Program Overview

Food Science Program

The BSc in Food Science is a four-year program designed to provide students with a unique blend of scientific and technical skills to develop an exciting and rewarding career in food in a variety of areas, ranging from research and development to food processing and production.

Course Outline

The program covers a diverse scope of subjects, including the structure, behavior, and interactions of key food components, alongside the microbiology and processing of food. Students will learn about the science of food, considering how to develop new, innovative food products to meet the complex demands of the modern consumer.

Year 1 Modules

• BC1001 Introduction to Biochemistry and the Biological Basis of Disease (5 credits)
• BL1004 Physiology and Structure of Plants and Animals (5 credits)
• CM1005 Introductory Chemistry for Food and Nutritional Sciences (15 credits)
• FS1005 Food Technology, Culture, and Ethics (5 credits)
• FS1006 Success Skills for Food Scientists (5 credits)
• MA1001 Calculus for Science Part 1 (5 credits)
• MA1002 Calculus for Science Part 2 (5 credits)
• MB1003 Microbiology in Society (5 credits)
• PY1008 Physics for Biomedical, Environmental, Food & Nutritional Sciences (10 credits)

Course Practicalities

• Year 1: approximately 300 hours of lectures, 100 hours of practicals, and 58 hours of tutorials.
• Year 2: approximately 264 hours of lectures, 138 hours of practicals, and 16 hours of tutorials.
• Year 3: approximately 234 hours of lectures, 126 hours of practicals and factory visits, plus a 24-week work placement.
• Year 4: approximately 240 hours of lectures, 60 hours of practicals and a team project over Semesters 1 and 2.

Why Choose This Course

The practical nature of the course and its applicability to many areas ensure that students do not limit their career prospects. The program is accredited by the Institute of Food Science and Technology (IFST), providing students with a unique blend of scientific and technical skills designed to meet the needs of careers in the food industry.

Placement or Study Abroad Information

A six-month work placement in the third year allows students to make a significant contribution to a relevant project under the supervision of mentors from UCC and a food-related industry. This experience is a key part of the course and gives students the opportunity to gain industry experience and acquire key transferable skills.

Skills and Careers Information

Graduates from this course have excellent employment prospects and are highly sought after by national and international food companies. The program places strong emphasis on employability, and many companies that host students as part of the work placement program recruit those students when they graduate.

Graduate Study Options

Many options are available for further study in food science, including:

• MSc Food Microbiology
• MSc Food Science
• MSc Food Business & Innovation
• MSc Management & Marketing
• PhD in Food Science and Technology, or related subjects.

Career Opportunities

Graduates are equipped to work in a wide range of positions, such as food production and management, quality assurance, food research, and food product and process innovation and development. Job titles of recent graduates include customer service technologist, product development scientist, product innovation manager, quality control analyst, quality manager, regulatory technologist, research manager, stability and validation analyst, technical analyst, and technical and development scientist.

Requirements

Leaving Certificate Entry Requirements

At least six subjects must be presented, with minimum grades of H4 in one subject, H5 in one subject, and O6/H7 in four other subjects. English and Irish are requirements for all programs unless the applicant is exempt from Irish.

EU/EFTA/UK Qualifications

EU/EFTA/UK applicants presenting an equivalent school-leaving qualification should review the EU/EFTA/UK Applicants page for information on equivalent grades and how to prove their level of English.

Mature Students

To compete through the mature entry route, applicants must be 23 years of age on or before 1 January of the application year and apply online via the CAO by 1 February.

QQI FET Entry

Applicants who meet the required level of distinctions in required subjects can apply for entry to this course using specific QQI FET qualifications.

Non-EU Applicants

Non-EU applicants are expected to have educational qualifications of a standard equivalent to the Irish Leaving Certificate. In addition, where such applicants are non-native speakers of the English language, they must satisfy the university of their competency in the English language.

Fees and Costs

Whether you are an EU or Non-EU student will affect the course fees applicable to you. The State will pay the tuition fees for EU students who are eligible under the Free Fees Scheme. The annual student contribution and capitation fees are payable by the student.

How To Apply

Irish and European (EU/EFTA/UK) applicants apply via the CAO. Mature applicants apply via the CAO by 1 February. QQI/FET applicants apply via the CAO. Non-EU applicants apply online via the UCC Apply portal.