Food Science  (FSS2)

The purpose of the BSc Food Science Programme is to provide students with strong foundation knowledge of the physical, chemical and biochemical nature of foods with the objective of applying this technical knowledge in the production of high quality, safe and nutritious foods through the selection of appropriate preservation, processing, packaging and distribution regimes. We value academic excellence in the scientific discipline of food science, the development of success skills in critical thinking, communication, interaction (teamwork, leadership, networking, interpersonal skills) and a commitment to the highest standards of professional integrity and ethical values. We provide learning opportunities in a variety of environments (classroom, laboratory, e-learning, field trip, self-directed projects and professional work placement), assessing our students using diverse range of methodologies (essays, multiple choice tests, oral tests, assignments, presentations, practical books, laboratory research). The UCD BSc Food Science programme is designed to produce graduates with an internationally recognised accreditation1 who are lifelong learners who can make valuable contributions to the future of the food industry. 

1 - Demonstrate a deep knowledge of the structure and properties of food components
2 - Demonstrate conceptual knowledge of the chemical changes occurring during processing, storage and utilization of foods
3 - Perform a range of qualitative and quantitative physical, chemical, and biological analyses of food and food ingredients and display a good understanding of the principles behind these methods
4 - Articulate the impact of the principal pathogenic, spoilage and beneficial microorganisms on food systems
5 - Combine knowledge of the influence of the food system on the growth and survival of microorganisms to design methods for microbial control
6 - Apply the principles of food preservation, food engineering and food processing to produce nutritious, safe and stable foodstuffs
7 - Describe the main packaging materials and methods, principles of cleaning and sanitation and water and waste management
8 - Integrate and apply food science principles (food chemistry, microbiology, engineering, processing, etc.) to solve problems of significance in the food industry
9 - Display skills in analytical and affective methods of assessing sensory properties of food and other key applied areas of food science (e.g. computers, statistical analysis, quality assurance)
10 - Maintain an awareness of the current issues in food science and food laws and regulations
11 - Integrate success skills in areas such as communication, critical thinking/problem solving, information acquisition and organization to develop as life-long learning professional food scientists

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 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.

Graduates have excellent employment prospects with national and international companies in:

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

There are also excellent graduate study opportunities available.

UCD Agriculture and Food Science Programme Office,
Agriculture and Food Science Centre,
Belfield,
Dublin 4
Tel: +353 1 716 7194
Email:agandfoodprogrammes@ucd.ie
Web:www.ucd.ie/agfood

Stage 1

In addition to the 55 credits of core modules, students must take elective modules amounting to 5 credits in Spring.

Stage 2

In addition to the 50 credits of core modules, students must take elective modules amounting to 10 credits.

Stage 3

In addition to the 55 credits of core modules, students must take an elective module amounting to 5 credits. A period of Professional Work Experience is mandatory and must be undertaken in Stage 3.

Stage 4

In addition to the 55 credits of core and option modules, students must take an elective module amounting to 5 credits.

See the UCD Assessment website for further details

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Module Weighting Info