Expand+H5 in two subjects, and O6/H7 in four other subjects in the Leaving Certificate from Irish, English, Mathematics, one Laboratory Science subject (i.e. Chemistry, Physics, Biology, Physics with Chemistry (joint) or Agricultural Science) and two other ...

Hide-H5 in two subjects, and O6/H7 in four other subjects in the Leaving Certificate from Irish, English, Mathematics, one Laboratory Science subject (i.e. Chemistry, Physics, Biology, Physics with Chemistry (joint) or Agricultural Science) and two other subjects recognised for entry purposes

Additional Requirement
H4 in a Laboratory Science subject or Maths or Applied Maths

School Leavers
To compete for a place as a school leaver, an applicant must satisfy the minimum entry requirements and any specific programme requirements and then compete on the basis of the results obtained in their school leaving examinations.

Students may combine results achieved in different sittings for the purpose of meeting the minimum entry requirements for programmes, with the exception of Medicine (CK701). However, results achieved in separate years of school-leaving exams may not be combined for the purpose of scoring points.

Leaving Certificate applicants compete on the basis of a Points scheme.

Age Limits for Entry
For 2017 entry, CAO applicants for full-time degree programmes should have reached 17 years of age by 15th January 2018. Where a candidate below that age seeks to enter UCC, a special application must be made by the applicant to the Admissions Officer. Such an application should be accompanied by a letter of support from the Principal of the school at which the student is completing their school leaving examination.

Exemption From Irish And/or The 3rd Language
In certain circumstances, applicants may be exempt from Irish and/or the third language requirement. Please refer to the NUI Handbook, the UCC Calendar or talk to your Guidance Counsellor for further details.

Expand+Entry to degree programmes at UCC is available on a competitive basis to students who present with one of the recognised QQI FET awards, taken at a single sitting.

For a full list of linked programmes, and the relevant QQI FET requirements, see w...

Hide-Entry to degree programmes at UCC is available on a competitive basis to students who present with one of the recognised QQI FET awards, taken at a single sitting.

For a full list of linked programmes, and the relevant QQI FET requirements, see www.ucc. ie/en/study/undergrad/fetac.

Students must meet the component requirements and have achieved distinctions in the awards as outlined for each programme.

The best eight modules from a full Level 5 or 6 award are scored. The scores from these eight modules taken at a single sitting, are added up to give an overall score and reserved places are then offered in order of merit. Due to the competitive nature of the Nursing Programmes, scores will only be calculated when the appropriate award is presented together with all the required modules and grades from a single sitting. For full details of the QQI FET award scoring scheme see www.qqi.ie.

Expand+UCC reserves places for mature students on almost all undergraduate degree programmes. Mature students do not need Leaving Certificate points to enter UCC. However, some degree programmes have specific educational requirements and it is essential tha...

Hide-UCC reserves places for mature students on almost all undergraduate degree programmes. Mature students do not need Leaving Certificate points to enter UCC. However, some degree programmes have specific educational requirements and it is essential that prospective applicants check the Mature Student Guide, the Mature Student Office website, or contact a Mature Student Advisor for further details.

To be eligible to compete for a place as a mature student, applicants must be 23 years of age on or before the 1st January 2017. Application is made through the CAO by 1 February 2017. There is no late application date for mature students. UCC allows mature applicants to change the order of their CAO preferences up to 1 July. The completed application form is a vital component of the selection process.

The Mature Student Office will be pleased to help you with your application. The Mature Student Guide gives details of all aspects of the application and selection procedures as well as financial matters. This Guide is available on request from the Mature Student Office. The MSAP selection test for mature students in the College of Arts, Celtic Studies and Social Sciences will take place on 4th March 2017.

Mature Student Office
1–2 Brighton Villas
+353 (0)21 490 3670
mso@ucc.ie

Expand+Grants
If you think you are eligible for the student grant, you should apply to SUSI as soon as possible. You do not have to wait until you receive an offer of a place. Only when your SUSI application has been completed in full and submitted to the ...

Hide-Grants
If you think you are eligible for the student grant, you should apply to SUSI as soon as possible. You do not have to wait until you receive an offer of a place. Only when your SUSI application has been completed in full and submitted to the grant-awarding authority can your eligibility be determined. When your registration for an approved course at an approved college has been confirmed, SUSI will arrange to pay your student grant on a monthly basis directly into your Irish bank account.

All grant queries should be directed to SUSI.
Contact Information
SUSI Support Desk
E: support@susi.cdvec.ie
T: 0761 087874
9am–8pm Mon–Fri & 10am–1pm Saturdays
www.facebook.com/susisupport

Expand+Early online application (discounted): Fee €25 Closing Date: 20th January 2017 at 5:15pm

Normal online application: Fee €40 Closing Date: 1st February 2017 at 5:15pm

Late online application - restrictions apply: Fee: €50 Closing Date: 1st May 2...

Hide-Early online application (discounted): Fee €25 Closing Date: 20th January 2017 at 5:15pm

Normal online application: Fee €40 Closing Date: 1st February 2017 at 5:15pm

Late online application - restrictions apply: Fee: €50 Closing Date: 1st May 2017 at 5:15 pm

Change of Mind: Fee: Nil Closing Date: 1st July 2017 5:15 pm

Exceptional online late application - see page 14 of the 2017 CAO Handbook: Fee €50 Closing Date: 22nd July 2017 at 5:15pm

You should avoid submitting an application close to a closing date. No extensions to closing dates will be allowed and all fees are non-refundable.

LATE APPLICATIONS
Late Applications are those which are received after 5:15pm on 1st February 2017 and will be accepted up to 5:15pm on 1st May 2017, subject to the restricitions listed on page 3 of the 2017 CAO Handbook.

Late Applications (Exception to Timetable)
The exceptional closing date of 22nd of July at 5:15pm applies only to applicants who are currently undergraduate students in any year in any one of the participating HEIs (subject to the exclusions listed below). In order to avail of the Exceptional Late Application facility you must have entered the HEI through the CAO system.

If you did not enter your current course through the CAO system, you must first contact the Admissions Office of the HEI to which you wish to apply and they will inform you if you may submit an application direct to the institution.

Exclusions:
You may submit a late application only for entry to courses other than your existing course. If you wish to repeat the year in the same course you must arrange this within your HEI.

Mary Immaculate College Limerick, Trinity College Dublin and the University of Limerick have special procedures in place in the case of current or previous students who wish to apply for entry to another course in the same HEI. Such applicants must contact their Admissions Office to determine the application procedure. However, if you are a student in another HEI and you wish to apply to any of these three HEIs, you should apply through CAO.

Refer to page 15 of the 2017 CAO Handbook on how to make an Exceptional Late Application.

Restricted-category Applicants
Mature applicants – most HEIs will require mature applicants, who wish to be assessed on mature grounds, to have applied to CAO by 1st February 2017 at 5:15pm. (This restriction does not apply if the applicant wishes to be considered on the basis of school leaving qualifications only.) For more information about applying to CAO on the basis of mature years go to www.cao.ie/mature.

Applying for the HEAR and/or DARE schemes – to be considered for the HEAR and/or DARE schemes applicants must have registered on the CAO system by 1st February 2017 at 5:15pm and must have completed the HEAR/DARE application form by 1st March 2017 at 5:15pm – supporting documents must be sent to CAO offices before 1st April 2017 at 5:15pm.

Expand+Introduction
Food Science is the study of the structure, behaviour and interactions of key food components. Food scientists use information and knowledge of existing and new technologies to improve existing products and to produce new innovative pr...

Hide-Introduction
Food Science is the study of the structure, behaviour and interactions of key food components. Food scientists use information and knowledge of existing and new technologies to improve existing products and to produce new innovative products, in order to meet consumer demand for nutritious and high quality foods.

Why Study
The BSc in Food Science provides students with an exciting opportunity to develop an in-depth scientific understanding of food. The course content ranges from understanding key scientific properties of foods, to the production of new and innovative food products. The diverse scope of subjects covered provides 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. UCC has an international reputation for excellence in food education and research, with state-of-the-art teaching and research facilities, focussed exclusively on food.

Work Placement
A six-month work placement period forms an integral part of the programme and will give you an opportunity to gain industry experience and acquire key transferable skills in communication, organisation and management. This greatly enhances your employability as a young graduate.

Expand+Year 1 Modules:
BC1001 Introduction to Biochemistry and Biological Basis of Disease. (5 credits); MB1003 Microbiology in Society (5 credits); BL1004 Physiology and Structure of Plants and Animals (5 credits); CM1005 Introductory Chemistry for Food ...

Hide-Year 1 Modules:
BC1001 Introduction to Biochemistry and Biological Basis of Disease. (5 credits); MB1003 Microbiology in Society (5 credits); BL1004 Physiology and Structure of Plants and Animals (5 credits); CM1005 Introductory Chemistry for Food and Nutritional Sciences (15 credits); FE1301 Introduction to Food Supply Chains (5 credits); FS1001 Introduction to Food Science and Technology (5 credits); MA1001 & MA1002 Calculus for Science Parts 1 & 2 (5 credits each); PY1008 Physics for Biomedical, Environmental, Food and Nutritional Sciences (10 credits).

Year 2 Modules:
Biomolecules; Principles of Metabolic Pathways; Introductory Food Chemistry; Topics in Food Quality and Legislation; Fundamental of Microbiology; Principles of Microbiology; Principles of Nutrition; Process Engineering Principles; Unit Operations in Process & Chemical Engineering; Introduction to Biostatistics.

Year 3 Modules:
CORE: Chemistry of Food Proteins; Chemistry and Technology of Oils and Fats; Sensory Analysis, Flavour and Colour; Macromolecules and Rheology; Food Processing and Preservation; Dairy Product Technology; Fundamentals of Food Packaging; Food and Industrial Microbiology.

ELECTIVES: Work Placement; Food Industry Skills.

Year 4 Modules:
FOOD CHEMISTRY AND PROCESSING TECHNOLOGY OPTION:
CORE: Cereals and Related Beverages; Food Shelf Life Control; Advanced Food Packaging; Dairy Science and Technology; Meat Science and Technology; Topics in Food Science; Food Biopolymer Ingredients and Mixtures; Microbial Food Safety; Topics in Nutrition and Food Toxicology.

ELECTIVES: Research Project and Advanced Analytical Methods or Team Product Development Project; Food Product Development and Innovation.

FOOD MICROBIOLOGY OPTION:
CORES: Research Project; Methods in Microbiology; Food Fermentation and Mycology; Microbial Food Safety; Food Biotechnology; Hygienic Production of Food.

ELECTIVES: Cereals and Related Beverages; Food Shelf-Life Control; Advanced Food Packaging; Dairy Science and Technology; Meat Science and Technology; Topics in Food Science.

Expand+KEY FACTS
• Graduates from the BSc Food Science programme have excellent job prospects. A recent survey by the Careers Services at UCC indicated that 76% of graduates in the class of 2013, had gone straight to employment.

• UCC has a long-estab...

Hide-KEY FACTS
• Graduates from the BSc Food Science programme have excellent job prospects. A recent survey by the Careers Services at UCC indicated that 76% of graduates in the class of 2013, had gone straight to employment.

• UCC has a long-established international reputation for excellence in food education and research and has state-of-the-art facilities for teaching and research in food.

• The six-month work placement element of the programme greatly enhances the employability of the graduates

• The programme has a good balance between laboratory work, where students get exposure to the practical applications of food science, and lectures.