BSc (Hons) Food Manufacture (Quality Assurance and Technical Management Route) PT/Distance learning

Level One

• Communication and Numeracy for Working Learners
• Policies and Markets
• Principles of Food Science and Microbiology
• Principles of Food Technology
• Managing People
• Food Quality Assurance and Safety
• Quality, Hygiene and Environmental Systems
• Raw Materials Control and Supplier Management.

Level Two

• Food Process, Preservation and Packaging
• Managing People in Food Organisations
• Health and Diet
• Research Methods
• Physiology and Metabolism
• New Product Development
• Food Science and Microbiology
• Quality Management.

Level Three

• Food Nutrition and Health
• Food Process Technology
• Management of People and Change in Food Organisations
• Independent Project: Technical Management
• Food Commodities Analysis
• Technical Management.

You have the option of studying on a day-release basis, or via distance learning. The emphasis that the BSc places on vocational learning fits in to the busy and ever changing environment of the food factory. The delivery routes of the course (day release/supported distance learning) provides increased flexibility to the student in a busy industry.

All modules on the day release course are taught through lectures, seminars and tutorials, and practical and laboratory-based sessions. Individual modules have an element of food manufacturing site visits and seminars led by food industry experts. The supported distance learning modules 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 course.

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

Teaching and study weeks take place at the Holbeach Campus in South Lincolnshire which is home to the National Centre for Food Manufacturing, a facility fitted with state-of-the-art food manufacturing equipment, sponsored by food industry partners.

The campus has specialist library facilities, with up to date reference books, journals and industry magazines, as well as an extensive range of e-books, and ICT suites with access to computers allowing independent research and study. All classrooms are equipped with SMART boards and are housed in a modern setting.

Holbeach Campus specialist food manufacturing facilities include:

• Analytical laboratories, supported by experienced technicians, equipped with gas chromatography, HPLC, NIR etc
• Test kitchen and sensory suite
• Technical training centre and processing laboratory equipped with state of the art manufacturing plant including automated fresh food lines and robotic case packing, within a real factory setting.

This unique course will provide you with expertise in food manufacturing, business management, new product development and packaging design, with an emphasis on developing your project management skills and creative thinking.

The concept of the course centres on the food supply chain, and whilst focusing on a global perspective, also considers regional and local supply. An integral part of this concept is raising awareness of the individual’s role within the supply chain. You will consider the impact of economic and environmental drivers on food policy and markets, which will naturally encompass studies on waste management, energy efficiency, food quality and food safety, underpinned by an innovative science-based analytical and predictive approach to food production.

You will study a range of subjects which blend science, technology, management and commodity knowledge. The management modules will also provide you with a strategic overview of the industry, drawing on current legislation and its impact on the industry and society, as well as develop your skills in becoming an effective manager, giving you the tools to control manufacturing performance.

The food industry is changing rapidly driven by increased competition, both within the UK and abroad, new legislation and need to meet the increasingly complex demands of consumers. The need to increase productivity and market share has resulted in the rapid development of sophisticated processing technologies in food manufacture and a movement towards more complicated supply and distribution chain throughout the world.

You can choose to study one of two routes:

• Food Manufacture (Process and Business Improvement)
• Food Manufacture (Quality Assurance and Technical Management).

• An extensive and detailed understanding of a broad range of principles and practices underpinning food science and manufacturing
• Career development within the food manufacturing sector
• Personal transferable and management skills of individuals
• Progression from FdSc via a bridging programme and flexible access to an Honours Degree
• Access to postgraduate qualifications
• A curriculum relevant to the needs of local and national businesses and provide companies with the means to develop their own technical personnel and managers
• A curriculum that meets the needs of individuals in employment, studying on a part-time basis.

Graduates go on to establish careers in many aspects of food processing, such as technical management, supply management, quality auditing, product development and design. They can expect to enter a highly innovative and fast-moving industry which is currently suffering from a higher level skills shortage.

The BSc (Hons) can also be taken as a top-up to the Foundation Degree in Food Manufacture following a short bridging course.

Applications seeking direct admission to the BSc (Hons) must satisfy the University that they are competent in the English language and hold a minimum of 160 UCAS points:

• Advanced Modern Apprenticeship or BTEC National Certificate in Food Manufacturing or related subject
• A-levels in a Food Technology or Science related subject
• 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 course of study. Accreditation of Experiential Learning will be considered according to the University credit regulations.

There may be the opportunity to enter the BSc (Hons) at Level Three through one of the following routes:

• Higher National Diploma in Food Manufacture or a food-related discipline
• Successful completion of the Foundation Degree Food Manufacture (Quality Assurance and Technical Management) programme or a food-related discipline will provide access to the course at Level Three. A six month bridging programme will need to be completed before entry via this route.

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. Students taking the supported distance learning mode will take the assessment of presentations and examinations during their study week, therefore attendance is imperative.