BSc (Hons)
Agri-Produce and Supply Chain Management

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Key Information

Part-time

4 years

Typical Offer

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Campus

Holbeach

Academic Year

Course Overview

This course can be undertaken as part of a Degree or Higher Apprenticeship. The BSc (Hons) Agri-Produce and Supply Chain Management has been developed in order to prepare students for managing multi-disciplined teams in today's fast-paced food manufacturing environments. Students are introduced to both the theoretical and practical aspects of management within the food manufacturing sector including planning, logistics, technical support and resource management.

The course aims to provide students with the necessary technical knowledge in order to support the safe production of food within their roles. The programme also aims to equip students with the essential practical and professional transferable skills to enable them to reach their potential within the food sector as well as academic, industrial, commercial, government and environmental settings. The course places considerable emphasis on enhancing intellectual, critical analysis, problem solving, project and time management, report writing, teamwork, ethics, health and safety, intellectual property, information technology and career management.

Applications should be made direct to the University using the part-time application form:

http://www.lincoln.ac.uk/apply

We welcome visitors to the NCFM, to organise a visit contact us on 01406 493000 or email: ncfm@lincoln.ac.uk

How You Study

The BSc (Hons) Agri-Produce and Supply Chain Management is a programme 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. In addition, module seminars and tutorials are typically planned to give students the opportunity to apply, investigate, assimilate, and evaluate issues around the core lecture topics.

Practical sessions, where applicable, for experimentation and/or illustration of principles, practices and techniques are timetabled for the appropriate modules and typically delivered through attendance at campus during the study weeks.

For the science-based modules these practical sessions usually take place in research laboratories where there is full technician support for timetabled activities and for students' project works.

For those students undertaking this course as an apprentice, an End Point Assessment is required.

Modules

              † Some courses may offer optional modules. The availability of optional modules may vary from year to year and will be subject to minimum student numbers being achieved. This means that the availability of specific optional modules cannot be guaranteed. Optional module selection may also be affected by staff availability.

              Food Quality Assurance, HACCP and Hygiene 2022-23FDS1117MLevel 42022-23This module aims to develop knowledge and understanding of Quality Assurance and the role it plays as an integral part of food quality and safety through the supply chain from ingredient, storage, production, distribution, retailer/service and finally to the consumer. Quality and Food Safety is of upmost importance to consumers and therefore requires consistency of products. To ensure quality foods are safe, quality systems have been implemented alongside food safety management systems - Hazard Analysis Critical Control Point (HACCP). The hygiene section of the module will review the systems and procedures used by the food industry to maintain their 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.CoreFood Science 2022-23FDS1119MLevel 42022-23This module aims to provide students with the background knowledge to the chemistry and microbiology of foodstuffs. Students can study the basic chemical structure and functional properties of micronutrients. The module will also aim to enable students to understand the chemical and biological changes which occur during processing and storage of food materials. Students are also introduced to proximate analysis of foods and the laboratory safety codes of practice relevant to practical work undertaken.CoreFood Sector Business , Finance, People and Performance 2022-23FDS1122MLevel 42022-23This module aims to introduce students to the financial concepts and different structures of governance that they will encounter in their Business. They are expected to be able to define strategy and identify their own business objectives. Students will have the chance to be introduced to basic financial concepts and measures that underpin business performance.CoreFundamentals of Fresh Produce 2022-23FDS1132MLevel 42022-23This module will introduce how plants interact with the environment and how environmental factors impact on the yield, quality and availability of fresh produce. It provides students with a basic understanding of cell and plant structures and the physiological processes that drive plant growth and how these can be manipulated to advance growth or alter plant characteristics through specific plant husbandries and environmental interventions. The module also explores the impact of climate change and social factors which impact on growth and the availability of fresh produce.CoreHealth & Safety, Energy and The Environment 2022-23FDS1123MLevel 42022-23This module aims to introduce students to business and personal responsibilities related to the impact of factory and supply chain operations. Students are required to consider the legislation and other governing factors that impact business, Health & Safety, environmental and energy impact, and propose how businesses can evaluate and adapt their systems to ensure that they are compliant.CoreInventory and Procurement Management 2022-23FDS1124MLevel 42022-23This module aims to introduce students to the management of procurement and inventory, acknowledging Customer values, Technology, and Stakeholder values. Students will be expected to identify the key elements of the procurement process and consider the various stakeholder requirements in their business. Students can also consider the effective use of warehouse management to optimise inventory control. Strategies around vendor management and outsourcing will also be investigated, along with modern principles and practices.CoreManaging Self and Others in Food Organisations 2022-23FDS1125MLevel 42022-23This 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. Students will be expected to consider the appropriate tools and techniques used in managing teams and how they might implement these strategies at work in the context of their overall organisation.CoreProject Management and Management of Change 2022-23FDS1133MLevel 42022-23Students are expected to build and present a compelling business case in the form of a proposal for a short project. The primary focus will be on the management of the project rather than any successful outcome, with students reflecting on how they planned, implemented, and dealt with any challenges; and how their management of the project could have been improved. Apprentices studying this module as part of a Certificate of Higher Education will use the module to provide the basis for their work-based project that they will present and discuss as part of their End Point Assessment.CoreCorporate Leadership and Governance in the Food Sector 2023-24FDS2310MLevel 52023-24This module aims to build on students' knowledge of strategy, leadership, and management and introduces students to considerations at a corporate level. Students will consider the appropriate structures of corporate governance across a wide range of business types and sizes. The role of head office in international businesses, crisis management, and contingency planning will also be analysed.CoreFood Law, Ethics And Corporate Social Responsibility 2023-24FDS2322MLevel 52023-24This module will cover current food legislation, the Ethical Trade Initiative and Corporate Social Responsibility. Food legislation includes the Food Safety Act 1990 and relevant regulatory framework and associated codes of practice. The principles and application of the Ethical Trade Initiative will be evaluated as will corporate, social responsibility for food manufacturers.CoreFoundation Project 2023-24FDS2306MLevel 52023-24This project is an individual investigation into a specific topic, usually of direct relevance to students' own employment and operations management. Research for the project will normally be undertaken at students' 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 employers. The project seeks to develop skills in independent learning through research, evaluation, and presenting information, as well as to foster communication between students, employers and project tutor. Students are expected to use statistical and/or analytical skills to interpret primary data.CoreLean Manufacturing and Continuous Improvement 2023-24FDS2312MLevel 52023-24In this module students can develop an understanding of a range of tools and concepts related to lean manufacturing and continuous improvement. Having explored personal development in a previous module, this module draws upon some of the same principles to apply to a process or an organisation. Students will be expected to research and build a business case based around costs and benefits, and they can learn how continuous improvement can be embedded into management control systems to ensure sustainability.CorePlanning, Forecasting and Logistics Management 2023-24FDS2313MLevel 52023-24This module aims to introduce students to concepts that are important in the practices of forecasting and planning, and in the wider field of logistics management. Students will be expected to consider the supply chain from source to customer, and the principles of managing the opportunities and challenges at each stage. In doing so, students can determine the appropriate tools and techniques throughout the supply chain.CorePolicy and Market Dynamics 2023-24FDS2323MLevel 52023-24This module explores how key aspects of the external environment faced by agri-food companies impact on businesses in the UK food and drink operations, manufacture and supply chain; aspects including: the market, retailer standards and policies and governmental policy frameworks. The module will challenge students to think about how agri-food companies can respond proactively and effectively to external changes in the market or policy environment in which they work. The market for food and drink is dynamic and constantly changing due to changes in consumer lifestyles, incomes, culture and new product development by food and drink companies. Policy also plays a major role, whether for example global/international trade, food safety, employment practices or health related and food and drink companies have to be ready to respond to new legislation, guidelines or taxes.CoreValue Chain Analysis 2023-24FDS2315MLevel 52023-24This module aims to build on previous modules related to supply chain activities to introduce students to how the supply chain can add or destroy value to the goods or services. Students will be expected to model a value chain and analyse opportunities for developing competitive advantage from lower costs or from differentiation. Students will consider the use of interactive models, risk recognition, and putting forward a business case for change.CoreAdvanced Commercial Relationships and Negotiation Skills 2024-25FDS3016MLevel 62024-25This module aims to introduce students to how margins can be managed to enhance overall profitability in a challenging market. Students can consider the commercial environment, and how market information can be utilised to optimise sales margins. The importance of business agility and competitive advantage will be assessed, allowing for dynamic pricing decisions to match short term opportunities.CoreAdvanced Food Sector Business, Finance, People and Performance 2024-25FDS3017MLevel 62024-25This module aims to introduce the students more advanced elements regarding finance, people and performance management. Students will be expected to evaluate the use of technology to assist in improving business performance. Students can review the principles of Human Resource management so that they can determine the tools and techniques that might be used when managing their teams. Students will also be expected to examine how change is an important factor in management and what factors might affect a potential change programme.CoreHolistic Margin Management 2024-25FDS3018MLevel 62024-25This module aims to introduce students to holistic margin management. Students will be expected to evaluate the key drivers of perceived value in a wide view of the value chain. Students can assess the importance of business capabilities such as agility and analysis of data to leverage the benefits and allow savings to be reinvested into innovation.CoreIndependent Project 2024-25FDS3013MLevel 62024-25This module is based upon individual, supported student activity which provides an opportunity for an in-depth study of a particular topic relevant to food science, technology, manufacturing or operations. It will allow students to demonstrate original and critical thought. It will also enable students to demonstrate their abilities to plan, organise and conduct their own work, evaluate and select relevant information and be able to present a thesis, which conforms to an agreed format, in a logical and coherent manner.CoreManaging Supply Chain Relationships 2024-25FDS3019MLevel 62024-25This module aims to introduce students to the importance of managing supply chain relationships, both internal and external to the business. Students are expected to consider the importance of the relationship and how it can be used to create a competitive advantage. The benefits of technology, and the use and management of consultants, will be considered for a variety of situations.CorePostharvest Technology 2024-25FDS3020MLevel 62024-25This module aims to develop the knowledge of the postharvest biology and technology to enhance students' understanding of the pre-harvest and post-harvest factors affecting quality. Systems of grading, handling, cooling, storage, and inspection for horticultural products postharvest will be discussed and assessed for their role and impact on quality. A variety of storage environments will be described. Post-harvest packaging types will be introduced with the differences between food loss and waste alongside methods of reduction will be considered.Core

              What You Need to Know

              We want you to have all the information you need to make an informed decision on where and what you want to study. In addition to the information provided on this course page, our What You Need to Know page offers explanations on key topics including programme validation/revalidation, additional costs, contact hours, and our return to face-to-face teaching.

              How you are assessed

              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 assessment timetable is planned, as far as is reasonably practical, to take account of busy periods within the industry. For those students undertaking this programme as part of an apprenticeship 20% off-the-job is required in agreement with the employer.

              Assessment Feedback

              The University of Lincoln's policy on assessment feedback aims to ensure that academics will return in-course assessments to students promptly - usually within 15 working days after the submission date.

              Further guidance is available for the assessment strategy as part of the End Point Assessment.

              Entry Requirements 2022-23

              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.

              For apprentices who do not hold Level 2 qualifications in Maths and English, Functional Skills will be offered as part of the course.

              Fees and Scholarships

              Going to university is a life-changing step and it's important to understand the costs involved and the funding options available before you start. A full breakdown of the fees associated with this programme can be found on our course fees pages.

              Course Fees

              For eligible undergraduate students going to university for the first time, scholarships and bursaries are available to help cover costs. The University of Lincoln offers a variety of merit-based and subject-specific bursaries and scholarships. For full details and information about eligibility, visit our scholarships and bursaries pages.

              The University intends to provide its courses as outlined in these pages, although the University may make changes in accordance with the Student Admissions Terms and Conditions.