165 Food Science BAgrSc (Hons) (NFQ Level 8)
interested in food and health, nutrition and what you eat? want to develop innovative food products? feed your mind with a Food Science degree.
CAO Code DN261
Why is this course for me? Food Science develops your scientific knowledge of how to produce high quality, safe and nutri- tious foods for the global market. As a food sci- entist you will have a role to play in all aspects of the food chain, from production at farm level to the retailer, to the consumer.
What will I study? First Year
Focuses on the core sciences of biology and chemistry. Tere is also an Introduction to Food, Diet & Health module to give a flavour of later stages of your degree.
Second, Third & Fourth Year You cover the applied sciences, including: Food Physics • Food Analysis • Microbiology • Sensory Science You are introduced to Human Nutrition before progressing to the major food science modules, which include: New Product Development • Food Chemistry • Food Processing Te last year focuses on the technology and chemistry of meat, dairy and fermented foods. Food safety and marketing are also important aspects of the course.
Career & Graduate Study Opportunities Graduates have excellent employment prospects with national and international companies in: A Production management
A Nutrition A Food quality and safety A Sales and marketing A New product development and research
Tere are also excellent graduate study opportu- nities available.
International Study Opportunities Students are also encouraged to take a semester abroad and participate on the Agriculture Study Abroad Programme. Possibilities include:
A Michigan State University, USA A Purdue University, USA A Kansas State University, USA
www.ucd.ie/myucd/ag agandfoodprogrammes@ucd.ie
Entry Requirements Irish1, English, Mathematics, One laboratory science subject, Two other recognised subjects.
Leaving Certificate Passes in six subjects including those shown above, of which two must be minimum HC3.
Average CAO Points 2010 440 Minimum CAO Points 2010 410
A-Level/GCSE Passes (GCSE Grade C or above) in six recognised subjects including those above, of which two must be minimum Grade C or above at A-Level.
Dr Nessa
Noronha GRADUATE
I am passionate about food! From eating, reading, cooking and understanding it, to assess- ing the commercial possibilities from developing new food products – so it’s hardly a surprise that I studied Food Science at UCD and went on to undertake a PhD looking at the
Physical Characteristics of Food.
In my current role as Research Manager for Food for Health Ireland (FHI), I manage projects to ensure they achieve their targets. A good understanding of the science of foods, together with my industrial dairy experience which I gained when I worked with Glanbia, helps me manage these research projects on a daily basis, which will be commercialised in the future.
Food Science at UCD is a broad degree pro- gramme and it provided me with technical and transferable skills that have equipped me well in my career – I highly recommend considering the programme. Dr Nessa Noronha, Research Manager, Food for Health Ireland
KEY FAC T Five months’ professional work experience in the food industry in third year is an integral part of the programme.
Guideline Equivalent Average A-Level Grades BBCC (A-Level) or equivalent combination
Guideline Equivalent Minimum A-Level Grades BBB (A-Level) & c (AS) or equivalent combination
Average Intake 40 Length of Programme 4 Years
Progression Entry Routes FETAC Entry Route — Yes See
www.ucd.ie/myucd/fetac
IT Transfer Route — Yes See
www.ucd.ie/myucd/transfer
1 A-Level candidates are usually exempt from the Irish Language Requirement.
Other programmes of interest
Agricultural Science Human Nutrition
Food & Agribusiness Management
156 166
162 Further information
UCD Agriculture & Food Science Programme Office Agriculture & Food Science Centre Belfield, Dublin 4
+353 1 716 7194
facebook.com/UCDLife
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164 |
Page 165 |
Page 166 |
Page 167 |
Page 168 |
Page 169 |
Page 170 |
Page 171 |
Page 172 |
Page 173 |
Page 174 |
Page 175 |
Page 176 |
Page 177 |
Page 178 |
Page 179 |
Page 180 |
Page 181 |
Page 182 |
Page 183 |
Page 184 |
Page 185 |
Page 186 |
Page 187 |
Page 188 |
Page 189 |
Page 190 |
Page 191 |
Page 192 |
Page 193 |
Page 194 |
Page 195 |
Page 196