Module manager: Afreen Rahman
Email: A.Rahman2@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2026/27
This module is not approved as a discovery module
The module will provide a practical introduction to efficient food production systems. Students will learn how to optimise processes using modern manufacturing techniques and theoretical tools. Through VR simulations, real-world case studies, and collaborative projects, students will build the skills to make confident, real-time decisions, preparing them for industry challenges. Competitive short-term internship opportunities available as a part of this module with leading food industries.
The objective of this module is to equip students with the knowledge and practical skills needed to manage and optimise food production systems in a fast-paced industry environment. Learning activities are designed to bridge theory and practice by collectively preparing students to think critically, act decisively, and apply innovative strategies in real-world food industry contexts.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
SSLO1: Apply manufacturing practices and theoretical tools to optimise food production systems.
SSLO2: Explain and apply the principles of operations and supply chain management in the food production settings.
SSLO3: Demonstrate the ability to make informed, real-time decisions in simulated food industry scenarios to minimise risk and ensure compliance.
SSLO4: Critically evaluate strategies and work collaboratively to develop solutions for real-world food industry case studies.
On successful completion of the module students will have demonstrated the following skills learning outcomes:
SKLO1: Communicate resolved issues based on food industry processes to a technical audience (Teamwork/Collaboration, Problem solving & analytical skills, Commercial Awareness.
SKLO2: Present findings by report writing and presentation (Presentation skills, Academic writing).
SKLO3: Use innovative technology to learn decision making and active learning in a food production environment. (Digital learning and development, Active learning, Working under pressure, Decision-making).
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Supervision | 3 | 1 | 3 |
| Fieldwork | 10 | 7 | 70 |
| Lecture | 15 | 1 | 15 |
| Private study hours | 112 | ||
| Total Contact hours | 88 | ||
| Total hours (100hr per 10 credits) | 200 | ||
Drop-in sessions opportunity to get formative feedback on report writing and presentation feedback.
Students will have access to the basic VR Simulation (without assessment) to know factory space and practice MCQs before VR Simulation assessment. Additional feedback on performance and impact of the decisions made using the assessment and multiple trial attempts until they pass.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Coursework | 80 |
| Coursework | Oral assessment | 20 |
| Coursework | Coursework | 0 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
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