BSc (Hons) (NFQ Level 8)
Full Time - Undergraduate Studies
CAO Code: DN261
CAO Points Range 2021: 522
Length of Course: 4 Years
Average Intake: 46
O6/H7 in English, Irish, Mathematics, a laboratory science subject and two other recognised subjects.
Why is this course for me?
Food Science develops your scientiﬁc knowledge of how to produce high-quality, safe and nutritious foods for the global market. As a food scientist, you’ll have a role to play in all aspects of the food chain, from production at farm level to the retailer and to the consumer.
Career & Graduate Study Opportunities
Graduates have excellent employment prospects with national and international companies in:
- Production management
- Food quality and safety
- Sales and marketing
- New product development and research
There are also excellent graduate study opportunities available.
What Will I Study
Focuses on the core sciences of biology and chemistry. There is also an Introduction to Food, Diet & Health module to give a ﬂavour of later stages of your degree.
Second, Third & Fourth Year
You cover the applied sciences, including:
- Food Physics
- Food Analysis
- Sensory Science
You’re introduced to Human Nutrition before progressing to the major food science modules, which include:
- New Product Development
- Food Chemistry
- Food Processing
The final year focuses on the technology and chemistry of meat, dairy and fermented foods. Food safety and marketing are important aspects of the course. You will also have an opportunity to undertake a research project.
The course involves attending lectures and completing laboratory practicals and sessions to give first-hand experience of operating food processing equipment. There are also many opportunities to work on team-based assignments.
The UCD Food Science Programme is internationally accredited by the Institute of Food Technologists (IFT). This award is granted to educational institutions that have food science programmes which offer curricula and options that the IFT Higher Education Review Board has determined meet the IFT Undergraduate Education Standards for Degrees in Food Science.
Assessment involves end-of-term written exams and a variety of continuous assessments designed to develop skills for success, including report writing, oral, poster and video presentations, and food formulation exercises.
International Study Opportunities
Five months PWE in the food industry in third year is an integral part of the degree. Students are also encouraged to take a trimester abroad and participate on the Agriculture Study Abroad Programme.
- Michigan State University, USA
- Purdue University, USA
- Kansas State University, USA
- University of California, Davis, USA
- University of Queensland, Australia
- Cornell University, USA
“After researching the Food Science course at UCD I instantly knew this was the course for me. What stood out was how broad the course is. I have studied chemistry, physics, microbiology and more specific subjects such as food ingredients, sensory analysis and food processing technology. A unique feature of the course is that it is very practical. I have had lots of opportunity to apply through lab work the theory I learnt in the lectures. My favourite module was Product Development. Each group is tasked with developing a new product ready for market, which involved presenting commercially to a panel of experts. This was such a beneficial experience as it gives a real sense of what a potential career in the food industry might be like.”
Nicola Barton, Student