BSc (Hons) Food Marketing & Entrepreneurship offers a unique combination of business and science, providing graduates with the skills to work in an exciting, fast-paced industry. The programme explores the application of business concepts and food science to support business excellence.

Graduates will learn skills in strategic decision-making, innovation, enterprise and knowledge management, delivered through an integrated range of subjects that support successful personal and business development.

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 will be integral to your learning experience.

The programme is built on UCC’s international reputation in food education and research and taught by lecturers who are internationally recognised in their field of expertise.

Year 1 Modules (all 5 credits):

AC1102 Financial Accounting;

EC1500 & EC1503 Economic Analysis for Food Business I & 11 (5 credits each);

FE1030 Introduction to International Food Policy;

FE1016 Introduction to Food Business;

FE1017 Introduction to Food Marketing;

FE2200 Introduction to Food Supply Chain Management;

FS1011 Introduction to Food Science and Technology;

LW1108 Introduction to the Legal System;

LW1109 Introduction to Business Law;

MA1100 Introductory Mathematics for Business I;

MB1901 Introduction to Food and Industrial Microbiology

Year 2 Modules:

Introduction to Management Accounting;  International Food Policy;  Food Economics;  Principles of Food Science and Technology;  Topics in Food Quality and Legislation B; Introduction to Information Systems;  Information Systems for the Networked Enterprise;  Fundamentals of Nutrition;  Introduction to Business Statistics;  Methods of Business Statistics;  Quantitative Research for Food

Year 3 Modules:

Core

Market-oriented New Food Product Innovation;  Food Market Research Methods;  Food Enterprise Management;  Food Marketing Management;  Science and Technology of Food Systems;  Food and Industrial Microbiology;  People and Organisation;  Enterprise and Innovation;  Applied Nutrition

Electives

Transferrable skills - Food Business and Development research project;  Work Placement

Year 4 Modules:

Core

Accounting in Business;  Global Food Policy;  Consumer Behaviour in Food Markets;  International Food Retail Marketing;  Global Food Supply Chain Management; Food Marketing and Entrepreneurship;  Strategic Marketing;  Strategic Management;  Sensory Evaluation of Foods

Electives

Financial Reporting;  Food Security and the Developing World;  Co-operative Business and the Rural Economy;  Cereals and Related Beverages B;  Entrepreneurship Practice and Opportunity Recognition;  Advanced Food Packaging

Having successfully completed this course you should be able to:

• comprehend and resolve a variety of marketing and business challenges within a fast-paced business environment
• communicate effectively to business and food science communities
• recognise the importance of good science in business success
• contribute, either in a leadership or supporting role, to the effective functioning of a team

See the College Calendar for more detailed information on the programme and the Book of Modules for a more detailed description of programme modules.

Leaving Certificate entry requirements: 

H5 in two subjects, and O6/H7 in four other subjects in the Leaving Certificate from Irish, English, Mathematics, and three other subjects recognised for entry purposes. 

Mature students: Applicants should apply directly through the CAO, include a statement of interest and may be called for interview.  Applicants are assessed on education, life and/or relevant experience as demonstrated in the CAO application and statement of interest.  Approximately four places are available for mature students.

International Students should visit the International Education website.

FETAC Requirements.

EU Applicants: Application to Year 1 of the degree programme is made directly through the Central Applications Office (CAO). Applicants should apply online at www.cao.ie. The normal closing date for receipt of completed applications is 1st February of the year of entry.

Non-EU Applicants

Mature Applicants:  Application is made through the CAO and the closing date for receipt of completed applications is 1st February of the year of proposed entry. 

Expected lecture hours: In a typical week most students will have 12 hours of lectures.

Expected reading hours: 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 three hours of self-directed learning.

Expected lab/practical hours: In a typical week most students will have 3-6 hours of seminars, tutorials and practical classes.

Written exams will take place before Christmas and in May.  Not all modules will have formal examinations.  Many modules use other types of assessment including essays, laboratory reports, in-course tests, multiple-choice questionnaires, 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 and 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 subject matter covered is the most up-to-date knowledge and information. Click on the links below to read more about some of the staff you would get to know as a student of Food Marketing & Entrepreneurship:

Professor Joe Bogue

Dr Alan Collins

Dr Lawrence Dooley

Prof Thia Hennessy

Prof Alan Kelly

Prof Ursula Kilkelly

Prof Paul McSweeney

Ms Fiona O’Brien

Dr Seamus O’Reilly

Dr Tony Sheehy

Dr Noel Woods