Agri-Produce and Supply Chain Management BSc (Hons) Degree


The Course

The course aims to provide students with the necessary technical knowledge in order to support the safe production of food within their roles. The programme also aims to equip students with the essential practical and professional transferable skills to enable them to reach their potential within the food sector as well as academic, industrial, commercial, government and environmental settings. The course places considerable emphasis on enhancing intellectual, critical analysis, problem solving, project and time management, report writing, teamwork, ethics, health and safety, intellectual property, information technology and career management.

This course can be studied at Foundation (FdSc) or Bachelor’s (BSc) level. Both courses are offered on a part-time basis and are run predominantly through distance learning.

How You Study

The BSc (Hons) Agri-Produce and Supply Chain Management is a programme taught through blended part-time distance learning and study blocks from the University of Lincoln’s National Centre for Food Manufacturing (NCFM) based in Holbeach.

Module tutorials are planned to give students the opportunity to apply, investigate, assimilate and evaluate issues around the core lecture topics. Practical sessions, where applicable, for experimentation or illustration of principles, practices and techniques are timetabled for the appropriate modules and typically through student attendance at campus/study weeks. For the science-based modules these take place in fully supported laboratories where there is full technician support for timetabled activities and for student project work.

Contact Hours and Reading for a Degree

Students on this programme learn from academic staff who are often engaged in world-leading or internationally excellent research or professional practice. Contact time can be in workshops, practical sessions, seminars or lectures and may vary from module to module and from academic year to year. Tutorial sessions and project supervision can take the form of one-to-one engagement or small group sessions. Some courses offer the opportunity to take part in external visits and fieldwork.

It is still the case that students read for a degree and this means that in addition to scheduled contact hours, students are required to engage in independent study. This allows you to read around a subject and to prepare for lectures and seminars through wider reading, or to complete follow up tasks such as assignments or revision. As a general guide, the amount of independent study required by students at the University of Lincoln is that for every hour in class you are expected to spend at least two to three hours in independent study.

Modules

Level 1

Level 2

Level 3

How You Are Assessed

Assessment on this programme is varied and will include written reports, work-based research projects, presentations, case studies and practical assessments. The format and timing of assessment is planned to take account of the needs of students studying whilst in employment. The assessment timetable is planned, as far as is reasonably practical, to take account of busy periods within the industry.

Assessment Feedback

The University of Lincoln's policy on assessment feedback aims to ensure that academics will return in-course assessments to students promptly – usually within 15 working days after the submission date (unless stated differently above)..

Methods of Assessment

The way students are assessed on this course may vary for each module. Examples of assessment methods that are used include coursework, such as written assignments, reports or dissertations; practical exams, such as presentations, performances or observations; and written exams, such as formal examinations or in-class tests. The weighting given to each assessment method may vary across each academic year. The University of Lincoln aims to ensure that staff return in-course assessments to students promptly.

Features

Student as Producer

Student as Producer is a model of teaching and learning that encourages academics and undergraduate students to collaborate on research activities. It is a programme committed to learning through doing.

The Student as Producer initiative was commended by the QAA in our 2012 review and is one of the teaching and learning features that makes the Lincoln experience unique.

Placements

Placement Year

When students are on an optional placement in the UK or overseas or studying abroad, they will be required to cover their own transport and accommodation and meals costs. Placements can range from a few weeks to a full year if students choose to undertake an optional sandwich year in industry.

Students are encouraged to obtain placements in industry independently. Tutors may provide support and advice to students who require it during this process.

Fees & Scholarships

For Home/EU students

The following fees apply to students who are paying their own fees. They also apply to students who are being sponsored by their employer outside of Apprenticeship schemes. Employers seeking to support students through the Apprenticeship levy should contact the National Centre for Food Manufacturing.

BSc (Hons) Programmes

      September 2017 January 2018
      Credits   Fee    Credits   Fee
Year 1     105   £5,880    60   £3,360
Year 2     105   £5,880    105   £5,880
Year 3     80   4,480    95   £5,320
Year 4     70   £3,920

   100

  £5,600
Total     360   £20,160    360   £20,160
Individual Modules Students wishing to access individual modules in any year of the programme will be charged £56 per credit point.

Apprenticeship charges for employers accessing open provision

Levy Paying Employers – funding bands

Apprenticeship frameworks and standards are assigned to a funding band by the Government and the table below shows the allocation of NCFM’s Apprenticeship provision within the Government’s funding bands. Charges are listed below for Apprenticeships underpinned by standards. These are subject to any changes made by the Government to published funding rates as defined in the following link https://www.gov.uk/government/publications/apprenticeship-funding-bands.

For further information on NCFM’s charges for Apprenticeship provision please contact Sharon Green on shgreen@lincoln.ac.uk or call 01406 493000.  

Level Duration Programme Band Band Maximum /charge
6 4 years Degree Apprenticeship - underpinned by BSc (Hons) 15 £27,000
6 18-24 months Degree Apprenticeship – ‘top up’ from Foundation Degree 15 Charge - £14,000
5 3 years Higher Apprenticeships 15 £27,000

Non-Levy Paying Employers

Non-Levy Paying Employers should contact the National Centre for Food Manufacturing directly to check the availability of Education and Skills Funding Agency funded Apprenticeship places for smaller employers. Where funded places are available, eligible businesses are required to contribute to 10% of the above charge. There is an exception for businesses employing fewer than 50 people where Apprentices aged 16 to 18 at the start of their programme can be fully funded.    

For more information and for details about funding your study, please see our UK/EU Fees & Funding pages or our International funding and scholarship pages.

Additional Costs

For each course students may find that there are additional costs. These may be with regard to the specific clothing, materials or equipment required, depending on their subject area. Some courses provide opportunities for students to undertake field work or field trips. Where these are compulsory, the cost for the travel, accommodation and meals may be covered by the University and so is included in the fee. Where these are optional students will normally (unless stated otherwise) be required to pay their own transportation, accommodation and meal costs.

With regards to text books, the University provides students who enrol with a comprehensive reading list and our extensive library holds either material or virtual versions of the core texts that students are required to read. However, students may prefer to purchase some of these for themselves and will therefore be responsible for this cost. Where there may be exceptions to this general rule, information will be displayed in a section titled Other Costs below.

Entry Requirements 2019-20

GCE Advanced Levels: CCC

A foundation degree, BTEC Diploma/Extended Diploma with Merit, Merit, Merit, Advanced Apprenticeship in Food Manufacturing or a related subject with be considered Vocational and Professional qualifications will also be considered.

Ideally, candidates will have been employed in a managerial or supervisory role in the food manufacture or related industry.

In addition, applicants must have at least 2 GCSEs in Maths and English at grade C or above. Equivalents are accepted for example Functional Skills Level 2 or IELTS.

Download the full 2019-20 Programme Specification for this course (PDF)

Learn from Experts

Throughout this degree, students may receive tuition from professors, senior lecturers, lecturers, researchers, practitioners, visiting experts or technicians, and they may also be supported in their learning by other students.

Comprehensive List of Staff

Your Future Career

This course is designed to prepare students for roles in many aspects of food operations and supply chain management. Graduates may also pursue roles in production
management and planning. The course aims to equip students with the practical and professional skills to enable them to reach their potential within the food sector as well as academic, industrial, commercial, government and environmental settings.

Careers Service

The University Careers and Employability Team offer qualified advisors who can work with students to provide tailored, individual support and careers advice during their time at the University. As a member of our alumni we also offer one-to-one support in the first year after completing a course, including access to events, vacancy information and website resources; with access to online vacancies and virtual resources for the following two years.

This service can include one-to-one coaching, CV advice and interview preparation to help you maximise our graduates future opportunities.

The service works closely with local, national and international employers, acting as a gateway to the business world.

Visit our Careers Service pages for further information http://www.lincoln.ac.uk/home/campuslife/studentsupport/careersservice/.

Facilities

The National Centre for Food Manufacturing (NCFM) is based in Holbeach, in south Lincolnshire. This food manufacturing technology hub provides specialist facilities and industry-standard equipment, including analytical laboratories with a test kitchen and sensory testing suite, a technician training centre and processing facilities.

At Lincoln, we constantly invest in our campus as we aim to provide the best learning environment for our undergraduates. Whatever the area of study, the University strives to ensure students have access to specialist equipment and resources, to develop the skills, which they may need in their future career.

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Agri-Produce and Supply Chain Management BSc (Hons) Degree

Duration: 4.5 years

Study options: Delivery at Provider Premises

Qualifications:
BSc (Hons)

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