University of Chester

Programme Specification
Food Manufacturing with Operations Management BSc (Hons) (Level 6 only)
2014 - 2015

Bachelor of Science (Level 6 only)

Food Manufacturing with Operations Management

Food Manufacturing with Operations Management top up

University of Chester

Reaseheath College

Reaseheath College

Undergraduate Modular Programme

Full-time and Part-time

Classroom / Laboratory,

1 year full time, 2 years part time

3 Years

Annual - September

D630 (F


17a. Faculty

17b. Department

Medicine, Dentistry and Life Sciences Clinical Sciences and Nutrition

BSc qualification benchmark

The BSc top up in Food Manufacturing with Operations Management is built from FHEQ Level 6 Bachelors's Degree with honours qualification descriptors (August 2008) and is informed by the Biological Sciences Benchmark Statements and QAA benchmark statements for Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2009).


Department of Biological Sciences

Tuesday 1st April 2014

To provide a high quality level 6 academic and practical programme of study in Food Manufacturing with Operations Management with learning opportunities for students from a variety of backgrounds.

To provide a programme of study that will remain relevant, valid and responsive to the needs of employers and students, by maintaining and expanding effective partnerships with students, employers, professional bodies and sector skills councils.

To provide students with the knowledge, understanding and skills that meet the requirements of employers in the Food Industry, using teaching, learning and assessment strategies that develop professional practices and industry relevant experience concurrent with academic development.

To offer flexible delivery modes and study patterns to meet the needs of students from a variety of backgrounds and employment patterns.

To provide a top up degree programme that provides students with the academic skills and confidence to engage in further learning throughout their lives.

Knowledge and Understanding: Emphasis on analysis, synthesis and reflection. Students will be expected to demonstrate: ability to handle cognitive complexity; to evaluate; to apply knowledge and skills in new situations.
Development of creative solutions/approaches.
Have detailed knowledge and critical understanding of the principles of food technology and leadership and management.
Have knowledge and understanding of the current issues related to food manufacturing and awareness of the wider social and environmental implications of food production and processing.
Have knowledge of the main methods of enquiry into the applied sciences and the ability to evaluate critically the appropriateness of different approaches to solving problems in the food industry context.

Thinking or Cognitive Skills: Assumption of a greater responsibility for own learning.
Autonomy -the abilityto reflect on strategies they devise as learners.
Be able to analyse, synthesise, evaluate, apply and reflect upon information gathered from the academic literature, professional organisations and experiences in the work place, in order to propose solutions to problems in food manufacturing.

Practical Skills: Be able to deploy academic and practical techniques for the integration of academic knowledge into effective professional practice in food technology contexts.

Key Skills

  • Communication: Be able to communicate effectively information, arguments and analysis in a variety of formsto specialist and non-specialist audiences.
  • Application of Number: Be able to effectively communicate information, arguments, and analysis in a variety of forms to specialist and non-specialist audiences.
  • Information Literacy and Technology: Be able to use IT to manipulate quantitative and qualitative information to solve defined problems.
  • Improving own learning and performance: Be able to manage resources for effective learning.
  • Working with others: Be able to work effectively within a team, giving and receiving information and ideas and modifying responses as appropriate.
  • Problem solving: Be able to develop strategies for problem solving and evaluate their effectiveness.

Transferable Professional Skills: Full range of study skills consolidated and applied to independent enquiry.
Able to articulate personal standpoint in the context of respect for the views of others.
Have understanding of the limits of own knowledge and how this influences analysis and interpretations based on that knowledge. Have skills of self-evaluation to understand own strengths and weaknesses, challenge received opinion and develop own criteria and judgement. Have key/transferable skills and confidence to undertake further training, develop existing skills and acquire new competencies that will enable assumption of significant responsibility with Food Industry organisations.

A total of 120 credits will be studied at level 6. The curriculum is built over one level of study designed around core and optional modules and a research project. The three core modules are RH6440 Honours Research Project, RC6445 Data Analysis for the Food Industry and RC6442 Resource Management for the Food Industry. Students will then opt for a further two modules which provide scope for specialism.

This BSc top up in Food Manufacturing with Operations Management is built from BSc level 6 qualification descriptors and is informed by the Biological Sciences Benchmark Statements and QAA Benchmark Statements for Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2009) .

The University of Chester and Reaseheath College have an on-going partnership governed by the QAA Quality Code for Higher Education, Chapter B10: Managing Higher Education Provision with Others.  This new BSc top up programme is built upon our long standing experience of co-delivery of programmes in Food Sciences. It uses the theoretical and applied expertise of both Reaseheath and University of Chester staff, which together with the extensive food production facilities at Reaseheath, allow us to deliver high quality academic and applied programmes of study.

Mod-Code Level Title Credit Single
RC6440 6 Honours Research Project 40 Comp
RC6441 6 Current Issues in Food Technology 20 Optional
RC6442 6 Resource Management for the Food Industry 20 Comp
RC6443 6 Food Quality and Integrity 20 Optional
RC6444 6 Food Process Operations 20 Optional
RC6445 6 Data Analysis for the Food Industry 20 Comp
RC6446 6 Food Biochemistry 20 Optional

To complete the BSc (Hons) top up programme in Food Manufacturing with Operations Management students will register for 5 modules (including a 40 credit research project).A total of 120 credits will be studied at level 6.

The candidates will have successfully completed the FdSc in Food Manufacturing with Business Management, FdSc Dairy Technology or FdSc Food Chain Technology at Reaseheath College.

Any students possessing any other food science related Foundation Degree from another institution would also be eligible, providing they have studied a Research Methods module at level 4 or 5 or have passed a stand-alone transitional bridging module in research methods as part of the Honours Research Project entry criteria.

Food science and technology is the understanding and application of a range of sciences to satisfy the needs of society for sustainable food security, quality and safety." - statement from QAA Food Science Benchmark.

Principally the BSc top up programme in Food Manufacturing and Operations Management has been structured within the QAA Framework for Higher Education Qualifications (August 2008); and QAA FHEQ benchmark statements for Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2009) benchmarks.

FHEQ level 6 descriptors have been used to develop the programme learning outcomes and have informed the development of module learning outcomes.

"Degree programmes in food science and technology are designed to develop the knowledge and skills required by those who are involved in food supply, manufacture and sale and associated regulatory and advisory work. Graduates with degrees in food science and technology will have an understanding of the characteristics and composition of major food materials, the microbiology, nutritional quality, chemistry, physical properties and eating qualities of food and the impact of food storage and processing. In particular they will be able to identify and respond to technological and economic challenges encountered in current food chains; evaluate developing technologies and where appropriate, apply them to commercial practice; understand the appropriate legislation; identify and evaluate public concerns on food safety; evaluate the wider consequences of food chain activities and minimise any harmful effects on the environment and on people." - statement from QAA Agriculture Benchmark.

Principal methods of learning and teaching.The BSc  top up programme in Food Manufacturing with Operations Management has been designed both for part-time study via the blended learning route and for full-time study. The aims, learning outcomes and content for both forms of study are identical, with a core emphasis on the development of students’ cognitive, key and professional skills and the practical application of academic knowledge and understanding in the food industry. 

Full time learning is delivered in the form of lectures, seminars, practical exercises in the Reaseheath Food Centre and workshops for the bulk of subject knowledge and understanding and to promote the development of academic skills. Guest speakers and visits to industry will be an integral part of the delivery. There will be weekly tutorials to support the students throughout their academic learning.

Principal methods of blended learning and teaching;

  1. Course induction for students on the blended learning programme will take place in September.
  2. In addition, students will be required to attend an induction session at the start of each module which will provide an overview of the module content, assessment and an introductory lesson. Weekly learning materials in written and audio form will be available on the VLE. Blended learning students will also be required to attend interim practical sessions, workshops and seminars where relevant, and any assessment activities such as exams, presentations etc. relating to the module. Additional workshops and lessons may also be provided for blended learning students. Blended learning students may choose to attend weekly lectures if the module is being delivered to full time students. Module tutors will monitor engagement with learning resources on a weekly basis.
  3. Blended learning is delivered in the form of learning packages for the bulk of subject knowledge and understanding. The University of Chester VLE is used as the learning framework, with information on work schemes and links to support materials and is the platform for communication throughout the programme. E-mail, discussion boards and telephone contact provide tutor and peer support.
  4. Blended learning students who do not work in the food industry or who do not have the facilities in the workplace will be required to come into college to carry out tasks to develop practical skills where relevant. For blended learning students who are working in the food industry, these practical competencies may be assessed in the workplace by witness statements from employers.
  5. The module tutor will maintain weekly contact with all students and students will have a responsibility to provide an update on progress and request further support as necessary 

APL and APEL will follow current University of Chester guidelines.

Level 6 modules have greater emphasis on the development of cognitive and transferable skills, and use of the academic literature to inform work-related practice. Tasks typically involve case studies, portfolios, presentations and reports and practical work. The dissertation module assesses the production of a practical report based on the student's own experimental design, statistics and interpetation of the data they have collected.

Each module is assessed on a 4,000 word-equivalent basis. Where examinations are used as a method of assessment, each hour of an exam equates to 1,000 words. The module descriptors include information on assessment methods; nearly all modules involve more than one method of assessment. At the modular level, assessment is tied to learning outcomes so that assessment modes indicate those outcomes that are being assessed.


All students receive written comments on coursework and additional feedback on the work is given more informally by individual tutors. Additionally, students are invited to discuss their assessment results with the appropriate tutor. This allows students to discuss their performance and ways to enhance it for the future.

Reassessment Methods

If a student fails a module overall, they will be reassessed in the failed component(s). Reassessment will normally use the same mode as the original assessment, reassessing those learning outcomes that were not achieved in the failed component(s). The module descriptors indicate how each module is reassessed.

Graduates of the BSc top up Food Manufacturing with Operations Management will have:

Knowledge and understanding of the application of science and research methods to the practice of food technology.

The ability to apply academic knowledge and techniques to practical solutions in food technology.

Skills of academic enquiry to generate potential solutions to problems in food technology and cognitive skills to evaluate critically these to arrive at solutions fitted to context.

An understanding of the limits of their knowledge and how this influences analysis and interpretations based on that knowledge in food industry contexts.

Skills to  communicate effectively information, arguments and analysis, in written and oral form, to specialist and non-specialist audiences.

Confidence and transferable skills to undertake further training, develop existing skills and acquire new competencies that will enable them to assume responsibility within food industry organisations.

Reaseheath College believes in equality of opportunity for all its students, staff and visitors. The College is committed to promoting equality of opportunity in all its activities. To this end the College will work to ensure that all individuals are able to achieve their full potential and work towards realising their personal goals irrespective of their: Age; Colour; Creed; Ethnic Origin; Gender; Marital Status; Disabilities & impairments; Nationality; Race; Sexual orientation or Religious Belief. This will require the elimination of any unfavourable treatment, unfair disadvantage or discrimination if it exists in any area relating to the College provision for its students and in the employment of its staff.

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