Overview
Status: Active
National Framework Of Qualifications (NFQ) Level: 8
NFQ Award Class: Major Award
Duration Full Time: 4 Academic Year(s)
Total Credits: 240
Delivery Method: In-Person
Connected Curriculum: - Employability
- Global Reach
- Research Based Teaching
- Sustainability
Sustainable Development Goals (SDGs): - Good Health and Well-being
Graduate Attributes: - Creator, evaluator and communicator of knowledge
- Effective global citizen
- Independent and creative thinker
- Socially Responsible
Participating External Partners: - BTBU - Beijing Technology and Business University
Type of Arrangement: Work-Integrated Learning (Including Placement): No
(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 |
| 60 |
| 60 |
| |
| 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 Development 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 |
| |
| 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 |
| 10 |
| Dairy Fermentations and Biotechnology B (5) | |
| Food Ingredients and Structuring (5) | |
| Food Fermentation and Mycology (5) | |
| 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:
- Identify, analyse and solve problems in food science using knowledge of biological and physical sciences and technology;
- Describe the chemistry of the major constituents of food systems, and relate the presence of these constituents to food properties;
- 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;
- Describe unit operations used in food processing and the effects of processing parameters on product quality;
- Explain the principles of, and apply in practice, techniques in food analysis;
- Identify the challenges facing the international food industry;
- 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;
- Develop the capacity to undertake lifelong learning;
- Communicate effectively with the food industry and with society at large.
