BSc Food ScienceAdd to shortlist
Programme profile
The Food Science degree programme involves a wide range of very exciting areas of study, from fundamental chemistry and microbiology of food to modern processes for commercial production of food products.
UCC has a national and international reputation for excellence in food education and research and has world-class teaching, research and laboratory facilities in the food area. The diverse range of subjects provides graduates with a unique blend of scientific and technical skills designed to meet the needs of careers rangign from research and developmnet to food processing and production.
Programme content
Year 1: Food Science and Technology: Chemistry; Biology; Mathematical Methods; Physics; Food Supply Chains
Year 2: Food Chemistry; Food Quality and Legislation; Food Process Engineering; Microbiology Biochemistry; Sensory Analysis; Nutrition; Biostatistics
Year 3: Food Chemistry; Food Processing; Food Packaging; Food Microbiology; Diary Technology;Sensory Analysis;Work Placement
Year 4
Students take core modules in Food Science and Technology and optional modules in a number of specialisations:
- Food Chemistry and Processing Technology
- Food Microbiology
- Team Product Development Project or Individual Research Project
Entry Requirements
Students must present six subjects of which two must be at grade C or above at Advanced GCE (A-Level. The other subjects must be at least at grade C or above on GCSE or Advanced Subsidiary GCE (AS) papers. The six subjects must include: English, Mathematics and a language other than English.
A-Level required, at Grade C or above, in Maths and a Lab Science.
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03 November
01 May
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