BSc (Hons) Food Science and Technology

This BSc (Hons) programme is mapped to the BSc (Hons) 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 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. 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:

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 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.

Food Chemistry (Core)
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Food Chemistry (Core)

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.

Food Commodities (Core)
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Food Commodities (Core)

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.

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 Process Engineering (Core)
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Food Process Engineering (Core)

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.

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 Raw Materials (Core)
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Food Raw Materials (Core)

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.

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.

Advanced Food Science (Core)
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Advanced Food Science (Core)

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.

Food Preservation (Core)
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Food Preservation (Core)

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.

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.

Fundamentals of Fresh Produce (Option)
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Fundamentals of Fresh Produce (Option)

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.

Managing People in Food Organisations (Core)
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Managing People in Food Organisations (Core)

This module aims to develop self-management and work planning skills for those in positions of responsibility. It focuses on taking responsibility for personal development with the aim of enabling students to manage effectively and identifies strategies to develop the skills and knowledge of teams to ensure the best possible results at work.

Nutrition, Health and Diet (Core)
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Nutrition, Health and Diet (Core)

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.

Packaging Systems (Core)
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Packaging Systems (Core)

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.

Product Development (Option)
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Product Development (Option)

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.

Cereal, Fresh Produce and Beverages Technologies (Option)
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Cereal, Fresh Produce and Beverages Technologies (Option)

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.

Food Analysis (Core)
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Food Analysis (Core)

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.

Food Defence and Sustainability (Core)
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Food Defence and Sustainability (Core)

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’.

Independent Project (Core)
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Independent Project (Core)

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.

Meat, Seafood and Dairy Technologies (Core)
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Meat, Seafood and Dairy Technologies (Core)

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.

Postharvest Technology (Option)
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Postharvest Technology (Option)

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.

Technical Management (Core)
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Technical Management (Core)

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.

† 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 is available for the assessment strategy as part of the 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 in 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

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.

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. It offers specialist facilities and industry-standard equipment including a sensory suite and test kitchen, analytical laboratories, 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.