compliance. Understanding, interpreting and applying food legislation is an essential requirement for a diverse range of roles across our industry. This Masters programme has been specifically developed in conjunction with leading experts across the Irish food sector. It not only increases knowledge but also develops the necessary skills of learners to apply these regulations to their business in a practical manner”

Aoife Moran

Senior Regulatory Affairs Executive Food Drink Ireland

Course Details

Year 1

Semester	Module Details	Credits	Mandatory / Elective
1	Introduction to Sustainability Global populations and their consumption patterns have placed increased demands on our natural ecosystems. As a result, society has an ongoing challenge to develop within the carrying capacity of the planet. This module will look at sustainability in the context of development and manufacturing and the challenges that industry faces today and into the future. Students will investigate what sustainability means in the 21st century and explore our connectivity to ecosystems and the services they provide. Students will look at the application of circular economy principles and the policies and practices that can help transition society to one that is more sustainable, that works within the carrying capacity of the planet. Learning Outcomes 1. Interpret sustainability and sustainable development and what it means in the context of industrial systems and society. 2. Determine the importance of ecosystems service and natural capital in the context of a modern world and interpret its impacthumankind. 3. Appraise the application of circular economy principles in the transformation to a more sustainable future. 4. Evaluate Irish and European policy in terms of challenges for current industrial practices and what it means for future manufacturing activities. 5. Contrasta selection of methodologies used to measure sustainability.	10	Mandatory
1	Systems Thinking Rising global population is putting increased pressure on the Food and Drink sector to produce and deliver healthy food and drink in way which is equitable, environmentally sound and economically viable. This challenge demands us to think holistically, recognising that our food and water supply exists in a complex web of interdependent activities and relationships. In this module students will explore this interconnectivity and understand how to use tools such as Life Cycle Analysis (LCA) and systems maps to critically evaluate system patterns and structures. Students will learn how to use systems thinking to tackle challenges and lead sustainable transition within the context of the global food and drink sector. Learning Outcomes 1. Demonstrate the value and application of systems thinking in context of sustainability issues such as food security, climate change and biodiversity. 2. Communicate an understanding of the complexity of food systems and the importance of interactions between and within such systems 3. Apply systems thinking tools to challenges in the Agri-food sector. 4. Assess leverage points that enable problem solving and sustainable transformation within systems 5. Identify the waste in your production process The 7 Deadly Wastes of Lean and suitable Lean tools to address Lean transformation and the culture of continuous improvement in your process	05	Mandatory
2	Sustainable Production This module will introduce the learner to the concept of sustainable production in food manufacturing and processing facilities. The concept of resource efficiency will be explored, particularly in relation to raw material, energy and water use; and the generation of waste. The learner will become familiar with environmental licencing and its role in increasing resource efficiency and environmental protection in specified food manufacturing facilities. The principles and methods of life cycle thinking and life-cycle assessment (LCA) will be applied and the concepts of carbon footprints, water footprints and environmental handprints will be introduced. Learning Outcomes 1. Demonstrate a detailed knowlege and understanding of the background, current status, and policy implications related to resource (energy/water/raw materials) use and management. 2. Interpret the environmental licensing process forregulating food manufacturing activities and critically review a licence application for a specified activity. 3. Apply an holistic approach to resource efficiency within specified resource efficiency frameworks (e.g. BAT, Cleaner Production, etc) 4. Appraise relevant guidance tools, and develop an appropriate auditing checklist for a specified activity. 5. Undertake a resource efficiency audit for a specified activity and effectively communicate an action plan to improve resource efficiency. 6. Apply the principles and methods of life cycle thinking and life-cycle assessment (LCA) to the food sector.	10	Mandatory
2	Sustainability across the Supply Chain This module aims to discuss the concept of sustainability across the food supply chain, from farm to fork, with emphasis on packaging, trade and distribution, consumption and waste. Students become familiar with the different ways waste, that is produced along the food supply chain, can be reduced or further utilised. They explore how information on sustainable production is communicated to consumers through labelling, and how labels affect food choices towards sustainable diet. Learning Outcomes 1. Demonstratedetailed knowledge and understanding of sustainable food supply chains 2. Explore ways to reduce or utilise waste generated across the supply chain 3. Critically evaluate food labels related to sustainability 4. Appraise perception of consumers towards labels and how these affect their food choices	05	Mandatory

Year 2

Semester	Module Details	Credits	Mandatory / Elective
1	Sustainable Food Systems and Regulatory Interactions Students attending the Level 9 programmes of Food Regulatory Affairs and Sustainable Food Systems will attend this specific module. The learners will be exploring how sustainable food production is impacted by the current legislation. They will also be able to discuss the challenges from a regulatory point of view when exploring more sustainable food production practices. Learning Outcomes 1. Interpret the farm-to-fork strategy and its contribution to EU Green Deal towards the production of sustainable food 2. Appraise the ways circular bio-based economy can contribute to sustainable food production 3. Appraise the contribution of regulations associated with primary productions to the achievement of goals of the farm-to-fork strategy towards the production of more sustainable foods 4. Investigate how labelling of products can contribute to sustainable food choices 5. Review the impact of regulations on sustainable packaging 6. Analyse the impact of novel food regulation on the farm-to-fork strategy and towards sustainable food production	10	Mandatory
1	Research Methods in Food Regulatory Affairs and Sustainable Food Systems By completing this module, learners will be able to formulate a research question, develop a research proposal that could potentially form part of their MSc thesis, and select appropriate methodologies to answer their research question. They will consider ethics in research, they will become familiar with different research methodologies and data analysis methods, they will learn how to critically evaluate scientific documents and conduct a review of the literature and disseminate their research using a variety of methods. Learning Outcomes 1. Develop a research proposal in order to answer a research question or test a hypothesis. 2. Critically review the scientific literature related to food regulatory affairs or sustainable food production and generate a literature review on a research topic 3. Apply an appropriate research methodology while adhering to ethical considerations, in order to answer a research question or test a hypothesis. 4. Communicate effectively the research outcomes using a variety of methods (written or oral).	05	Mandatory
2	Sustainability and International Markets The UN classifies sustainability as spanning environmental, social and corporate governance principles- supporting an approach to environmental challenges that is precautionary, that promotes initiatives to bring about greater environmental responsibility, and encouraging the development and implementation of environmentally friendly technologies. Businesses can often feel challenged by the practicalities of implementing such values into their business models, especially in the case of the international expansion of business, which invariably involves global supply chains. Sustainable policies in a company as it expands into new markets may have a focus on environmental changes to the way in which the company operates, from reducing emissions, reducing water and energy usage or operating greener supply chains. Social considerations may involve ensuring that there are improvements in health and safety policies, equal opportunities and an improved work/life balance. On the Corporate Governance side, more due diligence may be put into supply chains to identify potential sources open to exploitation to ensure that raw materials and services provided come from suppliers who are providing their workers with a living wage. This module will aim to provide students with the necessary skills to analyse the environmental, social and corporate governance issues within their business, and implement changes to facilitate the international expansion of their business in a sustainable way. Learning Outcomes 1. Investigatethe various sustainabilty schemes in international markets to determine their compatability with the EU single market. 2. Evaluate tools to monitor sustainability across international markets 3. Investigate green procurement as a lever in sustainable change 4. Apply stakeholder assessment tools to evaluate communication needs for their organisation in context of sustainability 5. Appraise the potential risks pertaining to sustainability practices within global markets/trade 6. Investigate the various international sustainability trends and divergences and how they can impact international trade.	10	Mandatory
2	Professional Development in Sustainable Food Systems The aim of this module is to help the students critically evaluate the relevant Food Sustainability Systems processes and, using the best evidence-based practices, to develop the methodology to significantly improve the implementation of Sustainable Food Systems. Learning Outcomes 1. Reflect on and identify his/her own learning, identify information gaps and propose a continuing professional development plan 2. Critically review a selection of published scientific papers in peer-reviewed journals, and compare and contrast with a range of guidelines on publishing scientific papers 3. Devise an appropriate methodology to carry out an industry based Sustainable Food Systems Review and select appropriate Objectives and Targets 4. Devise an appropriate strategy to establish, document, implement, maintain and continually improve on Sustainable Food Systemssuitable for a range of different organisations	05	Mandatory

Recommended Study Hours per week

Students should allow for 7 hours per week, consisting of 2 hours evening lectures and 5 hours independent learning and project work.

Examination and Assessment

Emphasis on practical application. 100% continuous assessment for each module.

On-Campus Attendance Requirement

No attendance required.

Download a prospectus

Postgraduate Prospectus Online, Flexible & Professional Development Prospectus

Entry Requirements

Applications are invited from residents of Ireland employed in the Food and Drink sector, working in technical areas such as quality, food safety, regulatory affairs or R&D, who need to be able to interpret regulations and understand their implications to their business. Participants may have a variety of backgrounds, including food science, food engineering, home economics, micro1biology, however, many have not had any formal training in food regulations.

Applicants who should apply for the part-time online Level 9 Masters of Science in Sustainable Food Systems the are those who work in the food and drink industry with full or increased levels of responsibility in sustainability within their businesses. Working in a variety of functions with various 3rd level qualifications, but without a qualification in sustainability.

Graduates of the Level 9 Certificate in Sustainable Food Systems have the option to progress to the Postgraduate Diploma/Masters of Science in Sustainable Food Systems.

This course is open to those with a Level 8 Degree or Level 8 or Level 9 in other areas with sufficient work experience as assessed by Atlantic Technological University. Applicants who do not meet this entry criterion may be considered through Recognition of Prior Learning (RPL).

Applicants with other qualifications and with relevant work experience may also be considered through ATU Sligo’s Recognised Prior Learning (RPL) process. RPL is a process that may allow you to gain admission to a programme or to receive exemptions / credit from some parts of a programme based on demonstrated learning that you may have achieved through another programme of study or through your work and career. Further information is available through www.atu.ie/recognition-of-prior-learning which our dedicated RPL portal.