Centenary Celebrations
The School of Food and Nutritional Sciences at University College Cork is celebrating 100 years of excellence and impact in teaching, training and research.
“This is a proud milestone for University College Cork, marking a century of excellence in research and education for the agri-food sector. The sector has been shaped by our graduates, who continue to drive change across Ireland and globally. As we celebrate our past, we are also focused on the future, equipping the next generation with the skills, knowledge and ambition to lead a more sustainable and innovative agri-food industry in the years ahead.”
The University Education (Agriculture and Dairy Science) Act of 1926 provided the legislative basis for establishment of the Faculty of Dairy Science at UCC. Enacted during the formative years of the Irish State, it reflected a strategic commitment to investing in education, science and technical expertise to support Ireland’s most important indigenous industry.
From ambitious beginnings in 1926, the Faculty of Dairy Science at UCC expanded and evolved considerably over the following decades, with the original core of the Faculty now embodied mainly in the modern-day School of Food and Nutritional Sciences. Our School leads and co-ordinates all teaching and research in dairy science, food science, nutritional sciences and dietetics (e.g., BSc Food Science, BSc Nutritional Sciences, MSc Human Nutrition and Dietetics, PG Certificate in Dairy Technology and Innovation) to undergraduate and postgraduate students, in addition to life-long learning offerings through the Food Industry Training Unit.
Founding Era (1926)
.png)
Mid-Century Expansion
.jpg)
Modern Facilities
Over the past century, graduates, researchers and staff from UCC have played leading roles in agricultural education, scientific research, food innovation, public policy, environmental sustainability and the development of Ireland’s globally successful agri-food industry. Through education, research and innovation, UCC has helped build the expertise, leadership and scientific capability that underpin Ireland's international reputation in dairy science, food science, nutrition and health. Collectively, this has contributed to the scientific modernisation of Irish agriculture and the development of a globally competitive agri-food sector.
One hundred years later, Ireland’s agri-food sector exports almost €21 billion annually and is recognised internationally for its quality, sustainability, innovation and scientific excellence. Today, the teaching and research at UCC continues to contribute to addressing some of the most significant challenges facing society, including climate change, biodiversity protection, food security, nutrition and sustainability.
Overview
Together we will celebrate achievements, showcase state-of-the-art research, teaching & training, and our exciting ambitions for the future.
We are delighted to invite you to celebrate 100 years of excellence and impact in teaching, training and research within the School of Food and Nutritional Sciences at University College Cork (UCC) on Friday 4th December 2026. From ambitious beginnings in 1926, the Faculty of Dairy Science at UCC expanded and evolved considerably over the following decades, with the original core of the Faculty now embodied mainly in the modern-day School of Food and Nutritional Sciences. The event is designed for us to celebrate this legacy together, showcase some of the cutting-edge research and education initiatives in food and nutritional sciences, and from across the wider food community at UCC, and share plans for an exciting future in this fast-paced sector.
Who Should Attend and Why?
This event will provide you with an opportunity to reconnect with academic, technical and administrative staff from the School of Food and Nutritional Sciences (current and retired) and from across the full reach of food-related activities at UCC (e.g., Food Industry Training Unit, Food Business and Development, Food Microbiology, APC Microbiome Ireland).
The event will provide you with an efficient means of gaining insights from international academic leaders to relevant topics of cutting-edge interdisciplinary research. You will also have the opportunity to connect and network with fellow alumni, collaborators, colleagues, stakeholders and relevant agencies.
Who Should Attend
- Graduates of food programmes at UCC
- Food industry professionals
- Funding Agencies
- State Agencies
- Research Performing Organisations
Good to Know
Highlights
- Duration: 8 hours 30 minutes
- Format: In-person
Location
University College Cork
College Road
T12 K5W7 Cork
How do you want to get there?
- Driving
- Public transport
- Cycling
- Walking
Agenda
09:30 AM – 11:00 AM
Part 1: Welcome Address & Past to Present (09:30–11:00)
Moderated by Prof Seamus O'Mahony, Head of School of Food and Nutritional Sciences
This opening session will welcome attendees and provide a reflection on the School's evolution, achievements, and future direction. Speakers will outline the School's current strengths in education, research, and industry engagement, trace its journey from the Faculty of Dairy Science to the modern School of Food and Nutritional Sciences, and highlight the continuing importance of dairy science at UCC in 2026. Together, these presentations will celebrate the School's rich heritage while showcasing its impact and ambitions for the future.
11:45 AM – 01:00 PM
Part 2: Present (11:45–13:00)
This session highlights the breadth, interdisciplinarity and impact of research within the School of Food and Nutritional Sciences. Through presentations from leading researchers and collaborators across UCC, attendees will explore advances in food and health, infant and maternal nutrition, consumer behaviour, sustainable food systems, microbiome science, agriculture, and women's health. Together, these talks will showcase how this research at UCC addresses global challenges while fostering strong partnerships across academic disciplines, research centres, healthcare, and industry.
02:15 PM – 04:15 PM
Part 3: Present to Future (14:15–16:15)
This concluding session looks ahead to the future of food and nutritional sciences through a keynote address, expert panel discussion, and strategic reflections
Information on the various events completed and planned to celebrate our centenary will be available at this page, and will be updated regularly. Should you wish to contact a member of the School team about same, please use the following contact details:
Prof Seamus O’Mahony: sa.omahony@ucc.ie
Joan Corcoran: j.corcoran@ucc.ie
School of Food and Nutritional Sciences
Contact us
School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork