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FdSc
Food and Drink Science and Technology

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Key Information

Campus

Holbeach

Typical Offer

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Part-time

3.5 years

Academic Year

Course Overview

The FdSc Food and Drink Science and Technology 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.

Key areas of study include legislation and regulation in the food and drink industry, supply chain security, new product design, process parameters and control, project management, incident investigation and management, leadership skills, critical evaluation/analysis, and stakeholder management.

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

How You Study

This programme 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.

The delivery will be part-time for work-based distance learners. Learners will have access to materials from Blackboard and will be expected to attend seminars and study week block releases.

Pathways are available for manufacturing, supply chain, seafood processing, and agri-produce.

All modules will require students to focus on their specialism, but there are key module options that define the pathway, and the project modules will also define the learning in that particular sector or pathway.

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 Science 2025-26FDS2325Level 52025-26This module aims to provide a deep understanding of the chemistry of food and drink through a discussion of the chemical constituents of a range of food and drink commodities. As each type of commodity is discussed in terms of its chemical composition, the microbiological ecology, potential for physical changes during processing, and allergenic risks are also considered. Alongside this, the scientific techniques that are used to measure the chemical, physical, microbiological, and allergenic properties of the commodities are explained, and the types of results obtained from these experiments are discussed. This knowledge will then be used to reflect on the sampling and testing protocols in place for a product currently produced within the food and drink industry, to analyse whether the current processes are sufficient to ensure that the product produced is meeting all requirements for safety and legality and is of appropriate quality.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.CoreFood and Drink Process and Product Development 2026-27FDS2326Level 52026-27During this module students can develop an understanding of systems and preservation methods which ensure safety, quality, and legality during food processing and when introducing a new product or ingredient. This module aims to allow students to enhance their knowledge of techniques and scientific principles which underpin food preservation, optimise shelf life, and maintain nutrition. The role of packaging in maintaining shelf life, integrity and quality will be examined throughout food production stagesCoreAgri-Produce Science and Technology 2026-27FDS2327Level 52026-27This module aims to develop students' knowledge of how plants interact with the environment and how environmental factors impact on the yield, quality, and availability of fresh produce. It aims to provide students with an understanding of cell and plant structures and the physiological processes that drive plant growth and how these can be manipulated to advance growth or alter plant characteristics through specific plant husbandries and environmental interventions. The module also explores the impact of climate change and social factors which impact on growth and the availability of fresh produce.OptionalFood and Drink Science and Technology 2026-27FDS2328Level 52026-27This module aims to provide a greater understanding of the governance that is in place within laboratories that provide testing and calibration data for the food and drink industry. This will allow for more effective discussions with scientists that work within these facilities in order to enhance the reliability of the scientific data that is produced in order to produce products that are safe, legal, and of high quality.OptionalProduct Development 2026-27FDS2329Level 52026-27The aim of this module is to explore food product development concepts. Students can review the impact of consumer trends, regulatory requirements, and the influence of technology in product design. Students can also develop an appreciation of how food is perceived, and the different methods used to collect sensory data. Finally, students will be able to learn how review information to support decision making and develop their sensory data reporting skills.OptionalSeafood Science and Technology 2026-27FDS2330Level 52026-27This module aims to provide students with an understanding of the key technical aspects of seafood processing. We will start the module by introducing the students to seafood origins and the types of challenges facing seafood supply. Students can learn about the composition of seafood and how these characteristics will change post capture. Linked with this will be an understanding of the methods used to monitor and maintain quality. Moving on to the factory environment, the module will review seafood processing technology and the key technical considerations. We will consider the various seafood technical standards expected by both customers and third parties. Finally, the module will enable students to learn about regulatory requirements and an awareness of potential food defence issues.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 assessment of this programme is varied and will include written reports, work-based research projects, presentations, case studies, and practical assessments. The format and timing of assessment is planned to take account of the needs of students studying whilst in employment. The assessment timetable is planned, as far as is reasonably practical, to take account of busy periods within the industry.

              Entry Requirements 2024-25

              Entry Requirements

              A Level = CC

              BTEC National Diploma in Food Manufacturing or a related subject: Merit, Merit.

              Vocational and Professional qualifications will also be considered.

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

              GCSE 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. If you are applying to a course that has any subject specific requirements, these will still need to be achieved as part of the standard entry criteria.

              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.