The UCD Sustainable Food Systems programme aims to provide students with a comprehensive understanding the three pillars of Sustainability (environmental, economic, and social) and how they apply to all components of the food chain from on farm production to human consumption and the scientific principles and practices underpinning it. It will explore the complex challenge of sustainably producing food to meet the nutritional requirements of a growing world population while protecting the planet’s limited natural resources. Skills to analyse and evaluate sustainable food systems will be developed and how to apply knowledge learned to a practical real-world industry setting through engagement with peers, lectures, and professional work experience. Whether interested in farming, food processing, food policy or the environment, this course will provide students with a holistic understanding of the food system in conjunction with the tools to contribute to the future of how we produce, distribute, and consume food in a sustainable way.
- School
- School of Agriculture and Food Science
- Attendance
- Full Time
- Level
- Undergraduate
- NFQ Level
- 8
- Award
- Bachelor of Science
- Mode of Delivery
- On Campus
- Programme Director
- Dr Zoe McKay
- Overall Programme Credits:
- 240
- Programme Credits:
- Stage 1
Core/Option: 55 Electives: 5
Stage 2
Core/Option: 50 Electives: 10
Stage 3
Core/Option: 55 Electives: 5
Stage 4
Core/Option: 55 Electives: 5 - Major/Minor Core & Option Credits:
- Stage 1: 55
Curricular information is subject to change.
The course will provide students with a comprehensive understanding of the entire food chain, from on farm production to human consumption and the scientific principles underpinning it. It will explore the complex challenge of sustainably producing food to meet the nutritional requirements of a growing world population while protecting the planet’s limited natural resources. Students will develop knowledge of food production systems, policy, principles, practices and technologies alongside developing their understanding of the three pillars of sustainability and the impacts on food production and consumption. Skills to analyse and evaluate sustainable food systems will be developed and how to apply knowledge learned to a practical real-world industry setting through engagement with peers, lectures, guest lectures and professional work experience. Whether interested in farming, food processing, human nutrition, or food policy, this course will provide students with the tools they need to make a real difference to the future of how we produce, distribute, and consume food in a sustainable way.
2 - 2. Develop an understanding of the three pillars of sustainability (environmental, social, and economic) and there impacts of food production and consumption.
3 - 3. Develop an understanding of policies and regulations related to food systems at a national and international level.
4 - 4. Analyse and evaluate sustainable food systems, including the ability to analyse and interpret data, identify problems, and assess potential solutions.
5 - 5. Application of knowledge learned to a practical real-world industry setting through engagement with peers, lectures and professional work experience.
6 - 6. Lead and communicate effectively about sustainable food systems issues to a variety of audiences, including through written and oral presentations.
7 - 7. Collaborate effectively in teams and with diverse stakeholders, including farmers, food processors, distributors, and consumers, to advance sustainable food systems.
8 - 8. Apply knowledge of the scientific principles to devise, analyse, interpret, and report on scientific research and reports.
You can select to study abroad for one trimester in year three. There are 25 partner universities as part of the School’s Semester Abroad Programme including Universities such as:
• Lincoln University
• Massey University
• Michigan State University
• Purdue University
• University of California (UC Davis)
• University of Queensland
Graduates may end up in roles such as:
- Sustainability managers
- Food policy analysts
- Sustainability advisers/consultants
- Related roles across the global Agri-Food industry and the public sector
- Semi-state or government agencies
Research opportunities to Master’s and PhD level are available.
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/option modules, students must take elective modules amounting to 5 credits in Spring.
Below is a list of all modules offered for this degree in the current academic year. Click on the module to discover what you will learn in the module, how you will learn and assessment feedback profile amongst other information.
Incoming Stage 1 undergraduates can usually select an Elective in the Spring Trimester. Most continuing undergraduate students can select up to two Elective modules (10 Credits) per stage. There is also the possibility to take up to 10 extra Elective credits.
Module Weighting Info
| Award | GPA | ||||
|---|---|---|---|---|---|
| Programme | Module Weightings | Rule Description | Description | ||
| BHLSC006 | Stage 4 - 50.00% Stage 3 - 50.00% |
Standard Honours Award | First Class Honours | 3.68 |
4.20 |
| Second Class Honours, Grade 1 | 3.08 |
3.67 |
|||
| Second Class Honours, Grade 2 | 2.48 |
3.07 |
|||
| Pass | 2.00 |
2.47 |
|||