BSc Food Science with Business

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:

Introductory Microbiology

Code:

BI1S1

Convenor:

DR Geraldine Mulley

Summary:

This module provides students with an introduction to the discipline of Microbiology. Students will learn the fundamental biology of bacteria, archaea, protists, fungi and viruses; their structure, replication, nutrition, the diverse environments where they live (including host-microbe interactions), and how some microbes benefit society (food production and biotechnology), whilst others cause disease. The module will also provide students with an understanding of how some microbes cause infections, the various ways to prevent and treat infectious diseases, and how microbes develop resistance to antimicrobials. Students will learn the techniques needed for safe handling of microbiological samples to isolate and purify bacteria and fungi from food samples in the laboratory.

Assessment Method:

Exam 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:

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:

Exam 50%, Report 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.

Title:

Introduction to Food Microbiology

Code:

FB1MB1

Convenor:

PROF Dimitris Charalampopoulos

Summary:

The module will introduce the students to the use of microorganisms for the production of a range of fermented foods (dairy, cereal, meat and vegetable/fruit fermented foods) focusing on understanding the impact of microbial metabolism on the manufacturing process and on food product quality. The lectures will be supported by laboratory practicals where the students will develop strong microbiological skills and will include a microbial growth experiment, producing yoghurt in the lab and quantifying the microbial concentrations of commercial fermented food products.

Assessment Method:

Exam 60%, Portfolio 10%, Report 20%, Class test 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:

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:

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:

The Economics of Climate Change

Code:

EC110

Convenor:

DR Stefania Lovo

Summary:

The module will offer an economic perspective on the causes and consequences of climate change. It will provide an introduction to key theoretical concepts, such as externalities and public goods, and to the policy tools available to devise adequate responses to climate change, such as command and control measures, taxation and subsidies. The module will also introduce national and international policy approaches in dealing with climate change and provide an overview of their implications for economic development.

Assessment Method:

Assignment 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:

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 Julia Rodriguez-Garcia

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, tutorials and a case study. Topics range from viral vomit and enteric worms to hallucinogenic fungi and heat-resistant toxin producing bacteria.

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:

DR Emma Bennett

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:

Marketing Management

Code:

AP2EM1

Convenor:

MR Edward Collins

Summary:

An understanding of the concept of marketing and its 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. In addition to formal lectures, time in class is devoted to learning by doing and to team decision making.

Assessment Method:

Assignment 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:

Food Retail Marketing

Code:

AP2EM6

Convenor:

MR Nick Beard

Summary:

This module examines the development of food retailing in the UK during the past century in order to understand the role food retailers play within supply chains and how food retailers respond to contemporary issues of our society. In this module you will learn about the nature and dynamics of food retailers in their competitive environment and about strategies that major businesses employ to achieve their marketing objectives.  

Assessment Method:

Assignment 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:

Financial Management

Code:

AP2SB2

Convenor:

PROF Chittur Srinivasan

Summary:

You will learn financial management concepts that are relevant for decision making in all functional areas of a business. You will understand the crucial role of the finance function and gain a good grounding in the principles, concepts, analytical techniques and practical applications of financial management in the context of a business enterprise. You will acquire the skills to assess the financial needs of a business, evaluate alternative investment projects, identify and evaluate possible sources of finance and take decisions regarding the deployment of finance at the level of the non-specialist manager.

Assessment Method:

Exam 50%, Set exercise 20%, 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:

Applied Marketing and Management

Code:

AP2SB3

Convenor:

MR Edward Collins

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:

Innovation and Market Entry

Code:

MM260

Convenor:

DR Maksim Belitski

Summary:

Are you willing to enhance your innovation skills or take an entrepreneurial role by introducing a new idea / product to the market? The module brings together theoretical insights, concepts and tools from the fields of innovation and market making strategies.

Assessment Method:

Assignment 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:

Practice of Entrepreneurship

Code:

MM270

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:

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:

Business Strategy

Code:

AP3EB1

Convenor:

MR Edward Collins

Summary:

The challenge of strategic management is to be able to understand the complex issues organisations face and then develop the capability for long-term organisational success. Examine how objectives, leadership, governance, structure, and processes influence the direction and destination of a business. Assess the role of organisations in business, and identify the external factors affecting strategic outcomes such as globalisation, outsourcing, mergers and alliances, corporate social responsibility, and the role of the individual employee within the organisation. Case studies will be used to illustrate problems and processes. Through regular engagement with the business press, you'll be expected to contribute your own examples of strategic management issues during discussions.

Assessment Method:

Exam 50%, Assignment 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.

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:

DR Nikos Mavroudis

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 Matteo Borghi

Summary:

This module is co-convened with Mr Aaron Ahali. 

In rapidly changing times, entrepreneurship is a vital ingredient of business sustainability and profitable growth. 

This module enables final year students to use the information and impressions they have gained during their experiences of a company placement (full year, short placement, internship) to analyse and make an innovative proposal to the ‘organisation’ based upon the placement experience. Where a student does not take a placement, the student will undertake a study of a company that is publicly listed on the London Stock Exchange or the LSE Alternative Investment Market exchange.

It is distinct from modules that focus on business start-up. Instead it concentrates on understanding the capabilities that already exist within an organisation and channelling these to create innovations to capture new business opportunities. 

The Entrepreneurial Management Venture Project (EMVP) discusses the key differences between ‘management’ of ongoing business, and the need for organisations to ‘entrepreneurially’ seek opportunities for new/future business. 

New ventures may involve new product development for existing customers in existing markets, or it may involve adapting existing products for different markets or a combination. 

Good decision making requires the availability and understanding of good information. Students will be introduced to this process, prior to their placement or prior to their own study of a company. This will be communicated by the programme director and will require students to access instructions in Blackboard, or attend a special workshop.

From the placement or internship or simply from an independent research of the company, each student will gather information, probably quite randomly at that moment, in order to then create a portfolio/scrapbook of information. Analysis of this portfolio will then enable students to convert the raw data into a case study which provides management insights. The case study will explain the capabilities and challenges of the placement host. 

Lectures will provide instruction and theoretical concepts to enable students to gain an understanding of the information gathered. The case study provides the foundation of ‘understanding’ for the development of entrepreneurial venture propositions, presented in spring term.

It is the responsibility of each student to actively engage and learn from the experiences of other students and develop a collaborative working style that will be of value to future employers.

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:

Supply Chain Management

Code:

AP3EB3

Convenor:

DR Matthieu Arnoult

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:

Marketing Strategy

Code:

AP3EM1

Convenor:

MR Nick Walker

Summary:

Explore the key fundamentals within the marketing strategy remit, in order to understand the essential practices used by organisations when creating strategic plans. The classes will consist of case study examples, industry applications and strategic business planning. A variety of learning methods will be used, including peer learning and group work.  The module encourages reflective and critical thinking throughout. This area of study is crucial to any business or organisation, irrespective of size. Therefore, the theoretical knowledge and practical application of marketing strategy skills you will gain in this module can be implemented in any industry environment.

Assessment Method:

Exam 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.