Regenerative Food and Farming

Regenerative Food and Farming BSc (Hons) is available full time over three years (UK, EU or international students) or part time over six years (UK students only).

For a full breakdown of how the part time route works, download the schedule here (pdf).

The DipHE offers an excellent entry point into certain careers. At two years, rather than three or four, it’s a speedier and more direct route into certain vocations, but it still equips you with the expertise that the job requires.

It is the most basic level of qualification that a student can gain in higher education.

Completing a CertHE can demonstrate individuals’ capability of studying at university level. It can raise confidence, support a career change, or progression in a current career.

Each year is worth 120 credits in total, and is delivered in a 3-term structure which consists of roughly 8 weeks of study time followed by a 2-week assessment period each term. We offer relevant short courses within the 2-week assessment periods to give students the opportunity to gain additional knowledge and skills.

Year 1

Global Food systems

Food & farming business sits within the context of a global food system. This module gives an overview of the system as a whole and the multiple factors at play, for example, supply chains, economics, policy, food security, food justice, culture and public health. Students will learn and apply academic study skills to explore the ethical, environmental and socio-political implications of the food system.

The Evolution and Revolutions of Agriculture

This module contextualises modern agriculture by exploring how farming has evolved over time, through four ‘revolutions’, to be what it is today. Students explore the environmental and social impacts of different modern approaches alongside economic advantages and disadvantages. This will form a foundation upon which students will make comparisons, judgements and ultimately choices about agricultural systems.

Environmental and Agricultural Biosciences

This module provides a foundation of scientific theory for understanding of the biological and ecological factors relating to food production. Students will learn the basic principles of ecological systems, plant physiology, animal physiology and soil biology.

Ecological and Regenerative Agriculture

This module introduces the concepts of Agroecology and Regenerative Agriculture, and a broad range of sustainable food production methods currently in use. Students will begin by exploring measures of sustainability and apply those to a critical analysis of ‘sustainable’ food production systems and methods, drawing comparisons with some of the conventional approaches discussed in the Agricultural Systems module.

Food and Health

Examining the ways in which individuals, communities, and societies produce, distribute, and consume food is a core part of regenerative food and farming, but nutrition policy is often overlooked within this paradigm. In this module students will study the relationship between food and health, and how nutrition policy might influence both food production and processing and personal and public health.

Introduction to Agri-food Business

An introduction to key business management principles, strategies and functions within the Agri-food business context, such as financial management; business strategy; the marketing environment; business analysis; consultancy; and report preparation. Students will learn about the main types of agri-food businesses in the UK and utilise an analytical and problem-solving approach to analyse business ideas.

Year 2

Practical Research Methods

This module will enable students to design and conduct their own scientific research trial in a chosen area of interest. They will learn practical research methods and apply them to self-designed trials, the results of which will be individually and collectively presented for critical analysis by the students themselves. This learning will then be applied to the interpretation and critical analysis of existing research.

Agri-food Marketing and Markets

This module covers the essential knowledge and skills required for effective agri-food marketing for businesspeople and consultants in the sector. This will include the study of the different types of UK and global agri-food markets and an exploration of the factors affecting consumer attitudes and behaviours. Students will learn the key principles of and strategies for effectively marketing ‘sustainable’ food products.

Crop Production Science

Building upon Environmental and Agricultural Biosciences in Level 4, this module will expand knowledge of plant biology and physiology and apply that knowledge for good crop management, plant growth and health, including a range of approaches and methods for pest and disease prevention and treatment. Students will learn how to evaluate system health through plant, soil and biodiversity indicators.

Farming with Animals

The scientific principles underlying the health and well-being of livestock with the application of scientific knowledge through a range of practical skills and tools. Students will explore a range of sustainable and ethical management approaches including mixed farming systems. Building upon knowledge gained in Level 4 modules Environmental & Agricultural Biosciences and Ecological and Regenerative Agriculture.

Animal-free Farming

Industrial livestock farming can have negative animal welfare and environmental impacts, leading many people to choose plant-based diets. This module explores regenerative approaches to maintaining soil fertility and system health without the use of animal inputs. Using case studies and research, the practical, economic, social and environmental implications of animal-free farming will be evaluated.

Professional Practice

Observing business theory in practice with an 8-week period of work-based learning within an appropriate farming and/or food business which demonstrates a sustainability ethos and sustainable practices. The student will analyse and evaluate operational systems, reflecting on their apparent efficacy, advantages and disadvantages. Students will develop practical skills and gain relevant career experience.

This module enables the student to see business theory in practice with an 8-week period of work-based learning within an appropriate farming and/or food business which demonstrates a sustainability ethos and sustainable practices. The student will observe and analyse management approaches, reflecting on their apparent efficacy, advantages and disadvantages. This period will also provide an opportunity to develop practical skills and gain relevant career experience.

Research Practice

Observing the way in which a research organisation is run during an 8-week period of work-based learning within an appropriate academic research organisation which undertakes agri-food projects with sustainability foci. The student will analyse the strategic, management and operational approaches in use. This period will also provide an opportunity to develop practical skills and gain relevant career experience.

Year 3

Honours Research Project Introduction

The student chooses from a range of project briefs to undertake a self-directed study for their own research, investigation, project or business proposal resulting in a report of their findings, a project proposal or a business plan. In this first part, students are guided in using time management and study skills to plan their project and begin study under supervision.

Honours Research Project

In this substantial personal project, the student integrates subject-specific knowledge and skills to develop a specialist area of knowledge in depth. With supervision from a subject specialist, the student undertakes their chosen self-directed study of research investigation, project or business proposal resulting in a report of their findings, a project proposal or a business plan.

Innovative Production Systems

Familiarises students with current and evolving developments in regenerative food production and develops scientific understanding of the processes underlying innovative production methods and their cumulative effect. Systems are critically analysed in terms of their ‘regenerative’ value and studied in depth to identify appropriate contexts and limiting factors for adoption and efficacy.

Agri-food Technology

Introducing students to a broad range of technologies available for use in agri-food business. This will include practical technology for crop and animal production and software for monitoring growth, health and productivity in the field, and machinery for small-scale and/or on-farm food processing. Students will also explore the concept of ‘appropriate technology’ in relation to sustainable food and farming business.

Managing Sustainable Food Enterprises

This module focuses on the strategic management theories and practical management procedures applied within the context of regenerative agri-food business. This will include in-depth study of financial and operational business management, including, for example: financial and management accounts, human resource management, operations management and supply chain management.

Contemporary Issues in Food and Farming

In this module, students will explore the factors which influence the ways in which food is produced and consumed, and how these impact upon society as a whole and the health, well-being and rights of individuals. This will include contemporary issues such as food security, food justice, food provenance, the rise of ‘alternative’ food supply chains or proposed agricultural policy.

A-level/AS-level
Minimum of 80 UCAS points at A/AS Level (CDD) or equivalent to ideally include a science, humanities or business subject.

BTEC National Diploma/QCF Extended Diploma
Candidates are interviewed before an offer is made. 80 UCAS points from an extended diploma (MMM) ideally in a relevant subject (e.g. Horticulture, Arboriculture, Agriculture, Countryside Management), although all applications will be considered individually.

Access to Higher Education at level 3
Applications from Access to HE programmes are welcomed, and will be considered on an individual basis. Candidates are interviewed before an offer is made.

Welsh Baccalaureate
80 UCAS points from Welsh Baccalaureate Advanced Skills Challenge Certificate and/or Advanced Diploma to ideally include a science, humanities or business subject.

Scottish Qualifications Authority
80 UCAS points from Scottish Higher, Advance Higher and/or a Scottish Baccalaureate Interdisciplinary Project, to ideally include a science, humanities or business subject.

Irish Leaving Certificate
68 UCAS points at Higher Level, to ideally include a science, humanities or business subject, plus Ordinary Level Grade C Maths and English

International Baccalaureate
80 UCAS points overall to include 1 at HL, to ideally include a science, humanities or business subject. If overseas and not studying English within IB, must have IELTS 6.0 overall with 5.5 in all other elements.

Non-Standard Entry
Mature students represent one of our main target groups and are therefore welcomed to apply, especially with relevant work and industry experience. They will be required to demonstrate at interview the necessary knowledge, experience and motivation to participate in the course. The programme will be offered in both full-time and part-time formats to increase accessibility for non-standard applicants.