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 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

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

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

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

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.

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 1 Options - A)MIN0OF: 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
HORT10020	Plants and People	Spring	5
Stage 1 Options - A)MIN0OF: Choose your electives from any available modules across UCD or, if you prefer something related to Food Science these modules are available:
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: 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
FDSC20230	Introduction to Human Eating Behaviour	Spring	5
HNUT10030	Physiology for Nutrition	Spring	5
Stage 2 Options - A)MIN0OF: Choose your electives from any available modules across UCD or, if you prefer something related to Food Science these modules are available:
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
FDSC30050	Food Chemistry II	Spring	5
FDSC30230	Plant-based Foods &Ingredients	Spring	5
HNUT20010	Human Nutrition II - Nutrients in Life Stages	Spring	5
Stage 3 Core Modules
Stage 3 Options - A)MIN0OF: 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
RDEV30160	Food Poverty and Policy	Autumn	5
Stage 3 Options - A)MIN0OF: Choose your elective from any available modules across UCD or, if you prefer something Food Science related this module is available:
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)1OF: Select one of the following:
PHPS40690	Public Health Nutrition - Food Science	Autumn	5
PHPS40680	Nutrition & Communication - Food Science	Spring	5
Stage 4 Options - A)1OF: 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
Stage 4 Options - B)MIN1OF: Select a total of 10 credits:
Stage 4 Options - C)MIN0OF: 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
Stage 4 Options - C)MIN0OF: Choose your electives from any available modules across UCD or, if you prefer something Food Science related this module is available:

		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