XUC-31303 Advanced Food Business Management


Credits 3.00

Teaching methodContact hours
Course coordinator(s)N Chatsisvili
Examiner(s)dr. S O'Reilly, Department of Food Business and Development

Language of instruction:



This course is only open for students in the European Master in Food Studies specialisation of the MSc Food Technology.

This module is delivered in two parts, the first addresses process & supply chain management and the second addresses project management.

Part one examines the role of operations in the business and how this has evolved over time, within this context the role of Supply Chain Management is addressed.  In doing so we consider key issues impacting on food supply chains, supply chain processes and also take a more strategic view and consider supply chain design. 

Part two includes an online course and a team assignment.  The online course covers all main elements of project management, including project framework and tools, project planning and scheduling, cost, quality and risk, team management, project execution and closure.  The team assignment is based on the development of a project plan that uses these main elements of project management.

Learning outcomes:

After successful completion of this course students are expected to be able to:

- describe evolution of operations and supply chain management and critically assess its usefulness in today's food business environment;

- examine evolution of operations and business process management and how this progression informs our understanding of food supply chain management;

- employ best practice project management tools;

- consider the challenges a food company may face when adopting a supply chain management approach;

- identify the main elements of a supply chain management framework and evaluate key decisions that a food firm must make if they are to contribute to an efficient and responsive supply chain.


- on-line course;

- lectures;

- workshops.


- examination (50%);

- completion of e-learning project management course (10%);

- team Project Management assignment report (40%).

Compulsory for: MFTFood TechnologyMScF: European Master in Food Studies3WD+4WD