Program Overview

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Food Science

Course Fact File

• Code: CK505
• Duration: 4 Years
• Teaching Mode: Full-time
• Qualifications: BSc (Hons)
• NFQ Level: Level 8
• CAO Points: 2024: 440
• CAO Points Range: 2024: 440-533

Course Outline

The BSc in Food Science is designed to develop new innovative food products to meet the demands of the modern consumer, be it in the areas of healthy eating, athletic performance, or disease prevention. The course covers a diverse scope of subjects, providing students with a unique blend of scientific and technical skills designed to meet the needs of careers in the food industry, ranging from research and development to food processing and production.

The course includes a six-month work-placement period, which gives students the opportunity to work in industry, gaining real-world experience and acquiring key transferable skills in communication, management, and organization.

Academic Programme Catalogue

See the Academic Programme Catalogue for the complete and up-to-date content for this course. Note that the modules for all courses are subject to change from year-to-year. For complete descriptions of individual modules, see the Book of Modules.

Course Practicalities

• Year 1: approximately 300 hours of lectures, 100 hours of practicals, and 58 hours of tutorials in Biology, Chemistry, Food, Mathematics, and Physics.
• Year 2: approximately 264 hours of lectures, 138 hours of practicals, and 16 hours of tutorials in Biochemistry, Food Chemistry, Microbiology, Process Engineering, and Statistics.
• 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 BSc in Food Science is the first programme outside of the UK to be accredited by the Institute of Food Science and Technology (IFST), which is the leading professional body for those involved in all aspects of food science and technology. The course places strong emphasis on applied aspects of food science, and the work placement allows students to get a taste of what working in the food industry is like at an early stage in their career.

Placement or Study Abroad Information

Work Placement

In the third year, students will have a six-month work placement in the food industry. This highly regarded placement allows students to make a significant contribution to a relevant project, under the supervision of mentors from UCC and a food-related industry.

Skills and Careers Information

Graduate Study Options

There are many options for further study in food science, including:

• MSc Food Microbiology
• MSc Food Science
• MSc Food Business & Innovation
• MSc Management & Marketing

It is also possible to pursue a PhD in Food Science and Technology, or related subjects.

Career Opportunities

This degree programme will provide students with a unique blend of scientific and technical skills, workplace experience, and food innovation skills. Graduates from this course have excellent employment prospects and are highly sought after by national and international food companies.

Requirements

Leaving Certificate Entry Requirements

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

The following are considered Lab Science subjects: Biology, Chemistry, Physics, Physics with Chemistry, and Agricultural Science.

Applicants will need to meet the following minimum entry requirements:

• English: O6/H7
• Irish: O6/H7
• Maths: O6/H7 or H4*
• Lab Science: O6/H7 or H4*

• If the H4 is in Maths, Applied Maths, or Computer Science, an O6/H7 in a Lab Science subject is also required.

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. The application should include a statement of interest. Applicants may also be called for interview.

Applicants must have studied a Lab Science subject at second level or QQI FET or demonstrate involvement in Science-related areas.

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.
• See the Fee Schedule to find out the course fee.
• Check out scholarships that may be available to you.

How To Apply

Irish and European (EU/EFTA/UK) Applicants

Apply via the CAO. See the CAO Handbook for useful information on applying through the CAO.

Mature Applicants

Apply via the CAO by 1 February. To apply for a place as a mature student, you must be 23 years of age on or before 1 January of the year of entry.

QQI/FET Applicants

Apply via the CAO. See our QQI/FET Applicants page for information on the Quality and Qualifications Ireland (QQI) Further Education and Training (FET) application process and whether there are routes available to this course.

Non-EU Applicants

If you are from outside the EU/EFTA/UK, apply online via the UCC Apply portal. See our International Office page for more information.