FdSc Agri-Produce and Supply Chain Management

This FdSc programme is mapped to the FdSc Agri-Produce and Supply Chain Management standard to enable employers to utilise the apprenticeship levy to develop their management teams and provide progression opportunities for employees. This programme is also available as a stand-alone FdSc to provide access to non-levy funded or self-funded students.

The Course

This course can be undertaken as part of a Degree or Higher Apprenticeship. The FdSc in Agri-Produce and Supply Chain Management has been developed in order to best 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 food manufacturing sector including planning, logistics, technical support, and resource management.

The course aims to provide the students with the necessary technical knowledge in order to support the safe production of food within their roles.

The FdSc in Agri-Produce and Supply Chain Management also aims to equip undergraduates 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. To achieve this, 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

The FdSc Agri-Produce 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 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.

Food Law, Ethics and CSR (Core)
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Food Law, Ethics and CSR (Core)

This 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.

Food Quality Assurance, HACCP and Hygiene (Core)
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Food Quality Assurance, HACCP and Hygiene (Core)

This 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.

Food Science (Core)
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Food Science (Core)

This 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.

Food Sector Business , Finance, People and Performance (Core)
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Food Sector Business , Finance, People and Performance (Core)

This 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.

Health & Safety, Energy and The Environment (Core)
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Health & Safety, Energy and The Environment (Core)

This 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.

Inventory and Procurement Management (Core)
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Inventory and Procurement Management (Core)

This 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.

Managing Self and Others in Food Organisations (Core)
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Managing Self and Others in Food Organisations (Core)

This 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.

Policy and Market Dynamics (Core)
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Policy and Market Dynamics (Core)

This 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.

Corporate Leadership and Governance in the Food Sector (Core)
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Corporate Leadership and Governance in the Food Sector (Core)

This 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.

Foundation Project (Core)
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Foundation Project (Core)

This 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.

Fundamentals of Fresh Produce (Core)
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Fundamentals of Fresh Produce (Core)

This module aims to develop students' knowledge of how plants interact with the environment and how environmental factors impact on the yield, quality and availability of fresh produce. It provides an 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.

Lean Manufacturing and Continuous Improvement (Core)
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Lean Manufacturing and Continuous Improvement (Core)

In 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.

Planning, Forecasting and Logistics Management (Core)
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Planning, Forecasting and Logistics Management (Core)

This 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.

Project Management and Management of Change (Core)
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Project Management and Management of Change (Core)

This module aims to build on the Lean Manufacturing and Continuous Improvement module where students were introduced to business improvement tools and techniques. Students can assess the application of change techniques in the context of organisational change, evaluating the impact that costs, structures, and cultures might have on a change initiative.

Value Chain Analysis (Core)
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Value Chain Analysis (Core)

This 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.

† 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.

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.

For Home/EU students

The following fees apply to students who are paying their own fees. They also apply to students who are being sponsored by their employer outside of Apprenticeship schemes. Employers seeking to support students through the Apprenticeship levy should contact the National Centre for Food Manufacturing directly.

Foundation Degree Programmes 

 September 2018January 2019
  Credits Cost Credits Cost
Year 1 105 £5,670 60 £3,240
Year 2 105 £5,670 105

£5,670

Year 3 30 £1,620 75 £4,050
Total 240 £12,960 240 £12,960
Individual modules Students wishing to access individual modules in any year of the programme will be charged £54 per credit point.


For International fees, please contact the HE Administrator on HEAdminNCFM@lincoln.ac.uk

Apprenticeship charges for employers accessing open provision

Levy Paying Employers – funding bands

Apprenticeship frameworks and standards are assigned to a funding band by the Government and the table below shows the allocation of NCFM’s Apprenticeship provision within the Government’s funding bands.  Charges are listed below for Apprenticeships underpinned by standards. These are subject to any changes made by the Government to published funding rates as defined in the following link https://www.gov.uk/government/publications/apprenticeship-funding-bands.

For further information on NCFM’s charges for Apprenticeship provision please contact Sharon Green on shgreen@lincoln.ac.uk or call 01406 493000.  

LevelDurationProgrammeBandBand Maximum /charge
6 4 years Degree Apprenticeship - underpinned by BSc (Hons) 15 £27,000
6 18-24 months Degree Apprenticeship – ‘top up’ from Foundation Degree 15 Charge - £14,000
5 3 years Higher Apprenticeships 15 £27,000


Non-Levy Paying Employers

Non-Levy Paying Employers should contact the National Centre for Food Manufacturing directly to check the availability of Education and Skills Funding Agency funded Apprenticeship places for smaller employers. Where funded places are available, eligible businesses are required to contribute to 10% of the above charge. There is an exception for businesses employing fewer than 50 people where Apprentices aged 16 to 18 at the start of their programme can be fully funded.

For more information and for details about funding your study, please see our UK/EU Fees & Funding pages or our International funding and scholarship pages. [www.lincoln.ac.uk/home/studyatlincoln/undergraduatecourses/feesandfunding/] [www.lincoln.ac.uk/home/international/feesandfunding/]

Additional Costs

For each course students may find that there are additional costs. These may be with regard to the specific clothing, materials or equipment required, depending on their subject area. Some courses provide opportunities for students to undertake field work or field trips. Where these are compulsory, the cost for the travel, accommodation and meals may be covered by the University and so is included in the fee. Where these are optional students will normally (unless stated otherwise) be required to pay their own transportation, accommodation and meal costs.

With regards to text books, the University provides students who enrol with a comprehensive reading list and our extensive library holds either material or virtual versions of the core texts that students are required to read. However, students may prefer to purchase some of these for themselves and will therefore be responsible for this cost.

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.

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

Learn from Experts

Throughout this degree, students may receive tuition from professors, senior lecturers, lecturers, researchers, practitioners, visiting experts or technicians, and they may also be supported in their learning by other students.


Your Future Career

Students on this programme may progress to role such as food manager, operations manager, production manager, manufacturing manager, business unit manager and general site manager.

Careers Service

The University Careers and Employability Team offer qualified advisors who can work with students to provide tailored, individual support and careers advice during their time at the University. As a member of our alumni we also offer one-to-one support in the first year after completing a course, including access to events, vacancy information and website resources; with access to online vacancies and virtual resources for the following two years.

This service can include one-to-one coaching, CV advice and interview preparation to help you maximise our graduates future opportunities.

The service works closely with local, national and international employers, acting as a gateway to the business world.

Visit our Careers Service pages for further information http://www.lincoln.ac.uk/home/campuslife/studentsupport/careersservice/.


Facilities

The University's National Centre for Food Manufacturing (NCFM) is based in Holbeach, in south Lincolnshire. This food manufacturing technology hub provides specialist facilities and industry-standard equipment, including analytical laboratories with a test kitchen and sensory testing suite, a technician training centre and processing facilities.

At Lincoln, we constantly invest in our campus as we aim to provide the best learning environment for our undergraduates. Whatever the area of study, the University strives to ensure students have access to specialist equipment and resources, to develop the skills, which they may need in their future career.

Students can also make the most of the University's award-winning Great Central Warehouse Library, which provides access to more than 250,000 printed books and over 400,000 electronic books and journals, as well as databases and specialist collections. The Library has a range of different spaces for shared and individual learning.


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.