Excellence & Rankings
The School of Food and Nutritional Sciences is one of the most internationally-recognised, globally-connected, multiple award-winning, highly- and diversely-funded, and extremely impactful academic units in UCC. In the 2025 QS rankings, UCC has been named one of the world's top universities for the study of 29 subjects. These rankings are based on a combination of different indicators relating to academic and employer reputation and excellence in research. Within UCC, the two most highly ranked subjects are Nursing (#27) and Agriculture & Forestry (#84).
The research we perform in the School of Food and Nutritional Sciences in the area of Nutrition and Dietetics is the single largest contributor (44%; 281 publications in the last 5 years) across UCC to the Scopus ASJC subject of Nursing in UCC.
The research we perform in the School of Food and Nutritional Sciences in the area of Food Science is likewise a major contributor (38%; 648 publications in the last 5 years) to the area of Agricultural and Biological Sciences in UCC.
UCC is also ranked 46th in the world for Food Science & Technology in the prestigious Shanghai Subject Rankings, which represents UCC's second highest subject area in this set of rankings.
The entire team within the School of Food and Nutritional Sciences are delighted to see the volume, excellence, relevance and impact of our research contribute so strongly in positioning UCC in the Top 50 and Top 100 in the QS subject rankings for Nursing and Agriculture & Forestry, respectively and the Top 50 in the Shanghai Subject Rankings. We wish to thank all our research students, staff, collaborators and funders for enabling and supporting us on this impactful journey.
Eleven of the Academic Staff in the School of Food and Nutritional Sciences at University College Cork are ranked in the top 2% of researchers worldwide
The prestigious Elsevier/Stanford University World Rankings of Researchers has named 11 academics from the School of Food and Nutritional Sciences at University College Cork experts among the global top 2% of academics most cited in their fields.
This is a new record and demonstrates how UCC staff in the School of Food and Nutritional Sciences are working at the highest international level, pushing the boundaries of discovery and innovation, securing our sustainable food future. This international recognition reflects the fact that the School of Food and Nutritional Sciences is one of the most research active, and impactful, academic units across the University.
