Centenery 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)

Mid-Century Expansion

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.