| Code | CK213 |
|---|---|
| Duration | 4 years |
| Teaching Mode | Full-time |
| Qualifications | BSc (Hons) |
| NFQ Level | Level 8 |
| CAO Points | 2026: 445 |
Course Outline
BSc (Hons) Food Marketing & Entrepreneurship blends learning in business and food science, providing graduates with the skills to work in various roles across the food and non-food sectors. During Years 1-4 you will study modules across a range of disciplines including Food Business, Marketing, Food Policy, Management, Economics, Microbiology, Accounting, Law, and Nutrition. All subjects are taught from an introductory level.
This will provide you with a well-rounded education which will prepare you for a career in the dynamic food industry and other sectors by nurturing innovation and entrepreneurship skills, building knowledge of the food and nutrition sciences, developing skills to assess business viability, and promoting an understanding of consumer market trends and marketing strategies.
Modules
Year 1 Modules:
Students take 60 credits as follows:
- FE1000 Introduction to Food Business and Marketing
- AC1102 Financial Accounting
- EC1500 Ethics and Economic Decision Making in Food Business
- FE1030 Introduction to International Food Policy
- FE1200 Introduction to Sustainable Food Marketing Channels and Supply Chains
- FE1201 Preparing for Entrepreneurship and Placement in Food
- FS1011 Introduction to Food Science and Technology
- LW1108 Introduction to the Legal System
- LW1109 Introduction to Business Law
- MB1001 Introduction to Food and Industrial Microbiology
- MA1100 Introductory Mathematics for Business I
Year 2 Modules:
Students take 60 credits as follows:
Core Modules
- AC2200 Introduction to Management Accounting
- FE2014 Digital Food Marketing and Branding
- FE2204 Quantitative Research for Food
- FE2205 Food Business Sustainability
- FS2005 Principles of Food Science and Technology
- FE2206 Food Enterprise Management
- FS2007 Topics in Food Quality, Hygiene and Legislation
- IS1106 Introduction to Information Systems
- IS1107 Information Systems for the Networked Enterprise
- NT2013 Fundamentals of Nutrition Part 1
- ST1023 Introduction to Business Statistics
- ST2200 Methods of Business Statistics
Year 3 Modules:
Students take 60 credits as follows – all listed taught modules (45 credits) and a 15 credit Transferable Skills module (Placement or Research Module):
- FE3020 Understanding Supply Chain Management
- FE3201 Market-oriented New Food Product Innovation
- FE3208 Transferrable Skills - Food Business and Development - Work Placement
- or FE3209 Transferable Skills - Food Business and Development - Research Project
- FE3000 Food Market Insight and Problem Solving
- FS3011 Science and Technology of Food Systems B
- FS3018 Fundamentals of Food Packaging
- FS3022 Sensory Evaluation for Food and Nutritional Sciences
- MB3993 Food and Industrial Microbiology I
- MG3012 Enterprise and Innovation
- NT2014 Fundamentals of Nutrition Part 2
Year 4 Modules:
Students take 60 credits as follows: all listed core modules (50 credits) and 10 credits of elective modules:
Core Modules
- AC4406 Accounting in Business
- NT4021 Public Health Nutrition
- FE4002 Global Food Policy
- FE4205 Consumer Behaviour in Food Markets
- FE4207 Global Food Supply Chain Management and Circular Economy
- FE4208 Grocery Shopper Behaviour and Food Retail Marketing
- FE4475 Food Marketing and Entrepreneurship
- MG4035 Strategic Marketing
- MG4036 Strategic Management
Elective Modules
Students take modules to the value of 10 credits from the following:
- AC4407 Financial Reporting 1 (5)
- AC4408 Financial Reporting 2 (5)
- FE4008 Food Security and the Developing World (5)
- FE4009 Co-operatives, Food and Rural Sustainability (5)
- FS4906 Cereals and Related Beverages B (5)
- FS4011 Advanced Food Packaging (5)
- MG4043 International Marketing Management (5)
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
Expected lecture hours: In a typical week most students will have 12 hours of lectures.
Expected lab/practical hours: In a typical week most students will have 3-6 hours of seminars, tutorials and practical classes.
Expected reading hours: Self-directed learning is an important aspect of University education and the student will need to supplement in-class learning with the study of relevant reading materials. Study time is also used to work in teams to prepare project reports and essays.
Why Choose This Course
This course suits those who have an interest in both business and food. Students will be supported in developing a transferable skill set to prepare them to work in various roles within and outside of the food industry.
Students will learn skills in strategic decision-making, marketing practice, food product innovation, and business and financial management, delivered through an integrated range of subjects across the business and food science disciplines. Several modules and assignments throughout the programme have been designed in consultation with industry to ensure that students are appropriately prepared for industry with relevant and current knowledge and skills (e.g. related to GenAI, digital, sustainability).
During the course, students have opportunities to engage directly with industry to gain real-life experience and develop useful employability skills. In second year, students work on a consultancy project for an Irish company during one of their modules. In third year, students have the opportunity to complete a 6-month industry work placement, and those who opt not to go on placement can instead work on a research project developed in collaboration with industry (Richmond Marketing).
The programme is taught by lecturers who are internationally recognised in their fields of expertise, and guest lectures from industry professionals are regularly incorporated into modules to provide students with up-to-date insight into the practical application of subjects in industry. Some of these guest speakers are previous graduates of the course, which provides students with insight into potential future career paths and opportunities after graduation.
Placement or Study Abroad Information
In Year 3, students will complete course modules from September to March, and will then have the option to either: (1) take up a six-month industry work placement; (2) complete a six-month research project at home; (3) complete a six-month research project while on Erasmus in Germany, the Netherlands, Italy or France; or (4) Study Abroad in the USA (Oregon State University) for one semester (March-June).
Placement opportunities are both national and international and span multiple sectors, including food, fast-moving consumer goods (FMCG), professional services, public/regulated bodies, retail, utilities, logistics, and finance.
Hear what our students have to say about their Placement Experience.
Past placements have included:
- Aldi (Buying Office)
- Lidl (Logistics Intern)
- Dunnes (New Product Development; Buying Office)
- Deloitte (Marketing)
- Cully & Sully (Marketing and Sales Assistant)
- Dairygold (Supply Chain)
- Grant Thornton (Audit)
- Musgrave (Marketing Intern; Product Development)
- HP Nutrition (Business Intern)
- O’Keefes Bakery (Project Facilitator)
- Uisce Éireann (Finance Intern)
- Permanent TSB (Marketing)
- PepsiCo (Supply Chain)
- PRL (FMCG Sales Merchandiser)
- Levercliff (Category Analyst)
Skills and Careers Information
The transferable skills acquired ensure that graduates are well-positioned to find employment in the food and non-food sectors, locally or internationally.
Many of our graduates commence their careers on graduate programmes with companies such as Kerry, Musgrave, Aldi, Kepak and Bord Bia. Some have moved into marketing and brand roles, shaping campaigns and consumer insights for companies like Diageo, Innocent Drinks, and PepsiCo, as well as into sales and account management, working with clients in organisations such as Apple, Zendesk, and Enterprise Mobility.
Others have pursued commercial and business development roles, driving growth in firms like Musgrave, Valeo Foods, and Applegreen, or have entered buying and procurement with retailers such as Aldi, Lidl, and Dunnes Stores.
Several graduates have developed careers in supply chain and operations, supporting the movement of products from farm to consumer in companies like Kerry, Dairygold, and Kepak, while those interested in the technical side have progressed into quality, food safety, or food technology roles with organisations such as Bandon Vale Cheese, Glenilen Farm, and Keohane Seafood.
Additional pathways include finance, audit, and consultancy roles in firms like KPMG, Grant Thornton, and Aviva, as well as opportunities in project management and graduate programmes across a mix of start-ups, SMEs, and global multinationals.
This diversity of employers highlights the flexibility of the degree, equipping graduates to thrive in roles across both food and non-food sectors.
Alternatively, graduates can progress to a wide range of postgraduate pathways across business, food, and related disciplines.
Other graduates apply their entrepreneurship learning during the programme by going on to set up their own business.
Requirements
Leaving Certificate Entry Requirements
At least six subjects must be presented. Minimum grade H5 in two subjects and minimum grade O6/H7 in four other subjects. English and Irish are requirements for all programmes unless the applicant is exempt from Irish.
Applicants will need to meet the following minimum entry requirements:
| English | Irish | Other Language | Maths |
|---|---|---|---|
| O6/H7 | O6/H7 | O6/H7 | O6/H7 |
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. Irish Leaving Certificate Maths (or equivalent) is recommended. Applicants may also be called for interview.
Further information on applying as a mature student is available on the Mature Applicants and Mature Student Entry support pages.
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. Please review the Programme Requirements on our Information for QQI FET Applicants page for information on related QQI courses, and visit Access UCC’s QQI/FET Entry section for further support.
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.
To verify if you meet the minimum academic and language requirements visit our qualification comparison page and refer to our International Office page for more information.
Fees and Costs
- Whether you are an EU or Non-EU student will affect the course fees applicable to you. See more information on EU Fees, Non-EU Fees, or Free Fees Status.
- 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.
- Explore our Nurturing Bright Futures free online course (Module 5) to learn about managing your money as a student and budgeting for university life.
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.