Key Information

Part-time

2-3 years

Campus

Holbeach

Validation Status

Validated

Fees

View

Course Code

FDSORMUF

Key Information

Part-time

2-3 years

Campus

Holbeach

Validation Status

Validated

Fees

View

Course Code

FDSORMUF

FdSc Food and Drink Operations and Manufacturing Management FdSc Food and Drink Operations and Manufacturing Management

This FdSc programme is mapped to the FdSc 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 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

FDSORMUF

Key Information

Part-time

2-3 years

Campus

Holbeach

Validation Status

Validated

Fees

View

Course Code

FDSORMUF

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.

The University of Lincoln is a top 20 TEF Gold University and 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 FAQs or contact us on 01522 886644.

Welcome to FdSc Food and Drink Operations and Manufacturing Management

This course can be undertaken as part of a Degree or Higher Apprenticeship. Students opting for this foundation degree can aim to specialise in an operations management role spanning a range of areas, including factory or supply chain management.

Shaped by major food industry employers, Lincoln’s Food and Drink Operations and Manufacturing Management degree offers a strategic overview of this innovative and fast-moving industry. This 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

Welcome to FdSc Food and Drink Operations and Manufacturing Management

This course can be undertaken as part of a Degree or Higher Apprenticeship. Students opting for this foundation degree can aim to specialise in an operations management role spanning a range of areas, including factory or supply chain management.

Shaped by major food industry employers, Lincoln’s Food and Drink Operations and Manufacturing Management degree offers a strategic overview of this innovative and fast-moving industry. This 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

How You Study

The FdSc 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.

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.

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

How You Study

The FdSc 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.

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.

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 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

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.

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 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.

Module Overview

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.

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

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

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 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.

Module Overview

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.

Module Overview

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.

Module Overview

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.

Module Overview

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.

Module Overview

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.

Module Overview

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.

† 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.

An Introduction to Your Modules

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

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.

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 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.

Module Overview

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.

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

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

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 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.

Module Overview

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.

Module Overview

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.

Module Overview

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.

Module Overview

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.

Module Overview

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.

Module Overview

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.

† 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.

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.

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 2019-20

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.

Entry Requirements 2020-21

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.

Career Opportunities

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.

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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