BSc (Hons) Food and Drink Operations and Manufacturing Management

This BSc (Hons) programme is mapped to the BSc (Hons) Food and Drink Operations and Manufacturing Management 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 BSc (Hons) 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. Shaped by major food industry employers, this degree offers a strategic overview of this innovative and fast-moving industry. The course aims to provide students with specialist knowledge of food factory processing and automation, management, quality assurance, and new process development.

It focuses on the operations management of food manufacturing in local, regional, and global food supply chains, and considers the impact of economic and environmental drivers on food markets, while providing modules designed to develop key skills in leadership, critical analysis, and creative thinking.

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

The BSc (Hons) Food and Drink Operations and Manufacturing Management 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. Individual modules have an element of food manufacturing site visits and seminars led by food industry experts.

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 Processing Operations (Core)
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Food Processing Operations (Core)

The 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 also gain an understanding of the importance of hygienic design of factories, premises, services and machinery.
This module will provide a greater understanding of food processing operations through theory and practice in real-world food manufacturing applications and examples.

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.

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.

Factory Design and Process Control (Core)
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Factory Design and Process Control (Core)

This module aims to introduce the students to the various considerations when planning and executing a factory build project. The intention is to provide sufficient underpinning to allow the students to participate actively in their businesses during factory design and build. The students are expected to consider the overall project management, with requirement for budgetary control and appropriate communications. They will consider the more technical aspects, how to design efficiencies into the build, and broader requirements based on the various levels of governance.

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.

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.

Robotics and Autonomous Systems (Core)
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Robotics and Autonomous Systems (Core)

This module aims to introduce the students to robotics and autonomous systems, as well as benefits and limitations of automated process control. The students will be expected to identify and critically assess the benefits that automation can provide. The students will develop a high level of understanding of the key components of an automated system. Students will be required to consider other factors such as cost vs. benefit, fail-safes, and training and maintenance.

Advanced Business Improvement and Productivity (Core)
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Advanced Business Improvement and Productivity (Core)

This module aims to build on the previous modules relating to business improvement, and provide students with more detailed learning around the appropriate tools and techniques. The students will be required to consider plant, people, and product in their businesses and the value that they generate. The use of consultants will also be considered.

Advanced Commercial Relationships and Negotiation Skills (Core)
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Advanced Commercial Relationships and Negotiation Skills (Core)

This module aims to introduce students to how margins can be managed to enhance overall profitability in a challenging market. Students can consider the commercial environment, and how market information can be utilised to optimise sales margins. The importance of business agility and competitive advantage will be assessed, allowing for dynamic pricing decisions to match short term opportunities.

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

This module aims to introduce the students more advanced elements regarding finance, people and performance management. Students will be expected to evaluate the use of technology to assist in improving business performance. Students can review the principles of Human Resource management so that they can determine the tools and techniques that might be used when managing their teams. Students will also be expected to examine how change is an important factor in management and what factors might affect a potential change programme.

Holistic Margin Management (Core)
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Holistic Margin Management (Core)

This module aims to introduce students to holistic margin management. Students will be expected to evaluate the key drivers of perceived value in a wide view of the value chain. Students can assess the importance of business capabilities such as agility and analysis of data to leverage the benefits and allow savings to be reinvested into innovation.

Managing Supply Chain Relationships (Core)
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Managing Supply Chain Relationships (Core)

This module aims to introduce students to the importance of managing supply chain relationships, both internal and external to the business. Students are expected to consider the importance of the relationship and how it can be used to create a competitive advantage. The benefits of technology, and the use and management of consultants, will be considered for a variety of situations.

† 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 will be provided in relevant assessment strategies for 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.

BSc (Hons) Programmes

 September 2019January 2020
  Credits Fee Credits Fee
Year 1 105 £6,300 60 £3,600
Year 2 105 £6,300 105 £6,300
Year 3 80 £4,800 95 £5,700
Year 4 70 £4,200

100

£6,000
Total 360 £21,600 360 £21,600
Individual Modules Students wishing to access individual modules in any year of the programme will be charged £60 per credit point.

 

Level 3 Direct Entry

 January 2020
  Credits Fee
Year 3 50 £3,000
Year 4

70

£4,200
Total 120 £7,200
Individual Modules Students wishing to access individual modules in any year of the programme will be charged £60 per credit point.

 



Apprenticeship charges for employers accessing open provision

Levy Paying Employers

Apprenticeship frameworks and standards are assigned to a funding band by the Government. 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.  

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

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, 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

This course is designed to prepare students for roles in many aspects of food processing and manufacture including in supply management, operations and production management, and planning and process engineering.

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.