How You Study
The FdSc Food Operations and Supply Chain Management is a programme taught through blended part-time distance learning and three study blocks per year from 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 student attendance at campus during the study weeks.
For the science-based modules these take place in fully supported laboratories where there is full technician support for timetabled activities and for student project work.
For those students undertaking this course as an apprentice, an End Point Assessment is required.
† 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.
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 University of Lincoln aims to ensure that staff return in-course assessments to students promptly.
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.
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
A Level = CC
BTEC National Diploma in Food Manufacturing or a related subject: Merit, Merit.
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.
GCSE Maths and English at grade C or above. Equivalents are accepted for example Functional Skills Level 2 or IELTS.
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.
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.