School of Food and Nutritional Sciences

"Where will the best paying jobs be in Ireland 2015?" This is the question posed by Roisín Burke - Sunday Independent, January 22^nd 2012. 

"So, where will the jobs be when you graduate in 2015, and what courses can you choose in order to bag them?

The BSc Food Science programme at UCC has recently been approved by the Institute of Food Technologists (IFT) in the United States, and as such is the first Food Science programme in Europe to recieve such as designation and testifies that its graduates are highly equiped as food scientists in a modern food industry.  It joins the very successful BSc Nutritional Sciences programme at UCC which is the only non-UK based programme accredited by the Nutrition Society.

The future looks bright for a number of research programmes in the School of Food and Nutritional Sciences, UCC  and associated research centres having successfully secured significant funding for research into projects including Novel whey ingredients by protein-carbohydrate conjugation; High protein beverage production; National Cheese Research Programme 2015; Infant Nutrition and Infant Formulation. The Minister for Agriculture, Food and the Marine, Simon Coveney, TD, announced grant awards of approximately €10 million for research projects being undertaken, on a collaborative basis, by researchers from 13 institutions across the island of Ireland including UCC.  

 We find it on chairs, stuck under desks, on pavements or stuck to our shoes.  Chewing gum is sticky - and it does not degrade easily.  This leads to increased cleaning costs for our local authorities.  However, Professor Elke Arendt of University College Cork has developed a novel process for creating biodegradable chewing gum. She is looking for companies who might be interested in commercialising the product.

Ireland historically is an agrarian society and it seems despite dressing the nation in bricks and mortar, the fact that the majority of the country is still grass green displays the importance of food and agriculture.
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UCCs Open Day was held on Saturday 8th October 2011. It was open to all Leaving Cert, Fifth Year and TY students, their parents and teachers, as well as those thinking of applying as a Mature Student.

Pictured are member of staff and students of the School of Food and Nutritional Sciences who answered the many queries from interested prospective students at their stand on the day. Organised talks by staff and tours of the Processing Facilites in the School were scheduled for the day providing a comprehensive view of life as a Food Science or Nutritional Science student.

Now in their fourth year, the Blas na hEireann Awards recognise and reward the ‘best tasting’ Irish produce, and the driven, passionate, talented producers that make the products.The awards were initiated by two Dingle-based food producers who saw the need for a comprehensive ‘Irish’ awards scheme, along the lines of the British Great Taste Awards, so that Irish produce could compete on a level-playing field and be recognised by the Irish food consumer.The School of Food and Nutritional Sciences at UCC plays an integral role in the judging process.

The food and drinks sector is extremely resilient in spite of the current recession. In the past 12 months alone, the value of Irish food and drink exports has grown by 11% to almost €8 billion, with significant expansion plans for key sectors such as dairy and meat. In reflection of this, the number of first preference CAO applications for Food Science (CK 505) at UCC has increased almost 30% this year. Food Science students at UCC can look forward to many dynamic and rewarding job opportunities in areas such as research and product development, operations, nutrition, food safety and quality, marketing and management. Alternatively, they may follow in the footsteps of UCC Food Science graduates who have set up their own businesses such as Dees Wholefoods, Glenilen Farm and Drombeg Premium Irish Spirit.

The 40th Annual UCC Food Research Conference was hosted by the School of Food and Nutritional Sciences, UCC on March 31st and April 1st 2011.  The conference was very well received by both the UCC community and the Universities Institutions and Colleges associated. 
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Relay hosted a workshop entitled ‘Technological capability to support infant formula manufacture’ which took place at Moorepark Food Research Centre on Tuesday the 19th April, 2011.


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A new spread that combines honey and cream cheese created by UCC students was the winner of the UCC New Food Product Development Showcase. This Showcase is an annual exhibition of new food products developed by students from the BSc Food Science and BSc Food Business degree programmes at UCC as part of their final-year research projects.
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Professor Alan Kelly, Department of Food and Nutritional Sciences, and Dean of Graduate Studies of UCC has been awarded the Danisco International Dairy Science Award.

(A Joint Initiative by the Department of Food Science and Technology and Department of Food Business and Development)

An innovative new beverage product was awarded 1^st prize (the UCC Food Innovation Trophy) (13th March 2009) at the Faculty of Food Science and Technology New Food Product Development Showcase.  This showcase is an annual exhitition of new food products developed by students from the BSc Food Science and Technology and BSc Food Bussiness degree programmes at UCC as part of their final-year research projects.

The Minister for Agriculture, Fisheries and Food speaking on May 21st 2009 confirmed that the Food Graduate Development Programme (www.foodpostgrad.ie) was to continue for another two years. Funding of €1.1million was allocated for the initiative in 2007 for a five-year period, subject to a review after the first 18 months of its existence. Following this review Minister Smith has sanctioned funding for years 3 and 4 of the Programme, which is funded by the Department of Agriculture, Fisheries and Food under the Food Institutional Research Measure (FIRM).