Overview

(Dual Degree)

The BSc (Hons) Food Science and Technology is a four year programme delivered in partnership with Beijing Technology and Business University (BTBU) with whom University College Cork has a bilateral agreement under statute 263 of the National University of Ireland. This programme leads to a dual degree which is awarded independently from both institutions.

Students will study for two years at BTBU, and for two years at University College Cork, taking modules to the value of 60 credits in each of Third and Fourth Years. When studying at UCC a student may not register for more than 60 credits in any one academic year.

First Year - Food Science and Technology

This year is spent pursuing the BSc Food Science and Engineering at BTBU with whom UCC signs a bilateral agreement.

Second Year - Food Science and Technology

This year is spent pursuing the BSc Food Science and Engineering at BTBU with whom UCC signs a bilateral agreement.

Third Year - Food Science and Technology

In order to be admitted to the Third University Examination in Food Science and Technology a student must have satisfactorily attended prescribed modules amounting to 60 credits.

Fourth Year - Food Science and Technology

In order to be admitted to the Fourth University Examination in Food Science and Technology a student must have satisfactorily attended prescribed modules amounting to 60 credits comprising core modules to the value of 50 credits, and elective modules to the value of 10 credits.

Programme Requirements

For information about modules, module choice, options and credit weightings, please go to Programme Requirements. 

Programme Requirements

Module List

Code	Title	Credits
Year 1
Select take 60 credits at BTBU.		60
Year 2
Select take 60 credits at BTBU.		60
Year 3
Students take 60 credits as follows:
Core Modules
FS3012	Library Project	10
FS3013	Proteins and Lipids in Food Systems	5
FS3014	Macromolecules, Emulsions and Food Structure	5
FS3015	Dairy Processing and Preservation	5
FS3016	Ingredient Recovery from Milk, Whey and their Co-Products	5
FS3022	Sensory Evaluation for Food and Nutritional Sciences	5
FS3608	Fundamentals of Food Packaging	5
FS3610	Food Analysis and Processing	5
MB3103	Food and Industrial Microbiology I	5
MB3114	Food and Industrial Microbiology II	5
LC1002	English for Academic Study (B2+ level = Upper-Intermediate Plus)	5
Year 4
Students take 60 credits as follows – all listed core modules (50 credits) and 10 credits of elective modules:
Core Modules
FS4011	Advanced Food Packaging	5
FS4013	Convenience and Speciality Foods A	5
FS4014	Food Product Development and Innovation	5
FS4102	Research Project	10
FS4606	Cereals and Related Beverages	5
FS4621	Meat Science and Technology	5
MB4011	Microbial Food Safety	5
MB4114	Hygienic Production of Food	5
NT4014	Sustainable Food Systems	5
Elective Modules
Students take modules to the value of 10 credits from the following:		10
FS4620	Dairy Fermentations and Biotechnology B (5)
FS4623	Food Biopolymer Ingredients (5)
MB4010	Food Fermentation and Mycology (5)
LC2105	English for Scientific Studies (5) (As BFDSCT students take NT3002 (Food Toxicology) (which is a core module for the AfN-accredited BFNS programme which does not allow compensation), the BFNS Programme Team have changed the code to NT3022 for the international students for whom compensation is allowed - this was discussed with Maurice O’Sullivan (PD).)
NT3022	Food Toxicology & Safety	5
Total Credits		245

Examinations

Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards Book and for each module in the Book of Modules.

Programme Learning Outcomes

Programme Learning Outcomes for BSc (Hons) (Food Science and Technology) (NFQ Level 8, Major Award)

On successful completion of this programme, students should be able to:

1
1-1
Identify, analyse and solve problems in food science using knowledge of biological and physical sciences and technology;
1-2
2
Describe the chemistry of the major constituents of food systems, and relate the presence of these constituents to food properties;
1-3
3
Explain the principles behind microbial processes in food systems, including adaptation and environmental factors, fermentation, spoilage and pathogenicity, and relate these to processes for production of safe, stable food systems;
1-4
4
Describe unit operations used in food processing and the effects of processing parameters on product quality;
1-5
5
Explain the principles of, and apply in practice, techniques in food analysis;
1-6
6
Identify the challenges facing the international food industry;
1-7
7
Work effectively as an individual, in teams and in multi-disciplinary settings, in particular in the context of research or food product/process development, and with an appreciation of the structure and operation of the modern food industry;
1-8
8
Develop the capacity to undertake lifelong learning;
1-9
9
Communicate effectively with the food industry and with society at large.