Food Science BSc

Program Overview

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The BSc in Food Science is a four-year program designed to train students in developing innovative food products that meet modern consumer demands, focusing on nutrition, health, and disease prevention. It emphasizes scientific and technical skills, preparing graduates for food industry careers in research, development, processing, and production. The program is accredited by the Institute of Food Science and Technology and offers a strong focus on employability through a work placement module and connections with industry leaders.

Program Outline

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Degree Overview:

The BSc in Food Science is a four-year, full-time program designed for students interested in developing innovative food products to meet the demands of modern consumers. The program focuses on healthy eating, athletic performance, and disease prevention. It provides a unique blend of scientific and technical skills, preparing students for careers in the food industry, including research and development, food processing, and production. The program emphasizes the importance of food science in the global economy, highlighting the role of food scientists in ensuring the quality, safety, and nutritional value of food. It explores the dynamic world of science, technology, and food, focusing on the structure, behavior, and interactions of key food components, alongside microbiology and food processing. The program addresses emerging challenges in food science, including:

• The nutritional needs and food preferences of health-conscious consumers, elite athletes, and aging populations.
• The sustainability and environmental impact of food production.
• The development of innovative technologies with potential applications in foods.
• CM1005 Introductory Chemistry for Food and Nutritional Sciences (15 credits): This module covers the basic principles of chemistry, focusing on their application to food science and nutrition.
• FS1005 Food Technology, Culture, and Ethics (5 credits): This module examines the historical, cultural, and ethical aspects of food production and consumption.
• FS1006 Success Skills for Food Scientists (5 credits): This module equips students with essential skills for success in the food industry, including communication, teamwork, and time management.
• MA1002 Calculus for Science Part 2 (5 credits): This module builds upon the concepts introduced in MA1001, providing a deeper understanding of calculus and its applications in science.
• MB1003 Microbiology in Society (5 credits): This module explores the role of microorganisms in various aspects of society, including food production, health, and the environment.
• PY1008 Physics for Biomedical, Environmental, Food & Nutritional Sciences (10 credits): This module introduces students to the fundamental principles of physics and their application to biomedical, environmental, food, and nutritional sciences.

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Year 2:

• Focus on applying biological and chemical sciences to foods in areas such as food analysis, food chemistry, food quality and legislation, and food microbiology.

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Year 3:

• Focus on the components, properties, and nutritional aspects of food systems.

• Coverage of modern processing technologies and strategies used to produce high-quality foods, including sensory science, food safety, and food packaging.

• Six-month work placement in the food industry.

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Year 4:

• Project work involving teamwork to develop innovative food products.

• Development of skills in critical thinking and independent research.

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Teaching:

• Blend of practical and lecture-based learning.

• Instruction by internationally-recognized academic staff.

• Guest speakers from industry.

• State-of-the-art food processing facilities, including pilot-scale brewing, dairy processing and manufacturing, meat processing, bakery technology, and packaging equipment.

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Careers:

• Excellent employment prospects.

• Highly sought after by national and international food companies.

• Graduates work in a wide range of positions, including 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.

• Graduates have a strong track record of acquiring senior positions in national and international food companies.

• 70% of Food Science graduates went straight to employment (2020 study by UCC Career Services).

• Recent employers include Abbott Ireland, Kerry Group, Glanbia, Dairygold, Irish Distillers, Bord Iascaigh Mhara (BIM), Carbery Group, Danone, Diageo Baileys, and O’Brien Fine Foods.

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Other:

• The course is accredited by the Institute of Food Science and Technology (IFST).

• The program places a strong emphasis on enhancing employability.

• The work placement module is highly regarded and provides students with valuable industry experience.

• The program offers opportunities for graduate study in food science, including MSc Food Microbiology, MSc Food Science, MSc Food Business & Innovation, MSc Management & Marketing, and PhD in Food Science and Technology.