Sustainable Agri-Food Systems

Semester 1

Global agri-food systems (10 credits)

This module aims to develop the learner’s competence in global agri-food systems. It will review current food systems and how they function and their interconnectedness. It will also discuss the inefficiencies as well as their causes with respect to food systems and food security.  With respect to food security it will review the current challenges faced by our global agri-food systems and discuss possible solutions and their need to be broad reaching to have impact. Specific technical areas of discussion will include, but are not limited to, global agri-food systems, basics of supply chain management, agri-food system footprint, global food security, UN SDG’s.

Project Management and Marketing (10 credits)

This module will provide participants with methodologies to undertake business planning and project implementation aimed at delivering desired results. Participants will be able to estimate project duration and associated costs and develop skills necessary to plan, control, monitor project schedules and manage human resources. The principles of marketing and how these can be applied successfully in the Irish and European marketplace will be reviewed. Factors influencing the consumer buying process, identifying appropriate markets, new product development and associated marketing mix elements, including targeted communications using online platforms will be addressed.

Food, Health, and Nutrition (10 credits)

This module will investigate human nutrition requirements including the role of macronutrients and micronutrients as part of healthy balanced diets. Inherent to this is analysis of the scientific evidence and trends in nutrient content of food. The role of key nutrition requirements for healthy living will be assessed with particular focus on nutrition-related diseases. Participants will become conversant with human dietary requirements, current food eating trends, and the importance of balanced healthy diets. This knowledge will enable participants to develop the necessary confidence to engage with consumers about the benefits of healthy food.

Semester 2

Sustainable and resilient agri-food supply chains (10 credits)

This module will review the concept of sustainability within the context of agri-food supply chains and the methods currently being adopted across each chain type to achieve sustainability. It will also introduce the concept of resilience within a supply chain, what it is and how it can be achieved as well as its overall purpose. Specific technical areas covered will include, but are not limited to, sustainable agri-food production/processing/supply, digital technologies and their role and purpose in developing sustainable and resilient agri-food supply chains, biodiversity, the various EU/UN targets and policies targeted towards sustainable and resilient agri-food supply chains.

Circular bioeconomy in agri-food systems (10 credits)

This module will review the concept of circular bioeconomy with respect to our global agri-food systems. It will explore the impact of waste along the agri-food supply chains and the implications for achieving food security, and sustainability targets. It will educate the learner on sources, types and volumes of waste, current waste management practices, and waste prevention and reduction strategies.  It will also review the concept of circularity and its purpose within agri-food systems and the mechanisms and strategies being adopted at present to promote the concept of the circular bioeconomy within our agri-food systems. Specific technical areas covered will include, but are not limited to, the circular economy, challenges of circular agriculture and food systems, policy with respect to circularity and the bioeconomy, waste management, prevention, and reduction strategies.

Statistics and Data Analysis (10 credits)

The module aims to develop the learner’s competence in the application of modern techniques of data analysis in the context of analytical method development. The learner will be enabled to apply statistical analysis processes to data sets and interpret the results in order to quantify data quality and compare data sets. These data sets will deal with real world applications from the pharmaceutical and food industries. The learner will also develop competence in a range of process control tools and minimisation strategies. Continuous improvement and data-driven decisions will also be emphasised throughout the course of the programme.

Applicants for the Postgraduate Diploma in Science in Sustainable Agri-Food Systems should hold National Framework of Qualifications (NFQ) Level 8 honours degree with a minimum upper second-class honours or equivalent in Agriculture, Food, Science, or Environmental / Land Science related degree programme.

Applicants who do not hold a degree in the cognate areas specified above but who have relevant industry or practical experience in agricultural and biological systems or equivalent, in conjunction with a Level 8 degree in a non-cognate area, may be considered for entry under SETU’s Recognition of Prior Learning (RPL) mechanism on an individual basis. In addition, applicants whose primary language is not English must meet the SETU English language requirements.

Graduates will be able to

• Support the sustainable development of the agri-food sector by reforming and realigning existing stakeholders with our climate ambitions and be in a position to future proof many organisations.
• Have the the skills necessary to engage across primary commercial production, provide support and technical advice to sectoral stakeholders.
• Have the skills necessary to address the challenges faced by agri-food systems and enable them to apply these skills to implement innovative transformation.

Follow on study

Graduates may progress their academic education to Level 9 Master of Science in Sustainable Agri-Food Systems, remain in a research, development, and innovation environment or seek employment in the development of supportive agricultural policy for natural resource management.