BSc Hons Food Science

at University College Cork

All modules 5 credits unless otherwise stated.
 

Year 1

• BC1001 Introduction to Biochemistry and the Biological Basis of Disease

• BL1004 Physiology and Structure of Plants and Animals

• CM1005 Introductory Chemistry for Food and Nutritional Sciences (15 credits)

• FS1005 Food Technology, Culture and Ethics

• FS1006 Success Skills for Food Scientists

• MA1001 Calculus for Science Part 1

• MA1002 Calculus for Science Part 2

• MB1003 Microbiology in Society

• PY1008 Physics for Biomedical, Environmental, Food and Nutritional Sciences (10 credits)  
   

Year 2
These subjects will be developed as applied to food through food chemistry, food microbiology and nutrition, as well as biochemistry, biostatistics and an introductory course in food engineering. Methods commonly used to analyse foods are also introduced.
 

Year 3
You will become familiar with the components, properties and nutritional aspects of food systems and a wide range of modern processing technologies and strategies used to produce high-quality foods.
 

You will also gain experience in a wide range of sensory and instrumental techniques employed by the food industry to assess food quality and safety.
 

A six-month work-placement in Year 3 will give you an excellent opportunity to work in the industry.
 

Year 4
Project work in Year 4 will include teamwork to develop innovative food products, taking your ideas from concept to actual products. You will work on all aspects of your product from design, development and testing to packaging and marketing. These final-year projects help to develop skills in critical thinking and independent research.

Leaving Certificate entry requirements: 
 

At Least six subjects must be presented. Minimum grade H4 in one subject, minimum grade H5 in one subject and minimum grade O6/H7 in four other subjects. English and Irish are requirements for all programmes unless the applicant is exempt from Irish.
 

The following are considered Lab Science subjects: Biology, Chemistry, Physics, Physics with Chemistry and Agricultural Science.
 

Applicants will need to meet the following minimum entry requirements:
 

• English  O6/H7

• Irish    O6/H7

• Maths    O6/H7 or H4*

• Lab Science    O6/H7 or H4*

• Note   H4 in either a Lab Science subject, Maths or Applied Maths or Computer Science*

* If the H4 is in Maths, Applied Maths or Computer Science an 06/H7 in a Lab Science subject is also required.
 

Mature students:   Applicants should apply directly to the CAO, include a statement of interest and may be called for interview. Applicants must have studied a laboratory science subject at second level or QQI/FETAC level or must demonstrate involvement with science-related areas.  Approximately five places are available on this course for mature students.
 

Minimum Requirements and Accepted English Language Tests & Examinations

The minimum English language entry requirements for admission onto a postgraduate programme at UCC are outlined below. These requirements are for postgraduate applicants whose first language is not English. If Gaeilge (Irish) is your first language these requirements do not apply to you.
 

There are a small number of programmes with a higher minimum English language entry requirement and we list these below under Programmes with a Higher Minimum English Language Requirement.

IELTS*    

• 6.5 Overall

• 6.0 Individual Skills (academic version)
   

TOEFL iBT    
 

• 90 Overall

• Listening 20

• Reading 19

• Speaking 21

• Writing 20

 The fees for BSc Hons Food Science may vary from  - €22,000 to €30,000 anually for tuition fees. The fee's prices may get higher for international students.

Graduates from this course have a strong track record of acquiring senior positions in national and international food companies. A study by the Careers Service, UCC, indicated that in 2016 81% of graduates had gone straight to employment.
 

Graduates are equipped to work in a wide range of positions such as food production and management, quality assurance, food research and food product and process innovation and development.
 

In addition, graduates have many opportunities to advance to MSc and PhD courses.