Make your mark in the multibillion-pound food and drinks industry by focusing on the core business management skills needed for commercial success.
Did you know Food and Drink is a £5 billion industry in Northern Ireland and is the region’s largest manufacturer? With the government backing strategy to invest in sales growth to worldwide markets this course has been designed to create managers and leaders with the skills needed to respond to significant opportunities and challenges faced by the industry.
Covering the key aspects of supply chain management, consumer behaviour and marketing you’ll learn how to exploit market opportunities and understand the key activities required to create competitiveness in the food and drinks industry.
The course content has been specially aligned with the needs of industry. You’ll investigate and learn to interpret consumer behaviour, why do people make the choices they do when they shop? As well as cover consumer rights and law. You’ll also study practical elements such as supply chain and retail management, people management and accounting studies and get to flex your creative flare with media creativity and marketing. Develop business plans and conduct an e-business strategy. With content covering the entire supply chain through to retail management you’ll get a holistic view whilst having the flexibility to determine your interests in the varied value supply chain.
You’ll get the chance to discover how consumers shop and how that impacts future products and business using our virtual reality Consumer Insight Lab as well as look at consumer preferences for a product via our award-winning Food and Consumer Sensory Testing Suite (FACTS). Our facilities will help create a real-life learning environment so you will be ready to take your commercially-focused skills and apply them to your workplace upon graduation.
With the opportunity to take a placement year in year three you will also get the chance to put your theory into practice within industry. We have strong networks with industry and will keep you up to date with opportunities available in a variety of roles.
Whether you want to work for top national supermarkets or help develop and grow artisan local and family businesses to elevate them to the next level this course will give you the skills for success in the food and retail chain.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
In this section
The duration of the full-time course is either three or four years, with a paid 48-week placement option, during the third year. The structure will enable successful students to graduate with BSc (Hons) Food Business and Retail Management or, for students selecting to undertake the placement year, a BSc (Hons) Food Business and Retail Management with a Diploma in Professional Practice (DPP) or a Diploma in Professional Practice international (DPPi). During the third year students can also opt to undertake a study abroad year and, if successful, will be awarded a Diploma in Area Studies (DIAS) on graduation. The course is modular in design, full-time students normally undertaking modules in each academic year to the value of 120 CAT points, thus obtaining 360 CAT points in total to obtain the honours degree. The course design is compatible with the Credit Accumulation and Transfer system: each module represents 20 credit points so that 120 credit points are obtained each year where the student successfully completes all the modules. The DPP/DPP(I) are associate awards being awarded with the Honours degree. The Diploma in Professional Practice (DPP) and DPPI represents 60 credit points at Level 5 and the Diploma in Area Studies 120 credit points at Level 5. The course design also offers options at Level 6 to allow students to tailor choice towards their preferred career goals.
Assessment is via a mixture of exams and coursework.
You’ll get the opportunity to present to real life businesses – a fantastic opportunity to hone your presenting and networking skills. You’ll also have the opportunity to put together an e-business plan simulating real life work scenarios.
Our well-established networks mean we will regularly have guest lectures from successful local and national businesses coming in to share their success stories and lessons learnt.
The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (20%) or Lecturers (55%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic staff (81%) are accredited fellows of the Higher Education Academy (HEA) by Advanced HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures correct for academic year 2021-2022.
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Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
In this section
Year: 1
Status: C
This module will provide an accurate picture of how and why the law intervenes in the market to protect consumers and the difficult practical and policy issues that can arise in this discipline. The module aims at all times to balance theory and practice in order to see consumer law in context.
Year: 1
Status: C
The module explores the importance of media to business success in the various sectors of the tourism, events and food industries. It develops student skills and understanding in relation to writing and creating content for a variety of media applications as well as providing introductory support in relation to writing and research for their degree studies. As such the module will foster digital creativity in a variety of contexts and situations applicable to the student's course and their respective industries.
Year: 1
Status: C
The principles and theories of consumer behaviour and consumer decision-making are explained to enable the students to gain an understanding food choice and shopping behaviour. This module highlights the importance of understanding the consumer within the context of food retailing.
Year: 1
Status: C
This module examines the principals of management and applies these to the practice of organisational management. It is an introductory module, which will help the student become familiar with the nature and scope of management. It examines the development of management theories and the impact of the external and internal environments on effective and professional management. The student will explore how to manage others and how to improve productivity for future business success.
Year: 1
Status: C
This module should assist students in the analysis of contemporary developments affecting the role of food supply chain management and should enable them to develop and manage supply chain strategies to meet corporate objectives. Topics to be covered include the evolution of food purchasing and supply management; food supply chain strategies and achieving strategic fit; food supply chain drivers; e-commerce and the food supply chain; outsourcing; food supply chain relationships and supply chain dynamics.
Year: 1
Status: C
Food retailing is a key driver of developed economies and is a highly dynamic and rapidly changing sector. This module provides an introduction to the theoretical and practical frameworks for current and future managers to operate in competitive retail environments. The module introduces the essential components of retail management, applied within a food retail context. It takes account of the wider retail supply chain. Students will develop a range of skills, techniques and practices in retail management.
Year: 2
Status: C
Managing People is an important part of all managers' jobs whether they are Line Managers or Human Resource (HR) specialists. Successful management and leadership can make a significant difference to the performance of teams and individuals and to the achievement of organisational objectives. This module is designed to provide students with an introduction to people management strategies which can help achieve high performance within the service industry.
Year: 2
Status: C
This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.
Year: 2
Status: C
The module will develop and enhance the student's ability to carry out appropriate research, process data and utilise effectively the latest ICT packages and applications relevant to their course and their chosen business field.
Year: 2
Status: C
This module introduces and explores key areas of marketing theory and their application to the contemporary business organisation. The module defines marketing and examines the development of the marketing concept, the marketing environment and key aspects of contemporary marketing theory and practice including segmentation, consumer behaviour, marketing research, the marketing mix and through assessment provides students with the opportunity to actually apply these concepts to contemporary industry situations.
Year: 2
Status: C
Category management in the food retailing context is an important aspect of managing the merchandising of food products. This module provides an introduction to the theoretical and practical frameworks for category management approaches in competitive retail environments. The module introduces the essential components of category management, applied within a food retail context. It takes account of the wider retail context, to provide students with the skills, techniques and practices of food category management.
Year: 2
Status: C
The principles and theories of food consumer intelligence and insight are explained to enable the students to gain an understanding how to source and exploit it. This module highlights the importance of understanding the power of consumer intelligence within the context of food marketing.
Status: O
Year: 3
This module is optional
This module provides undergraduate students with an opportunity to gain structured and professional work experience, in a work-based learning environment, as part of their planned programme of study. This experience allows students to develop, refine and reflect on their key personal and professional skills. The placement should significantly support the development of the student's employability skills, preparation for final year and enhance their employability journey.
Status: O
Year: 3
This module is optional
This module provides an opportunity to undertake an extended period of study outside the UK and Republic of Ireland. Students will develop an enhanced understanding of the academic discipline whilst generating educational and cultural networks.
Year: 4
Status: C
In this module students are engaged in practical entrepreneurship and will develop their knowledge of entrepreneurship and the entrepreneurial process. This will be evidenced through the development of a business plan for new venture creation, enterprise development, project management or a community based development project.
Year: 4
Status: C
This module will assess the student's ability to carry out appropriate academic research, process data and utilize effectively the latest IT applications to provide an independent researched piece of work relevant to their course and their chosen industry.
Year: 4
Status: C
The module explores the current importance and future potential of the internet and digital media to business success in the various sectors of travel/tourism and leisure/events management. It deals with planning, development and marketing of such enterprises in today's evolving electronic marketplace and seeks to develop student skills with regard to digital creativity and innovation from a strategic perspective to aid in future employability.
Year: 4
Status: C
The module explores a range of current issues that are relevant for the food industry, either in terms of shaping new scholarly thinking or have clear applied value to both sectors.
Year: 4
Status: C
The module explores a range of current issues that are relevant for international food business management, with clear applied value to both food producers and retailers.
Status: O
Year: 4
This module is optional
The contemporary workplace is changing and there has probably never been a more challenging time to be in Human Resources (HR) or be responsible for managing people. Human Resource teams and Line Managers have a major role to play in driving performance and achieving competitive advantage. This module provides an opportunity for students to acquire the necessary knowledge and skills needed to help attract, manage and retain the best talent nationally and internationally.
Status: O
Year: 4
This module is optional
This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.
Status: O
Year: 4
This module is optional
This module examines and expands on the principle concepts and theories of marketing and their practical application to contemporary marketing management. It is a module that builds on the Contemporary Marketing Practice module at level 5. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix, e-marketing and digital marketing within specific businesses at a local, national and international level as they apply to the marketing management function.
We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.
In this section
Grades CCC
Applicants may be able to satisfy the requirement for one A-Level by substituting a combination of alternative qualifications to the same standard as defined by UCAS.
QCF Pearson BTEC Level 3 Extended Diploma/ OCR Cambridge Technical Level 3 Extended Diploma (2012 Suite)
Award profile of DMM
RQF Pearson BTEC Level 3 National Extended Diploma/ OCR Cambridge Technical Level 3 Extended Diploma (2016 Suite)
Award profile of MMM
QCF Pearson BTEC Level 3 Diploma/ OCR Cambridge Technical Level 3 Diploma (2012 Suite)
Award profile of DM plus A Level Grade C
RQF Pearson BTEC Level 3 National Diploma/ OCR Cambridge Technical Level 3 Diploma (2016 Suite)
Award profile of MM plus A Level Grade C
QCF Pearson BTEC Level 3 Subsidiary Diploma/ OCR Cambridge Technical Level 3 Introductory Diploma (2012 Suite)
Award profile of M plus A Level Grades CC
RQF Pearson BTEC Level 3 National Extended Certificate/ OCR Cambridge Technical Level 3 Extended Certificate (2016 Suite)
Award profile of M plus A Level Grades CC
96 UCAS tariff points to include a minimum of five subjects (four of which must be at higher level) to include English and Maths at H6 if studied at Higher level or O4 if studied at Ordinary Level.
Overall profile is minimum 24 points (including 12 at higher level).
Overall profile of 55% (120 credit Access Course) (NI Access Course)
Overall profile of 45 credits at merit (60 credit Access Course) (GB Access Course)
To include a 20 credit Level 2 Mathematics module, passed at 40% or successful completion of NICATS Mathematics as part of the pre-2021 Access Diploma.
For full-time study, you must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass at Grade C/4 in English Language and Mathematics
Level 2 Certificate in Essential Skills - Communication will be accepted as equivalent to GCSE English.
Level 2 Certificate in Essential Skills - Application of Number will be accepted as equivalent to GCSE Maths.
English language requirements for international applicants
The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5. Trinity ISE: Pass at level III also meets this requirement for Tier 4 visa purposes.
Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.
Candidates may be interviewed as part of the selection process and mature (or non-traditional students) students not having the general entry requirements may be admitted on the basis of APEL.
In this section
With this degree you could become:
The food industry is N. Ireland’s most successful industry, driving the local economy and contributing substantially to every area.
This proposed programme is targeted at people interested in a career in this dynamic and growing food industry and employees seeking to progress in their careers, in both food producers and retailers.
You’ll be prepared for a range of employment opportunities with organisations across Ireland, the UK and beyond with organisations such as Tesco, Lidl, Dale Farm and Moy Park.
The commercially-focused skills set embodied in the programme are in high demand by employers as noted from the industry engagement conducted; and this demand is anticipated to increase in a post COVID19 and Brexit marketplace.
You will have the option of a placement year in your third year of study where you can choose to work for industry and put what you have learned to practice whilst discovering your strengths and interests in the job market.
The satisfactory completion of placement leads to the award of Diploma in Professional Practice/ Diploma in Professional Practice (International) upon graduation. Alternatively, you can opt to complete a period of study abroad. During this period, you spend two semesters in an educational institution, which will provide exposure to alternative business cultures and protocols and enhance your personal and professional development. Successful completion of the placement leads to the award of the Diploma in International Academic Studies (DIAS) upon graduation.
£4,710.00
£9,250.00
£15,840.00
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals, as well as first-class facilities and IT equipment. Computer suites and free Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
