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BSc (Hons) Agriculture & Food

Is the Course for you?

Agriculture, food and the related rural industries face substantive challenges in the near future around associated issues including; food security, appropriate environmental management and climate change. The need to develop advanced level skills within the sector is a clear objective within the Government’s 2030 Food Security Agenda. This programme will provide students with the appropriate higher-level skills and training that the industry demands today and will demand even more in the future.

The Course – key points

The programme will develop the academic knowledge and understanding. Student’s talent will be enthused helping them to develop the competencies needed to meet the diverse higher level graduate needs of the agricultural and food industries. The BSc (Hons) Agriculture & Food is a three year honours programme with an optional work placement year. At the very core of the programme will be the development of the student’s knowledge understanding and employability. The programme will be delivered in conjunction the nationally recognised Rural Business School, using internationally recognised experts in the classroom. There will be significant interactions with agrifood businesses. Business Case Study and Enterprise Management modules will be delivered through a business visits based approach. In the second year the Internship module will allow students to undertake work within an agrifood business.

What will I be doing on the course?

The course is modular with themes of study being followed and developed through the completion of the course Business Case Study in year one followed by Enterprise Management which contains the underpinning theory. However both modules will heavily use established industry and business contacts to deliver teaching and learning through an applied visits based approach. There will be a natural progression and evolution of knowledge and understanding through the two modules. Agrifood Economics and Policy, followed by Agricultural and Food Management Systems and finally Strategic Management in year three will allow students to develop understanding and application of theory within this very important area – integration with government and non-governmental agencies through the Rural Business School will be a key ingredient. Students will be able to focus within their first year of study on either agriculture or food specific modules: Agriculture Production Systems will focus on crop and livestock production. Food Processing and Quality will allow food students to develop a sound grounding in production systems. Both the Food Science and Agricultural Science are foundation modules that will deliver appropriate underpinning biological science. Quality and Standards in Agricultural Systems will enable students to understand legislative and statutory obligations, preparing them for their second year Internship module.

The Food Safety module will deliver in the same manner for food focused students. In year two there will only be one optional module for students; Applied Food Science and Applied Agricultural Science, both will build on, develop and apply the knowledge and understanding established in the first year underpinning science modules. This particular modular strand is brought to a summation in year three with the Sustainable Agrifood Systems module which will focus on highly topical issues relating to sustainable food production. The two remaining modules in year two are; Microorganisms in the Food Chain – this module will develop the student’s microbiology and laboratory skills and enable them to predict the causes and issues around food spoilage at all stages of the food chain. The Internship module will be based within the workplace – every student will undertake a placement, submitting a reflective account of their experience and development. In year three the Personal Planning module will build on the experiences learnt during the Internship allowing students to undertake further agreed and defined professional development. This will be bespoke to each specific student. In the final year the Contemporary Issues in Food and Farming module will involve students engaging in debate and discussion around topical issues. The Final year Honours Project is a 40 credit module requiring the students to submit a dissertation. The module builds on the skills developed a developed in years one and two through PESD and Research Methods respectively.

Agriculture and Food at Duchy

As the leading provider of land-based higher education in the South West peninsula Duchy College offers agriculture and food students so many opportunities. In 2008 a multi-million pound investment by Duchy College resulted in the opening of the agrifood building, a state-of-the-art food and technology facility. It is now recognised as one of the best in the country. The resource has industry standard food manufacturing and processing facilities as well as appropriate laboratories. The College has an extensive farmed estate with over 300 head of dairy cattle, a beef suckler herd and sheep flock. In the near future the Duchy College dairy is to undergo a planned multi-million pound investment which will result in it being one of the premier teaching resources in the country. Additional to these fantastic physical resources, Duchy College through its Rural Business School is an exemplar of industry and education working together. The Rural Business School is the lead partner in a number of large scale multi-million pound Government funded animal health initiatives as well as running the farm business survey - the national leading collator of farming statistics. The school’s network of academics and professionals is exceptional.

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BSc(Hons) Agriculture & Food Application
Institution: Duchy College
Course Code: D400

Contact Information
Email: rbs@duchy.ac.uk
Telephone: 0845 458 7485
Fax: 01579 372335