BSc (Hons) Agriculture and Environmental Management

Level One

Policies, Markets and the Supply Chain

This module introduces students to the concept of the supply chain and the global and local policies and markets that impact upon it. As well as being introduced to the concepts of market orientation, students will also investigate the needs of retailers, the importance of local supply and the skills needed to develop value-added products to increase market potential. All primary food production in the UK whether intensive (e.g. protected crops, high value crops, niche market products, intesive livestock) or extensive, (e.g. cereals potatoes, vegetables or grazing livestock) are subject to legislation and trade agreements ratified at international and national level. While input from the individual into these agreements is usually minimal, the impact on business is often immediate and of great consequence. It is important, therefore, that producers have an overview of these agreements and are able to understand how and in what context the legislation will affect their livelihood. In terms of business management it is important to be aware of market trends and to meet the changing needs and behaviour of the customer. Current trends are witnessing the development of a wider range of niche markets, value added products, a resurgence in some global commodities and the delivery of 'public goods', such as landscape, wildlife and access outputs. A new mindset may have to be adopted by primary producers and processors in terms of their market orientation and the adoption of new business models, such as a supply chain approach, to their businesses. The module will encourage students to appreciate the overarching role that international agreements on trade play in the production of food on any scale in the UK. It is intended that the global perspectives and political dimensions, which impact on food production in the UK, be clearly outlined. This will enable students to more easily assess the direction of the business and how to comply with the legislation and directives and the influence of the consumer. The impact of new technologies on food production will be reviewed. To this end, the module will involve a review of the CAP and SFP scheme and an examination of how currency and exchange rate fluctuations can affect the market and business opportunities of the primary producer. As the importance of the market grows in relation to policies, market trends and consumer requirements are intrinsically linked and the producer must be equipped with the knowledge to enable them to recognise such trends and to react accordingly. The producer must be in a position to respond to market needs and be able to identify the market prior to production.

Quantitative Methods

This module introduces the basic mathematical and statistical concepts for the quantitative description of processes and the analysis of experimental data using advanced programming software and numerical methods. Students will study applications of the theory in the area of agriculture and food, with examples including, sensory evaluation and data analysis, experimental design and statistical analysis for trial purposes; rate of application, volumes, capacity, flow rates, mass and heat transfer.

Food Commodities

This module aims to develop students' understanding of the production and use of the main agricultural commodities used in the food manufacturing industry. They will investigate the whole supply chain, from farm to fork, the interrelationships between each stage of the chain and how this affects the quality of the food product. Students will also be introduced to the compositional qualities of food commodities, such as gluten in wheat grains and casein in milk, which can impact the potential market of the product.

Crop Science

Introduction to Finance and Business

This module provides a realistic, balanced view of management within the agri-food industry, with the basic principles of business management and finance. The success of a strategic plan is determined by how well an organisation coordinates its internal processes, including operations, with its suppliers and customers to produce products that customers will value. Starting with the traditional business environment approach to strategic management, the module moves on to consider the contemporary resource-based perspective that organisations can develop competitive advantages through the acquisition, development and management of resources. The module will examine the strategic approach to management, operational management, organisational resources and what gives a business a competitive advantage. Students will also investigate supply chain management, a vital aspect of agri-food businesses, quality management,human resource management and lean manufacturing and how these aspects can contribute to the success of a business. Integral to managing quality and resources, is the management of finance. Students will be introduced to the nature and purpose of accounting, key concepts and how to read a balance sheet, and become familiar with how income and expenditure are measured; trial balances, cash flow and budgeting.

Plants, Pests, Weeds and Pathogens

Pests, weeds and disease can have serious consequences upon the yield and quality of a crop. With recent and potential further reduction in the growers' armoury of plant protection products available, it is becoming increasingly important for those involved in crop production to understand the nature of the "enemy" and the available options for control. Implementation of control measures requires an understanding of anatomy and life cycles of the organism, and the ability to correctly identify the problem. Pests and weeds are often more susceptible to control measures at certain growth stages – these need to be correctly assessed and will be carried out in the field. This module will not only examine the current more conventional control measures available but will also embrace innovative approaches, including biological control. The module will then build upon the scientific principles of anatomy and physiology studied in the crop science module and relate them to the biology of weeds. Students will then be introduced to the biology of crop pests and diseases and the impact of all three components upon yield and quality of final product.

Animal Science

This module introduces students to the fundamental scientific principles of animal science and is designed to develop their knowledge and understanding of the similarities and differences in anatomy and physiology of domesticated livestock. This knowledge will provide a basis for students to develop their understanding of how the producer may manipulate growth and development of the animal, through nutritional programmes for example, to produce livestock which meets the demands of the market and consumer.

Environmental Science

Environmental science is a study of the whole environment and involves both biological organisms and the physical environment, and the interactions between them. It focuses on the processes within the ecosystem and how natural resources can be managed more effectively. This will undoubtedly become more important as we attempt to move towards a more sustainable economy, which could be achieved through sustainable management approach, controlling pollution which has equal application to land based operations as well as food processors and manufacturers. Students will investigate integrated land use patterns that will deliver the ecosystem services that humans depend upon, having a better understanding of our impact on the global ecosystem and discovering biological resources that may be used for medicines and fuels. Environmental science focuses on the pollution and ecology of natural and managed systems and the impact of human activities on those systems, by introducing the key aspects of water pollution (surface and groundwater resources and the dispersion of pollutants in water systems and effects on water quality), atmospheric pollution (gaseous and particulates) and ozone depletion, soil as a source of pollution and as a transport medium for pollutants. The impact of human activities, including food processing, on biological systems and the conflicting pressures on land use for access, food, energy, landscape and biodiversity will be debated.

Level Two

Agri-Food Business Management

Students will acquire an understanding of the main agricultural and food business techniques for monitoring and controlling the business including the construction and analysis of accounts, forward planning and budgeting as key management skills. Students will also learn to integrate their knowledge of crop, animal and food production with the management techniques to prepare recommendations for farm and food process performance. This module initially covers farm and business records, and then moves on to the management and organisation of budgets (actual costs and budgeted), whole farm budgets and crop/livestock profitability or food factory budgets and food product profitability, partial budgets and cash flow budgets. Students will also be introduced into valuation and depreciation, and the difference between revenue and capital costs. The module will also examine the range of options available for business finance, tax efficient options and investment appraisal techniques. Students will also become familiar with land tenure (tenancy agreements and rent assessment), machinery planning and acquisition.

Resource Management

Pollution control, the management of waste and the search for, and development of, alternative energy sources is of prime importance not only in the UK, but also throughout the world today. It is of public interest, heightened by the media, that natural resources such as water are protected, pollution is reduced to minimum levels wherever practicable and that the finite energy sources that have been relied upon, particularly during the last two centuries, are replaced with "environmentally friendly" sources which do not pollute the environment. Legislation and codes of good practice have rapidly been introduced to add a level of enforcement on local government and industries to speed up the progress towards these goals. This module is designed to consider the subject of waste management and pollution, and to critically evaluate the possibilities of alternative energy sources. Students will investigate the broad issues of resource management as the resource agenda changes, and develop an understanding of how waste arises, (particularly from agriculture and primary producers), and the options for treatment and management of that waste, whilst considering the principle of "Reduce, Reuse, Recycle". This will include an overview of policy and the legislative framework for waste and exploration of the concept of integrated waste management. Students will investigate the hydrological principles fundamental to the solution of management problems in surface waters and groundwater, including the issues of diffuse pollution, water catchment management, irrigation and the establishment of reservoirs, groundwater protection zones and NVZ’s. As the impact of climate change looms, management of these water supply issues will become increasingly important to the producer. The topics of soil organic carbon, carbon sequestration options, CSF, rainwater harvesting will be examined, as well as the link between waste and energy, including anaerobic digestion, together with the concept of waste hierarchy and how energy might be conserved in relation to primary food production operations.

Quality Management and Evaluation

Quality assurance plays a legal and moral role within the production of food for both the processor and producer. This module develops knowledge and understanding of available quality assurance (QA) and quality control (QC) management methods whilst adhering to required legislation and codes of practice and discusses the concept of risk. The rationale of HACCP in relation to food safety and the concept of Total Quality Management (TQM) are explored together with the schemes used to monitor management systems all contributing to food security and traceability. Students will be introduced to the quality assessment techniques undertaken on whole and processed products, which include chemical, physical, sensory and microbiological criteria, and explore the results of quality assessments against product specifications and the role of assurance schemes.

Sustainable Environmental Management

The sustainable development of land-based industries, and the community and the environment in which they operate is extremely important. Effective environmental management leads to a sustainable society and a healthy earth. As society becomes more interested in the operation of businesses, a business is no longer able to operate in a vacuum and has both a corporate and social responsibility. The public concern for the state of the environment continues to grow, intensified by an apparent escalation in the frequency and severity of environmental hazards and fuelled by media attention. In addition there has been an increase in environmental legislation and policy initiatives on a global, European, national and regional scale. This module will introduce students to the practice of environmental and sustainability management and examine issues such as biofuels/biomass, crops for energy, local and global self-sufficiency, human health and transport. Students will be encouraged to engage with the principles of sustainability and how this concept is vital to rural areas where there are critical issues affecting communities such as the rapid increase in growth of the UK’s rural population, changes in the local infrastructure and continuing financial difficulties for the agricultural sector. The module introduces topics such as biodiversity and biodiversity action plans (BAP), conservation and ecology; integrated land use; implementation of Integrated Crop Management (ICM) and Integrated Farm Management (IFM) practices including operation of the DEFRA Environmental Stewardship Scheme; the potential consequences of climate change; the role of legislation in protecting the environment; the role of government and non-government organisations in conservation and environmental issues; self-sufficiency and energy.

Research Methods and Project Management

This module is concerned with developing skills required to collect, interpret and present primary and secondary research information. It describes and discusses the application of descriptive and quantitative statistics, and considers some of the principles of experimental design. Students will gain practical experience in where and how to use statistical significance tests for comparing data, and gain the skills required to design and carry out a research project, providing the foundation for the independent project at Level Three. Project management skills are essential to any business and will enable students to analyse a problem, produce a project plan and undertake actions to effect a solution to the problem, using effective leadership and organisational skills together with decision-making and team management.

Livestock Production (Option - Choose One)

Over the last decade, livestock production has come increasingly under the microscope with the outbreaks of Foot and Mouth, BSE and Blue Tongue which have lead to reduced confidence in the home and European markets. The increased awareness of health and the welfare of animals have meant that production systems have been intensely scrutinized and more frequently monitored. Protocols and audits are far more the norm in line with arable crop production. This has been compounded by the much publicised, and well documented, outlook for the increase in world population by 2050 and the consequent demand on grain as a food source and not as animal feed. The contribution of livestock to greenhouse gases, primarily methane is also recognised and research into managing this problem is underway. These are some of the issues that students will be confronted with in this module, which aims to increase awareness and attempt to provide a global and local perspective on livestock production. Students will also investigate management techniques and consider their commercial implications. The benefits of animal agriculture as well as the disadvantages such as environmental degradation and potential pollution issues will be reviewed. Integrated Pollution, Prevention and Control (IPPC) protocols will also be considered from a commercial and environmental compliance perspective. Students will examine factors affecting meat quality, red meat and poultry (pre and post farm gate), consumer requirements, including perceptions and nutritional qualities and markets for meat and related products, such as eggs, butter and cheese.

Crop Management (Option - Choose One)

This module aims to develop students' understanding of crop production systems and the management techniques involved used to produce of a range of crop types, and introduce them to the principles of organic production systems and the concept of integrated farm management. Production systems will be discussed in the light of political decisions on a global and local scale, market factors and the impact of the systems on the environment. With the introduction of the Food Strategy 2030, food production and food security have been highlighted as the pricipal issues that need to be addressed. Through examination of the production systems, students will be encouraged to assess the relative merits of the machinery equirements for these systems with an emphasis on the financial implications. These will include the cost effectiveness and relative merits of electronic, satellite and other information systems used to monitor and improve the precision of machine operations; and outline the relative merits of using contractors and machinery rings.

Crop Husbandry

This module provides an overview of the principles of crop husbandry, from pre-cropping preparations through to harvest and storage. Particular attention is given to environmental considerations and the requirements of cross compliance. A focus of the module will be "growing for a market", where the choice of crop, variety and cultural practice is driven by the demands of the market.

Livestock Physiology and Nutrition (Option)

This module aims to build on the knowledge gained from studies of animal science and livestock production at Levels One and Two and to provide students with an increased level of understanding of nutrition and physiology of livestock. They will investigate a range of physiological processes, including ion transport mechanisms (passive, active and osmosis), effector systems, the endocrine, paracrine and autocrine systems, hormone synthesis and function and hormone mode of action, energy and energy evaluation systems; homeostasis and energy balance. The module will also examine the physiology of reproduction in livestock species. The nutritional element of the module will enable students to gain an understanding of how to meet the nutritional requirements for animal growth and development. This will include the formulation of rations, partition of nutrients (maintenance, growth, reproduction, lactation), consideration of energy levels, supply of feedstuffs, understanding growth and how to measure growth and composition, factors affecting growth and how to control it, the influence of genotype on setting growth potential, in-feed growth promoters, andexamining the character and chemical composition of feedstuffs and methods of evaluation including proximate analysis, digestibility, energy and protein.

Crop Physiology (Option)

This module aims to build on the knowledge gained from studies of crop and plant science and crop husbandry and production at Levels One and Two and to provide students with an increased level of understanding of plant physiology to undertake the studies at Level Three. The module focuses on the effect of environmental variables on yield, yield components, plant growth and its analysis, and advances in biotechnology. The module examines the physiology of plants in relation to cultivated crops, and students will identify yield components and the abiotic and biotic factors that will affect crop yield including the transpiration, photoperiodism and phototropism. This will inevitably introduce students to plant growth regulators, their mode of action and their relevance to crop production. Students will investigate radiation and temperature effects on crop performance, crop/water relationships and related irrigation practices, and photosynthetic pathways and photorespiration involving C3, C4 and CAM pathways. The module also focuses on crop yield and dry matter production which include an examination of yield components and methods of yield determination and plant analysis. The subject of biotechnology is also introduced, and includes aspects of plant breeding, traditional and transgenic approaches.

Level Three

Independent Project

This is an individual, supervised activity, which provides an opportunity for an in-depth study of a particular topic relevant to agriculture. The project will enable students to demonstrate original and critical thought, their ability to plan, organise, and conduct their own work, evaluate and select relevant information, and present a thesis. Students will be required to generate and analyse some form of primary data. The project title will be derived from an industrial problem with involvement of a company, the research interests of a member of academic staff, or one which the student will suggest, providing staff, expertise and equipment are available to support this. The research may be developed in partnership with employers and, as such, will present information relevant to a specific employer needs and be significant to the development of that business.

Managing the Supply Chain, Operations and Resources

Supply chains, coordinated on a global and local scale, for production and marketing food products, present a fascinating and important area for study. They are re-shaping contemporary business, technological and socio-economic development. They impact on everyone’s lives, in both the industrialized and developing countries. Supply chains are central to environmental change and to sustainable business practice. Learning how to manage them and their impacts presents fundamental organisational challenges. This module will teach students how supply chain management is extending across the total product life cycle - from production in the field, through primary processing, further processing, distribution, marketing and after-market support to end-of-life processing. Managing operations efficiently is essential for any business to compete successfully, and is a factor within the supply chain which usually involves project management, with the aim of maintaining and raising quality and improving efficiency in an increasingly lean environment. This section of the module will provide students with an in-depth understanding of the concepts and strategies relevant to operational management, and embed the skills necessary to analyse and solve problems associated with design, planning and control of production of food products. For most organisations, human resources are their greatest assets and their optimal utilisation is the key to competitive advantage in today’s increasingly harsh economic environment. It is now so crucial to success, that is it no longer the sole responsibility of personnel management, but rather the responsibility of all managers. Students will examine HRM in this module from both a strategic and operational perspective.

Integrated Farm Management

This module will provide students with a clear understanding of the complex and multi-disciplinary nature of an industry which demands a wide range of skills and depth of knowledge, and more importantly how these can be applied.  Integrated farming is an approach to food production which combines traditional farming methods with modern technology, in an environmentally friendly manner. IFM aims to ensure high standards of food production with minimum environmental impact. It integrates beneficial natural processes, landscape maintenance, enhancement of wildlife habitats and increased biodiversity into modern farming practices. The concept is a whole farm, long term strategy. By embracing the IFM approach, students will use management and business skills, and draw upon the scientific knowledge, studied previously in the course. The module will introduce students to advanced farm business techniques through a "live" farm. Students will construct a fully detailed farm business plan (including financial statements and budgets) as part of a land tenure agreement. This plan will encompass waste and energy managements, cropping and environmental schemes. It will reflect the current legislation and government and European support mechanisms. The cropping plan and rotation will be developed in conjunction with a nutrient management plan, for example. Environmental schemes (ELS and HLS) to enhance the biodiversity together with diversification options, may be considered; machinery management selection to equip the production system, (using prior knowledge of finance sources), and sprayer technology, will be studied to further inform the plan. As part of the IFM approach energy and waste management on the holding will be examined.

Environmental Management

This module aims to introduce students to the practice of environmental and sustainability management, covering legal and policy frameworks, regulatory and advisory bodies, the generation and implementation of environmental and sustainability strategies, techniques of environmental decision-making and information handling.

Current Issue in Agriculture and Environment

There is currently much debate surrounding the concepts of sustainability and food security. Sustainability may be viewed as an attempt to harmonise the economic, social and environmental dimensions of a general developmental strategy for food and energy production, a strategy which is now a key feature of governmental policies world wide. A major challenge to governments and producers for the 21st Century is to change the patterns of production and consumption to achieve sustainable development objectives without compromising the future viability of natural and human systems. Businesses will need to develop their own strategies to further improve their products and processes in response to consumer demand and the needs of the environment. This module will provide students with an opportunity to draw on knowledge and experience gained throughout the course, which may be political, social, economic, moral or ethical, environmental or production issues. Such issues may have a current or future impact on crop, livestock or non-food crop production. Examples of potential study areas that may be addressed include: the future of genetically modified crops; the impact on crop production on biodiversity; management of climate change and its impact on production and perhaps the social and political dimensions of water use. Debate may ensue around whether or not genetic improvement is critical to address issues of food security for a growing world population, or whether crops are a central component of agro-ecosystems and economies worldwide, and as a consequence, is there a need to consider agriculture and environment on a global scale as well as local. Students may also wish to investigate the application of the latest and emergent biotechnology options and bioformatics for crop improvement and production. The content of the module is likely to change each year to reflect the issues of the day.

Lectures, tutorials and seminars are an integral part of the support framework, in which students will be guided in self-study, laboratory skills and the collection and interpretation of data from farm, field or enterprise.

The assessment strategy is varied and includes written reports, research projects, presentations, case studies, practical assessments, phase tests and examinations.

Practical reports are used to assess those modules which focus on the development of skills and knowledge in the scientific and technical aspects of agriculture and the environment.

Students at the Riseholme Park campus have all the benefits of city living, whilst studying and learning within the peaceful, unspoilt and natural environment of a beautiful parkland campus just three miles north of Lincoln city centre.

The Riseholme Park estate has its own agricultural facilities situated on two sites which provide access to real life industry experience for students. Riseholme Park Farms Ltd farms 369 hectares of the 415 hectare estate owned by the University, with the remaining area used to provide practical opportunities for agriculture courses.

Livestock enterprises include a sheep flock and a pedigree herd of Lincoln Red cattle. Lodge Farm in the neighbouring village of Nettleham is wholly arable, producing winter wheat, winter barley, winter OSR and sugar beet.

Students will have the opportunity to listen to visiting speakers, enabling them to apply and analyse the theory they learn in the context of land-based industries.

External visits and field trips to research institutes, environmental bodies, primary food producers and processors, conferences and exhibitions will also help to reinforce the application of theories and practices within the commercial world, and study the management strategies at first hand.

This course will include a sandwich year to ensure that graduates are industry ready.

Students' tutors have direct commercial experience within the agricultural sector and keep abreast of industry issues through their consultancy links, ensuring that there is a strong industrial relevance to the content of the course. Part-time tutors, working within the sector, bring current issues, future problems and direct links to potential employers.

Crop trials conducted by leading agro-chemical companies provide practical and research opportunities for students, as well as an insight to future products and pest control strategies.

Career opportunities for graduates in Agriculture and Environmental Management are many and varied, both in the UK and overseas.

The applied nature and industrial relevance of this course, coupled with the close relationship the University has with the agricultural and environmental industry, provides graduates with the necessary academic and vocational skills demanded by the industry for careers as agronomists, in land management, environmental management within the food chain and farm management.

The personal statement should explain the students' interest in the subject.

We will also look at extracurricular activities and any specific qualifications or experience they may have in agriculture.

We will also look for evidence of a positive attitude to study.

• Study skills
• IT skills
• High levels of written and verbal communication
• Work as part of a team/independently
• Ability to think clearly.

The standard entry requirement is 260 UCAS points of which 80 points or equivalent are derived from Biology or Chemistry.

2012 Entry	UK/EU	International
Full-time	£9000	£12033
Part-time	£75 per credit point	£100 per credit point
Placement (optional)	Exempt	Exempt
Assessment Only	£38 per credit point	£50 per credit point

 

2013 Entry	UK/EU	International
Full-time	£9000	£12755
Part-time	£75 per credit point	£106 per credit point
Placement (optional)	Exempt	Exempt
Assessment Only	£38 per credit point	£53 per credit point

For further information and funding your study please see our Fees & Funding pages.

Fees and Funding