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.
- 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 Marco Garcia-Vaquero
- 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
Stage 2: 50
Stage 3: 55
Stage 4: 55
Curricular information is subject to change.
The Food Science Programme at UCD develops your scientific knowledge and practical skills in producing sustainable, high-quality, safe, and nutritious food for the global market. As a food scientist, you will be involved in all aspects of the food chain, from production to the consumer. You will learn core sciences such as biology, chemistry, and mathematics, and apply them to food physics, analysis, microbiology, and sensory science.
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
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.
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.
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.
| Trimester | Credits | |||
|---|---|---|---|---|
Stage 1 Core Modules |
CHEM00020 | Introductory Chemistry | Autumn | 5 |
Stage 1 Core Modules |
MATH10230 | Mathematics for Agriculture I | Autumn | 5 |
Stage 1 Core Modules |
PHYC10180 | Physics for Ag. Science | Autumn | 5 |
Stage 1 Core Modules |
RDEV10020 | Information Skills | Autumn | 5 |
Stage 1 Core Modules |
RDEV10030 | Introduction to Agricultural Economics and Business | Autumn | 5 |
Stage 1 Core Modules |
FDSC10010 | Food Diet and Health | Autumn and Spring (separate) | 5 |
Stage 1 Core Modules |
BIOL10010 | Animal Biology and Evolution | Spring | 5 |
Stage 1 Core Modules |
BIOL10030 | Cell and Plant Biology | Spring | 5 |
Stage 1 Core Modules |
CHEM10010 | Introduction to the Chemistry of Biomolecules | Spring | 5 |
Stage 1 Core Modules |
MATH10240 | Mathematics for Agriculture II | Spring | 5 |
Stage 1 Core Modules |
PHYC10190 | Aspects of Physics for Ag. Sci | Spring | 5 |
Stage 1 Options - A) Min 0 of: Choose your electives from any available modules across UCD or, if you prefer something related to Food Science these modules are available: |
CPSC10010 | Introduction to Crop Science | Spring | 5 |
Stage 1 Options - A) Min 0 of: Choose your electives from any available modules across UCD or, if you prefer something related to Food Science these modules are available: |
HORT10020 | Plants and People | Spring | 5 |
Stage 2 Core Modules |
BSEN20060 | Food Physics | Autumn | 5 |
Stage 2 Core Modules |
FDSC20010 | Food Macronutrients | Autumn | 5 |
Stage 2 Core Modules |
FDSC20040 | Sensory Analysis | Autumn | 5 |
Stage 2 Core Modules |
FOR20100 | Applied Biostatistics | Autumn | 5 |
Stage 2 Core Modules |
HNUT10010 | Human Nutrition I - Understanding Nutrients | Autumn | 5 |
Stage 2 Core Modules |
MICR20010 | Agricultural Microbiology | Autumn | 5 |
Stage 2 Core Modules |
ANSC20010 | Genetics and Biotechnology | Spring | 5 |
Stage 2 Core Modules |
FDSC20020 | Nutritional Energy Metabolism | Spring | 5 |
Stage 2 Core Modules |
FDSC20030 | Food Analysis | Spring | 5 |
Stage 2 Core Modules |
RDEV20140 | Health, Welfare & Safety in Agriculture | Spring | 5 |
Stage 2 Options - A) Min 0 of: Choose your electives from any available modules across UCD or, if you prefer something related to Food Science these modules are available: |
FDSC20110 | Food Diet and Health II - Making Healthy Food Choices | Autumn and Spring (separate) | 5 |
Stage 2 Options - A) Min 0 of: Choose your electives from any available modules across UCD or, if you prefer something related to Food Science these modules are available: |
FDSC20230 | Introduction to Human Eating Behaviour | Spring | 5 |
Stage 2 Options - A) Min 0 of: Choose your electives from any available modules across UCD or, if you prefer something related to Food Science these modules are available: |
HNUT10030 | Physiology for Nutrition | Spring | 5 |
Stage 3 Core Modules |
FDSC30160 | Professional Work Experience | 2 Trimester duration (Aut-Spr) | 10 |
Stage 3 Core Modules |
BSEN30010 | Bioprocess Engineering Principles | Autumn | 5 |
Stage 3 Core Modules |
ENVB30110 | Food Microbiology | Autumn | 5 |
Stage 3 Core Modules |
FDSC30020 | Food investigation | Autumn | 5 |
Stage 3 Core Modules |
FDSC30040 | Food Chemistry I | Autumn | 5 |
Stage 3 Core Modules |
FDSC30070 | Product Development | Autumn | 5 |
Stage 3 Core Modules |
AESC30010 | Scientific Writing and Review | Spring | 5 |
Stage 3 Core Modules |
FDSC30050 | Food Chemistry II | Spring | 5 |
Stage 3 Core Modules |
FDSC30230 | Plant-based Foods &Ingredients | Spring | 5 |
Stage 3 Core Modules |
HNUT20010 | Human Nutrition II - Nutrients in Life Stages | Spring | 5 |
Stage 3 Options - A) Min 0 of: Choose your elective from any available modules across UCD or, if you prefer something Food Science related this module is available: |
BIOL20050 | Climate Change and Agriculture | Autumn | 5 |
Stage 3 Options - A) Min 0 of: Choose your elective from any available modules across UCD or, if you prefer something Food Science related this module is available: |
RDEV30160 | Food Poverty and Policy | Autumn | 5 |
Stage 4 Core Modules |
BSEN40410 | Food Chain Integrity | Autumn | 5 |
Stage 4 Core Modules |
FDSC40030 | Food Process Technology I | Autumn | 5 |
Stage 4 Core Modules |
FDSC40060 | Fresh&Processed Meat Products | Autumn | 5 |
Stage 4 Core Modules |
FDSC40080 | Milk and Dairy Products | Autumn | 5 |
Stage 4 Core Modules |
PHPS40610 | Risk Analysis in Food Safety | Autumn | 5 |
Stage 4 Core Modules |
FDSC40010 | Fermented Foods | Spring | 5 |
Stage 4 Core Modules |
FDSC40020 | Food Ingredients | Spring | 5 |
Stage 4 Core Modules |
FDSC40040 | Food Process Technology II | Spring | 5 |
Stage 4 Options - A)1 of: Select one of the following: |
PHPS40690 | Public Health Nutrition - Food Science | Autumn | 5 |
Stage 4 Options - A)1 of: Select one of the following: |
DIET40010 | Nutrition & Communication - Food Science | Spring | 5 |
Stage 4 Options - B) Min 1 of: Select a total of 10 credits: |
FDSC40120 | Project | 2 Trimester duration (Aut-Spr) | 10 |
Stage 4 Options - B) Min 1 of: Select a total of 10 credits: |
FDSC40630 | Food Sector Entrepreneurship and Enterprise Development | Autumn | 5 |
Stage 4 Options - B) Min 1 of: Select a total of 10 credits: |
FDSC40620 | Design Thinking for Food Packaging | Spring | 5 |
Stage 4 Options - C) Min 0 of: Choose your electives from any available modules across UCD or, if you prefer something Food Science related this module is available: |
HNUT40240 | Food Regulation | Spring | 5 |
See the UCD Assessment website for further details
Module Weighting Info
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 |
|||