This course is divided into three parts: 120 credits of taught modules in both the autumn and spring semesters, followed by a 60 credits research project in the summer. To obtain an MSc a total of 180 credits is required. A Diploma can be awarded to students who opt to take only the taught element (120 credits).
In the autumn semester and spring semester students take taught modules normally consisting of 60 credits of food sciences modules and 60 credits of management modules, although some flexibility is allowed to take into account the different backgrounds of students on the course. Details of some of the modules normally available are given below.
Over the summer period (June to August) students undertake their project (60 credits). Most summer projects are in conjunction with the food industry. These can either be within the University or working within a company. Projects can involve practical work or be survey or literature based. Students are expected to take full responsibility for their project schedule but assistance and advice will be provided by academics within the school and/or the industrial sponsor. The project will provide an insight into the scientific principles of food production processes or the application of modern management techniques to food manufacture.
We also offer a PGDip Food Production Management, which has the same taught modules as the MSc but does not include a research project module.
Key elements of the course include:
- Taught concepts on factory layout with emphasis on hygienic design, positioning and management.
- Lectures and practical activities examining the food journey from base ingredients to packaged high quality and safe-to-eat products.
- New Product Development in small groups including quality control and sensory evaluation leading to a showcase with industry judges.
- Marketing strategies conveyed by industry experts.
- Developing problem solving skills using real scenarios from industry.
- Understanding of quality management, and knowledge of the techniques of quality improvement.
- An insight into 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.
- Many research projects involve collaboration with the food industry, either within the University or working within a company. The project will provide an insight into the scientific principles of food production processes or the application of modern management techniques to food manufacture.
Students benefit from state-of-the-art teaching and research facilities, including a purpose-built food processing facility, specialised laboratories, sensory science centre and a 24-hour learning resource centre.
The course is based on the Sutton Bonington Campus, a self-contained site only 20km south of Nottingham. Sutton Bonington is an easy bus or car journey to University Park Campus and on to Nottingham city, with a free bus service between campuses. Two other cities, Derby and Leicester are nearby. East Midlands International Airport is 7km away, plus there are fast rail links close by to London.