Key Information

Part-time

2-3 years

Campus

Holbeach, Brayford Pool

Validation Status

Validated

Fees

View

Course Code

FDSENGUF

FdEng Food Engineering

This FdEng programme is mapped to the FdEng Food Engineering standard to enable employers to utilise the apprenticeship levy to develop their operation management teams and provide progression opportunities for employees. This programme is also available as a stand-alone FdEng to provide access to non-levy funded or self-funded students.

Key Information

Part-time

2-3 years

Campus

Holbeach, Brayford Pool

Validation Status

Validated

Fees

View

Course Code

FDSENGUF

Teaching and Learning During COVID-19

The current COVID-19 pandemic has meant that at Lincoln we are making changes to our teaching and learning approach and to our campus, to ensure that students and staff can enjoy a safe and positive learning experience here at Lincoln.

From autumn 2020 our aim is to provide an on-campus learning experience. Our intention is that teaching will be delivered through a mixture of face-to-face and online sessions. There will be social activities in place for students - all in line with appropriate social distancing and fully adhering to any changes in government guidance as our students' safety is our primary concern.

We want to ensure that your Lincoln experience is as positive, exciting and enjoyable as possible as you embark on the next phase of your life. COVID-19 has encouraged us to review our practices and, as a result, to take the opportunity to find new ways to enhance the Lincoln experience. It has challenged us to find innovative new approaches to supporting students' learning and social interactions. These learning experiences, which blend digital and face-to-face, will be vital in helping to prepare our students for a 21st Century workplace.

Of course at Lincoln, personal tutoring is key to our delivery, providing every student with a dedicated tutor to support them throughout their time here at the University. Smaller class sizes mean our academic staff can engage with each student as an individual, and work with them to enhance their strengths. In this environment we hope that students have more opportunities for discussion and engagement and get to know each other better.

Course learning outcomes are vital to prepare you for your future and we aim to utilise this mix of face-to-face and online teaching to deliver these. Students benefit from and enjoy fieldtrips and placements and, whilst it is currently hard to predict the availability of these, we are working hard and with partners and will aspire to offer these wherever possible - obviously in compliance with whatever government guidance is in place at the time.

We are utilising a range of different digital tools for teaching including our dedicated online managed learning environment. All lectures for larger groups will be delivered online using interactive software and a range of different formats. We aim to make every contact count and seminars and small group sessions will maximise face-to-face interaction. Practicals, workshops, studio sessions and performance-based sessions are planned to be delivered face-to-face, in a socially distanced way with appropriate PPE.

We have won awards for our approach to teaching and learning, our partnerships and industry links, and the opportunities these provide for our students. Our aim is that our online and socially distanced delivery during this COVID-19 pandemic is engaging and that students can interact with their tutors and each other and contribute to our academic community.

As and when restrictions start to lift, we aim to deliver an increasing amount of face-to-face teaching and external engagements, depending on each course. Safety will continue to be our primary focus and we will respond to any changing circumstances as they arise to ensure our community is supported. More information about the specific approaches for each course will be shared when teaching starts.

Of course as you start a new academic year it will be challenging but we will be working with you every step of the way. For all our students new and established, we look forward to welcoming you to our vibrant community this Autumn. If you have any questions please visit our Coronavirus page or contact us on 01522 886644.

Welcome to FdEng Food Engineering

This course can be undertaken as part of a Degree or Higher Apprenticeship. The FdEng 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 FdEng Food Engineering 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.

Individual modules also have an element of food manufacturing site visits and seminars led by food industry experts.

There is some flexibility, but it is expected that the normal duration for completion of the programme is approximately two and a half years.

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

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. To help you choose the course that’s right for you, we aim to bring to your attention all the important information you may need. Our What You Need to Know page offers detailed information on key areas including contact hours, assessment, optional modules, and additional costs.

Find out More

An Introduction to Your Modules

Module Overview

The purpose of this module is to provide students with development opportunities for the practical skills that are required throughout their studies, and beyond. Students have the opportunity to develop their engineering communication skills and gain 3D computer modelling experience. This module emphasises the importance of integrating skills and knowledge from different parts of the degree programme in order to solve problems through the application of fundamental engineering science. The material introduced in this module will be revisited during the subsequent years of the degree programme.

Module Overview

An 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 students with a foundation in electrical engineering and electronics.

Module Overview

This module can 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 undertakes 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), actual constraints, and the practical limitations which govern the behaviour of machines.

Module Overview

This 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.

Module Overview

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.

Module Overview

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.

Module Overview

The 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.

Module Overview

A good mathematical grounding is essential for all engineers. The theory developed in this module aims to underpin the other mechanical engineering modules. 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.

Module Overview

This 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.

Module Overview

This 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.

Module Overview

This module will provide the student with fundamental knowledge of food packaging and packing systems as applied in the food industry.

Module Overview

This 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.

Module Overview

This 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.

Module Overview

The 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.

Module Overview

Analogue 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.

Module Overview

The 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.

Module Overview

This 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.

Module Overview

This 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.

† 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.

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.

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.

Methods of Assessment

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.

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.

Entry Requirements 2020-21

GCE Advanced Levels = 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.

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.

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.
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