Professional/Short course Sustainable Food System Supply Chains

Structure

Content

The module syllabus typically includes the following:

• Aligning supply chain performance to organisational strategy
• Logistics and distribution systems
• Inventory control
• Sourcing, purchasing, and procurement/supplier relationship management
• Value chain and risk analysis
• Capacity management
• Applications of digital technologies for strategic improvements, such as provenance and traceability
• Just-in-time and lean management
• Quality management; delivering sustainability and regulatory standards
• Contemporary issues in supply chains

Learning and Teaching

Learning in the module is achieved through a combination of class-based activity and independent study. Sessions combine lectures with a wide range of participative activities including case studies, problem-solving activities, and group discussion.

Where possible, guest lectures and field trips to visit local organisations engaged in food production will be used to demonstrate the concepts taught on the module.

Learners are encouraged to relate the knowledge and skills gained through the course to the working environment in a creative way and to find competent solutions to current issues in food supply chain management.

Assessment

Assessment for this level 7 (Masters level) module comprises a 3,000 word project to develop a proposed food supply chain; this should be connected to/work in symbiosis with the programme dissertation.

During each class session, formative assessment will be provided. Time will be provided in class to apply the topic to the project, then discuss understanding with the module leader and with peers.