Overview
NFQ Level 8, Major Award
The BSc (Hons) (Food Science) Degree is of four years' duration. The programme includes a 24-week period of Work Placement in the Third Year.
First Year - Food Science
In order to be admitted to the First University Examination in Food Science a student must have satisfactorily attended modules amounting to 60 credits.
Second Year - Food Science
No student may register for Second Year Food Science until the First University Examination in Food Science has been passed. To be admitted to the Second University Examination in Food Science a student must have satisfactorily attended modules amounting to 60 credits.
Third Year - Food Science
The Third Year Food Science programme consists of taught modules to the value of 50 credits and Work Placement to the value of 10 credits. No student may register for Third Year Food Science until the Second University Examination in Food Science has been passed. To be admitted to the Third University Examination in Food Science a student must have satisfactorily attended taught modules amounting to 50 credits.
Work Placement
Students must also undertake a 24-week period of Work Placement (FS3001 Work Placement - 10 credits) after the Third University Examination. Students debarred from examination in any module in the Third Food Science Programme will not be permitted to undertake Work Placement (FS3001 Work Placement).
Students who do not secure a work placement position by April 30 each year, or who are debarred from examination in any module in Third Food Science Programme, will take module FS3100 Food Industry Skills (10 credits).
Fourth Year - Food Science
Students who fail or do not undertake FS3001 Work Placement or FS3100 Food Industry Skills must repeat or take this module after the BSc (Hons) Food Science Degree Examination has been completed. To be allowed to graduate a student must have passed either FS3001 or FS3100. To be admitted to the BSc (Hons) (Food Science) Degree Examination a student must have satisfactorily attended 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 |
| |
| BC1001 | Introduction to Biochemistry and the Biological Basis of Disease | 5 |
| BL1004 | Physiology and Structure of Plants and Animals | 5 |
| CM1005 | Introductory Chemistry for Food and Nutritional Sciences | 15 |
| FS1005 | Food Technology, Culture and Ethics | 5 |
| FS1006 | Success Skills for Food Scientists | 5 |
| MA1001 | Calculus for Science Part 1 | 5 |
| MA1002 | Calculus for Science Part 2 | 5 |
| MB1003 | Microbiology in Society | 5 |
| PY1008 | Physics for Biomedical, Environmental, Food and Nutritional Sciences | 10 |
| |
| BC2001 | Biomolecules | 5 |
| BC2002 | Principles of Metabolic Pathways | 5 |
| FS2001 | Introductory Food Chemistry - Analytical Methods | 5 |
| FS2002 | Introductory Food Chemistry: Food Constituents A | 5 |
| FS2003 | Introductory Food Chemistry - Selected Topics in Physical Chemistry | 5 |
| FS2006 | Food Process Design and Optimisation | 5 |
| FS2007 | Topics in Food Quality, Hygiene and Legislation | |
| MB2005 | Fundamentals of Microbiology | 5 |
| MB2006 | Principles of Microbiology | 5 |
| NT2013 | Fundamentals of Nutrition Part 1 | 5 |
| PE2006 | Process Engineering Principles | 5 |
| ST2001 | Introduction to Biostatistics | 5 |
| |
| FS3008 | Fundamentals of Food Packaging | 5 |
| 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 |
| FS3020 | Methods of Food Processing and Analysis | 5 |
| FS3021 | Professional Skills for Food Scientists | 5 |
| FS3022 | Sensory Evaluation for Food and Nutritional Sciences | 5 |
| MB3003 | Food and Industrial Microbiology I | 5 |
| MB3014 | Food and Industrial Microbiology II | 5 |
| FS3001 | Work Placement 1 | 10 |
| or FS3100 | Food Industry Skills |
| |
| FS4002 | Team Research and Development Project | 10 |
| FS4014 | Food Product Development and Innovation | 5 |
| FS4006 | Cereals and Related Beverages | 5 |
| FS4011 | Advanced Food Packaging | 5 |
| FS4020 | Dairy Fermentations and Biotechnology A | 5 |
| FS4021 | Meat Science and Technology | 5 |
| FS4023 | Food Biopolymer Ingredients | 5 |
| FS4025 | Food Formulation and Design for Nutrition and Health | 5 |
| FS4026 | Food Factory Design, Utilities and Services | |
| MB4011 | Microbial Food Safety | 5 |
| NT4014 | Sustainable Food Systems | 5 |
| Total Credits | 230 |
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) (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;
- Plan, conduct, evaluate and report research in food science;
- 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.
