The Certificate in Continuing Professional Development in Food and Agri-Food is a part-time programme open to students who are pursuing a research programme in Food or Agri-Food or a related discipline.

Candidates must be holders of an honours BSc degree, or equivalent qualification, in Food or Agri-Food or a related discipline, with a minimum of second class honours Grade 2 or equivalent. Candidates should be concurrently registered for a Research Degree programme (e.g. PhD) or equivalent post-graduate or post-doctoral training scheme/programme.

Students take 20 credits as follows:

FS6626 Career Management Skills for the Food Sector (5 credits)
FS6627 Science Writing for the Agri-Food Researcher (5 credits)
FS6634 Leadership for Agri-Food Research Students (5 credits)
FS6637 Analysis and Interpretation of Experimental Data with Mathematical and Statistical Tools (5 credits)

Module Semester Information may be found here. Module Descriptions may be found here.

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2020/2021 Book and for each module in the Book of Modules, 2020/2021.

Programme Learning Outcomes for Certificate in Continuing Professional Development in Food and Agri-Food (NFQ Level 9, Special Purpose Award)
On successful completion of this programme, students should be able to:

• Apply an enhanced knowledge of employability skills to both job searches and professional activities demonstrated through career portfolio development;
• Reflect and act on business, social and ethical responsibilities of young professionals in the Food and Agri-Food sector;
• Communicate effectively with the Food Science community and with wider society;
• Identify, formulate, analyse and solve Food Science problems using Data Analysi;
• Leverage their personal working style and leadership capability for the development of their research topic and the wider food sector;
• Manage projects effectively in a range of research environments;