Program Overview

BSc (Hons) Food and Drink Science and Technology

The BSc (Hons) Food and Drink Science and Technology is a comprehensive programme designed to equip students with the knowledge and skills essential for excelling in quality or technical management positions within the fast-evolving food and drink manufacturing industry.

Course Overview

This programme can be taken as part of a Food Industry Technical Professional apprenticeship or as a qualification on its own. The course offers a balanced blend of theoretical understanding and practical skills necessary for managing complex, multi-disciplinary teams. The programme aims to establish the knowledge and support the development of the skills and behaviours necessary to fulfil a management role in food and drink technical and quality operations, or product development, with pathways in technical, product development, seafood operations, or agri-produce.

Key Areas of Study

Key areas of study include legislation and regulation in the food and drink industry, supply chain security, new product design, process parameters and control, project management, incident investigation and management, leadership skills, critical evaluation/analysis, and stakeholder management.

How You Study

This programme is taught through blended part-time distance learning and three study blocks per year at the University of Lincoln's National Centre for Food Manufacturing (NCFM) based in Holbeach. Distance learning is achieved through the delivery of engaging digitally-enhanced learning materials produced by experienced research-led academic and support staff.

Modules

• First Year
• Second Year
• Third Year
  • Food and Drink Governance, Legislation and Compliance
  • Food and Drink Process Operations Management
  • Managing Self and Others in the Food and Drink Industry
  • Food and Drink Business Management
  • Project Management and Management of Change
• Principles of Food and Drink Science
• Food and Drink Foundation Project
• Food and Drink Process and Product Development
• Agri-Produce Science and Technology (Option)
• Food and Drink Science and Technology (Option)
• Product Development (Option)
• Seafood Science and Technology (Option)
• Supply Chain and Defence Management
• Technical Management
• Undertaking Research: Current Issues
• Food and Drink Independent Project (Option)
• Food Industry Technical Professional End Point Assessment (Option)

Module Overviews

Food and Drink Governance, Legislation and Compliance

This module introduces the importance of food and drink for human growth, emphasising the role of nutrients. Students will explore the food production process, from raw material sourcing to consumer delivery, understanding potential risks like microbiological, physical, and chemical threats.

Food and Drink Process Operations Management

This module is an exploration into the numerous facets of factory design and unit processes within the food and drink industrial context. The module is designed to expose students to the complexity and interconnectedness of multiple process variables, whilst considering food safety, hurdle-technology, potential contaminants and hazards, and the importance of maintaining organoleptic quality.

Managing Self and Others in the Food and Drink Industry

This module aims to introduce students to the concept of work-based personal development, an understanding of effective leadership, and the techniques associated with the effective management of people.

Food and Drink Business Management

The module starts with organisational structures and their objectives, touching on both financial and non-financial aspects. It uses foundational management theories like Fayol's and introduces basic business legislation.

Project Management and Management of Change

This module provides an exploration into the critical roles of change and project management within an organisation. Beginning with an introduction to the importance of effective change management and the various factors that might instigate a change project, students can develop a thorough understanding of the multidimensional dynamics that influence and shape organisational change.

Entry Requirements

• GCE Advanced Levels: CCC
• A foundation degree, BTEC Extended Diploma with Merit, Merit, Merit, Advanced Apprenticeship in Food Manufacturing or a related subject will be considered.
• Vocational and Professional qualifications will also be considered.
• Ideally, candidates will have been employed in a managerial or supervisory role in the food manufacture or related industry.
• In addition, applicants must have at least 2 GCSEs in Maths and English at grade C or above. Equivalents are accepted for example Functional Skills Level 2 or IELTS.

Fees and Scholarships

A full breakdown of the fees associated with this programme can be found on the course fees pages. For eligible undergraduate students going to university for the first time, scholarships and bursaries are available to help cover costs.

Assessment

The way students are assessed on this course may vary for each module. Examples of assessment methods that are used include coursework, such as written assignments, reports or dissertations; practical exams, such as presentations, performances or observations; and written exams, such as formal examinations or in-class tests. The weighting given to each assessment method may vary across each academic year. The University of Lincoln aims to ensure that staff return in-course assessments to students promptly.