BSc (Hons) Food Manufacture (Operations Management)

Introduction

Shaped by major food industry employers, the Food Manufacture (Operations Management) degree aims to prepare students for key operational roles within the sector, where there is demand for highly skilled managers.

This course can be studied at Foundation (FdSc) http://www.lincoln.ac.uk/fdsopmuf or Bachelor’s (BSc) level. Both courses are offered on a part-time basis and are run predominantly through distance learning. 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.

The course aims to give students the opportunity to develop specialist knowledge of food factory processing and automation, management, quality assurance and new process development, offering students the chance to build a strategic overview of the industry. It focuses on the science and management of the local, regional and global food supply chain and considers the impact of economic and environmental drivers on food markets, while aiming to develop key skills in leadership, critical analysis and creative thinking.

Applications should be made direct to the University using the part-time application at:http://www.lincoln.ac.uk/apply

Level 1

Food Quality Assurance and Food Safety

Quality assurance plays an important legal and moral role within food production for both the processor and producer. This module aims to develop students understanding of available quality assurance (QA) and quality control (QC) management methods whilst adhering to legislation and industry codes of practice. The rationale of HACCP and the concept of Total Quality Management (TQM) can be explored together with schemes used to monitor management systems.

Forecasting and Planning for Businesses

In this module students have the opportunity to explore the reasons for, and methods of, forecasting. The impact of inaccurate forecasting on the ability to, and cost of, supply can also be explored in this module, along with the potential financial benefit of an accurate forecasting system. Students have the opportunity to examine the commercial relationship between supplier and customer, and have the chance to build a model to enable them to accurately predict the impact of sales fluctuations on a business. Seasonality and promotional activity have a massive impact on market demand; the role of forecasting in satisfying that demand at a minimum cost is vital and will form a large portion of work in this module.

Managing People

This module is designed to introduce students to the basic people management techniques required in the food industry. It encourages students to reflect on their role, and the skills, knowledge required to ensure the best possible results at work. The module aims to develop self-management and work planning skills in individuals who are in positions of responsibility in the food industry, and focuses on taking responsibility for personal development to enable them to manage effectively. It also aims to identify strategies to improve team performance.

Policies and Markets

This module encourages students to appreciate the overarching role played by international agreements on trade, in the production of food on any scale in the UK. Students have the opportunity to gain an understanding of the global perspectives and political dimensions which impact on food production in the UK. The aim is to more easily assess the direction of the business and how to comply with legislation and directives, as well as consumer influence. The module also reviews the impact of new technologies on food production, and provides students with the opportunity to examine how currency and exchange rate fluctuations can affect the market and business opportunities.

Principles of Food Factory Design

Seeking to cover the design of food manufacturing buildings, students have the opportunity to explore hygienic segregation, drainage systems, floor and wall constructions, air conditioning and air flow, as well as the routing of services and work in progress. Constraints on the design process, such as meeting all stakeholder needs, capacity, cost and product quality, are designed to form the background to the development of a multi-stage process. Automation is also discussed as a way of improving profitability.

Principles of Food Science and Microbiology

This module aims to provide students with the background knowledge to the chemistry and microbiology of foodstuffs. Students have the opportunity to explore the basic chemical structures of carbohydrates, lipids and proteins, and can be introduced to laboratory safety and the codes of practice relevant to the practical work they undertake.

Students have the opportunity to learn about the chemical and biological changes which occur during the processing and storage of food materials. This module reviews the nature, range and growth patterns of specific micro-organisms within foods, the spoilage patterns and pathogens associated with food commodities, and seeks to develop the basic practical skills required in microbiological analysis to include aseptic technique, media, enumeration and identification of food micro flora.

Principles of Food Technology

This module aims to equip students with an understanding of the principles of food technology. This module gives students the opportunity to appreciate the breadth and complexity of the modern food industry. The emphasis is on understanding processing and preservation technologies.

Level 2

Food Process Engineering

This module gives students the opportunity to develop their knowledge of basic food processing techniques via a detailed study of food processing machinery design. The module will seek to assess hygienic design and fitness of use, to reveal the principles of machinery design, and review the linking of different food processes to examine issue surrounding process lines. Students have the opportunity to explore process control technology, and the implications of poor process control systems and an overview of the engineering support requirements of a modern food processing company.

Food Process, Preservation and Packaging

Students are given the opportunity to develop an understanding of the major food processing and preservation methods. The technological aspects of food manufacture will centre on the precise description of a process in a specification. The module also focuses on evaluating the food process in terms of its safety to the consumer, and the effects on the food flavours, colours and textures. Packaging systems can also be studied with respect to their contribution to the growth of the food manufacturing industry along with the application of check-weighing and metal detection technologies in a modern food production operation.

Health and Diet

This module aims to provide background knowledge to the fundamental aspects of food, health and nutrition. Students are given the opportunity to develop an understanding of health related problems associated with diet and the increasing use of functional foods in food manufacturing.

Managing People in Food Organisations

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.

Methods in Business Improvement

This module aims to help students study, develop and apply Business Improvement Techniques. Simulations are used and by the end of the module it is envisaged that the improvement tools that students will have had the opportunity to develop will also be applied to real business situations.

New Process Development

This project is an individual investigation into a specific topic, usually of direct relevance to a student's own employment and operations management. Research for this project will normally be undertaken at a place of work, under the supervision of both an employer mentor and an academic tutor. The nature and parameters of the project are expected to be identified through negotiation with employers. The project aims to develop skills in independent learning through research, evaluation, and presenting information, as well as to foster communication between the student, employer and project tutor. Students are expected to use statistical and analytical skills to interpret primary data.

Work Based Project - Process and Business Improvement

This project is an individual investigation into a specific topic, usually of direct relevance to a student's own employment and operations management. Research for this project will normally be undertaken at a 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 aims to develop skills in independent learning through research, evaluation, and presenting information, as well as to foster communication between the student, employer and project tutor. Students are expected to use statistical and analytical skills to interpret primary data.

Level 3

Business Improvement Methodology

This module aims to provide students with the opportunity to study and explore a range of identification methods and business improvement tools. The module will focus on tools applicable to manufacturing operations but the techniques studied can have applications in all aspects of the food business.

Food Nutrition and Health

This module is concerned with normal human nutrition and the relationships between foods and health. The constituents of the diet can be studied in-depth, with such aspects as their metabolic roles and their relationship to health being considered. The module also aims to examine the composition of current British diets and seeks to compare them to current recommendations on healthy diets.

The influence of national nutrition and health policy and other factors are also considered. The module gives students the opportunity to learn a theoretical background on which to evaluate functional foods by their nutritional, therapeutic and scientific efficacy. The module aims to build the students' ability to integrate commercial, nutritional and technological issues.

Food Process Control and Automation

This module seeks provide students with the opportunity to develop an in-depth analysis and study of the methods by which production processes are controlled to ensure that the outputs of the process meet the target specifications with acceptable rejects and variation. Automation of processes demand consistency, therefore good processes control is a prerequisite of automation projects.

The module provides students with the opportunity to explore the application of automation in industry in particular the use of automation to improve cost and quality parameters of a product.

Food Process Technology (Level 3)

This module is designed to introduce the principles of heat, mass and momentum transfer. These principles underpin module operations in the food industry and consequently represent a starting point for any analysis of such processes. It includes an analysis of heat exchange, the elements of non-Newtonian flow and an introduction to the processing of food solids. The latter part of the syllabus consists of an overview of food preservation technology and covers a wide range of operations.

Independent Study: Process and Business Improvement

This module is based around individual, supervised student activity which provides an opportunity for an in-depth study of a particular topic relevant to food science and manufacture and to demonstrate original and critical thought. It aims to allow students to demonstrate their abilities to research, plan, organise and conduct their own work, evaluate and select relevant information and present a thesis, which conforms to an agreed format, in a logical and coherent manner.

The research may be developed in partnership with employers and, as such, students are expected to present information relevant to a specific employers needs and to be significant to the development of the business.

Managing People and Change in Food Organisations

Seeking to draw from study at level 1 and level 2, this module provides students with the opportunity to explore and reflect on their own and others leadership styles; challenging the value of various leadership styles, attitudes and values. A variety of leadership theories can be analysed and key themes associated with effective leadership practice evaluated. This module aims to explore the nature of business strategy and planning aimed at attaining and sustaining a competitive edge. Modules of business strategy can also be examined. The module gives students the opportunity to become familiar with the processes involved in resource, procurement and financial management

BSc (Hons) Food Manufacture (Operations Management)

Duration: 4.5 years

Study options: Delivery at Provider Premises, Part Time

Qualifications:
BSc (Hons)

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