Food Technology and Product Development*

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Course structure Year 1 6Academic Development 3Personal Development 6Introduction to Research Methods 15Introduction to Food Science 15Issues in Global Food Production 15Principles of Marketing 15Wellbeing Through the Lifecycle 15Nature of Food 15Introduction to Food Service and Retail 15Logistics and Distribution Year 2 15Research Methods (Food, Marketing and Business) 15Food Creativity, Styling and Photography 15Principles and Practices of Sustainability 15Retail Environment and Operations 15Food Product Development and Sensory Evaluation 20Food Biotechnology and Food Processing 15Hygiene and Food Safety 15Food Marketing Year 3 Placement (Term 1) Placement (Term 2) Placement (Term 3) Year 4 30Honours Research Project 15European Food Innovation And Trade 15Supply Chain Management 15Food Quality Management 15Food Product Manufacture and Supply 15Consumer Behaviour 15Food Security and Sustainable Food Production 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 three 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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