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FdSc Food Manufacture (Quality Assurance and Technical Management)
Bachelor's degree
In Lincoln ()
Description
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Type
Bachelor's degree
Developed in collaboration with employers in the food manufacturing industry, this course aims to provide students with the opportunity to develop expert knowledge in quality assurance, factory processes, product development and management specific to the food sector.This course can be studied at Foundation (FdSc) http://www.lincoln.ac.uk/fdsqatuf or Bachelor’s (BSc) level. Both courses are offered on a part-time time basis and are run predominantly through distance learning. Students typically complete the Foundation 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.
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Subjects
- Quality
- Quality Training
- Quality Assurance
- Industry
- Production
Course programme
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 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
FdSc Food Manufacture (Quality Assurance and Technical Management)