Overview
NFQ Level 8, Major Award
The BSc (Hons) Degree in Food Marketing and Entrepreneurship is a four year programme which is offered by the School of Business.
First Year - Food Marketing and Entrepreneurship
Students take core modules to the value of 60 credits. In order to be admitted to the First University Examination in Food Marketing and Entrepreneurship, a student must have satisfactorily attended, subsequent to entry to the programme, modules to the value of 60 credits.
Second Year - Food Marketing and Entrepreneurship
Students take core modules to the value of 60 credits. No student may register for Second Year Food Marketing and Entrepreneurship until the First University Examination in Food Marketing and Entrepreneurship has been passed. To be admitted to the Second University Examination in Food Marketing and Entrepreneurship a student must have satisfactorily attended modules to the value of 60 credits.
Third Year - Food Marketing and Entrepreneurship
No student may register for Third Year Food Marketing and Entrepreneurship until the Second University Examination in Food Marketing and Entrepreneurship has been passed. The Third Year Food Marketing and Entrepreneurship programme consists of taught modules to the value of 50 credits and work placement to the value of 10 credits. To be admitted to the Third University Examination in Food Marketing and Entrepreneurship a student must have satisfactorily attended taught modules to the value of 50 credits.
The Third University Examination in Food Marketing and Entrepreneurship will be undertaken in March/April. Students must also undertake a 10-credit 24-week period of Transferrable Skills - Food Business and Development - Work Placement (FE3207) or, in exceptional cases, a 10-credit Transferable Skills - Food Business and Development - Research Project (FE3206) after the Third University Examination.
Fourth Year - Food Marketing and Entrepreneurship
The Fourth Year Food Marketing and Entrepreneurship programme consists of core modules to the value of 50 credits and elective modules to the value of 10 credits. No student may register for Fourth Year Food Marketing and Entrepreneurship until the Third University Examination in Food Marketing and Entrepreneurship has been passed, and the Work Placement module (FE3207) or Research Project (FE3206) has been undertaken. To be admitted to the BSc (Hons) (Food Marketing and Entrepreneurship) Degree Examination, a student must have satisfactorily attended modules to the value of 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 |
| |
AC1116 | Financial Accounting | 5 |
EC1500 | Ethics and Economic Decision Making in Food Business | 5 |
EC1503 | Economic Analysis for Food Business | 5 |
FE1030 | Introduction to International Food Policy | 5 |
FE1016 | Introduction to Food Business | 5 |
FE1017 | Introduction to Food Marketing | 5 |
FE1200 | Introduction to Sustainable Food Marketing Channels and Supply Chains | 5 |
FS1011 | Introduction to Food Science and Technology | 5 |
LW1108 | Introduction to the Legal System | 5 |
LW1109 | Introduction to Business Law | 5 |
MA1100 | Introductory Mathematics for Business I | 5 |
MB1901 | Introduction to Food and Industrial Microbiology | 5 |
| |
AC2200 | Introduction to Management Accounting | 5 |
FE2014 | Digital Food Marketing and Branding | 5 |
FE2204 | Quantitative Research for Food | 5 |
FE2205 | Food Business Sustainability | 5 |
FE3204 | Food Enterprise Management | 5 |
FS2005 | Principles of Food Science and Technology | 5 |
FS2007 | Topics in Food Quality, Hygiene and Legislation | 5 |
IS1106 | Introduction to Information Systems | 5 |
IS1107 | Information Systems for the Networked Enterprise | 5 |
NT2013 | Fundamentals of Nutrition Part 1 | 5 |
ST1023 | Introduction to Business Statistics | 5 |
ST2200 | Methods of Business Statistics | 5 |
| |
FE3020 | Understanding Supply Chain Management | 5 |
FE3201 | Market-oriented New Food Product Innovation | 5 |
FE3203 | Food Market Research Methods | 5 |
FE3204 | Food Enterprise Management | 5 |
FE3207 | Transferrable Skills - Food Business and Development - Work Placement | 10 |
or FE3206 | Transferable Skills - Food Business and Development - Research Project |
FS3011 | Science and Technology of Food Systems B | 5 |
FS3018 | Fundamentals of Food Packaging | 5 |
FS3022 | Sensory Evaluation for Food and Nutritional Sciences | 5 |
MB3993 | Food and Industrial Microbiology I | 5 |
MG3012 | Enterprise and Innovation | 5 |
NT2014 | Fundamentals of Nutrition Part 2 | 5 |
| |
AC4406 | Accounting in Business | 5 |
FE4002 | Global Food Policy | 5 |
FE4205 | Consumer Behaviour in Food Markets | 5 |
FE4206 | International Food Retail Marketing | 5 |
FE4207 | Global Food Supply Chain Management | 5 |
FE4475 | Food Marketing and Entrepreneurship | 10 |
MG4035 | Strategic Marketing | 5 |
MG4036 | Strategic Management | 5 |
NT4011 | Public Health Nutrition | 5 |
| 10 |
| Financial Reporting 1 (5) | |
| Financial Reporting 2 (5) | |
| Food Security and the Developing World (5) | |
| Co-operatives, Food and Rural Sustainability (5) | |
| Cereals and Related Beverages B (5) | |
| Advanced Food Packaging (5) | |
| International Marketing Management (5) | |
Total Credits | 240 |
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 Marketing and Entrepreneurship) (NFQ Level 8, Major Award)
On successful completion of this programme, students should be able to:
- Communicate and work effectively to a professional standard;
- Demonstrate analytical and problem solving skills associated with effective practice;
- Engage in the application of frameworks and techniques in organisational settings;
- Demonstrate entrepreneurial capacity;
- Apply knowledge of food science in a food innovation and marketing context to promote food business sustainability;
- Identify responsible leadership and sustainable business practices along the food marketing channel.