Institution code: H12
4 years (full-time) including a one-year work placement. A three year programme is available for applicants with at least two years, full-time relevant work experience.
Harper Adams University campus (and location of work placement)
64 UCAS points
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Modern consumers take food very much for granted, giving little thought to what it is and where it has come from. Food is produced by people with specialist know-how, and the food industry has a constant need for appropriately qualified graduates.
You will gain a detailed understanding of the food industry, its place in society and relationship to consumers. You will explore the nature of food and how food ingredients behave when processed. You will learn what food is, why we eat it, how it is produced and processed, how the food supply chain operates, food trends, and consumer behaviour.
The course will equip you with the knowledge and skills needed to develop a career in the industry; anywhere from food processing and manufacture to food retailing.
Students who undertake the BSc degree (also referred to as an Ordinary degree) will typically complete their award in four years (including an industrial placement year), with successful completion of the award graded as either a pass (with commendation) or pass. The main difference between this and a BSc (Hons) degree, is the reduced volume of study and assessment required by the BSc degree. The BSc degree and the BSc (Hons) degree share a common first year, which provides an opportunity for transfer between the two degree types subject to academic performance.
4 years (full-time) including a one-year work placement. A three year programme is available for applicants with at least two years, full-time relevant work experience. Please contact Admissions for further information on this option.
The percentage of time spent in different learning activities for this year of study:
This is the breakdown of assessment methods for this year of study:
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Your third year will be spent on placement, where you will gain first-hand experience and develop the personal skills and characteristics needed to work with others. Employment may be in any part of the food industry, from food processing and manufacturing through to retailing and buying, and even in specialist media. Placement employment is usually paid and positions may be taken in the UK or abroad.
Graduates can expect to find job opportunities in the diverse food industry and associated fields.
You may wish to work in food processing and manufacture, food product development, technical management, quality management, food business management or food retail management. Other options include careers in buying food products, in sales and marketing, or setting up your own business. This course gives you the opportunity to become knowledgeable, skilled, adaptable, versatile and able to take command of your own life and career.
All Food students share a common first year, studying the same modules. In your second and final years you will focus on your chosen specialism. You will cover subjects such as farm assurance and quality, commodity crops and fresh produce, food product development and sensory evaluation in the supply chain as well as food quality management and food product manufacture and supply.
Learning at Higher Education level is a big step up from further education so we make sure you get lots of advice and support. Everyone learns differently and in the workplace you’ll need to work in different ways, so we make sure our courses test you in every way possible. Therefore, you will attend lectures and tutorials, undertake regular hands-on practical work in the laboratories or on the farm, sit exams, and complete coursework assignments. Guest speakers and visits to industry all support the learning. All students undertaken a major project in their final year concentrating on a topic that is of particular interest to them.
Assessment is via a balance of course work and examination. Students receive written feedback on all course work to help them improve. In addition, first year students undertake examinations in two subjects at the end of the first term to enable them to gauge how they are progressing and feedback is provided on these exams. Examples of assessments may include a group of three students present on a specific issue in food production – e.g. pesticide residues in crops / fresh produce – and how the relevant farm assurance schemes requirements effectively manages the risk to levels which remove the problem / risk from the food chain.