Print

Food Science BSc (Hons)

Fact File

Course Code: CK505

Course Title: Food Science

College: Science, Engineering and Food Science

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

Overview

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.

Course Details

Year 1
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.

Year 2
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.

Year 3
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.

Year 4
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.

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

Detailed Entry Requirements

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.

International students should visit the International Education website.

FETAC Requirements.

Application Procedure

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.

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.

Course Practicalities

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.

OR

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.

Assessment

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.

Who Teaches This Course

Food Science

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


Biology

Dr Barbara Doyle Prestwich

Dr Sinead Kearns

Dr Sarah Culloty

Dr Tom Cotter

Dr Cora O’Neil
 

Food Business

Dr Patrick Enright

Dr Joseph Bogue
 

Mathematics

Dr Ben McKay

Dr Catherine O’Sullivan


Physics

Dr Paul Callnan


Microbiology

Dr John Morrissey

Prof Gerald Fitzgerald

Dr Niall O’Leary

Prof Colin Hill

Process Engineering

Prof Jorges Oliveira.


Nutrition

Dr Tom O’ Connor

Prof Nora O’Brien

Prof Kevin Cashman

Further Contact Information

Dr Eileen O’Neill

Course Coordinator

T:+ 353 (0)21 490 2853

E: e.oneill@ucc.ie

Close X