2021/2022

BSc (Hons) (Food Science and Technology)

(Dual Degree)

NFQ Level 8, Major Award

Note: Every effort has been made to ensure that the programme and module content as described in the University's Calendar and Book of Modules for the 2021-22 academic year are accurate. However, due to the Coronavirus (COVID-19) pandemic, no guarantee is given that programme/module content, delivery and assessment may not be altered, cancelled, replaced, augmented or otherwise amended. Any changes will ensure the same competencies and Learning Outcomes are met. Programme and/or Module Coordinators will communicate any such changes to students.

The BSc (Hons) Food Science and Technology is a four year programme delivered in partnership with Beijing Technology and Business University (BTBU) with whom University College Cork has a bilateral agreement under statute 263 of the National University of Ireland. This programme leads to a dual degree which is awarded independently from both institutions.

Students will study for two years at BTBU, and for two years at University College Cork, taking modules to the value of 60 credits in each of Third and Fourth Years. When studying at UCC a student may not register for more than 60 credits in any one academic year.

First Year - Food Science and Technology

This year is spent pursuing the BSc Food Science and Engineering at BTBU with whom UCC signs a bilateral agreement.
Examinations
The First Year of this programme will be in examined in accordance with examination regulations governed by the Chinese Education Authority

Second Year - Food Science and Technology

This year is spent pursuing the BSc Food Science and Engineering at BTBU with whom UCC signs a bilateral agreement.
Examinations
The Second Year of this programme will be in examined in accordance with examination regulations governed by the Chinese Education Authority

Third Year - Food Science and Technology

In order to be admitted to the Third University Examination in Food Science and Technology a student must have satisfactorily attended prescribed modules amounting to 60 credits comprising core modules to the value of 55 credits, and elective modules to the value of 5 credits.

Core Modules

FS3012 Library Project (10 credits)
FS3013 Proteins and Lipids in Food Systems (5 credits)
FS3014 Macromolecules, Emulsions and Food Structure (5 credits)
FS3015 Dairy Processing and Preservation (5 credits)
FS3016 Ingredient Recovery from Milk, Whey and their Co-Products (5 credits)
FS3022 Sensory Evaluation for Food and Nutritional Sciences (5 credits)
FS3608 Fundamentals of Food Packaging (5 credits)
FS3610 Food Analysis and Processing (5 credits)
MB3103 Food and Industrial Microbiology I (5 credits)
MB3114 Food and Industrial Microbiology II (5 credits)

and modules to the value of 5 credits to be chosen from the following:

Elective Modules

LC1002 English for Academic Study (B2+ level = Upper-Intermediate plus) (5 credits)
LC1003 Advanced English for Academic Study (C1 - level = Lower advanced) (5 credits)

Module Semester Information may be found here. Module Descriptions may be found here.

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2021/2022 Book, and for each module in the Book of Modules, 2021/2022.

Fourth Year - Food Science and Technology

In order to be admitted to the Fourth University Examination in Food Science and Technology a student must have satisfactorily attended prescribed modules amounting to 60 credits comprising core modules to the value of 50 credits, and elective modules to the value of 10 credits.

Core Modules

FS4011 Advanced Food Packaging (5 credits)
FS4013 Convenience and Specialty Foods A (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
FS4024 Fruit and Vegetable and Soya Science (5 credits)
FS4102 Research Project (10 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4621 Meat Science and Technology (5 credits)
MB4011 Microbial Food Safety (5 credits)
MB4114 Hygienic Production of Food (5 credits)

and modules to the value of 10 credits to be chosen from the following:

Elective Modules

FS4010 Food Shelf-Life Control (5 credits)
FS4620 Dairy Science and Technology (5 credits)
FS4623 Food Biopolymer Ingredients and Mixtures (5 credits)
MB4010 Food Fermentation and Mycology (5 credits)
NT3002 Food Toxicology (5 credits)
LC1003 Advanced English for Academic Study (C1 - level = Lower advanced) (5 credits)*
or
LC2105 Advanced English for Scientific Studies (5 credits)

*LC1003 can not be taken if already taken in Third Year.

Module Semester Information may be found here. Module Descriptions may be found here.

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2021/2022 Book, and for each module in the Book of Modules, 2021/2022.

Programme Learning Outcomes for BSc (Hons) (Food Science and Technology) (NFQ Level 8, Major Award)
On successful completion of this programme, students should be able to:


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