News

  • Making the most of every bite - Book Launch today

    21 Mar
    Making the most of every bite - Book Launch today

    We launched our book today 'Making the most of every bite' which is a high protein, high calorie resource for the estimated 145,000 Irish people who are malnourished or at risk of malnutrition. It was launched by Minister for Health Simon Harris. 100,000 free copies are available through the HSE.

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  • The future of dairy? 3D printing of Cheese

    05 Apr
    The future of dairy? 3D printing of Cheese

    One of the most exciting areas of food processing globally at present is 3D printing, with food companies, chefs and consumers alike seeing great potential in the ability of this technology to tailor and personalize food shapes, structures and formulations using this highly innovative technology.  The principle of 3D printing is that a material is extruded (printed) through a suitable nozzle onto a flat surface, with the position of the nozzle being controlled by a computer into which a particular target shape or configuration has been programmed, such that layers of material can be built up into a vast range of shapes and designs, once the material being printed has the property of solidifying enough on printing to retain its shape and position.

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  • SEFS Graduate of the Year and Quercus College Scholarships

    04 Apr
    SEFS Graduate of the Year and Quercus College Scholarships

    The School of Food and Nutritional Sciences congratulates its students Thomas France (BSc Food Science), Sarah Kate Walsh (BSc Nutritional Science) and Michaela Crosbie (BSc Nutritional Sciences. All three were honoured on Friday as SEFS Undergraduate Quercus College Scholars and Michaela is also a Quercus University Scholar. The ceremony took place in the Creative Zone in the Boole Library on Friday 31st March 2017.

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  • Faculty of Food Science and Technology University College Cork: A History by Prof. Patrick F. Fox

    06 Jan
    Faculty of Food Science and Technology University College Cork: A History by Prof. Patrick F. Fox

    University College Cork (UCC) is celebrating its proud tradition of teaching and research in Dairy and Food Science over the last nine decades.  As part of this celebration, Professor Patrick F. Fox has written a book ‘Faculty of Food Science and Technology University College Cork: A History’, which provides a description of the history of the Dairy/Food Science Faculty at UCC since 1924 and how it came into being during the turbulent period from 1880 to 1926.  

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  • SDT Spring Conference 2017

    10 Apr
    SDT Spring Conference 2017

    University College Cork, which has a proud heritage in Dairy Education in Ireland and recognised as an international centre of excellence in Dairy Research, is the venue for the 2017 Spring Conference. 

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  • Flying High

    03 Nov
     Flying High

    A 90% employment record for our graduation class of 2016 at this stage of the year is a good news story by any standard, so there were many happy graduates and indeed parents at the Food Science graduation ceremony on Tuesday last.

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  • UCC launches new qualification for dairy industry

    12 May
    UCC launches new qualification for dairy industry

    UCC has launched a new postgraduate qualification aimed at supporting the further education and training needs of people working in the dairy industry. 

    Ireland is the 10th largest dairy export nation globally, exporting 85% of all output produced. Butter, cheese, and dairy-derived products such as yogurts and dairy-based drinks have now been complemented with dairy ingredients including milk-fat, milk protein, and other nutritional ingredients to cater to markets including infant formula and sports nutrition.

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  • UCC Launches Cookbook to Aid Cancer Recovery

    06 Nov
    UCC Launches Cookbook to Aid Cancer Recovery

    The majority of patients with advanced cancer experience involuntary weight loss which is related to increased morbidity, decreased quality of life and poor survival.

    Recipes for the book were submitted by dietitians, nurses, doctors, celebrity chefs and cancer patients. Many recipes in the book are family favourites, but the ingredients have been enhanced to maximise the calorie intake in small volumes.

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  • Taste of Success

    10 Oct
    Taste of Success

    Neven Maguire was presented with an award for the most inspirational Irish Food Personality by Irish food producers at this year’s tasting sessions for the Blas na hÉireann food and drink awards in Dingle.

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School of Food and Nutritional Sciences

Scoil na nEolaíochtaí Bhia agus Chothúcháin

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

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