DN261 Food Science (FSS2)

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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

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.

Module ID Module Title Trimester Credits
Stage 1 Core Modules
     
CHEM00020 Introductory Chemistry Autumn

5

MATH10230 Mathematics for Agriculture I Autumn

5

PHYC10180 Physics for Ag. Science Autumn

5

RDEV10020 Information Skills Autumn

5

RDEV10030 Introduction to Agricultural Economics and Business Autumn

5

FDSC10010 Food Diet and Health Autumn and Spring (separate)

5

BIOL10010 Animal Biology and Evolution Spring

5

BIOL10030 Cell and Plant Biology Spring

5

CHEM10010 Introduction to the Chemistry of Biomolecules Spring

5

MATH10240 Mathematics for Agriculture II Spring

5

PHYC10190 Aspects of Physics for Ag. Sci Spring

5

Stage 1 Core Modules
     
Stage 2 Core Modules
     
BSEN20060 Food Physics Autumn

5

FDSC20010 Food Macronutrients Autumn

5

FDSC20040 Sensory Analysis Autumn

5

FOR20100 Applied Biostatistics Autumn

5

HNUT10010 Human Nutrition I - Understanding Nutrients Autumn

5

MICR20010 Agricultural Microbiology Autumn

5

ANSC20010 Genetics and Biotechnology Spring

5

FDSC20020 Nutritional Energy Metabolism Spring

5

FDSC20030 Basic Food Analysis Spring

5

RDEV20140 Health, Welfare & Safety in Agriculture Spring

5

Stage 2 Core Modules
     
Stage 2 Options - A)MIN0OF:
This module is suitable for students interested in the UCD MSc Clinical Nutrition and Dietetics programme. Students can take this module in place of electives.
     
HNUT10030 Physiology for Nutrition Spring

5

Stage 2 Options - A)MIN0OF:
This module is suitable for students interested in the UCD MSc Clinical Nutrition and Dietetics programme. Students can take this module in place of electives.
     
Stage 3 Core Modules
     
FDSC30160 Professional Work Experience 2 Trimester duration (Aut-Spr)

10

BSEN30010 Bioprocess Engineering Principles Autumn

5

ENVB30110 Food Microbiology Autumn

5

FDSC30020 Food Analysis I Autumn

5

FDSC30040 Food Chemistry I Autumn

5

FDSC30070 Product Development Autumn

5

AESC30010 Scientific Writing and Review Spring

5

FDSC30030 Food Analysis II Spring

5

FDSC30050 Food Chemistry II Spring

5

HNUT20010 Human Nutrition II - Nutrients in Life Stages Spring

5

Stage 3 Core Modules
     
Stage 4 Core Modules
     
BSEN40410 Food Chain Integrity Autumn

5

FDSC40030 Food Process Technology I Autumn

5

FDSC40060 Fresh&Processed Meat Products Autumn

5

FDSC40080 Milk and Dairy Products Autumn

5

PHPS40610 Risk Analysis in Food Safety Autumn

5

FDSC40010 Fermented Foods Spring

5

FDSC40020 Food Ingredients Spring

5

FDSC40040 Food Process Technology II Spring

5

Stage 4 Core Modules
     
Stage 4 Options - A)1 OF:
Select one of the following:
     
PHPS40690 Public Health Nutrition - Food Science Autumn

5

PHPS40680 Nutrition & Communication - Food Science Spring

5

Stage 4 Options - A)1 OF:
Select one of the following:
     
Stage 4 Options - B)MIN1OF:
Select a total of 10 credits:
     
FDSC40120 Project 2 Trimester duration (Aut-Spr)

10

FDSC40630 Food Sector Entrepreneurship and Enterprise Development Autumn

5

FDSC40620 Design Thinking for Food Packaging Spring

5


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