Teaching GHG Reduction for the Food Industry to Adult Learners Using Blended Learning

摘要

This research paper investigates the challenges facing the food industry in the UK in namely, recruiting suitable Food Engineers and reducing their Carbon Footprint. It will explore two case studies carried out at Leeds Metropolitan University by two part-time postgraduate students whilst working full time at their companies. This research is part of the Eco Engineering module taught on the MSc Advanced Engineering Management course. (In both case studies all references to their companies have been deliberately removed).This paper explores how blended learning techniques helped these students and how they achieved a useful analysis and redesign of their companies activities using the PAS2050 GHG reduction techniques and student software. In the case of part time students, the ability to have online resources and tools available is essential in their need for flexible learning, as work commitments may mean they cannot always attend. The drive to increase the number of Food Engineers in the UK is essential to feeding the nation. For example, the National Skills Academy, research has shown that one of the main inhibitors to improvement in productivity is the lack of qualified engineering's that are industry specifically train. They go on to highlight the growth of automation within the food and drink industry, noting that 67% of companies who supply the large food and drink industry, plan to expand their use of technology over the next two years. Moseley J, 2012, FDF President notes that 20% of those employed in food manufacture are to degree level. Currently UCAS, 2012 shows 132 UK courses which are food related from nutrition, health, food science/technology, with just two courses for food manufacture. This highlights the need for more high quality HE provision to supply the food and drink industry.