Food Science
If you are interested in developing new innovative food products to meet the demands of the modern consumer, be it in the areas of healthy eating, athletic performance and disease prevention, the BSc in Food Science is the perfect course for you. 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.
| Award Name | Degree - Honours Bachelor (Level 8 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | National University of Ireland |
| NFQ Level | Level 8 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Honours Bachelor (Level 8 NFQ) | Major | National University of Ireland | Level 8 NFQ |
Duration
4 Years
Specific Subjects or course 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*
Note
H4 in either a Lab Science subject, Maths or Applied Maths or Computer Science*
* If the H4 is in Maths, Applied Maths or Computer Science an 06/H7 in a Lab Science subject is also required.
Leaving Certificate Vocational Progamme LCVP
UCC awards the following points to the Leaving Certificate Vocational Programme Link Modules:
Distinction 66 points
Merit 46 points
Pass 28 points
While Link Modules are counted for point scoring purposes they may not be counted as one of the six subjects to satisfy minimum entry requirements.
QQI FET Applicants General Information
Careers / Further progression
Skills and Careers Information
Graduate Study Options
There are many options for further study in food science and you will have a large number of courses to choose from 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 you with a unique blend of scientific and technical skills, workplace experience and food innovation skills. Our graduates from this course have excellent employment prospects and are highly sought after by national and international food companies. The Institute of Food Science and Technology (IFST) notes that the food sector is crying out for well-qualified and experienced specialists.
Our course places strong emphasis on your employability and many companies who host students as part of the work placement programme recruit those students when they graduate. Graduates from this course have a strong track record of acquiring senior positions in national and international food companies.
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. Our graduates develop careers as scientists, technologists, and innovators in food and related industries, such as the healthcare and pharmaceutical sector. 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.
Our graduates have a strong track record of acquiring senior positions in national and international food companies. A 2020 study by the UCC Career Services indicated that 70% of Food Science graduates had gone straight to employment. Recent employers of our graduates include: Abbott Ireland, Kerry Group, Glanbia, Dairygold, Irish Distillers, Bord Iascaigh Mhara (BIM), Carbery Group, Danone, Diageo Baileys, and O’Brien Fine Foods.
Further information
Approximate Available Places 5
Find out about the mature entry requirements at https://www.ucc.ie/en/study/undergrad/entryreqs/matureapplicants/
Approximate Available Places Overall 40
Entry 2024
Early online application (discounted): Fee €30 Closing Date: 20 January 2024 at 5pm
Normal online application: Fee €45 Closing Date: 1 February 2024 at 5pm
Late online application - restrictions apply (see page 3 2024 CAO Handbook): Fee: €60 Closing Date: 1 May 2024 at 5pm
Change of Mind - restrictions apply (see page 3 2024 CAO Handbook): Fee: Nil Closing Date: 1 July 2024 at 5pm
Exceptional online late application (see page 34 of the 2024 CAO Handbook): Fee €60 Closing Date: 22 July 2024 at 5pm
Be sure to complete any action well in advance of closing dates. You should avoid making an application close to a closing date. No extensions to closing dates will be allowed and all application fees are non-refundable.
LATE APPLICATIONS
Late Applications are those which are received after 5pm on 1 February 2024. The closing date for late applications is 5pm on 1 May 2024, subject to the restrictions listed on page 3 of the 2024 CAO Handbook. The online facility for late applications opens on the 5 March 2024 at 12:00 noon - a fee of €60 applies.
Exceptional Late Applications (Exception to the timetable)
The exceptional closing date of 22 July at 5pm applies only to applicants who are registered as an undergraduate student on 1 May 2024 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. This is an exceptional late closing date and all steps must be completed by 5pm on 22 July. No changes may be made after this date.
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, Marino Institute of Education, Trinity College Dublin, University of Limerick and Maynooth University 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 five HEIs, you should apply through CAO.
Refer to page 34 of the 2024 CAO Handbook on how to make an Exceptional Late Application.
Restrictions
As a CAO applicant you may experience one or more of the following restrictions based on your course choices, your category of application, or restrictions imposed by the HEIs that you wish to apply to. Please read the section on 'Restrictions' on page 3 of the 2024 CAO Handbook carefully. This section includes information on:
General Restrictions
1. Making a late application
2. Making changes to your course choices
Restricted Courses
3. Applying for a restricted course
Mature Applicants
4. Mature applicants
Supplementary Admissions Routes
5. Applying for DARE and/or HEAR
Course Outline
If you are interested in developing new innovative food products to meet the demands of the modern consumer, be it in the areas of healthy eating, athletic performance and disease prevention, the BSc in Food Science is the perfect course for you. 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.
The production and distribution of food is the single most important economic activity in the world and food scientists are an essential part of this activity as their work considers the very nature of food itself. Studying food science immerses you in the dynamic world of science, technology and food. It is the study of the structure, behaviour and interactions of key food components, alongside the microbiology and processing of food. At a macro level, food scientists are at the forefront of developing new food products in order to meet the demands of society for high quality, safe, and nutritious food. Emerging challenges in food science include the nutritional needs and food preferences of health conscious consumers, elite athletes, and aging populations; the sustainability and environmental impact of food production; and the development of innovative technologies with potential applications in foods. These issues are catalysts for exciting new discoveries and developments in the area of food, and food scientists play a crucial role in these developments.
A six-month work-placement period forms an integral part of the course and will give you the opportunity to work in industry, thus gaining real-world experience and acquiring key transferable skills in communication, management, and organisation.
Our four-year programme places strong emphasis on enhancing your employability and to this end you will take courses on developing your professional skills including team-working skills, communication skills, time management and project management
Year 1 Modules
The first year of the programme recognises that students coming into the programme have taken different science subjects for their Leaving Certificate so all students are required to take introductory courses in Physics, Chemistry and Biology, along with Mathematics and Food Science:
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)
In Year 2, your studies will be focussed on applying biological and chemical sciences to foods in multiple areas such as food analysis, food chemistry, food quaity and legislation and food microbiology.
In Years 3 and 4, you will become familiar with the components, properties and nutritional aspects of food systems. You will cover a wide range of modern processing technologies and strategies used to produce high-quality foods including sensory science, food safety, and food packaging.
A six-month work placement in Year 3 will give you an excellent opportunity to work in the industry.
Project work in Year 4 includes teamwork to develop innovative food products, taking your ideas from concept to actual products. You will work on all aspects of your product from design, development and testing to packaging and marketing. These final-year projects help you to develop skills in critical thinking and independent research.
Placement or Study Abroad Information
Work Placement
In your third year you will have a six-month work placement in the food industry. This highly regarded placement allows you to make a significant contribution to a relevant project, under the supervision of mentors from UCC and a food-related industry. Our work placement manager coordinates the placement of students in food companies and will liaise closely with you during your first three years to prepare you for this module. This experience is a key part of the course and gives you the opportunity to gain industry experience and acquire key transferable skills in communication, management, organisation and presentation. It will provide you with a great advantage for employment and career development. Year after year, our students rate this work experience module as a highlight of their course.
Academic Programme Catalogue
See the Academic Programme Catalogue (https://ucc-ie-public.courseleaf.com/programmes/) 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 (https://ucc-ie-public.courseleaf.com/modules/)
Dr Eileen O’Neill
e.oneill@ucc.ie
+353 (0)21 490 2853
http://www.ucc.ie/en/fns/