Food Science

Course Information

BSc (Hons) (NFQ Level 8)

Full Time - Undergraduate Studies

CAO Code: DN261
CAO Points Range 2019: 435
Length of Course: 4 Years
Average Intake: 45

Leaving Certificate:

O6/H7 in English, Irish, Mathematics, a laboratory science subject and two other recognised subjects.

Click below for equivalent entry requirements information for:

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
  • Nutrition
  • Food quality & safety
  • Sales & marketing
  • New product development and research

There are also excellent graduate study opportunities available.

What Will I Study

First Year

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
  • Microbiology
  • 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.

For detailed information on subject content click here.

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 semester abroad and participate on the Agriculture Study Abroad Programme.

Possibilities include:

  • Michigan State University, USA
  • Purdue University, USA
  • Kansas State University, USA
  • University of California, Davis, USA
  • University of Queensland, Australia
  • Cornell University, USA

Testimonial

“Studying Food Science at UCD is a fantastic choice for anybody with a scientific interest in food. Going into the course having only studied biology, the 1st year modules of chemistry and physics were well taught and alleviated any worries I had of falling behind. Using this foundation a professional team of lecturers and staff explore topics such as the processing, analysis, nutrition, microbiology and chemistry of food, amongst many more. Two stand-out components of the course are the PWE and Research Project modules. For my PWE placement, I was hired as an R&D assistant in a nutritional company assisting with product development, quality control and regulatory compliance.”

Patrick Swan Graduate

 

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