Postgraduate Certificate - PC

Postgraduate Diploma - PD

Master of Science - MS

Level 7 Core

Level 7 Optional

Level 7

Programme Structure

Normally a good degree (2:2 equivalent) in a subject appropriate to or compatible with food and natural resources combined with IELTS grade required 6.5 with a minimum of 6 in each category or Pearson PTE Academic UKVI score of 64 within 2 years prior to the programme start date (minimum score of 61 in each component for UKVI Purposes).

Normally a good degree (2:2 equivalent) in a subject appropriate to or compatible with food and natural resources combined with IELTS grade required 6.5 with a minimum of 6 in each category or Pearson PTE Academic UKVI score of 64 within 2 years prior to the programme start date (minimum score of 61 in each component for UKVI Purposes). Offerings: All

Normally a good degree (2:2 equivalent) in a subject appropriate to or compatible with food and natural resources.

Normally a good degree (2:2 equivalent) in a subject appropriate to or compatible with food and natural resources. Offerings: All

Graduates: Normally entrants to the programme will have at least a second class degree or above in a subject appropriate to or compatible with food and natural resources and related topic areas. However, students may be admitted with advanced standing through the recognition of credit or the accreditation of experiential or certificated learning within 5 years of the start of study according to the LJMU Recognition of Prior (Experiential) Learning (RP(E)L) policy, document 188 (www.ljmu.ac.uk/about-us/public-information/academic-quality-and-regulations/academic-framework). RE(P)L will be considered in accordance with University regulations.
Non-graduates: For applicants not in possession of a good honours degree, the programme leader will take into account relevant professional qualifications and experience. Any participant who does not have a first degree must satisfy the programme team of their ability to study at Master's level (e.g. presentation of a strong portfolio to demonstrate appropriate equivalent skills). For these applicants, individual assessments of their suitability for post graduate level study will be arranged and conducted by the programme team. The team may require evidence to be submitted as part of the assessment process e.g. a portfolio of written and other work; papers presented at conferences, publications; reports and research proposals.

Graduates: Normally entrants to the programme will have at least a second class degree or above in a subject appropriate to or compatible with food and natural resources and related topic areas. However, students may be admitted with advanced standing through the recognition of credit or the accreditation of experiential or certificated learning within 5 years of the start of study according to the LJMU Recognition of Prior (Experiential) Learning (RP(E)L) policy, document 188 (www.ljmu.ac.uk/about-us/public-information/academic-quality-and-regulations/academic-framework). RE(P)L will be considered in accordance with University regulations.
Non-graduates: For applicants not in possession of a good honours degree, the programme leader will take into account relevant professional qualifications and experience. Any participant who does not have a first degree must satisfy the programme team of their ability to study at Master's level (e.g. presentation of a strong portfolio to demonstrate appropriate equivalent skills). For these applicants, individual assessments of their suitability for post graduate level study will be arranged and conducted by the programme team. The team may require evidence to be submitted as part of the assessment process e.g. a portfolio of written and other work; papers presented at conferences, publications; reports and research proposals. Offerings: All

Collate and handle data, carry out statistical analyses and modelling where appropriate.

Use IT to gather and use evidence and data to find, retrieve, organise and exchange new information;

Gain experience in techniques to assess, measure and monitor natural resource use and the impacts of food production and supply and the use of natural resources on the natural environment built environment and on human societies.

Gain specialist knowledge of sustainable food and natural resource management, attitudinal and behavioural issues surrounding food and resource use and management;

Display a holistic and sophisticated understanding of how knowledge is advanced through research, and produce clear, logically argued and original written work.

Analyse food production and natural resource management and use, attitudes and demand in a variety of environments;

Develop and sustain arguments in a variety of written and numerical forms, formulating appropriate questions and utilising primary and secondary evidence;

Synthesise a clear understanding of the various attitudinal, legal, institutional and ethical considerations and developments associated with sustainability and adaptation in an area of practice;

Work in a team, identifying individual and collective goals and responsibilities and performing in a manner appropriate to these roles.

Design, investigate, and present an extended and independently-conceived piece of research;

Communicate effectively to a wider audience;

Demonstrate clarity, fluency, and coherence in a variety of written forms and expression;

Demonstrate a holistic, systematic and sophisticated understanding of the concepts, issues, and theories of sustainable food and natural resource management within the context of environmental, social and economic sustainability (e.g. urgency of environmental change, population pressures, ecosystem services, adaptation capacity and resilience building);

Critically evaluate the methodologies, analysis, conclusions and relevance, and where appropriate, propose new hypotheses from congruent argument, of current research and advanced scholarship;

Demonstrate a thorough understanding of the logistical issues involved in planning and conducting scientific research and study;

Organise tasks and manage time effectively;

Present a sophisticated appreciation of the influence that technical, engineering, legal, political, social and cultural perspectives can have on food production and the management of natural resources;

Course Catalogue

Sustainable Food and Natural Resources - 35954 - MSc