FdSc Food manufacture

Level One

Policies and Markets

This module will encourage you to appreciate the overarching role played by international agreements on trade, in the production of food on any scale in the UK. You will gain an understanding of the global perspectives and political dimensions which impact on food production in the UK. This will enable you to more easily assess the direction of the business and how to comply with legislation and directives, as well as consumer influence. The module also reviews the impact of new technologies on food production, and examines how currency and exchange rate fluctuations can affect the market and business opportunities.

Communication and Numeracy for Working Learners

You will be encouraged to develop your basic statistical and mathematical knowledge to equip you with the necessary skills to support your study, and use in the workplace. There is a strong emphasis on solving problems and both presenting and interpreting results through statistical and mathematical means. You will also have the opportunity to develop your learning, studying and presentation skills, together with both written and verbal communication and ICT skills.

Principles of Food Science and Microbiology

This module provides background knowledge to the chemistry and microbiology of foodstuffs. You will study the basic chemical structures of carbohydrates, lipids and proteins, and will be introduced to laboratory safety and the codes of practice relevant o the practical work you will undertake. You will also learn about the chemical and biological changes which occur during the processing and storage of food materials. The module also reviews the nature, range and growth patterns of specific micro-organisms within foods, the spoilage patterns and pathogens associated with food commodities, and develops the basic practical skills required in microbiological analysis to include aseptic technique, media, enumeration and identification of food micro flora.

Managing People

This module will introduce you to the basic people management techniques required in the food industry, as well as encourage you to reflect on your role, and the skills, knowledge required to ensure the best possible results at work. The module will develop self-management and work planning skills in individuals who are in positions of responsibility in the food industry, and focuses on taking responsibility for personal development to enable you to manage effectively. It also identifies strategies to improve team performance.

Principles of Food Technology

Designed to equip you with an understanding of the principles of food technology, this module will help you to appreciate the breadth and complexity of the modern food industry. The emphasis is on understanding processing and preservation technologies.

Food Quality Assurance and Safety

Quality assurance plays an important legal and moral role within food production for both the processor and producer. This module aims to develop your understanding of available quality assurance (QA) and quality control (QC) management methods whilst adhering to legislation and industry codes of practice. The rationale of HACCP and the concept of Total Quality Management (TQM) are explored together with schemes used to monitor management systems.

Quality, Hygiene and Environmental Systems (Quality Assurance Route)

This module seeks to provide a foundation to support the further study of quality and technical management in subsequent modules. You will be introduced to specific systems and practices within the food industry relating to quality, hygiene and the environment.

You will learn about the typical content and structure of business Quality Management Systems, as well as how these link to relevant legislation, industry operating standards and the definition and appreciation of customer requirements. The module also reviews common food hazards and the systems used for the control of product safety and quality, including HACCP, QA and QC. Weight measures and controls are covered, along with record keeping and the importance of traceability.

The hygiene section of the module reviews the systems and procedures used by the food industry to maintain its operations in a clean and hygienic condition which satisfies both legislative and customer requirements, and consequently provides a platform for the manufacture of safe, quality products.

The environmental section commences with a review of global environmental issues, followed by consideration of the environmental impacts of food manufacturing and relevant legislation. You will be introduced to technique for reviewing environmental impacts, setting environmental policies and objectives, and the management review of such criteria.

Raw Materials Control and Supplier Management (Quality Assurance Route)

Raw materials which are consistent, and close liaison with suppliers are vital components in the manufacture of safe, quality products which meet legislative requirements. This module reviews the major ingredient groups within the food industry to provide a clear appreciation of the manufacturing systems and operating standards typically applied within these ingredient sectors. The content and importance of ingredient specifications will be covered in detail, including a definition of key ingredient attributes, legislative requirements and the definition of delivery criteria.

Consistency of supply is discussed, together with the potential for variation of supply within particular ingredient groups. Incoming goods assessment methods and sampling plans will be considered, including the use of risk assessment techniques in defining sampling systems and frequencies.

Certain ingredient techniques can provide added complexities to manufacturers. You will consider such topics as the control of potentially allergenic ingredients and requirements with regard to the use of genetically modified ingredients. Case studies will be used to highlight specific challenges faced by the food industry.

The module will cover supplier approval procedures, risk assessment and auditing techniques. As food packaging can have a major influence upon the quality, safety and legality of food, this module also reviews aspects of packaging, including specifications, quality tests and performance monitoring.

Principles of Food Factory Design (Process and Business Improvement Route)

Covering the design of food manufacturing buildings, you will explore hygienic segregation, drainage systems, floor and wall constructions, air conditioning and air flow, as well as the routing of services and work in progress. Constraints on the design process, such as meeting all stakeholder needs, capacity, cost and product quality, will form the background to the development of a multi-stage process. Automation is also discusses as a way of improving profitability.

Forecasting and Planning for Businesses (Process and Business Improvement Route)

You will explore the reasons for, and methods of, forecasting. The impact of inaccurate forecasting on the ability to, and cost of, supply is explored in this module, along with the potential financial benefit of an accurate forecasting system. You will examine the commercial relationship between supplier and customer, and build a model to enable you to accurately predict the impact of sales fluctuations on a business. Seasonality and promotional activity have a massive impact on market demand; the role of forecasting in satisfying that demand at a minimum cost is vital and will form a large portion of work in this module.

Level Two

Health and Diet

This module aims to provide background knowledge to the fundamental aspects of food, health and nutrition, with students gaining an understanding of health related problems associated with diet. You will also study the increasing use of functional foods in food manufacturing.

Food Process, Preservation and Packaging

You will develop an understanding of the major food processing and preservation methods. The technological aspects of food manufacture will centre on the precise description of a process in a specification. The module also focuses on evaluating the food process in terms of its safety to the consumer, and the effects on the food flavours, colours and textures. Packaging systems will also be studied with respect to their contribution to the growth of the food manufacturing industry along with the application of check-weighing and metal detection technologies in a modern food production operation.

Managing People in Food Organisations

This module will develop self-management and work planning skills for those in positions of responsibility, and focuses on taking responsibility for personal development to enable you to manage effectively. It also identifies strategies to develop the skills and knowledge of teams to ensure the best possible results at work.

New Product Development (Quality Assurance Route)

This module introduces you to the concept of product development, alongside changes in consumer requirements, the ways in which market intelligence is gathered, and the role of nutrition. Labelling legislation is also a key component of this module. The module focuses on practical assessment, and seeks to develop skills in the sensory evaluation of food qualities in relation to product development.

Food Science and Microbiology (Quality Assurance Route)

This module seeks to build on knowledge gained at level 1, and there is again an emphasis on both the microbiological and chemical analysis of food products. Within the chemistry component, you will review the role of modified foods, food nutrition, formulation, additives and preservatives, and methods of food analysis. Within microbiology, you will investigate its application in the food industry, particularly in relation to the hygienic design of premises, microbial contamination, and methods of evaluating shelf life using both practical laboratory tests and predictive modelling. By the end of the module, you will be able to interpret and apply microbial specifications to specific food groups.  

Distance learning students will be required to attend a practical school where the laboratory aspects of this module can be assessed.

Quality Management (Quality Assurance Route)

Quality management is a vital aspect of all food production businesses. Good quality management will support a business in its delivery of consistently safe, correct quality, legal food products and at the same time drive a cost-efficient "right first time" culture.

The module covers key systems, practices and skills required by quality management staff. You will study the design, implementation and review of quality management systems, and examine the legislative, customer and business expectations to be incorporated within such systems. The module also considers the foundations and frameworks upon which quality management systems are developed. You will gain an in-depth understanding of how to practically apply QA, QC, HACCP, TQM, training systems and document control systems.

The module covers quality monitoring and quality improvement techniques, together with the key skills required when making decisions about product quality. There will be an in depth review of the processes of complaints management, quarantined stock control and managing incidents with product withdrawal and recall procedures.

As quantity control is a legal requirement for most food production businesses, the module also covers the legislative requirements relating to weights and measures, and how such requirements are translated into operational control systems and procedures. You will review the importance of calibrating key measuring equipment used to monitor critical control points and process legality points.

As business staff play a vital role in achieving product quality / safety and legality, the module also includes a section on staff hygien rules, medical screening, training, personal protective equipment (PPE) and facilities.

Food Process Engineering (Process and Business Improvement Route)

This module will help you develop your knowledge of basic food processing techniques via a detailed study of food processing machinery design. The module will assess hygienic design and fitness of use, to reveal the principles of machinery design, and review the linking of different food processes to examine issue surrounding process lines. You will also explore process control technology, and the implications of poor process control systems, as well as gain an overview of the engineering support requirements of a modern food processing company.

Methods in Business Improvement (Process and Business Improvement Route)

This module will help you study, develop and apply Business Improvement Techniques. Initially, simulations will be used to accelerate learning but by the end of the module it is envisaged that the improvement tools mastered will be applied to real business situations.

New Process Development (Process and Business Improvement Route)

This module introduces you to the concept of process development and its role and application within the food industry. The module seeks to reinforce the importance of process development and confirm the interrelationship with other departments and processes involved in product manufacture. This module focuses on practical assessment and seeks to develop skills in the sensory evaluation of food qualities on relation to food process development.

Work-based Project

This project is an individual investigation into a specific topic, usually of direct relevance to your own employment and the particular route you have studied, whether that is Quality Assurance and Technical Management, or Process and Business Improvement. Research for the project will normally be undertaken at your place of work under the supervision of both an employer mentor and an academic tutor.

The nature and parameters of the project will be identified through negotiation with your employer. The project seeks to develop skills in independent learning through research, evaluation, and presenting information, as well as to foster communication between the student, employer and project tutor. You will use statistical and analytical skills to interpret primary data.

Bridging Programme

Completion of these two modules will provide access onto Level 3 of the part-time BSc (Hons) Food Manufacture

Research Methods

You will develop skills to collect, interpret and present primary and secondary research information, and learn how to apply descriptive and quantitative statistics. The module considers some of the principles of experimental design, and enables you to practice where and how to use statistical significance tests for comparing data. This module will provide you with the skills required to design and analyse a research project generally, and specifically that undertaken in a Level 3 degree dissertation.

Physiology and Metabolism

This module aims to build on knowledge gained from studies of food science at Level 2, and to provide you with sufficient understanding of biochemistry and physiology to undertake the studies of nutrition and biochemistry at Level 3, with an introduction to the aspects of human physiology necessary for the understanding of nutrition. This module will provide you with a deeper understanding of the chemistry of major components of food and living organisms, such as proteins, fats and carbohydrates, to enable you to relate properties to chemical composition and structure. Lectures and seminars will be reinforced with practical work.

The course aims to achieve the following:

• Develop students' technical knowledge and skills in food science, manufacturing and supply
• Develop students' skills in leadership and personal development
• Provide students with an understanding of Health and Safety and Environmental Management
• Develop the generic and key skills of individuals, such as numeracy, communication skills, decision making, critical analysis and creative thinking.
• Enable individuals to progress their career within the industry making a valued contribution to the businesses who have supported them, and to the food industry as a whole.

The foundation degree provides flexibility of access for people who need to combine studying with employment.

The foundation degree is a vocational programme that is taught by supported distance learning, day release from your employer or, if required, a combination of both. The supported distance learning mode of study requires that you attend a one week residential block per year at the campus to undertake the practical and tutorial elements of the course. There is some flexibility, but it is expected that the normal duration for completion of the programme is approximately 2.5 years.

The emphasis that the foundation degree places on work-based learning fits into the busy and ever changing environment of the food factory. The delivery routes of the programme (day release/distance learning/combination) give increased flexibility to the student in a busy industry.

All students on all routes attend an induction to the programme at or as near to enrolment as possible.

All units on the day release programme are taught through lectures, seminars, tutorials and practical/laboratory based sessions. Individual units also have an element of food manufacturing site visits and seminars led by food industry experts.

The supported distance learning units are taught through work booklets, electronic materials and personal tutorials by individual lecturers. Students are required to attend one study week per year of the programme.

Units are assessed through the means of written scientific reports, written projects, group presentations and examinations. The type of assessment depends on the subject matter of the unit.

Applications seeking direct admission to the foundation degree must satisfy the University that they are competent in the English language and hold one of the following:

1. Advanced Modern Apprenticeship or BTEC National Certificate in Food Manufacturing or related subject.
2. A-levels in a Food Technology or Science related subject
3. Other qualifications or experience which demonstrates that a candidate possesses appropriate knowledge and skills at foundation degree standard.

Candidates holding qualifications other than these will be considered on their merits and in relation to the proposed programme of study. Accreditation of Experiential Learning will be considered according to the University CATs regulations.

The programme has a HE credit rating of 240 points and replaces the HND that the University has previously offered. This course also offers the option of gaining a HNC at the equivalent of 168 credit points.

	UK/EU	International
2012 Entry
Full-time
Part-time	£TBC	£6267 per year
Placement (optional)
Assessment