MSc Sustainable Food and Natural Resources*
-
I feel grateful with everyone involved in my learning process. CAT is an amazing place to learn and undertaking this master has been very important to me. Overall, it has been a unique, engaging and effective experience.
← | →
Master
Blended learning in Machynlleth
Description
-
Type
Master
-
Methodology
Blended
-
Location
Machynlleth (Wales)
-
Duration
18 Months
-
Credits
180
-
Online campus
Yes
-
Delivery of study materials
Yes
-
Support service
Yes
-
Personal tutor
Yes
-
Virtual classes
Yes
Join our new MSc Sustainable Food and Natural Resources starting this September*, and learn how to create the change you want to see.
A flexible Masters degree designed to develop a rigorous understanding of transformational responses to the pervasive effects that economic structures and environmental change are having on diet, health, sustainability and community empowerment. The course will cover globalisation, corporate and economic control, increasing global population and the effects of industry-scale agriculture and materials production on ecosystems and our environment.
Taught at the Centre for Alternative Technology (CAT), which pioneered sustainability practice and theory in the UK, this is the first MSc course to properly integrate the social, political, economic and practical aspects of sustainable food and natural resources production. This Masters degree tackles these themes through a combination of academic study, discussion and hands-on practical work.
At CAT, we give our MSc students the knowledge, skills and experience needed to develop rewarding careers with confidence and competence. The programme draws on our expert staff and a wide selection of academics and specialist guest lecturers – people who have made exceptional contributions to environmental thinking and action.
*subject to validation
Important information
Government funding available
Facilities
Location
Start date
Start date
About this course
The key practical elements of the course will give you direct training in such topics as soil ecology and health, growing and comparative yields, environmental impacts of materials, and design for sustainability, which will bolster theory and provide deep learning. The programme is taught at CAT, the home of sustainability in the UK, either by distance learning or in residential blocks.
A good undergraduate degree in any discipline. Students who do not possess formal qualifications but who can demonstrate that they have gained appropriate knowledge and skills equivalent to degree standard and that they will benefit from and contribute to the programme, may be accepted. Liverpool John Moores University and CAT are strongly committed to widening participation and equal opportunities for all. For international students: TOEFL at 550 or an IELTS score of 6.0 in English language.
Masters of Science
The programme uses the concepts of sustainability and transformational adaptation to frame an understanding of sustainable food and resources management across scales, including cities, communities, farms, industry and the individual.
You will study aspects of food and natural resource management in a broad sustainability context through focused, intensive module weeks that will help you understand:
• ecosystems and biodiversity;
• land and resources in cities;
• sustainable materials, supply chains and energy provision;
• the science of food and growing;
• political and economic aspects;
• sustainable food management, diet and health.
You will be contacted by the Graduate School Marketing Officer (who is also a graduate of the CAT) who can answer your questions.
Reviews
-
I feel grateful with everyone involved in my learning process. CAT is an amazing place to learn and undertaking this master has been very important to me. Overall, it has been a unique, engaging and effective experience.
← | →
Course rating
Recommended
Centre rating
Former Student
Subjects
- Land Use
- Production
- Sustainable Energy Systems
- Sustainable farming
- Sustainable Building Materials
- Climate Change
- Environmental Impact
- Environmental Awareness
- Wastewater Treatment
- Natural resource restoration
Teachers and trainers (4)
Jane Fisher
Lead Academic
Ruth Stevenson
Senior Lecturer
Louise Halestrap
Senior Lecturer
Tom Barker
Lead Academic and Senior Lecturer
Course programme
Modules and indicative content
- September – Sustainability and Adaptation: Concepts and Planning, Part 1 (core): 11/09/17 - 16/09/17.
Topics covered: environmental change and adaption, introduction to core module themes, future challenges and solutions, local to global.
- November – Sustainability and Adaptation: Concepts and Planning, Part 2 (core): 13/11/17 – 18/11/17.
Topics covered: Future challenges and solutions, local to global; group exercises in ‘futuring’ – scenario planning for probable environmental challenges.
- December – Environmental Politics and Economics (option): 11/12/17 – 16/12/17.
Topics covered: introductions to economics and politics from the sustainability perspective; climate policy; local social change perspectives; community empowerment; future scenarios.
- January – Food Production and Consumption (core): 22/1/18 – 27/1/18.
This module will cover global and local trends in food production, trends in diet and health and the impact of food production on the environment including climate change. It will look at how food can be produced sustainably, the role of consumer behaviour, economics, technology and legislation.
- February – Land and Resource Management in Cities (option): 12/2/18 – 17/2/18.
Topics covered: urban environments, energy use, transport, green infrastructure, urban food growing, planning, mobility and access.
- March – Energy Provision (option): 12/3/18 – 17/3/18.
Topics covered: environmental and social benefits and limitations of energy provision options, including land use implications, technologies and energy reduction choices.
- April – Ecosystem Services, Land-use and Waste Management (core): 16/4/18 – 21/4/18.
Topics covered: ecosystem science, biodiversity, resources, water issues, food security, land use, flooding, carbon management, sanitation.
- May – Sustainable Materials in the Built Environment (option): 14/5/18 – 19/5/18.
Topics covered: environmental impacts, wider social and health implications, practical (hands-on) experience of building with natural materials, in-use performance and usability of natural materials.
- June – Applied Project (option): 11/6/18 – 16/6/18.
A practical student-led project and report that will include harvesting and statistical analyses of ongoing projects. *
- June – Work-based applied project (option): 11/6/18 – 16.6.18.
A practical student-led work-based project and report that will include harvesting and statistical analyses of ongoing projects. *
- July – The Science of Sustainable Food Production (core): 2/7/18 – 7/7/18.
Topics covered will include the biogeography of crops, the science of GMOs, energy crops, and food growing techniques such as permaculture, forest gardening, organic agriculture and conventional agriculture. The module will analyse the impact of different food production methods on green-house gas emission, carbon sequestration, soil health, biodiversity and ecosystem services and debate key scientific advances, debates and uncertainties in the science of sustainable food production.
- Dissertation (core)
Additional information
MSc Sustainable Food and Natural Resources*