BEng (Hons) Food Engineering Bachelor's degree at the University of Lincoln

Provides engineering students with fundamental understanding of engineering design principles and practical skills for implementation of Technical Drawing and Computer Aided Design. Includes Technical Drawing, 2D CAD Design and 3D CAD Computer Modelling.

Provides foundation in electrical engineering and electronics covering basic principles and important practical applications essential to practitioners of other disciplines, especially mechanical engineers.

Covers Statics and Mechanics, and Dynamics. Develops students' capacity to predict effects of force and deformation in engineering design, and to analyse and predict motion of particles and bodies.

Provides introduction to main food ingredients groups, factors affecting their quality and nutritional values. Covers microbial, chemical and physical characteristics of food and effects of thermal and mechanical processes. Develops understanding of materials in contact with food products.

Develops knowledge and understanding of Quality Assurance and its role in food quality and safety through supply chain. Covers Hazard Analysis Critical Control Point (HACCP) and hygiene systems and procedures used by food industry to maintain clean and hygienic operations.

Introduces students to business and personal responsibilities related to impact of factory and supply chain operations. Requires consideration of legislation and governing factors impacting Health & Safety, environmental and energy impact.

Introduces robotics engineering with broad overview of diverse robotics applications. Covers main technological aspects of robots as mechatronic systems including mechanical configurations, sensing and actuation systems and programming methods. Includes hands-on experience designing robotic system using educational robotic kit.

Provides mathematical grounding essential for all engineers. Theory aims to underpin other engineering modules studied at level one. Mathematical theory taught by considering real examples, with solutions considered by both analytical and numerical techniques.

Covers Thermodynamics and Fluid Mechanics. Thermodynamics studies relationships between heat and work with real-world engineering applications. Fluid Mechanics concerns statics and dynamics of liquids and gases based on fundamental laws of applied mechanics.

Allows students to explore design of food manufacturing buildings including hygienic segregation, drainage systems, floor and wall constructions. Covers air conditioning, air flow, routing of services and work in progress. Studies design of process to meet needs of all stakeholders.

Provides fundamental knowledge of food packaging and packing systems as applied in food industry.

Builds on topics from Applied Thermofluids, adding fundamentals of heat transfer by conduction, convection and radiation. Covers principles of psychometrics. Gives understanding of operations and equipment in processes such as pasteurisation, sterilisation, refrigeration, freezing, drying, evaporation. Covers supporting systems like material handling of solids and fluids.

Considers current continuous improvement processes with focus on risk based approaches in product design. Provides high-level overview of improvement methods applied through life-cycles approach to product design from risk perspective.

Integrates mechanical engineering with electronics and intelligent computer control. Covers topics such as analogue and digital signals, digital logic, sensors and signal conditioning, data acquisition systems, microcontroller programming and interfacing, system response and modelling, and feedback control. Uses Simulink and MATLAB support packages based on Arduino board.

Covers tools and methods necessary for creative design of useful circuits using active devices. Stresses insight and intuition, applied to design of transistor circuits and estimation of their performance.

Consolidates and builds on ideas and skills introduced in level one. Develops ability to model dynamic systems with particular reference to vibration analysis in practical engineering applications.

Aims to introduce digital system design, principles of programmable logic devices, implementation of combinational and sequential circuits, and principles of hardware design using Verilog, a specialist hardware description language.

Extends ideas and skills introduced at Level 1. Students learn to carry out strength and deflection analyses for variety of simple load cases and structures. Demonstrates role of stress analysis and failure prediction in design environment.

Explores various management skills to take projects from concept to completion. Allows student to study and explore range of techniques used to improve business performance, reduce waste, improve quality and optimise customer service.

Designed to allow food engineering students to expand their food processing knowledge in topic of transfer phenomena in steady and unsteady state. Covers range of food engineering processes that link to unit operations into holistic perspective. Students expected to work in groups to formulate recommendations and present work.

Aims to enable students to gain knowledge and understanding of principles and key elements in robotics, its interdisciplinary nature and its role and applications in automation.