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Learn more about Food Science in UCC


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Meet our Graduates

See how our graduates progress in their careers with a BSc (Food Science), BSc (Nutritional Sciences) degree and BSc(hons) in Food Science and Technology
Attention to detail, being a cross functional team member and organisation are key to success

Deirdre O'Carroll - Bond Supervisor, Irish Distillers

Deirdre a UCC Food Science and Technology graduate started her Irish Distillers journey in August 2012. In September 2014 Deirdre was appointed the role of Process Technologist. Deirdre was appointed Bond Supervisor, Irish Distillers in September 2016.

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Be patient – a career takes time to develop

Dr. Tom O'Callaghan, Research Officer Teagasc Moorepark, Dept. of Food Chemistry and Technology

Tom graduated from UCC with a B.Sc. in Food Science in 2014. . In 2015, Tom began his Ph.D. in Science based in Teagasc Moorepark examining the impact of pasture based feeding systems on the composition and quality of milk and dairy products.

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Change is good. Be a team player. Always remain curious’

Rachel O’Brien, RDA Technologist II- Primary Dairy, Kerry Europe & Russia

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Make connections and conversations. Keep learning.

Anne Parle MPH BSc, Nutritionist & Site Leader, Food Choice

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Never throw away your university notes - you will go back to them again and again...

Teresa Daly, Business Development Manager (Kerry Group- Enzymes Europe)

Teresa Daly is Business Development Manager at Kerry, based in the Naas, Co. Kildare. She graduated from BSc. Hons Food Science in 2013.

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Food Science at UCC has opened many doors and opportunities in my career linking technical content, innovative thinking and teamwork seamlessly. A global food network (..and many friends along the way

Dr. Eve Mulcahy - Product Manager for Glanbia

Dr. Eve Mulcahy is a Product Manager for Glanbia Ireland’s protein range of ingredients based in Co. Kilkenny, Ireland.

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I am a practicing Nutrition Consultant with a particular interest in nutrition for sports performance and health.

Shonagh Harpur - The Nutrisho, Emmett Place, Kinsale, Co. Cork.

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Research opens the door to an unexpected and exciting journey

Dr. Ursula Kenny, Lecturer and Senior Researcher, Department of Clinical Sciences and Nutrition University of Chester

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‘This is a fantastic programme that links colleges internationally and provides great opportunities for students to understand different cultures and educational systems.’

Jia Hou – Product Development Specialist, Nestlé Development Centre, Askeaton, Ireland

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"This course has allowed me to work in the fast-paced food and beverage industry that continues to innovate and to break boundaries everyday"

Sarah Browner - BSc (Hons) Nutritional Sciences, MSc Innovation in European Business

Sarah Browner graduated with a BSc (Hons) in Nutritional Sciences at University College Cork in 2015.

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On graduation with a wide spread of basic core knowledge, microbiology, nutrition, food chemistry, processing and engineering.. also, knowing I could pick up the phone for support was a huge bonus

Valerie Kingston - Glenilen Foods, BSc Food Science (1991)

Valerie Kingston and her husband Alan, are the founders of Glenilen Farm, an artisan, dairy-based food company located in West Cork. Valerie’s entrepreneurial journey began when she started selling home-produced cheesecakes at the local farmer’s market over 20 years ago. What originated as a cottage industry is now an award-winning commercial enterprise supplying dairy-based chilled products to major retailers in Ireland and the UK, including Tesco, Sainsbury’s and Waitrose.

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Make Work Placement Work for you

Susan is a credit to UCC School of Food and Nutritional Sciences!

Dave Savage- Pepisco R&D, Cork

Susan Aherne spent her Internship with Pepsico R&D in Cork working in the Concentrate Development Team.

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I was involved in bringing the product 'Velo Tandem' from idea to shelf. This was of course a huge success for a small local producer - suffice to say my workplace mentor was thrilled!

Jennifer Ramsbottom - 4th Year Nutritional Science student

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From the knowledge I had acquired while studying at UCC, I was able to put theory into practice by developing a “meat-like” sausage from plant based ingredients.

Kate Collins - 4th Year Nutritional Science student

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School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork

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