The MSc in Strategic Leadership for the Food and Drink Industry is aimed at food industry professionals who are in or are progressing into senior leadership roles in operations; supply chain, or technical functions.
The programme is suitable for senior leaders in organisations of all sizes in the private, public, or third sector. They are designed for anyone who leads, organises, and directs organisations, but specific job roles may include: General Manager, Senior Manager, Executive Director, COO, CFO, CEO, and CIO. It also provides employers with a useful tool to further develop and retain staff who have completed their graduate programme, providing a leadership pipeline for the future.
A strategic leader is someone who has senior management responsibility, which may include formal governance or director responsibilities. They are responsible for setting strategy, direction and vision, for providing a clear sense of purpose, and driving strategic intent.
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 MSc in Strategic Leadership for the Food and Drink Industry 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 attendance at campus during the study weeks.
For the science-based modules these practical sessions usually take place in 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. For research programmes this includes research fees and research support fees.
This module uses appropriate theories and models to analyse and evaluate the impact of the organisation on the external environment and the impact that this has on the organisational structure and strategy. Students will be challenged to build on their leadership responsibilities and accountabilities within the global environment in order to minimise risk and maximise opportunities for their organisation.
This module is designed to develop knowledge related to leadership of corporate strategy, finance, and business in the food industry. Typically, students will already have responsibilities for the setting of strategy, direction, and vision, and this module provides contemporary theories and models for them to use as a framework. The module is also intended to allow them to demonstrate their leadership competence through their skills and behaviours in the workplace.
In a competitive environment, senior management will be expected to lead their organisation to deliver strategic benefits, and these ventures are likely to carry some form of risk. Leaders in the food industry will be expected to calculate and manage these risks. This module directs students to critically evaluate the value and potential risk of innovation and learn how to lead the delivery of change within the organisation and the impact that it has. Students are encouraged to identify, create, and deliver new and sustainable ways of working.
Effective leadership of people in the food industry can create a genuine competitive advantage. Students will be expected to demonstrate that they can set goals and accountabilities for their teams and individuals. Through the application of appropriate theories and models, they will be required to critically assess their own leadership and influencing skills and demonstrate how they could build effective relationships across teams, including in multi-site or international organisations.
The Strategic Leadership for Food and Drink Industry Work-based Project forms the final part of the programme and allows students to demonstrate their leadership competence in strategic business management and leadership within an organisation. The project is intended as a practical learning experience and students will be expected to take the initiative in planning and executing the project under the guidance of a dedicated supervisor with specialist knowledge of the specific chosen discipline.
† 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 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.
Postgraduate study is an investment in yourself and your future, 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.
There are more ways than ever before to fund your postgraduate study, whether you want to do a taught or research course. For those wishing to undertake a Master's course, you can apply for a loan as a contribution towards the course and living costs. Loans are also available to those who wish to undertake doctoral study. The University offers a number of scholarships and funded studentships for those interested in postgraduate study. Learn how Master's and PhD loans, scholarships, and studentships can help you fund your studies on our Postgraduate Fees and Funding pages.
A minimum second class degree in Management or Food Science and Technology, or a recognised professional qualification at an equivalent level.
For students with a non-related undergraduate degree, a minimum second class degree is required, additionally applicants must have a minimum of 2 years of experience of management development within the food and drink sector.
10 years or more food and drink sector experience, of which 3 years will have been spent in a managerial role within technical management or operations and supply chain management.
There is also the requirement to have either GCSE or Level 2 passes for both English and maths.
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.
This course is designed to prepare students for roles in many aspects of food operations and supply chain management. Graduates may also pursue roles in production management and planning. The course aims to equip students with the practical and professional skills to enable them to reach their potential within the food sector as well as academic, industrial, commercial, government and environmental settings.