This course can be undertaken as part of a Degree or Higher Apprenticeship. The BSc (Hons) Food Science and Technology programme is tailored to the needs of individuals embarking on a scientific or technical career in food and drink manufacturing or those working in and seeking to advance their careers in quality, technical, hygiene, or product development roles.
Developed in collaboration with employers in the food manufacturing industry, this 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:
We welcome visitors to the NCFM, to organise a visit contact us on 01406 493000 or email: email@example.com
The BSc (Hons) Food Science and Technology is a programme taught through blended part-time distance learning and three study blocks per year at the University of Lincoln’s National Centre for Food Manufacturing (NCFM) based in Holbeach.
Distance learning is achieved through the delivery of engaging digitally-enhanced learning materials produced by experienced research-led academic and support staff. In addition, module seminars and tutorials are typically planned to give students the opportunity to apply, investigate, assimilate, and evaluate issues around the core lecture topics.
Practical sessions, where applicable, for experimentation and/or illustration of principles, practices and techniques are timetabled for the appropriate modules and typically delivered through student attendance at campus during the study weeks.
For the science-based modules these practical sessions usually take place in fully supported research laboratories where there is full technician support for timetabled activities and for students’ project works.
For those students undertaking this course as an apprentice, an End Point Assessment is required.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
This module aims to build on concepts of food chemistry and food science with an emphasis on analysing the physical, chemical and organoleptic properties of foods using objective and subjective techniques. Practically based, the module seeks to develop practical and investigative skills in the assessment of food quality in a range of food materials. Students have the opportunity to attend a practical school covering laboratory skills.
This module seeks to provide a clear understanding of the principles and implementation of food defence plans including Threat Assessment Critical Control Point (TACCP) and Vulnerability Assessment Critical Control Point (VACCP). Food sustainability will be explored with respect to the food supply chain from ‘farm to fork’.
This module is based upon individual, supported student activity which provides an opportunity for an in-depth study of a particular topic relevant to food science and technology, demonstrating original and critical thought. It will also enable students to demonstrate their abilities to plan, organise and conduct their own work, evaluate and select relevant information and be able to present a thesis, which conforms to an agreed format, in a logical and coherent manner.
This module aims to provide the students with the opportunity to develop knowledge and understanding of technologies behind production of meat, seafood and dairy products. Students can learn about slaughter and post-slaughter treatment of fresh meat and poultry.
Technical management roles within the food industry demand strong "all-rounder" skills coupled with an in-depth knowledge across the range of topics related to product safety, quality and legality. Such roles also require thorough attention to detail alongside good communication and interpersonal skills. This module aims to build upon the knowledge platform students are expected to have developed through study of earlier modules, and aims to provide students with a clear appreciation of “Technical Management” and the skills and knowledge required in order to achieve and maintain such positions within the food industry.
This module aims to develop knowledge and understanding of the technologies behind the post-harvest handling and processing of cereals and fresh produce. Topics will include grain processing technologies, baked and extruded cereal products, handling of fresh produce as well technologies used in processing fruits and vegetables. Sugar technology and production of sugar-based products such as chocolate and sugar confections will also be discussed. Students can also be introduced to the concept of beverages technology covering products such as bottles water, carbonated soft drinks, tea, coffee and alcoholic drinks with particular focus on malting, brewing and distilling steps.
This module aims to develop the knowledge of the postharvest biology and technology to enhance students' understanding of the pre-harvest and post-harvest factors affecting quality. Systems of grading, handling, cooling, storage, and inspection for horticultural products postharvest will be discussed and assessed for their role and impact on quality. A variety of storage environments will be described. Post-harvest packaging types will be introduced with the differences between food loss and waste alongside methods of reduction will be considered.
† 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.
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.
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.
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.
GCE Advanced Levels: CCC
A foundation degree, BTEC Extended Diploma with Merit, Merit, Merit, Advanced Apprenticeship in Food Manufacturing or a related subject will be considered.
Vocational and Professional qualifications will also be considered.
Ideally, candidates will have been employed in a managerial or supervisory role in the food manufacture or related industry.
In addition, applicants must have at least 2 GCSEs in Maths and English at grade C or above. Equivalents are accepted for example Functional Skills Level 2 or IELTS.
For apprentices who do not hold Level 2 qualifications in Maths and English, Functional Skills will be offered as part of the course.
At Lincoln, Covid-19 has encouraged us to review our practices and, as a result, to take the opportunity to find new ways to enhance the student experience. We have made 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. We will continue to follow Government guidance and work closely with the local Public Health experts as the situation progresses, and adapt our teaching and learning accordingly to keep our campus as safe as possible.
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.