BSc (Hons)
Food Science and Technology

Key Information


4 years

Typical Offer

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Academic Year

Course Overview

This course can be undertaken as part of a Degree or Higher Apprenticeship. The BSc (Hons) Food Science and Technology programme is tailored to the needs of individuals embarking on a scientific or technical career in food and drink manufacturing or those working in and seeking to advance their careers in quality, technical, hygiene, or product development roles.

Developed in collaboration with employers in the food manufacturing industry, this programme offers students the opportunity to develop expert knowledge in quality assurance, factory processes, product development, and management, specific to the food sector.

The course introduces students to the significant recent trends in food safety and quality management in the food sector, both in the UK and internationally. Students have the opportunity to develop an extensive knowledge of food manufacture, while specialising in quality assurance and technical management. This includes areas such as hygiene, preservation and packaging, product development, leadership, and performance monitoring, across areas of quality, safety, and legality.

Students typically complete the Foundation course in two and a half years and have the option to enrol on level three of the Bachelor's degree, following a short bridging course, to pursue more in-depth study for an additional two years. Direct enrolment on to the Bachelor's degree is available for students who meet the entry requirements.

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

We welcome visitors to the NCFM, to organise a visit contact us on 01406 493000 or email:

How You Study

The BSc (Hons) Food Science and Technology 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 student attendance at campus during the study weeks.

For the science-based modules these practical sessions usually take place in fully supported 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.


† 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 Biology 2022-23FDS1131MLevel 42022-23CoreFood Chemistry 2022-23FDS1130MLevel 42022-23This module aims to provide students with a knowledge of the chemical structure and properties of the different components of foodstuffs, including the macronutrients and micronutrients. This knowledge will be put into context within the food industry by considering how the physical and functional properties of these components are exploited within food processing. Students will also be introduced to the fundamentals of chemical analysis of foodstuffs, by considering how samples can be taken and prepared for analysis, and then considering in more detail the process of proximate analysis of food.CoreFood Commodities 2022-23FDS1127MLevel 42022-23This module aims to provide the students with an introduction to the main food ingredients groups, the factors affecting their quality and they nutritional values. This introduction will include various primary foods typically meat, seafood, cereals, dairy, fruit, vegetables and seafood. Fundamental knowledge and understanding of these commodities will introduce the diversity and complexity to the food industry.CoreFood Process Engineering 2022-23FDS1116MLevel 42022-23The module is designed to equip students with an understanding of the principles of food processing. This module will help students to appreciate the breadth and complexity of food industry. The emphasis is on understanding principles and techniques guiding food processing operations. This module will provide the student with a fundamental knowledge of the manufacture of food products through the unit operations in process engineering and their technology. The student will gain an understanding of the importance of hygienic design of factories, premises, services, and machinery. The student will also gain an understanding of mass and energy balances in food processing operations.CoreFood 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 Raw Materials 2022-23FDS1118MLevel 42022-23Consistently correct raw materials are the fundamental building blocks for all food manufacturing. Close liaison with supply base and monitoring performance are vital components in the manufacture of safe, quality products which meet all legislative requirements.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.CoreAdvanced Food Science 2023-24FDS2304MLevel 52023-24This modules places a strong emphasis on both the physical chemistry of food and food biotechnology. Practically based, the module seeks to develop practical and investigative skills in the detection of additives and adulterants in foods as well as determining the physicochemical characteristics of foods. Distance learning students will be required to attend a practical school where the laboratory aspects of this module can be assessed.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.CoreFood Preservation 2023-24FDS2305MLevel 52023-24In this module students can develop an understanding of the major factors behind food spoilage and the need for preservation. They can develop knowledge of major food preservation techniques and how they influence food safety, quality and nutritional parameters. This module aims to enable students to apply their knowledge in freezing and refrigeration, thermal heat transfer systems, chemical, curing and fermentation processes and the reduction of water activity in order to attain a stable, food safe, nutritional meeting consumer expectations.CoreFoundation Project Case Study 2023-24FDS2324MLevel 52023-24This foundation project case study is an individual interpretation of a specific topic, normally of direct relevance to the food industry. The module activities will involve an in-depth and detailed examination of a relevant case study that will be provided. The case study will seek to develop skills in independent learning and project management through the researching, evaluating and presenting of information to support the concept of students as co-producers of knowledge. Statistical and/or analytical skills will be used to interpret case study data.CoreNutrition, Health and Diet 2023-24FDS2307MLevel 52023-24This module aims to develop an understanding of the relationship between food, nutrition and health, recognising how food is converted to nutrients that the body can utilise and how some components of food may induce food allergy or food intolerance. Students can gain an understanding of the relationship between diet and common health problems and how this has led to the concept of functional foods.CorePackaging Systems 2023-24FDS2308MLevel 52023-24This module aims to develop fundamental knowledge of food packaging and packing systems as applied in the food industry. Students have the opportunity to demonstrate their understanding and explain the different packaging systems applied to different and varying food products and applications. The module aims to enable students to apply their knowledge in selecting food packaging materials, usually specify packaging properties and contribute towards design parameters. This will involve assessing impact on food safety and quality whilst considering legal requirements and standards.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.CoreProduct Development 2023-24FDS2309MLevel 52023-24This module aims to enable students understand the concept of product development as perceived by the food industry with reflection of consumer demands. The mechanisms for the design and development of new products will be considered and the influences of economics, science and technology developments and market drivers along with legislative requirements examined.CoreFood Analysis 2024-25FDS3011MLevel 62024-25This module aims to build on concepts of food chemistry and food science with an emphasis on analysing the physical, chemical and organoleptic properties of foods using objective and subjective techniques. Practically based, the module seeks to develop practical and investigative skills in the assessment of food quality in a range of food materials. Students have the opportunity to attend a practical school covering laboratory skills.CoreFood Defence and Sustainability 2024-25FDS3012MLevel 62024-25This module seeks to provide a clear understanding of the principles and implementation of food defence plans including Threat Assessment Critical Control Point (TACCP) and Vulnerability Assessment Critical Control Point (VACCP). Food sustainability will be explored with respect to the food supply chain from farm to fork.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.CoreMeat, Seafood and Dairy Technologies 2024-25FDS3014MLevel 62024-25This module aims to provide the students with the opportunity to develop knowledge and understanding of technologies behind production of meat, seafood and dairy products. Students can learn about slaughter and post-slaughter treatment of fresh meat and poultry.CoreTechnical Management 2024-25FDS3015MLevel 62024-25Technical management roles within the food industry demand strong "all-rounder" skills coupled with an in-depth knowledge across the range of topics related to product safety, quality and legality. Such roles also require thorough attention to detail alongside good communication and interpersonal skills. This module aims to build upon the knowledge platform students are expected to have developed through study of earlier modules, and aims to provide students with a clear appreciation of Technical Management and the skills and knowledge required in order to achieve and maintain such positions within the food industry.CoreCereal, Fresh Produce and Beverages Technologies 2024-25FDS3010MLevel 62024-25This module aims to develop knowledge and understanding of the technologies behind the post-harvest handling and processing of cereals and fresh produce. Topics will include grain processing technologies, baked and extruded cereal products, handling of fresh produce as well technologies used in processing fruits and vegetables. Sugar technology and production of sugar-based products such as chocolate and sugar confections will also be discussed. Students can also be introduced to the concept of beverages technology covering products such as bottles water, carbonated soft drinks, tea, coffee and alcoholic drinks with particular focus on malting, brewing and distilling steps.OptionalPostharvest 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.Optional

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.

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.