Modules are subject to change.
Core Competences in Food Production Management
This module ensures that students from different backgrounds have the core knowledge to allow them to participate fully in all modules on the course. Teaching directly relates to the scientific aspects of food production and the skills required to communicate this information.
Preservation and Manufacture of Food
This module covers the manufacturing of selected industrially manufactured food products from the ingredients used to the final packaged food. An emphasis on product preservation and quality control, and the underpinning scientific principles that can be applied to a number of food manufacturing systems will also be covered.
Factory Design and Operations for Food Production
This module is designed to make students aware of a range of operations used in food manufacturing. Emphasis will be placed on the hygienic and legal requirements for the production of foods. Student, when working in a food factory, should have sufficient understanding to contribute, at managerial level, to a production team. Students should be able to contribute to the development of novel food products under factory time scales and limitations.
Manufacturing Case Studies
In this module you will develop problem solving skills; consolidate the principles and understanding developed in the rest of the course; promote the application of theoretical knowledge to real problems in the food industry.
The aim of this module is to prepare MSc students with the skills necessary for completion of their research project. It will cover all aspects from designing a hypothesis to time management, to successful writing and presentation of findings.
Quality Management and Techniques for Industry
Quality and its management are key aspects of modern business, and have a great impact on both industrial and service sector enterprises. This module aims to develop an understanding of the issues involved and the approaches employed in quality management, and knowledge of the techniques of quality improvement.
Supply Chain Management
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.
This module aims to provide an in depth study of flavour generation by biochemical and chemical means, how flavour is delivered to the sensors and perceived by humans, how flavour can be analysed both instrumentally and sensorally.
Global Food Industry
This module aims to increase theoretical knowledge of business skills required in the global food or associated industries; consolidate learning from other areas of the course by putting them into a business framework.
This module introduces fundamental concepts in project management. Students will gain understanding of the scope and variety of project types, understand key variables in project management and learn methods, techniques and approaches that are important in successfully managing projects to meet objectives in a wide range of contexts.
In this module students should gain an appreciation of the importance of operations to business success. The course also provides knowledge and understanding of how the key variables of a business inter-relate, an introduction to the analytical skills to understand business operations and processes and examples of current good practice.
Research Project and Industry Placement
Students will complete a three month research project in the field of food production management, supervised by an experienced member of academic staff. The majority of projects involve collaboration with the food industry as an industry placement within a company.
Previous students have completed placements with Kellogg’s, Nestle and Premier Foods. Dedicated professional staff works on a one-to-one basis with students to help them source and prepare for the industry placement. Academic support is also provided throughout the process in order to maximise research outcome.
The project will provide an insight into the scientific principles of food production processes or the application of modern management techniques to food manufacture. Some example projects:
- Study of the rheological properties of ice cream in Unilever
- The development of baked moreish snacks in United Biscuits
- Reduction of sugar level in soft drink and natural sweetener replacement in Coot Beverage
- Line Zero Bourbon width and length in Fox’s Biscuit
- Develop a new liquid chicken bouillon to focus on the customers in certain areas in Nestle
- Usage and Attitude study analysis of tea based on UK market
- Improve traceability system in Kellogg’s
- Improve labelling, product specification, and supplier management in JK food.
The modules we offer are inspired by the research interests of our staff and as a result may change for reasons of, for example, research developments or legislation changes. This list is an example of typical modules we offer, not a definitive list.