BSc (Hons)
Food and Drink Operations Management

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Key Information

Part-time

4 years

Typical Offer

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Campus

Holbeach

Academic Year

Course Overview

This programme can be taken as part of a Manufacturing Manager apprenticeship or as a qualification on its own.

The BSc (Hons) Food And Drink Operations Management is a comprehensive programme designed to equip students with the knowledge and skills essential for excelling in management positions within the fast-evolving food and drink manufacturing industry. This course offers a balanced blend of theoretical understanding and practical skills necessary for managing complex, multi-disciplinary teams.

The programme aims to establish the knowledge and support the development of the skills and behaviours necessary to fulfil a management role in food and drink operations, with pathways in manufacturing, supply chain, seafood operations, or agri-produce.

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

How You Study

This programme is taught through blended part-time distance learning and three study blocks per year at the University of Lincoln's National Centre for Food Manufacturing (NCFM) based in Holbeach.

Distance learning is achieved through the delivery of engaging digitally-enhanced learning materials produced by experienced research-led academic and support staff. In addition, module seminars and tutorials are typically planned to give students the opportunity to apply, investigate, assimilate and evaluate issues around the core lecture topics.

Practical sessions, where applicable, for experimentation and/or illustration of principles, practices and techniques are timetabled for the appropriate modules and typically delivered through student attendance at campus during the study weeks.

For the science-based modules these practical sessions usually take place in fully supported research laboratories where there is full technician support for timetabled activities and for students' project works.

For those students undertaking this course as an apprentice, an End Point Assessment is required.

Modules

              † Some courses may offer optional modules. The availability of optional modules may vary from year to year and will be subject to minimum student numbers being achieved. This means that the availability of specific optional modules cannot be guaranteed. Optional module selection may also be affected by staff availability.

              Food and Drink Governance, Legislation and Compliance 2024-25FDS1137Level 42024-25This module introduces the importance of food and drink for human growth, emphasising the role of nutrients. Students will go on to explore the food production process, from raw material sourcing to consumer delivery, understanding potential risks like microbiological, physical, and chemical threats. A significant focus is placed on the UK's regulatory framework for ensuring food safety, with comparisons to European standards. Students can study key legislations, including the Food Safety Act and European Food Regulations, and explore fundamental food safety systems like the Hazard Analysis and Critical Control Points, and food safety pre-requisite programmes, including training, hygiene, and supplier assurance. The module also addresses employee rights, health and safety, and environmental impacts of food and drink manufacturing. Emphasis is placed on governance, compliance, and responses to safety deviations, equipping learners with a comprehensive understanding of the food and drink industry’s legal complexities and its broader societal implications.CoreFood and Drink Process Operations Management 2024-25FDS1138Level 42024-25This module is an exploration into the numerous facets of factory design and unit processes within the food and drink industrial context. The module is designed to expose students to the complexity and interconnectedness of multiple process variables, whilst considering food safety, hurdle-technology, potential contaminants and hazards, and the importance of maintaining organoleptic quality. Students can gain a comprehensive understanding of typical food and drink unit processes, from raw material cleaning, sorting, grinding/milling, to subsequent mixing/blending, and heating and onward processing stages, including an understanding of packaging systems and materials.CoreManaging Self and Others in the Food and Drink Industry 2024-25FDS1136Level 42024-25This module aims to introduce students to the concept of work-based personal development, an understanding of effective leadership, and the techniques associated with the effective management of people. Students are expected to consider their own needs through a SWOT (Strengths; Weaknesses; Opportunities; Threats) analysis and the development of a Personal Development Plan (PDP). Students will have the chance to consider the appropriate tools and techniques used in managing teams and how they might implement these strategies at work in the context of their overall organisation. Students will also consider how they and their team members must be prepared for unexpected Customer or Enforcement Authority interaction at any time of the day or night.CoreFood and Drink Business Management 2025-26FDS1139Level 42025-26The module starts with organisational structures and their objectives, touching on both financial and non-financial aspects. It uses foundational management theories like Fayol's and introduces basic business legislation. The course underscores financial literacy, from business accounts to ratio analysis. Business economics essentials, such as supply-demand dynamics and planning hierarchies, are covered. Emphasis is placed on the importance of budgeting, negotiation skills, and performance measurement frameworks. The module explores modern information management, the pivotal role of marketing in understanding customer needs, and strategic tools like gap analysis. Central to the module is the theme of ethics, addressing moral choices, stakeholder considerations, and pressing ethical issues in the food and drink sector.CorePrinciples of Food and Drink Supply Chain 2025-26FDS2331Level 52025-26This module aims to provide a comprehensive understanding of the essential components and concepts involved in modern food and beverage supply chain management. The module covers various aspects ranging from demand and supply planning to logistics, market dynamics, regulatory considerations, and contemporary challenges in the field. Students can gain insights into designing efficient and effective supply chains that align with customer requirements and industry standards, the interface between marketing and logistics and how food and drink supply chain specifically has unique challenges can add further management complexity. Emerging trends including risk, sustainability, resilience will be introduced as students develop their understanding of supply chain principles and practices.CoreProject Management and Management of Change 2025-26FDS1140Level 42025-26This module provides an exploration into the critical roles of change and project management within an organisation. Beginning with an introduction to the importance of effective change management and the various factors that might instigate a change project, students can develop a thorough understanding of the multidimensional dynamics that influence and shape organisational change. The module underscores the significant impacts that culture, organisational structures, and legal/regulatory frameworks can exert on change projects, demonstrating the necessity of factoring these aspects into change strategy and planning.CoreFood and Drink Foundation Project 2026-27FDS2337Level 52026-27This module aims to provide learners with a structured and supportive framework in which to develop their skills in project design and management, data collection and analysis, reflection, and evaluation of outputs from the project and finally of formal report writing. The project topic is likely to be in an area of relevance to the business in which the learner works, and as a result, will typically take place at the learner’s place of employment. The module will involve students engaging with learning materials relating to skills in project management and reporting on a weekly basis, applying this to their own project topic, and regularly submitting sections of a work-based project report for summative assessment. By the end of the module, learners are expected to have created a portfolio containing all the elements of a complete work-based project report.CorePrinciples of Food and Drink Manufacturing 2026-27FDS2332Level 52026-27This module provides an extensive study of principles in food and drink manufacturing unit operations, with a distinct focus on the scientific aspects of process operations and Robotics and Autonomous Systems (RAS). The module starts with food rheology, exploring fluid dynamics and the significance of the Reynolds number in the food industry. It then moves on to discuss the importance of mass balance in controlling processing operations, reducing waste, and estimating material requirements. The module expands on industrial automation, explaining the need for RAS in the food and drink industry. It covers basic robotics terminology, key elements of the robotics system, and a comparative study of closed-loop and open-loop controllers. Safety considerations, including workspace, robot safety range, and safe working practices, are also thoroughly explored. Human factors in RAS, focusing on benefits and skills development, form an integral part of the module. Students can learn about various maintenance approaches and condition monitoring methods. The module concludes with an introduction to cost-benefit analysis, balancing value and risk, along with a look at current industry trends, particularly the advantages of a smart factory.CoreApplied Agri-Produce Operations 2026-27FDS2333Level 52026-27This module aims to develop the knowledge of the postharvest biology and technology to enhance students' understanding of the pre-harvest and post-harvest factors affecting quality. Systems of grading, handling, cooling, storage, and inspection for horticultural products postharvest will be discussed and assessed for their role and impact on quality. A variety of storage environments will be described, so that students can develop an understanding that type required depends on variety of factors and circumstances. Post-harvest packaging types will be introduced with the differences between food loss and waste alongside methods of reduction will be considered.OptionalApplied Food and Drink Manufacturing Management 2026-27FDS2334Level 52026-27This module focuses on the application of Lean Manufacturing, Lean Six Sigma, and Value Stream Mapping fundamentals, exploring their impact on profit and loss. The emphasis is on waste reduction through Value Stream Mapping and the significance of value addition in manufacturing operations. Students will learn about the origins of Lean Manufacturing, the Lean business improvement approach, and lean culture. Tools for idea generation including visualization techniques, brainstorming, and mind mapping will be introduced.OptionalApplied Food and Drink Supply Chain Management 2026-27FDS2336Level 52026-27This module provides students with an understanding of the role the supply chain plays in creating value and contributing to overall business performance. There is a comprehensive exploration of the key considerations and challenges in managing the end-to-end food supply chain from local and global perspectives. An evaluation of alternative strategies and techniques used to optimise chain performance will allow students to consider application within their own business context, to include the role of integration and enabling technologies used to support decision-making and compliance to industry and customer requirements.OptionalApplied Seafood Operations 2026-27FDS2335Level 52026-27This module aims to provide students with an understanding of the key aspects of seafood manufacturing. The module will start by introducing students to seafood origins and types of challenges facing seafood supply and procurement. Students can learn about how raw material is handled, the types of quality issues that arise and how these can be assessed. We will then focus on the factory environment, reviewing seafood processing and packing technology and the associated operational considerations. Key manufacturing variables such as yield, waste and cost will be considered. Similarly, we will examine how to improve efficiency through addressing frequently occurring issues and developing a continuous improvement programme. Finally, the module will look at technological advances in seafood processing and the importance of market research in helping to shape future products.OptionalAdvanced Food and Drink Operations Management 2027-28FDS3030Level 62027-28This degree module provides a study of leadership, management, and business performance enhancement. It begins by outlining the concept of holistic margin enhancement, emphasising the role of leadership in minimising waste and adding value. The module further investigates the factors that drive perceived value, competitive advantage, and risk-taking. The module advances to the integration of skills and capabilities in the context of large-scale food production systems, to highlight opportunities to reduce non-value adding characteristics or activities. Students will learn to leverage data and enhance their financial literacy skills, particularly scenario analysis, to improve business margins. The module then addresses innovation management and portfolio management, underlining their importance in business environments. It also focuses on the use of technology, examining a business's readiness for adopting new technologies, the significance of strategy and business alignment, and the role of technology in organisational change. The recognition and management of change is another key aspect of this course, with a focus on applying organisational change models, improving communication skills, and developing time planning and prioritisation abilities.CoreStrategic Food and Drink Business Management 2027-28FDS3031Level 62027-28This module aims to provide a comprehensive understanding of the key theory, models, and concepts involved in effectively managing businesses in a fast paced and competitive environment. The module explores various dimensions of strategic management, including corporate strategy, environmental analysis, customer value creation, innovation, stakeholder management, risk mitigation, and leadership for strategic change. Through a mix of theoretical insights and business case studies, students can develop the skills and knowledge necessary to make informed strategic decisions that drive business growth and sustainability.CoreUndertaking Research: Current Issues 2027-28FDS3032Level 62027-28This module aims to give students the skills to interpret, scrutinise and critique research, through the critical evaluation of published papers and reports, attendance at external research seminars and discussions with leading academics and industry professionals. This will enable students to increase their depth of understanding of the latest research topics and methodologies in an area of interest relevant to the (food or drink) industry in which the learner is engaged. With this enhanced knowledge, learners can then devise a work-based project relevant to the (food and drink) industry in which they are employed.CoreFood and Drink Independent Project 2027-28FDS3033Level 62027-28This module is based upon individual supported activity which provides an opportunity for an in-depth study of a particular topic relevant to the food or drink industry. It will allow students to demonstrate their abilities to plan, organise, manage, and conduct their own project, evaluate and select relevant information, evaluate and appraise data through analysis of results using statistical techniques wherever possible, develop original and critical thought and present their findings in a logical and coherent manner. The project topic will typically be agreed in partnership with the employer, and as such, will present information relevant to a specific employers' needs and normally be significant to the development of the business.OptionalManufacturing Manager End Point Assessment 2027-28FDS3035Level 62027-28This module delivers the End Point Assessment (EPA) element of the Level 6 Manufacturing Manager Integrated Degree Apprenticeship.Optional

              What You Need to Know

              We want you to have all the information you need to make an informed decision on where and what you want to study. In addition to the information provided on this course page, our What You Need to Know page offers explanations on key topics including programme validation/revalidation, additional costs, contact hours, and our return to face-to-face teaching.

              How you are assessed

              The way students are assessed on this course may vary for each module. Examples of assessment methods that are used include coursework, such as written assignments, reports or dissertations; practical exams, such as presentations, performances or observations; and written exams, such as formal examinations or in-class tests. The weighting given to each assessment method may vary across each academic year. The University of Lincoln aims to ensure that staff return in-course assessments to students promptly.

              The assessment timetable is planned, as far as is reasonably practical, to take account of busy periods within the industry. For those students undertaking this programme as part of an apprenticeship 20% off the job is required in agreement with the employer.

              The University of Lincoln's policy on assessment feedback aims to ensure that academics will return in-course assessments to students promptly - usually within 15 working days after the submission date.

              Further guidance is available for the assessment strategy as part of the End Point Assessment.

              Entry Requirements 2024-25

              Entry Requirements

              GCE Advanced Levels: CCC

              A foundation degree, BTEC Extended Diploma with Merit, Merit, Merit, Advanced Apprenticeship in Food Manufacturing or a related subject will be considered.

              Vocational and Professional qualifications will also be considered.

              Ideally, candidates will have been employed in a managerial or supervisory role in the food/drinks manufacture or related industry.

              In addition, applicants must have at least 2 GCSEs in Maths and English at grade C or above. Equivalents are accepted for example Functional Skills Level 2 or IELTS.

              Contextual Offers

              At Lincoln, we recognise that not everybody has had the same advice and support to help them get to higher education. Contextual offers are one of the ways we remove the barriers to higher education, ensuring that we have fair access for all students regardless of background and personal experiences. For more information, including eligibility criteria, visit our Offer Guide pages.

              Fees and Scholarships

              Going to university is a life-changing step and it's important to understand the costs involved and the funding options available before you start. A full breakdown of the fees associated with this programme can be found on our course fees pages.

              Course Fees

              For eligible undergraduate students going to university for the first time, scholarships and bursaries are available to help cover costs. To help support students from outside of the UK, we are also delighted to offer a number of international scholarships which range from £1,000 up to the value of 50 per cent of tuition fees. For full details and information about eligibility, visit our scholarships and bursaries pages.

              The University intends to provide its courses as outlined in these pages, although the University may make changes in accordance with the Student Admissions Terms and Conditions.