BSc Food Science with Business with Industrial Training

Title:

The Fundamentals of Business and Marketing

Code:

AP1EM2

Convenor:

MR Nick Walker

Summary:

Gain an introduction to management science and its relevance to businesses. Interactive in-class activities and the use of online apps will help you learn techniques for inspiring teamwork in an organisational context, discover the importance of strategic management design for achieving an organisation's goals, and understand the roles of the manager and the responsibilities this carries. You will also have a range of opportunities to gain hands-on practising decision making through case studies. Develop your leadership skills to motivate and guide a team towards the achievement of an organisation’s objectives. 

Gain fundamental knowledge of the key concepts of marketing and management, and relate these critically to contemporary practice. Examine fundamental marketing concepts such as strategic marketing, market segmentation and the marketing mix. You will also begin to explore these concepts through the lens of Digital Marketing.

You will discuss issues arising within marketing theory and practice, which bring into question some of the foundational principles of the discipline. Through lectures, readings, and the analysis of case studies, address the latest thinking within the marketing discipline.

Assessment Method:

Class test 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Molecular Studies for the Life Sciences

Code:

CH1FC3

Convenor:

DR Silvia Baldanza

Summary:

Designed specifically for students in the life sciences, this module builds on the key chemical concepts for the molecular sciences, covering core ideas in physical, inorganic and organic chemistry. This module follows on from CH1FC1, but can also be taken as a stand-alone module. 

Assessment Method:

Exam 70%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Farm to Fork

Code:

FB1AG2

Convenor:

DR Emma Bennett

Summary:

This module examines the factors affecting food quality from farm to fork and explores this along with other issues such as sustainability within the wider context of global food security. The module covers production methods for animals and plants, interactions with the environment, land use, sustainable food production and postharvest biology. 

Assessment Method:

Assignment 40%, Oral 30%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Introduction to Food Processing and Engineering

Code:

FB1EP2

Convenor:

DR Colette Catherine Fagan

Summary:

This module serves as an introduction to food processing and the physical properties of food systems.  You will learn to apply quantitative principles relevant to food processing operations, which will be complemented by practical experience in the pilot plant.

Assessment Method:

Report 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Food Microbiology

Code:

FB1MF1

Convenor:

PROF Dimitris Charalampopoulos

Summary:

The module will provide fundamental microbiology broad knowledge and skills, with a focus and more in-depth appreciation on food microbiology and its key topics and application fields.

Assessment Method:

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Introduction to Human Physiology and Nutrition

Code:

FB1PN

Convenor:

PROF Jeremy Spencer

Summary:

Assessment Method:

Practical 40%, Set exercise 60%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Student Enterprise

Code:

MM1F10

Convenor:

DR Lebene Soga

Summary:

This is a dynamic module introducing students to key concepts of business start-up. Students work in a team to identify and develop a new business opportunity, and then seek to test their idea through ‘lean start-up’ experiments. Students will be introduced to key concepts of entrepreneurial management including design thinking, business model creation, entrepreneurial finance and marketing. This is a highly interactive and practical module, with a focus on experiential learning.

Assessment Method:

Project 60%, Class test 40%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Introduction to Marketing

Code:

AP1EM1

Convenor:

MR Nick Walker

Summary:

Gain fundamental knowledge of the key concepts of marketing and relate these critically to contemporary practice. Examine traditional approaches to marketing such as strategic marketing, segmentation, targeting and positioning, as well as the marketing mix, and discuss issues arising within marketing theory and practice, which bring into question some of the foundational principles of the discipline. Through lectures, readings, and the analysis of case studies, address the latest thinking within the marketing discipline.

Assessment Method:

Class test 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Introduction to Management

Code:

AP1SB1

Convenor:

PROF Julian Park

Summary:

This module provides a contemporary and comprehensive introduction to management science and its relevance to businesses. Interactive in-class activities and the use of online apps will help you learn techniques for inspiring teamwork in an organisation context, discover the importance of strategic management design for achieving an organisation's goals, and understand the roles of the manager and the responsibilities this carries. You will also have a range of opportunities to gain hands-on practising decision making through case studies. Furthermore, develop your leadership skills to motivate and guide a team towards the achievement of an organisation’s objectives.  

Assessment Method:

Class test 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Fundamental Concepts in Chemistry 1

Code:

CH1FC1

Convenor:

DR Silvia Baldanza

Summary:

Starting a degree in the life sciences but don’t have an A level or equivalent in chemistry? Then this is the right module for you. Covering key topics in chemistry that all life science students should know, this module will introduce you to atomic structure, bonding, intermolecular forces, simple organic structure and nomenclature, isomerism, acids and bases and the theory of buffers, basic concepts of energy changes in chemical reactions, reaction rates, moles and concentrations. 

Assessment Method:

Exam 70%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Early Empires: Mesopotamia, Egypt & Rome [10 credits]

Code:

AR1EMP10

Convenor:

PROF Roger Matthews

Summary:

This module introduces the archaeology and historical context of the world’s early empires, dating from 2500 BC to AD 395. We focus on the great empires of ancient Mesopotamia (Akkad, Babylonia and Assyria), Egypt, the Persian Achaemenid Empire and the Roman Empire. We will review other imperial entities of the world, including examples from China and the Far East, and the Americas. We will examine special themes relevant to the topic of empires, including ideology, imperial cult, trade, urbanisation, warfare, agriculture and the everyday lives of imperial subjects. You will study the rise and fall of some of the greatest, and the most fearsome, socio-political entities to have existed on our planet.

Assessment Method:

Assignment 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Forensic Anthropology and the Archaeology of Death [10 credit]

Code:

AR1FOR10

Convenor:

DR Gundula Müldner

Summary:

This module investigates the archaeological methods employed in the scientific study of the dead, both from modern crime scenes and within older archaeological contexts. Through a series of case studies, you will explore the role of forensic archaeologists and anthropologists (working within the context of the ethics, law and politics) behind the examination of human remains.

Assessment Method:

Assignment 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Revolutions and Transitions: The Human Journey from 6 Million Years Ago to the Present Day

Code:

AR1RAT1

Convenor:

PROF Steve Mithen

Summary:

This module investigates the development of human society from a long-term and global perspective. It traces the human journey from our earliest ancestors of c. 6 million years ago to the present day. The module considers the key revolutions and transitions that have affected human thought, behaviour and society, focussing on the evidence from material culture. Key themes include: human evolution, the development of complex societies, the inventions of metallurgy and writing, the industrial and agricultural revolutions, and globalisation. The module is taught by a combination of online lectures and face-to-face seminars and lectures.

Assessment Method:

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Contemporary world cultures: an introduction to social anthropology [10 credits]

Code:

AR1SOC10

Convenor:

DR Alanna Cant

Summary:

This module provides a general introduction to social anthropology, the study of human societies and cultures. It will introduce you to major themes in the discipline of anthropology through focused study on topics that may include: kinship and marriage, gender and sexuality, the roles of religion, ritual and witchcraft in modern life, the concepts of ethnicity and race, and contemporary hunting and gathering societies. The module will also consider how anthropology can help us understand key issues in today’s world, such as ethnicity, race and decolonisation, and the role that work and consumption play in forming identities. Teaching is focused on real-world case studies from different cultures and regions around the globe, including the research expertise of the lecturer(s). 

Assessment Method:

Set exercise 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Introduction to Environmental Science

Code:

GV1B1

Convenor:

DR Hazel McGoff

Summary:

The module provides an overview of the scope of Environmental Science, and introduces the scientific processes that control and affect our environment.

Assessment Method:

Exam 60%, Assignment 40%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

The Science of Climate Change

Code:

MT1CC

Convenor:

PROF Nigel Arnell

Summary:

This module provides an introduction to the science of climate change, aimed at students who do not necessarily have a scientific background.

Assessment Method:

Exam 70%, Assignment 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Composition and Properties of Foods

Code:

FB2C20

Convenor:

PROF Richard Frazier

Summary:

This module focuses on the key chemical components of foods and their impact on food quality during food processing and storage, and in the context of their roles in important food commodities. 

During the Autumn term, students will begin by learning the chemical properties and functional roles of the major biochemical macronutrient components of foods (proteins, lipids and carbohydrates) within the context of food quality.  They will also be introduced to the use of permitted food additives in foods and will address controversies and the scientific evidence that establishes the safety of permitted food additives. 

During the Spring term, the module will shift its focus to the role of proteins, carbohydrates and lipids in selected food commodities, to understand how these components underpin the value of food commodities.  Students will also learn about and apply laboratory methods for the chemical analysis of food components.

Assessment Method:

Exam 50%, Assignment 25%, Report 25%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Food Processing

Code:

FB2EFP

Convenor:

DR Colette Catherine Fagan

Summary:

This module is an introduction to the industrial manufacture of foods including theoretical and practical consideration of the major traditional, emerging and novel unit operations and processes used by the food industry; the effect of these operations on food product properties; and the impact of food processing plants in the environment, with a critical evaluation of possible solutions for this issue. Students will we working in the Food Processing Centre as part of the practical sessions, which offer them the opportunity to work with pilot plant equipment in a real-life working environment. 

Assessment Method:

Exam 50%, Report 30%, Class test 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Food Quality and Sensory Science

Code:

FB2FQS

Convenor:

DR Stella Lignou

Summary:

Learn about food quality and how it can be assessed and controlled. . On this module, you will learn about the concept of quality and its components with a particular focus on the sensory science elements, and what are the legislative and business requirements for food quality management. You will be exposed to a variety of objective (analytical) sensory tests and you will develop your practical skills within analytical sensory testing. National and international quality management standards and systems (including an introduction to HACCP) and the role of legislation in providing consumer protection will be covered under the food quality management component.

Assessment Method:

Exam 40%, Assignment 20%, Set exercise 10%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Microbiological Hazards in Foods

Code:

FB2MF2

Convenor:

DR Marie Lewis

Summary:

Ten credit module on the nature and importance of food borne illnesses and microbiological hazards in the food industry, comprising a mixture of lectures and tutorials.

Assessment Method:

Exam 70%, Oral 10%, Set exercise 10%, Report 10%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Industrial Training Preparation

Code:

FB2PYA

Convenor:

MRS Justine Norris

Summary:

This module provides you with information on placement opportunities for your year in industry and supports you in the application process. 

Assessment Method:

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Digital Marketing

Code:

AP2EM5

Convenor:

DR Rodrigo Perez Vega

Summary:

The growth of the internet has created new opportunities for organisations to reach and build relationships with their customers. At the same time, many firms struggle with making a successful transition from offline to online marketing. This module provides students with the key tools required to implement a successful digital marketing strategy. This includes understanding search engines, social media, content marketing and the analysis of web analytics data. Students will also build an understanding of the wider social and public policy issues that use of internet technology, including questions of regulation, privacy and use of customer data.

Assessment Method:

Assignment 80%, Class test 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Applied Marketing and Management

Code:

AP2SB3

Convenor:

MR Akbar Karim

Summary:

An understanding of the concepts of marketing and management and their functional activities is essential to a successful marketing manager. In this module, you'll develop a clear understanding of marketing as a managerial orientation applicable to all organisational types. Through engagement with diverse examples and case studies, you'll find out how and why the functional activities of marketing at strategic, tactical, and operational levels are determined by each specific marketplace environment. You will also explore the specification of management problems for selection of appropriate tools and techniques, the application of tools and techniques to solve management problems, and the application of management tools and techniques to provide solutions to business problems. In addition to formal lectures, time in class is devoted to learning by doing and to team decision making.

Assessment Method:

Exam 30%, Assignment 40%, Oral 10%, Class test 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Industrial Training Year

Code:

FB2PYB

Convenor:

MRS Justine Norris

Summary:

This module equips you for the marketplace as you build on your knowledge and skills  in a real working environment  and gain experiences which increase your employability. 

Assessment Method:

Practical 36%, Oral 20%, Portfolio 24%, Project 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Supply Chain Management

Code:

AP3EB3

Convenor:

DR Giacomo Zanello

Summary:

Over recent years, organisations have become increasingly aware that successful supply chain management is pivotal to their gaining competitive advantage and reducing costs. You'll learn about the fundamental principles of integrated Supply Chain Management and their contribution to corporate strategy; and you'll find out how a range of methods, techniques, practices and strategies are being used in the integrated management of supply chains. 

Assessment Method:

Exam 80%, Oral 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Advanced Flavour Chemistry

Code:

FB3FLV

Convenor:

DR Maria Oruna-Concha

Summary:

This 10 credit module will further develop your knowledge of flavour chemistry relating to the quality and safety of foods.

The module focuses on:

• The chemical changes in food caused during processing and storage that develop both desirable and undesirable flavour characteristics
• The development of toxicants in foods during processing and storage and the implications for food safety.

Content will be delivered through taught lectures, case studies and hands on practical’s using state of the art analytical techniques for the study of food flavour and self-directed learning. 

Assessment Method:

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Food Product Development

Code:

FB3FPD

Convenor:

DR Maria Oruna-Concha

Summary:

This 20 credit module focuses on the design, development and evaluation of novel food products. It integrates knowledge and skills as it prepares the students for the global workplace., On completion of this module, you will be able to provide detailed consideration of the stages/processes in new food product development.

Content will be delivered by leading experts through case-studies, group project work and hands-on practical work in our food processing plant.

Assessment Method:

Practical 10%, Oral 45%, Report 45%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Research Project

Code:

FB3PFB

Convenor:

PROF Gunter Kuhnle

Summary:

This module is designed to provide a research experience to the student by completing either a laboratory-based or a theoretical research project. Students will receive guidance on fundamental research methods prior the start of their project.

Assessment Method:

Assignment 20%, Oral 20%, Report 60%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Advanced Food Quality and Sensory

Code:

FB3QSF

Convenor:

MRS Justine Norris

Summary:

This module provides advanced elements of food quality and sensory science.  This will include measurement, assessment and control measures beyond those covered in the introductory module (FB2FQS).  Within sensory science we will discuss (a): an advanced insight into taste and olfaction through receptors to perception (b) descriptive and quantitative sensory methods (c) dynamic sensory methods and d) recent advances in sensory methods. 

Issues linked to food quality will include further aspects of quality management systems, including HACCP. Thus, preparing students for potential future roles in food quality assurance by developing their knowledge and skills of food quality and safety management practices.

Assessment Method:

Assignment 25%, Report 45%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Entrepreneurial Management Venture Project

Code:

MM392

Convenor:

DR Amal Ahmadi

Summary:

In rapidly changing times, entrepreneurship is a vital ingredient of business sustainability and profitable growth. In particular, this is an interactive and practical module aiming to give students a comprehensive introduction to the social enterprise sector which is becoming a prominent sector in our global economy. Indeed, social enterprises are businesses with a social or environmental purpose. In the current economic climate, it is essential to understand how companies can generate social impact, managing a triple bottom line.

Assessment Method:

Assignment 65%, Oral 35%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Digital Entrepreneurship

Code:

MM399

Convenor:

DR Matteo Borghi

Summary:

Digital enterprises face a range of challenges that differentiate them from non-digital start-ups. They often operate in hyper-competitive winner-takes-it-all markets from inception. To succeed in this environment, they need to leverage digital technologies to shape novel business models, market their products and services and develop monetization strategies until they find product-market-fit, and achieve a scalable method of customer acquisition, typically by targeting global markets from the outset.

The module discusses how digital entrepreneurial ventures take advantage of the tensions and opportunities arising from current technological change. It then explores the approaches, methods and strategies employed by entrepreneurial, digital companies in validating and developing products, gaining market and customer traction, competing for scale in hyper-competitive markets as well as in monetizing their product, service and data offerings. It explores entrepreneurial marketing methods used by digital entrepreneurs including approaches to customer development. Finally, it also discusses data-driven decision making processes.

Assessment Method:

Oral 30%, Class test 70%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Issues in Food Choice

Code:

FB2IFC

Convenor:

PROF Lisa Methven

Summary:

To provide an understanding of the socio-economic factors (social class, age, gender, family, ethnicity, culture, religion, income) that influence food choice in individuals and populations.

• To gain an insight into the political and societal factors that influence food availability and impact on food choice and behaviour.
• To gain an understanding of the role of nature and nurture in the development of eating behaviours.
• To consider models of food choice at different stages of the life course, with a focus on food choices in infancy and in ageing.
• To consider the ethical consequences of our food choices, in relation to health, sustainability international development and animal welfare

Assessment Method:

Exam 70%, Oral 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Consumer Attitudes to Food Quality

Code:

FB3GSA

Convenor:

PROF Lisa Methven

Summary:

This module concerns consumer perception of foods, the role this perception has within consumer food choice and explores links between consumer perception and quantified sensory attributes of foods.

Assessment Method:

Assignment 50%, Oral 50%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.