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Undergraduate study
Life & Physical Sciences

Food Industry Technical Professional
Degree Apprenticeship


Course overview

The structure of the employer based part time route of the BSc (Hons) Food Science and Engineering has been specifically designed to meet the requirements of Food Industry Technical Professional Integrated Degree Apprenticeship. The Food Industry Technical Professional Integrated Degree Apprenticeship has been developed to help you develop the food industry technical professionals in a wide variety of roles including that of an assistant food technical manager, quality manager, shift quality manager, hygiene manager, product innovation and development technologist.

Combining study with work, this degree apprenticeship offers your organisation a cost-effective solution to professionally develop new and existing employees, helping you maintain a skilled workforce. Apprentices are entitled to an allocation of at least 20% of their normal work-time for academic study. A list of the knowledge, skills and behaviours (KSBs) developed through this degree apprenticeship is available to view in the apprenticeship standard. If you are seeking to recruit new employees to develop through this apprenticeship route, we can assist you by adverting your vacancy and with the shortlisting of eligible candidates. We can even offer you lower cost solutions through our free to join Advanced Entry Degree Apprenticeship (AdEDA) scheme.

There are a wide variety of technical professional roles within the food industry. They ensure the safety and quality of food products. This includes improving existing products and launching new products, working with operational teams to develop good practices and procedures, and developing good relationships with internal and external customers. To join this Degree Apprenticeship you must be in employment. The knowledge, skills and behaviours (KSB) required for your job must map to the KSB’s outcomes from this degree apprenticeship, and your employer must be willing to support your professional development. Please seek guidance from your employer’s training manager if this is the right route for you and if your employer is prepared to support you on this degree apprenticeship programme. If you are seeking to study part time financed by other means (self-funded or through a student loan) then visit the course information page for BSc (Hons) Food Science and Engineering where you will find a link to the online application form for non-apprenticeship funded part time study.


Course details

The unique structure of this degree, which incorporates a series of work-based modules, allows employees to relate learning and assessments to the workplace.

The Science Research Methods and Proposal helps you retrieve, analyse, interpret and present scientific data to a professional standard. As such this is excellent preparation in support of the work-based project element of the end point assessment

Course structure

Year 1 core modules

Biochemical and Chemical Science

Biochemistry, the study of the chemistry of life, is one of the most important and exciting areas of science. It spans areas including biomedical science, nutrition, drug design, forensic science, agriculture and manufacturing. It covers the most important principles of biochemistry including the structure of the atom, chemical bonding and the forces that operate between molecules, chemical reactions and biological pathways. You study the chemistry of carbon and why it is capable of forming the complex 3D modules that make life possible. And you study important groups of biological molecules in detail including proteins, carbohydrates, lipids and nucleic acids.

Core Skills for Employer Based Students

You develop a range of skills applicable for a variety of career pathways in the science sector. These include: the ability to articulate clearly, confidently and effectively to different audiences, the ability to work independently, the ability to locate information and critically assess its usefulness, and the ability to make efficient and effective use of the latest information technology.
You also explore basic principles and good practice in the collection, recording and evaluation of data, and the use of information resources and referencing. You also consider the assessment and handling of scientific errors. You review a range of basic mathematical skills and statistical methods that are essential in a wide range of scientific areas. You use spreadsheets for data recording, presentation and statistical analysis.

Food Chain and Sustainability

You examine the major food commodities from technical, agricultural, sustainability and food industry perspectives. Through this module you explore the food supply chain including the structure and organisation of various food production including meat, fish, cereal, fruit, vegetable, dairy and brewery.

Food Industry Auditing Principles and Application

Food Science and Nutrition

This module provides you with an introduction to the fundamental concepts that underpin modern food science and nutrition. This includes a review of the composition of food, in terms of macronutrients and micronutrients. You also look at energy in food and the consequences of malnutrition, addressing the question of how to translate our understanding of food and nutrition science into public health initiatives that actually change people’s behaviour for the better.

This translational science agenda provides the rationale for the course and introduces you to the issues surrounding food, nutrition and translational science

Microbiology and Cell Biology

The cellular basis of all living organisms is one of the characteristics which define life. You explore the common features and the immense diversity of form and function displayed by cells of organisms. You increase your understanding of biological processes at the cellular level. You cover the structure and function of major cellular components and examine how fundamental processes within cells are organised and regulated, such as gene and protein expression. You also address the mechanisms by which cells divide, reproduce and differentiate. You study the historical development of cell biology and microbiology advances in theoretical and practical aspects of the discipline. You explore how knowledge of the biology of microorganisms, including bacteria and viruses, has informed the identification and control of infectious diseases, and the beneficial roles of many microorganisms and their utilisation in genetic engineering and biotechnology.


Year 2 core modules

Food Manufacturing and Processing Work Based Project

You develop key employability skills that support the food production process. You explore appropriate food production methods from the prospective of process development. You also gain an understanding of organisational structures, culture, leadership and individual performance.

Food Safety and Law

You investigate a range of current food safety and regulatory issues. A broad range of factors affect food safety, including food-borne pathogens, chemical safety and foreign object contamination, and you study all of these, together with the implementation of food safety management systems including HACCP (Hazard Analysis Critical Control Points).

You acquire a comprehensive understanding of the law relating to food safety, the compositional requirements, labeling, and advertising of food for human consumption.

There are series of lecturers and tutorials to develop a critical understanding of the complex nature of key food law and food safety issues. You develop your sampling skills and techniques through practical sessions.

Food Science and Chemistry

You examine the chemistry and composition of foods. You gain practical experience in a wide range of chemical and other analysis techniques commonly applied to raw materials and food products.


Year 3 core modules

Bioreactors and Fermentation

This industry-linked module develops a broad understanding of bioprocesses and selecting appropriate bioreactors for selective products. This includes bioreactions, principles of microbial fermentation with specific examples (medium constituents, choice of feedstock, media preparation), fermentation conditions (examples, types, mode of operation of fermenters) and design of bioreactors. You discuss some fundamental products of aerobic and anaerobic fermentations with examples from biofuels, biosurfactants, enzymes, probiotics, pharmaceuticals and healthcare. You also discuss scaling up fermentation and waste minimisation issues.

Science Research Methods and Proposal

You will take this module if you are studying a science degree and complete a hypothesis-driven research project at Level 6 of your degree studies. It is delivered though lectures, tutorials and workshops.

You develop a proposal for your research project, which includes an explanation of the project targeted at both a specialist audience and the general public, and details of experimental design and statistical analysis to be employed. The proposal considers academic beneficiaries and economic, environmental and societal impacts. Project costs are estimated on the basis of a full economic costing model. In addition, the proposal is supported by a targeted CV.

A short lecture series at the start of the academic year provides you with an introduction to the module and advice on completing the research proposal documentation, followed by a series of assessment centre-style workshops and tasks which help assign you to a specific research project area and supervisor. These tasks familiarise you with the type of activities you might face during the application, interview and selection procedures.

You must produce a research proposal for your individual project. You are supported by a series of meetings with your supervisor to provide feedback on your progress.

For the proposal to be considered you must acquire ethical clearance from the School Research Ethics Committee. Once you are allocated a project you join discipline-based tutorials with other students. Each discipline operates tutorial sessions, which are used to provide academic guidance and support for completing ethical clearance documentation and the proposal. A series of research methodology-based workshops introduce you to various experimental designs and statistical techniques relevant to your discipline. These sessions also demonstrate how you can use software such as Minitab, SPSS and Excel to present and analyse datasets. These workshops help you decide on the design and analysis of the data associated with your project.

The module is assessed by you successfully acquiring ethical clearance (pass/fail) and submitting a completed research project proposal and supporting CV (100%).

Waste Management and Sustainability

An introduction to the definition of waste and waste management and its role in sustainable development.

Throughout this module you explore the key methods used to investigate organic and inorganic pollutants in the environment, including sampling procedures and analytical techniques.

You examine the core principles of resource management, waste management legislation and compliance management systems using online interactive distance learning software. This software is accredited by the Chartered Institution of Wastes Management and is supported through tutorials, laboratory sessions and industrial site visits.

Laboratory-based practical sessions introduce you to sampling procedures and analytical techniques. These sessions enhance your lab skills and your ability to handle data.


Year 4 core modules

Advanced Food Manufacturing

This module provides you with the knowledge of different manufacturing processes, and the food science and technology behind these technologies.
Through the structure of the module, you will accelerate the development of employability skills such as auditing, project management, research and commercial awareness in order to support HACCP (Hazard Analysis Critical Control Point) management in a manufacturing context.
Practical issues such as health, safety, environment and ethics facing the environmental health professional in the manufacturing environment will also be considered.
You will produce an individual report based on a manufacturing system design project and a oral group presentation.

Food Safety Management and Control

Emerging new sectors in the food industry have brought with them new challenges and novel problems. This module investigates a range of current food related safety issues, explores the analysis of risk and reviews current hygiene practices in the food industry. You also examine the implementation, auditing and evaluation of appropriate processes. You study procedures to effect safe processing of foods in respect of current legislation from both an enforcement and advisory perspective.

Food Sensory and Product Design Evaluation


Year 5 core modules

Food Industry Work Based Project and Endpoint Assessment

Food Product Development

You learn to successfully project manage food products through a new product development (NPD) cycle. You go through the stages required to launch a new food product, from conception of the idea to product launch, and evaluate the product through sensory and non-sensory techniques.
You work to develop a new food product aimed at a specific target market, typically associated with nutritional diseases (e.g. Celiac Sufferers, Renal Patients, Diabetes, etc.), and you apply key nutritional knowledge from research into developing a new product for one of these groups.

Lectures and tutorials deliver the core concepts of the module, while you also complete an individual report based on the product development project as part of your assessment


Modules offered may vary.


How you learn

The course combines and integrates both academic and work-based learning through close collaboration between employers and the University. You are encouraged to take responsibility for your own learning from the start of the course with support from the teaching team and within your organisation. You learn in a range of ways including lectures, seminars, practical skills sessions and group work. You can also access our virtual learning environment, allowing you to engage with the learning and tutors whilst in the workplace.

The Science Research Methods and Proposal helps you retrieve, analyse, interpret and present scientific data to a professional standard. This is excellent preparation in support of the work-based project element of the Degree Apprenticeship End Point Assessment.

How you are assessed

You are expected to attend a range of lectures, tutorials and hands-on laboratory sessions.

The course provides a number of contact teaching and assessment hours (such as lectures, tutorials, lab work, projects, exams) but you are also expected to spend time on your own – self-study time – to review lecture notes, prepare coursework assignments, work on projects and revise for assessments. Each unit of credit corresponds to 10 hours of learning and assessment (contact hours plus self-study hours). The programme consists of a total of 360 credits delivered over the full length of the programme.

Your learning involves different types of assessment including coursework assignments and exams.

The degree apprenticeship end point assessment is embedded within the 40-credit Food Industry Apprenticeship End Point Assessment and consists of two distinct assessments:

  • a workplace project
  • a technical interview, underpinned by a portfolio of evidence.

Assessments include both formative and summative assignments. They test your subject knowledge, independent thought and skills acquisition, and provide you with information that will be useful to employers.

You are provided with programme and module guides containing comprehensive information about your assessments. Assessment schedules allow you to manage your time more effectively and prepare for submission.

There are also sites available for each programme and module on our virtual learning environment, e-learning@tees.

Our Disability Services team provide an inclusive and empowering learning environment and have specialist staff to support disabled students access any additional tailored resources needed. If you have a specific learning difficulty, mental health condition, autism, sensory impairment, chronic health condition or any other disability please contact a Disability Services as early as possible.
Find out more about our disability services

Find out more about financial support
Find out more about our course related costs


Entry requirements

How to apply

To apply for this degree apprenticeship you must be employed in the life science sector and have the full agreement and support of your employer. To receive a link to the online application form please email your request to

Entry requirements

Entry to Year 1 (Level 4)

Eligible level 3 subjects include:

  • biology
  • nutrition
  • chemistry
  • environmental science
  • applied science
  • food technology.

The most common acceptable Level 3 qualifications and minimum grades are:

  • A levels (grades BBC)
  • BTEC Extended Diploma (grade DMM)
  • Access to HE Diploma (with 30 Level 3 credits from science units awarded at merit or higher).

English and maths
At least GCSE English and maths with grade 4 or passes in Functional Skills (Level 2). Other equivalent Ofqual approved English and maths qualifications are also acceptable.

Teesside University and your employer will discuss your background and eligibility, and consider any prior learning and relevant experience you may have. Prior learning at Level 4 or higher may be taken into consideration to exempt you from one or more modules of the degree programme.

For additional information please see our entry requirements

You can gain considerable knowledge from work, volunteering and life. Under recognition of prior learning (RPL) you may be awarded credit for this which can be credited towards the course you want to study.
Find out more about RPL



Career opportunities

The food industry is one of the largest, most dynamic and fastest growing sectors of industry. Every day producers, food manufacturers and retailers make and sell millions of innovative food products such as drinks, cakes, biscuits, ready-to-eat and ready-to-cook food, sandwiches, wraps, fresh fruit and salads to consumers in the UK and around the world.

Technical professionals use their knowledge to ensure the smooth transition of food and drink products from farm to fork. They ensure that technical and quality standards are achieved whilst maximising profitability to meet customer requirements. They have a set of skills, knowledge and behaviours providing the opportunity for an exciting and rewarding career in the food industry.



  • Not available full-time


2020/21 entry

Fee for UK/EU applicants

More details about our fees

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