Human nutrition, food science and the supply chain from farm to consumer are the specialties of the associated Schools of Food and Nutritional Sciences and Food Business and Development at University College Cork.
UCC has a national and international reputation for provision of quality education in the Food area and has state of the art facilities.
We are recognised for the high quality of research and collaboration in human nutrition and health, cereals and beverage technology, dairy science, food packaging, ingredients technology, consumer behaviour, food economics, supply chain management, international food policy and rural development.
Our staff are among the most highly cited scientists in their respective fields and contribute to the development of policies that improve public health, safeguard food safety and promote innovation and sustainability of the rural economy and the modern food industry.
Ireland’s agri-food industry is a key component our modern economy. It accounts for 8% of GDP, with over 160,000 jobs. It is responsible for a major proportion of exports of Irish-owned enterprises and its products are sold in over 170 markets around the world. Annual food output exceeds €16 billion, and the sector contributes €7 billion in exports.
"UCC's Food Science programmes provide graduates with relevant skills for a range of careers in this expanding sector" Dave McDonagh, Innovation Director, Glanbia Dairy Ingredients Ireland
"The global demand for food is expected to increase by 70 per cent by 2050 with Ireland standing to benefit enormously, having plans to grow exports in the sector by 40 per cent by 2020" Paul Kelly, Director, Food and Drink Industry Ireland
University College Cork (UCC) is celebrating its proud tradition of teaching and research in Dairy and Food Science over the last nine decades. As part of this celebration, Professor Patrick F. Fox has written a book ‘Faculty of Food Science and Technology University College Cork: A History’, which provides a description of the history of the Dairy/Food Science Faculty at UCC since 1924 and how it came into being during the turbulent period from 1880 to 1926.