Food Business Innovation and Entrepreneurship*

Bachelor's degree

In Newport

Price on request

Description

  • Type

    Bachelor's degree

  • Location

    Newport

  • Start date

    Different dates available

The course Food is central not only to people’s lives but also to those in the food industry as well as in national and local government. The UK spends £172 billion annually on food and drink, directly employing 3.7 million people and contributing to 7 per cent of national output. The food sector needs innovative and entrepreneurial professionals who would become the ‘foodpreneurs’ of the future.  This course will provide you with an opportunity to develop expertise in business management concepts applied to food production, processing, retailing and marketing. You will gain a strong theoretical knowledge as well as have the chance to practice the skills learned through activities such as team work, projects and simulation exercises that will equip you to deal with complex issues in a constantly changing environment. You will develop knowledge and understanding to equip you for a career in the entrepreneurial and managerial aspects of the food industry including distribution, logistics, new product development, innovation, marketing, and retailing in large, medium and small businesses.   Work placement In the third year you will have the opportunity to gain first-hand experience in any area of your choice through the work placement. You will have the opportunity to develop knowledge learned in the classroom and to acquire valuable practical skills. Work placement can take place in the UK or abroad and it is usually paid. It is a good opportunity to try areas and aspects of the food industry before becoming a qualified professional.

Facilities

Location

Start date

Newport (Shropshire)
See map
Harper Adams University College, TF10 8NB

Start date

Different dates availableEnrolment now open

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Subjects

  • IT
  • Industry
  • Marketing
  • Innovation
  • IT Development
  • Entrepreneurship
  • Production
  • Skills and Training
  • Management
  • IT Management
  • Product Development

Course programme

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Course structure Year 1 6Academic Development 3Personal Development 6Introduction to Research Methods 15Introduction to Food Service and Retail 15Issues in Global Food Production 15Logistics and Distribution 15Nature of Food 15Introduction to Food Science 15Principles of Marketing 15Wellbeing Through the Lifecycle Year 2 15Research Methods (Food, Marketing and Business) 15Hygiene and Food Safety 15Food Product Development and Sensory Evaluation 15Food Marketing 15Business Finance 15Leadership and Innovative Practice in SME Environment 15Entrepreneurship and the SME Environment 15Principles and Practices of Sustainability Year 3 Placement (Term 1) Placement (Term 2) Placement (Term 3) Year 4 30Honours Research Project 15Supply Chain Management 15Managing People 15Food Industry Innovation and Entrepreneurship in Supply Chains 15Food Product Manufacture and Supply 15European Food Innovation And Trade 15Managing Contracts and Exchange Relationships Teaching and learning

Learning at Higher Education level is a big step up from further education so we make sure you get lots of advice and support. Everyone learns differently and in the workplace you’ll need to work in different ways, so we make sure our courses test you in every way possible. Therefore, you will attend lectures and tutorials, undertake regular hands-on practical work in the laboratories or on the farm, sit exams, and complete coursework assignments. Guest speakers and visits to industry all support the learning. All students undertaken a major project in their final year concentrating on a topic that is of particular interest to them.

Assessment methods

Assessment is via a balance of course work and examination. Students receive written feedback on all course work to help them improve. In addition, first year students undertake examinations in two subjects at the end of the first term to enable them to gauge how they are progressing and feedback is provided on these exams. Examples of assessments may include a group of 3 students present on a specific issue in food production – e.g. pesticide residues in crops / fresh produce – and how the relevant farm assurance schemes requirements effectively manages the risk to levels which remove the problem / risk from the food chain.

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Food Business Innovation and Entrepreneurship*

Price on request