Key Information

Part-time

2-3 years

Campus

Holbeach

Validation Status

Validated

Fees

View

Course Code

FDSTECUF

FdSc Food Science and Technology

This FdSc programme is mapped to the FdSc Food Science and Technology standard to enable employers to utilise the apprenticeship levy to develop their scientific and technical 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.

Key Information

Part-time

2-3 years

Campus

Holbeach

Validation Status

Validated

Fees

View

Course Code

FDSTECUF

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 FdSc Food Science and Technology

This course can be undertaken as part of a Degree or Higher Apprenticeship. The FdSc Food Science and Technology foundation degree aims to help students develop the skills and knowledge needed to be a leader in technical and quality management or in new product or process development.

Developed in collaboration with employers in the food manufacturing industry, the 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:

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 FdSc Food Science and Technology 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

This module aims to provide students with the background knowledge of the chemistry of foodstuffs. This will begin with fundamental chemical principles, which will be built upon through learning about the micronutrients and macronutrients found within a range of foodstuffs. These concepts will be put into context within the food industry by considering how the chemical, physical, and functional properties of these components are impacted by storage and processing of foods. Students can 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.

Module Overview

This 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.

Module Overview

This module is designed to equip students with an understanding of the principles of food processing. This module aims to help students to appreciate the breadth and complexity of food industry. The emphasis is on understanding principles and techniques guiding food processing operations. The module looks to develop a fundamental knowledge of the manufacture of food products through the unit operations in process engineering and their technology. Students can also gain an understanding of the importance of hygienic design of factories, premises, services and machinery.

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

Consistently 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.

Module Overview

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.

Module Overview

Students will build and present a compelling business case in the form of a proposal for a short project. Students will then implement the short project, utilising the tools and techniques learnt as part of this module. The project is also intended to provide the basis for their apprenticeship synoptic project that they will present and discuss as part of their End Point Assessment. Primary focus will be on the management of the project rather than any successful outcome, with the students reflecting on how they planned, implemented, and dealt with any challenges; and how their management of the project could have been improved.

Module Overview

This 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.

Module Overview

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.

Module Overview

In 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.

Module Overview

This case study project is an individual interpretation of a specific topic normally of direct relevance to an individual’s employment and process and business improvement. The case study research will be undertaken at the student place of work under the supervision of both an employer mentor and academic tutor. The nature of the parameters of the case study will be identified through negotiation between employer, the student and tutor. The case study will seek to develop skills in independent learning through the researching, evaluating and presenting of information to foster communication and co-operation between the student, their employer and tutor. Statistical and/or analytical skills will be used to interpret primary data researched during the project work.

Module Overview

This 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.

Module Overview

This 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.

Module Overview

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.

Module Overview

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.

Module Overview

This 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.

† 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.

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.

Career Opportunities

The food industry provides a range of opportunities for ambitious, qualified graduates with a specialism in quality assurance and technical management. Previous graduates have gone on to careers in many areas of the industry, such as technical management, supply management, auditing, and product development.

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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