Food Engineering | BEng | University of Lincoln

Course Overview

This course can be undertaken as part of a Degree or Higher Apprenticeship. The BEng (Hons) Food Engineering programme is tailored to the needs of individuals embarking on careers in food and drink organisations, from infrastructure, asset care, production management, and process development. Food Engineers deliver efficient, effective, and high performance food and drink production processes and systems, many of which are specific to the industry.

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:

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 BEng (Hons) Food Engineering 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 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.

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.

CAD and Technical Drawing 2024-25EGR1012MLevel 42024-25The purpose of this module is to provide engineering students with a fundamental understanding of engineering design principles and therefore practical skills for the implementation of Technical Drawing and Computer Aided Design. This is an essential part of an engineer’s requirements to be able to develop and their skills for their career aspirations as professional engineers and beyond. The module is designed so that engineering students will be able to develop their skills on other engineering modules throughout their studies at both Level 5 and Level 6. This module includes Technical Drawing, 2D CAD Design and 3D CAD Computer Modelling. Students will gain knowledge and experience at a level to apply Engineering Drawing practices in their workplace.CoreElectrical and Electronic Technology 2024-25ELE1004MLevel 42024-25An understanding of the basic principles and many of the important practical applications of electronic and electrical engineering is now essential to practitioners of other disciplines, especially mechanical engineers. The aim of this module is to provide a foundation in electrical engineering and electronics without being over complicated or cluttered with too-rigorous and exhaustive mathematical elements.CoreEngineering Mechanics 2024-25EGR1016MLevel 42024-25The module can be divided into two topics: Statics and Mechanics: The primary aim of the study of engineering mechanics is to develop students' capacity to predict the effects of force and deformation in the course of carrying out the creative design function of engineering. As students' undertake the study of solids and forces (first statics, mechanics, then dynamics) they can build a foundation of analytical capability for the solution of a great variety of engineering problems. Modern engineering practice demands a high level of analytical capability, and the study of mechanics can help in developing this. Dynamics: The study of dynamics gives students the opportunity to analyse and predict the motion of particles and bodies with and without reference to the forces that cause this motion. Successful prediction requires the ability of visualise physical configurations in terms of real machines ( in addition to knowledge of physical and mathematical principles of mechanics) and actual constraints and the practical limitations which govern the behaviour of machines.CoreFood Components and Materials for Food Engineers 2024-25FDS1128MLevel 42024-25This module aims to provide students with an introduction to the main food ingredients groups, the factors affecting their quality and they nutritional values. This module provides an understanding of the microbial, chemical and physical characteristics of food and how these are affected by thermal and mechanical processes. This module will also develop students' understanding of the characteristics and requisites of materials in contact with food products.CoreFood Quality Assurance, HACCP and Hygiene 2024-25FDS1117MLevel 42024-25This 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.CoreHealth & Safety, Energy and The Environment 2024-25FDS1123MLevel 42024-25This 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.CoreIntroduction to Robotics 2024-25ELE1002MLevel 42024-25The aim of this module is to introduce students to robotics engineering by providing a broad overview of diverse robotics applications. The focus of this introductory module will be on the main technological aspects of robots as truly mechatronic systems, including mechanical configurations, sensing and actuation systems and programming methods. Some considerations about the mathematical description of robots will be provided. Finally, students will also have the opportunity to gain hands-on experience of designing a robotic system using an educational robotic kit.CoreMathematical Skills for Engineers 2024-25EGR1014MLevel 42024-25A good mathematical grounding is essential for all engineers. The theory developed in this module aims to underpin the other engineering modules studied at level one. Wherever possible, mathematical theory is taught by considering a real example, to present students the mathematical tools they might need for the science they follow. Solutions are considered by both analytical and numerical techniques.CoreApplied Thermofluids 2025-26EGR2014MLevel 52025-26This module can be divided into two topics: Thermodynamics: Thermodynamics is an essential part of engineering all over the world. It is a basic science that deals with energy interactions in physical systems, and the purpose of this module is to study the relationships between heat (thermos) and work (dynamics). This module presents a range of real-world engineering applications to give students a feel for engineering practice and an intuitive understanding of the subject matter. Fluid Mechanics: Fluid Mechanics is the branch of applied mechanics that is concerned with the statics and dynamics of liquids and gases. The analysis of the behaviour of fluids is based upon the fundamental laws of applied mechanics, which relate to the conservation of mass-energy and the force-momentum equation. However, instead of dealing with the behaviour of individual bodies of known mass, Fluid Mechanics is concerned with the behaviour of a continuous stream of fluid. For this reason, Fluid Mechanics is studied separately to other mechanics modules. Due to the similarity of the mathematical techniques, Fluid Mechanics are studied with Thermodynamics.CoreFood Factory Design 2025-26FDS2319MLevel 52025-26This module will allow students to explore the design of food manufacturing buildings including hygienic segregation, drainage systems, floor and wall constructions. Air conditioning and air flow is also studied as part of the building design along with the routing of services and work in progress. The design of a process to meet the needs of all the stakeholders will be studied. Constraints on the process, including capacity, cost, sustainability and product quality will form the background to the development of a new turnkey facilities and factory extensions.CoreFood Packaging Systems and Machinery 2025-26FDS2320MLevel 52025-26This module will provide the student with fundamental knowledge of food packaging and packing systems as applied in the food industry.CoreFood Process Engineering 2025-26FDS2321MLevel 52025-26This module will build on the topics introduced in Applied Thermofluids, adding the fundamentals of heat transfer by conduction, convection and radiation. The student will also cover the principles of psychometrics and apply them in the evaluation and design of food processing equipment. The overall aim of this course is to give an understanding of operations and equipments in processes such as pasteurisation, sterilisation, refrigeration, freezing, drying, evaporation and a diverse range of other food processes. The student will also learn about supporting systems to food production like material handling of solids and fluids.CoreIndustrial Continuous Improvement 2025-26EGR2016MLevel 52025-26This module considers current continuous improvement processes with a focus on risk based approaches in product design. It provides a high-level overview of improvement methods applied through a life-cycles approach to product design from a risk perspective. Through analysis of current systems and processes, students will consider both risks within a system with application of risk/reliability management techniques as well as continuous improvement methods and techniques applicable to the system based on initial analyses.CoreMechatronics Systems 2025-26ELE2003MLevel 52025-26The term mechatronics integrates mechanical engineering with electronics and intelligent computer control in the design and manufacture of products and processes. As a result, many products which used to have mechanical functions have had many replaced with ones involving microprocessors. This has resulted in much flexibility, easier redesign and reprogramming, and the ability to carry out automated data collection and reporting. A consequence of this approach is the need for engineers to adopt an interdisciplinary and integrated approach to engineering. The overall aim of this module is to give a comprehensive coverage of topics, such as analogue and digital signals, digital logic, sensors and signal conditioning, data acquisition systems, data presentation systems, mechanical and electrical actuation systems, microcontroller programming and interfacing, system response and modelling, and feedback control. Students may make extensive use of Simulink and a MATLAB support packages based an Arduino board, which allow for graphical simulation and programming of real-time control systems. The module serves as an introductory course to more advanced courses such as Measurement and Testing, Sensors, Actuators and Controllers, and Embedded Systems.CoreAnalogue Electronics 2025-26ELE2001MLevel 52025-26Analogue electronics covers the tools and methods necessary for the creative design of useful circuits using active devices. The module stresses insight and intuition, applied to the design of transistor circuits and the estimation of their performance.OptionalApplied Dynamics and Vibrations 2025-26EGR2008MLevel 52025-26The aim of this module is to consolidate and build on the ideas and skills introduced in level one. Students have the opportunity to develop their ability to model dynamic systems with particular reference to vibration analysis in practical engineering applications.OptionalDigital Systems and Microprocessors 2025-26ELE2002MLevel 52025-26This module aims to introduce digital system design, the principles of programmable logic devices, the implementation of combinational and sequential circuits, and the principles of hardware design using Verilog, a specialist hardware description language.OptionalSolid Body Mechanics 2025-26EGR2012MLevel 52025-26This programme of study will extend the ideas and skills introduced at Level 1. Students have the opportunity to learn how to carry out strength and deflection analyses for a variety of simple load cases and structures. Students have the opportunity to understand the simplifications used in such analyses. This course demonstrates the role of stress analysis and failure prediction in the design environment.OptionalEngineering Management and Lean Manufacturing Practices 2026-27FDS3024MLevel 62026-27This module will explore various management skills to take projects from concept to completion. This module will also allow the student to study and explore a range of techniques used to improve business performance, reduce waste, improve quality and optimise customer service.CoreFood Production, Processes and Technologies 2026-27FDS3027MLevel 62026-27This module is designed to allow food engineering students to expand their food processing knowledge in the topic of transfer phenomena in steady and unsteady state. Furthermore, students will cover a range of food engineering processes that link to unit operations, into a holistic perspective. Students will be expected to work in groups, when possible, formulate recommendations and present their work to their peers.CoreRobotics and Automation 2026-27ELE3005MLevel 62026-27The aim of this module is to enable students to gain knowledge and understanding of the principles and other key elements in robotics, its interdisciplinary nature and its role and applications in automation. The module starts with the history and definition of robotics and its role in automation with examples. The module continues by studying a number of issues related to classifying, modelling and operating robots, followed by an important aspect of the robotics interdisciplinary nature i.e. its control and use of sensors and interpretation of sensory information as well as vision systems. Students will also have the opportunity to be introduced to the topics of networked operation and teleoperation, as well as robot programmingCoreAdvanced Application of Automation to Food Industry 2026-27FDS3026MLevel 62026-27This module's content deepens students’ understanding of food engineering with regards to automation in food engineering practical applications. Students will investigate the design process for system automation and undertake analysis of the same. The module contains an assessed project, which may be set by a professional food organisation; the students own sending company if on a degree apprenticeship pathway. This project will allow students to extend their creative design skills and obtain practical experience of the process of creating sound conceptual solutions through to real design problems within an industrial context. Students will build confidence and gain experience through working within a team with practicing engineers from industry.OptionalAdvanced Mechanical Food Systems 2026-27EGR3041MLevel 62026-27This module's content deepens students’ understanding of food engineering in practical mechanical applications. Students will investigate the design process for mechanical components/systems and undertake analysis of the same, including the use of finite element analysis (FEA) in the design process. The module contains an assessed design project, which may be set by a professional food organisation; the students own sending company if on a degree apprenticeship pathway. This project will allow students to extend their creative design skills and obtain practical experience of the process of creating sound conceptual solutions through to real design problems within an industrial context. Students will build confidence and gain experience through working within a team with practicing engineers from industry.OptionalFood and Drink Advanced Engineer End Point Assessment 2026-27FDS3036Level 62026-27OptionalFood Engineering Project 2026-27EGR3042MLevel 62026-27This module is based upon individual, supported student activity which provides an opportunity for an in-depth study of a particular topic relevant to food engineering, demonstrating 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. The research will typically be agreed in partnership with employers, as such, information relevant to a specific employers' needs typically to be significant to the development of the business and clearly demonstrating 'student as a producer' ethos. This module will typically encourage and demonstrate students' awareness of the methodology and techniques required to project manage, analyse, evaluate and appraise primary data through critical evaluation of results and discussions of the project topic.OptionalFood Production and Operations Management 2026-27FDS3025MLevel 62026-27The module aims to provide an opportunity to explore some food production processes and how these processes can be effectively and efficiently managed using a broad range of operations management concepts. General management challenges in food production environment will also be explored.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 2024-25

Entry Requirements

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.

Contextual Offers

At Lincoln, we recognise that not everybody has had the same advice and support to help them get to higher education. Contextual offers are one of the ways we remove the barriers to higher education, ensuring that we have fair access for all students regardless of background and personal experiences. For more information, including eligibility criteria, visit our Offer Guide pages.

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. To help support students from outside of the UK, we are also delighted to offer a number of international scholarships which range from £1,000 up to the value of 50 per cent of tuition fees. For full details and information about eligibility, visit our scholarships and bursaries pages.

BEng
Food Engineering

Key Information

Part-time

Typical Offer

Campus

Academic Year

Entry Requirements