Food Production with Marketing*
Bachelor's degree
In Newport
Description
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Type
Bachelor's degree
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Location
Newport
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Start date
Different dates available
The course In western societies consumers are dependent on the agricultural and food processing industries, and the food retail and food service sectors, for the foodstuffs that sustain their lives. Modern consumers take food very much for granted, giving little thought to what it is and where it has come from. Food is produced by people with specialist know-how, and the food industry has a constant need for appropriately qualified graduates. On this course you will gain a detailed understanding of the food industry, its place in society and relationship to consumers. You will explore the nature of food and its importance to human health. You will learn what food is, why we eat it, how it is produced and processed, how the food supply chain operates, food trends, and consumer behaviour. The course will equip you with the knowledge and skills needed to develop a career in the industry; anywhere from food processing and manufacture to food retailing. Work placement All food courses include a paid placement period of one year in industry. A placement manager is responsible for managing placements and for guiding and advising students. The benefits of placement are numerous, allowing student to apply the knowledge, understanding and skills acquired during study, in an industrial commercial environment. It also helps to develop the broader range of practical problem solving and inter personal skills necessary for future employment. Contacts made during placement can lead to full time jobs after graduation. Professional links We have strong relationships with the biggest names in industry, including Marks and Spencer, Dairy Crest, Florette, ABP Ltd., and Assured British Meats. Our links with the public health sector include Shrophsire Environmental Health, Telford and Wrekin Primary Care Trust and the Food Commission.
Facilities
Location
Start date
Start date
Reviews
Subjects
- IT
- Industry
- Production
- Skills and Training
- Marketing
- IT Development
- Retail
- Supply
- Food Service
Course programme
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Course structure Year 1 6Academic Development 6Introduction to Research Methods 3Personal Development 15Introduction to Food Science 15Issues in Global Food Production 15Principles of Marketing 15Logistics and Distribution 15Nature of Food 15Introduction to Food Service and Retail 15Wellbeing Through the Lifecycle Year 2 15Research Methods 15Farm Assurance and Quality 15Commodity Crop and Fresh Produce Processing 15Animal Product Processing 15Food Product Development and Sensory Evaluation 15Food Marketing 15Hygiene and Food Safety 20Food Biotechnology and Food Processing Year 3 Placement (Term 1) Placement (Term 2) Placement (Term 3) Year 4 30Honours Research Project 15Food Policy, Law and Ethics 15Supply Chain Management 15Food Quality Management 15Food Product Manufacture and Supply 15Consumer Behaviour 15Managing People Teaching and learningLearning 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 methodsAssessment 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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Food Production with Marketing*