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BSc Sustainable Food Production (Fresh Produce)
About this course
Sustainable food production with a focus on fresh produce addresses one of the most pressing challenges in contemporary agriculture: how to grow food in ways that are economically viable, environmentally responsible, and capable of meeting the nutritional needs of a growing global population. Fresh produce, meaning fruits, vegetables, and salad crops, is central to healthy diets and represents a substantial proportion of agricultural output, but it is also one of the most resource-intensive sectors in terms of water, land, inputs, and the supply chains that move produce from field to consumer. Understanding how to produce it sustainably requires knowledge of agronomy, horticulture, soil science, pest and disease management, post-harvest handling, and the food systems through which produce is grown, processed, and sold. At Anglia Ruskin University, this part-time programme allows you to engage with sustainable food production in the context of fresh produce, combining scientific and technical knowledge with an understanding of the commercial, regulatory, and environmental dimensions of the sector. You will examine the principles of sustainable horticulture and agronomy, the management of soil health and water resources, integrated pest management, the design of production systems that minimise environmental impact, and the food supply chain from primary production through to retail and the consumer. The part-time structure makes the programme accessible to people already working in the sector who want to develop their formal knowledge and qualifications alongside their practical experience. Graduates from sustainable food production programmes enter careers across the fresh produce and broader food sector. Roles in farm management, horticultural consultancy, supply chain management, quality assurance, and environmental management within food businesses are direct applications of the degree. Government agricultural agencies, research institutions, and sustainability consultancies also employ people with this combination of technical and sustainability knowledge. The growing market for sustainably produced food creates demand for professionals who can advise producers, retailers, and food businesses on how to meet sustainability standards and communicate their credentials to consumers. Postgraduate study in sustainable agriculture, food systems, or environmental management is available for those who want to develop greater expertise in a particular area.
Syllabus & Modules
Typical curriculumStudent Satisfaction
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