Course Code: CK505
Course Title: Food Science
College: Science, Engineering and Food Science
Duration: 4 Years
Teaching Mode: Full-time
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 2017/18 the Student Contribution Charge will be €3,000 and the Capitation Fee is expected to be €165.
Entry Requirements: H5 in two subjects, and O6/H7 in four other subjects in the Leaving Certificate from Irish, English, Mathematics, one Laboratory Science subject (i.e. Chemistry, Physics, Biology, Physics with Chemistry (joint) or Agricultural Science) and two other subjects recognised for entry purposes. Special Entry Requirements: H4 in a Laboratory Science subject or Mathematics or Applied Mathematics.
Entry Points: 2017: 453
The BSc Food Science is an exciting opportunity to develop an indepth scientific understanding of food, as well as important critical thinking and innovation skills needed by the food industry. The course content is wide and varied, ranging from the key scientific properties of food to the production of new and innovative food products.
UCC has an established international reputation for excellence in food education and research, with world-class teaching, research and laboratory facilities. The diverse range of subjects on the Food Science course provides graduates with a unique blend of scientific and technical skills designed to meet the needs of careers ranging from research and development to food processing and production.
A six-month work-placement period forms an integral part of the course and will give you the opportunity to work in industry, thus gaining experience and acquiring key transferable skills in communication, management, organisation and presentation.
You will be given a firm foundation in the key basic sciences of chemistry, biology and physics, as well as mathematics and introductory courses in food science and food business.
These subjects will be developed as applied to food through food chemistry, food microbiology and nutrition, as well as biochemistry, biostatistics and an introductory course in food engineering. Methods commonly used to analyse foods are also introduced.
You will become familiar with the components, properties and nutritional aspects of food systems and a wide range of modern processing technologies and strategies used to produce high-quality foods.
You will also gain experience in a wide range of sensory and instrumental techniques employed by the food industry to assess food quality and safety.
A six-month work-placement in Year 3 will give you an excellent opportunity to work in the industry.
Project work in Year 4 will include teamwork to develop innovative food products, taking your ideas from concept to actual products. You will work on all aspects of your product from design, development and testing to packaging and marketing. These final-year projects help to develop skills in critical thinking and independent research.
Leaving Certificate entry requirements:
H5 in two subjects, and O6/H7 in four other subjects in the Leaving Certificate from Irish, English, Mathematics, one Laboratory Science subject (i.e. Chemistry, Physics, Biology, Physics with Chemistry (joint) or Agricultural Science)and two other subjects recognised for entry purposes.
Special Entry Requirements: H4 in a Laboratory Science subject or Mathematics or Applied Mathematics. Students presenting with a 2016 (or previous) Leaving Certificate must present with a HC2 in a Laboratory Science subject or Mathematics or Applied Mathematics.
Mature students: Applicants should apply directly to the CAO, include a statement of interest and may be called for intervidew. Applicants must have studied a laboratory science subject at second level or QQI/FETAC level or must demonstrate involvement with science-related areas. Approximately two places are available on this course for mature students.
EU Applicants: Application to the first year 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.
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.
Year 1: approximately 300 hours of lectures, 100 hours of practicals and 58 hours of tutorials in Biology, Chemistry, Food, Mathematics, and Physics.
Year 2: approximately 264 hours of lectures, 138 hours of practicals and 16 hours of tutorials in Biochemistry, Food Chemistry, Microbiology, Process Engineering, and Statistics.
Year 3: approximately 234 hours of lectures, 126 hours of practicals and factory visits, plus a 24-week work placement.
Year 4: you take either:
Food Chemistry and Processing Technology: 240 hours of lectures, 60 hours of practicals and either an individual or team research project over teaching periods 1 and 2.
Food Microbiology: 240 hours of lectures, 40 hours of practicals, 7 hours workshop, and a individual research project taken over teaching periods 1 and 2.
The assessment methods used throughout this course include end-of-year written examinations and continuous assessment, including laboratory reports, library projects, home assignments, in-class tests, project reports, examinations based on laboratory practicals, student presentations and student log books.
Dr Eileen O’Neill
Dr Thomas O’Connor
Dr Seamus Anthony O’Mahony
Dr Joe Kerry
Prof Paul McSweeney
Prof Yrjö Roos
Prof Alan Kelly
Prof Elke Arendt
Dr Barbara Doyle Prestwich
Dr Sinead Kearns
Dr Sarah Culloty
Dr Tom Cotter
Dr Cora O’Neil
Dr Patrick Enright
Dr Joseph Bogue
Dr Ben McKay
Dr Catherine O’Sullivan
Dr Paul Callnan
Dr John Morrissey
Prof Gerald Fitzgerald
Dr Niall O’Leary
Prof Colin Hill
Prof Jorges Oliveira.
Dr Tom O’ Connor
Prof Nora O’Brien
Prof Kevin Cashman