Course Title: Food Marketing & Entrepreneurship
College: Science, Engineering and Food Science
Qualifications: BSc (Hons)
NFQ Level: Level 8
Costs: Full-time EU/EEA/Swiss State undergraduate students may be exempt from paying tuition fees. The State will pay the tuition fees for students who satisfy the Free Fees Criteria. In 2013/14 the Student Contribution Charge will be €2,500 and the Capitation Fee will be €155.
Entry Requirements: HC3 in two subjects and passes in four other subjects at H or O level in the Leaving Certificate from Irish, English, Mathematics and three other subjects recognised for entry purposes.
Entry Points: 2012: 435. Points may vary from year to year.
Course Code: CK502
The BSc (Hons) Food Marketing & Entrepreneurship degree explores the application of business concepts and food science to support business excellence. The course is designed to consider the challenges faced by businesses and expose students to the concepts and theories that explain how the business world operates. Practical application of these theories in the form of group and individual projects is integral to their learning experience. This prepares graduates to work in an exciting, fast-paced industry.
Graduates who intend to work in challenging and fast-moving markets need an education that promotes strategic decision-making, innovation, enterprise and knowledge management. This degree delivers an integrated range of subjects that support successful personal and business development in an environment characterised by opportunity for market and enterprise development. The programme content delivers on three key precepts of successful business: market development; product development and enterprise development. Two thirds of the programme focuses on the business related issues such as management, marketing, law & food policy, accounting, economics and consumer behaviour while the remaining 1/3 considers the science of food: food safety & health/nutrition, food quality and legislation and food chemistry and processing. This combination of business and food science modules educates business graduates who are able to communicate effectively with a science community. To support the early application of technical knowledge in a work setting and enhance key life and transferrable skills a 6 month work placement forms an integral part of this programme. Technical knowledge and transferable skills are further enhanced within a capstone module (4th year) that requires students, in project teams, to develop and market an innovative food product. This project includes drawing up a detailed marketing strategy, marketing plan, business plan, product development outline and financial projections.
Having successful completed this course graduates should be able to effectively interpret and use information to comprehend and resolve a variety of marketing and business challenges within an ever changing business environment, communicate effectively to business and food science communities as well recognise the importance of good science in business success. Furthermore, graduates should be able to contribute constructively, either in a leadership or supporting role, to the effective functioning of a team.
- Leaving Certificate entry requirements: HC3 in two subjects, and passes in four other subjects at H or O level in the Leaving Certificate from Irish, English, Mathematics and three other subjects recognised for entry purposes.
- Mature applicants should apply directly through the CAO (www.cao.ie) and may be required to attend an interview.
- International Students should visit the International Education website: http://www.ucc.ie/en/study/international/noneu-ug/apply/.
EU Applicants: Application to the first year of the degree programme is made directly through the Central Applications Office (CAO). Applicants should apply on-line at www.cao.ie. The normal closing date for receipt of completed applications is 1 st February of the year of entry.
Modules are taught using a mixture of lectures, seminars, tutorials and practical classes. In a typical week most students will have 12 hours of lectures and three to six hours of seminars, tutorials, and practical classes. Self directed learning is an important aspect of University education and the student will need to supplement ‘in class’ learning with study of relevant reading materials. Study time is also used to work in teams to prepare project reports and essays. As a general rule of thumb for every hour in class the student should complete 3 hours of self-directed learning.
A variety of assessments methods are used to measure performance. Assessment methods include university organised written examinations of either 1½ or 3 hour duration and continuous assessment of course work (including essays, laboratory reports, in-course tests, MCQ examinations, group project work, oral presentations). Assessment methods and distribution of marks across written examinations and continuous assessment vary from module to module.
Research-informed teaching as well as practitioner based knowledge shapes the content of this degree. Due to the active involvement of lecturers in research and/or their work with industry we ensure that the most up-to-date knowledge and information constitute the subject matter covered. Read more on some of the staff that you would get to know as a student of Food Marketing & Entrepreneurship:
Dr. Alan Collins:
Dr. Joe Bogue:
Dr. Lawrence Dooley:
Professor Alan Kelly:
Professor Ursula Kilkelly:
Dr. Mary McCarthy:
Professor Paul McSweeney
Ms Fiona O’Brien:
Dr Tony Sheehy:
Dr. Seamus O’Reilly:
Department of Food Business & Development
Ph: +353 (0)21 490 2570