MSc/Diploma in Food Production Management

MSc in Food Production Management

Why study this course?

Food manufacture is one of the world's largest industries. The MSc degree in Food Production Management is an exciting and challenging degree that equips science and engineering graduates for a career in production or technical management in this industry. This course, featuring a blend of front-line food sciences and management, is designed to educate the food industry managers of tomorrow.

The course will:

Enable students to acquire a basic knowledge of the special factors associated with food processing and food quality assurance.
Equip the student with management skills, which allow him/her to make a contribution to this industry in both the developed and developing worlds.

The course is co-ordinated by the Division of Food Sciences, which contains the highest rated University Food Sciences Research Group in the UK, based at the Sutton Bonington Campus. Management aspects of the course are taught in the Division of Operations Management in the University's Business School, based at the Jubilee Campus.

Course duration

MSc course 12 months full-time starting September
PG Diploma 9-12 months, normally starting in September (applications for January start will be considered in exceptional circumstances)

Course structure

A feature of the course is the strong interaction with the food industry. There will be an opportunity to visit a number of food factories and speakers from industry will make a significant contribution to the course. Many of the research projects undertaken by students will involve links with industry.

The course consists of three elements with a total of 180 credits. A Diploma can be awarded to students who achieve 120 credits, but do not take the research project.

Taught Modules

Core modules

Students must take all the modules in this group. Click on the module title for more information in the University's Module Catalogue. Please note that modules on offer may vary slightly from year to year.

N14C09 Introduction to Managing Operations
The core nature of operations management and its importance in promoting efficient and competitive business. Balancing the key variables of demand, resources, capacity, inventory and performance. Relationship between operations, marketing and finance. Strategic and day-to-day issues in operations manufacturing and service businesses. Global trends in operations management and the influence of changing markets and technology developments on operating concepts. Case studies of successful practice.

D24FP1 Core Competences in Food Production Management
This module ensures that the core knowledge required for this course is available to students with different scientific backgrounds. As such it will consider: • Appropriate use of data and statistics for quality management • Hygiene requirements within food factories • General laboratory skills • Written documentation used in food manufacture • Knowledge and use of appropriate terminology used in the manufacture of foods • An understanding and appropriate use of HACCP• Recognition of the key compounds used in food product.

D24FP2 Food Factory Designs and Operations
The influence of hygiene, quality and legislation on the manufacture of food will be addressed in terms of factory scale. Design and layout of factories for low and high risk foods; cleaning practices; legal constraints on food producers with reference to English and EC law. The application of all these principles will be illustrated by factory and other appropriate visits.
D24FP3 Food and Factory Design
The theory and practical aspects of new product development will be investigated.
N14C26 Supply Chain Management in Practice
The module aims to give an in-depth coverage of Supply Chain management and Logistics in the context of contemporary operations, taking into account the major competitive drivers of efficiency and responsiveness and the solutions enabled by new technologies. The module addresses the scope, impact and importance of SC and Logistics management and the major decisions that need to be made in today's world of global supply and global markets.
D24PQM Preservation and Manufacture of Food
Food manufacture will be covered from raw material quality, through formulation and process engineering and packaging. There will emphasis on chemical and manufacturing processes to ensure foods are safe and shelf stable. Statistical process control and methods to follow and measure quality will be taught. Optimising physical and chemical changes to achieve consistent quality in a food product is facilitated by an understanding of the biochemistry/chemistry of the raw materials, an appreciation of their physical interactions and chemical reactions during processing, and a familiarity with the process conditions (temperature; pH etc.) that can be varied to effect changes. Maximising shelf life through selective use of approved preservatives, packaging, and/or the imposition of parameters in the final product such as low water activity or pH values will also be explore.
D24FQ3 Summer Research Project
This module will involve the completion of a either laboratory or pilot plant based project, or will involve a survey of a particular aspect of a food production process. Many projects will involve collaboration with the food industry, either be within the University or working within a company. They can involve practical work or be survey or literature based. A placement within a company will generally only be sought for students that obtain a mark of at least 55% in Semester 1. Students are expected to take full responsibility for their project schedule but assistance and advice will be provided by academics within the two Divisions and/or the industrial sponsor. The project will provide an insight into the scientific principles of food production processes or the application of modern managements techniques to food manufacture.

You will submit your dissertation at the end of the placement period.

Restricted modules

Students must take 50 credits from this group. Details for each module can be found in the University's Module Catalogue using the codes below:

MM4WOJ Industrial Ergonomics: Jobs, Culture, Change

D24AF1 Q3 Food Flavour

D24F01 Fundamentals of Hydrocolloid Technology

N14C23 Performance Measurement and Lean Techniques

N14G06 Science, Technology, Arts and Business

D24FE1 Food Manufacturing Case Studies (5 credit)

D24FE2 Food Manufacturing Case Studies (10 credit)

N14C31 Managing Projects

D24FE3 Food Topics

D24FQ9 Organisational Concepts for Biomaterial Trading

Laboratory

Admission Requirements

Students will normally have a first degree, at the minimum entry level of second class Honours (or recognised equivalent) in a Chemical, Physical, Engineering or Biological Science. Applicants holding other qualifications may also be accepted but may be required to attend additional courses and/or to register initially for the Diploma rather than the MSc, with the opportunity to upgrade depending on progress.

International students : Language Requirements