Overview
(Dual Degree)
The BSc (Ordinary) Food Science and Technology is a three 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.
The programme comprises 180 credits. Students will study for one year at BTBU, taking modules to the value of 60 credits (or ECTS equivalent) and for two years at University College Cork, taking modules to the value of 60 credits in each of Second and Third 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.
Examinations
The First Year of this programme will be in examined in accordance with examination regulations governed by the Chinese Education Authority
Second Year - Food Science and Technology
In order to be admitted to the Second University Examination in Food Science and Technology a student must have satisfactorily attended prescribed modules amounting to 60 credits.
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.
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 |
| |
| BC2001 | Biomolecules | 5 |
| BC2002 | Principles of Metabolic Pathways | 5 |
| FS2006 | Food Process Design and Optimisation | 5 |
| FS2007 | Topics in Food Quality, Hygiene and Legislation | 5 |
| FS2011 | Food Chemistry - Analytical Methods | 5 |
| FS2022 | Introductory Food Chemistry: Food Constituents B | 5 |
| MB2005 | Fundamentals of Microbiology | 5 |
| NT2013 | Fundamentals of Nutrition Part 1 | 5 |
| MB2006 | Principles of Microbiology | 5 |
| PE2006 | Process Engineering Principles | 5 |
| ST2001 | Introduction to Biostatistics | 5 |
| LC1002 | English for Academic Study (B2+ level = Upper-Intermediate Plus) | 5 |
| |
| 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 |
| LC2105 | English for Scientific Studies | 5 |
| Total Credits | 180 |
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 (Ord) (Food Science and Technology) (NFQ Level 7, 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, and relate these to processes for production of 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
Develop the capacity to undertake lifelong learning;
1-8
8
Communicate effectively with the food industry and society at large.
