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.

To be admitted to Year 3 at UCC, students will be required to:

(a) successfully complete and pass 97 credits equivalent to two full academic years' study of the BSc degree programme in Food Science and Engineering at Beijing Technology and Business University, or equivalent, obtaining a minimum grade point average of 2.8; and
(b) satisfy English language proficiency requirements as set out by University College Cork for non-EU students.

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

This year is spent pursuing the BSc Food Science and Engineering at BTBU with whom UCC signs a bilateral agreement.
Examinations
The Second Year of this programme will be in examined in accordance with examination regulations governed by the Chinese Education Authority

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 comprising core modules to the value of 55 credits, and elective modules to the value of 5 credits.

Core Modules

FS3602 Chemistry of Food Proteins (5 credits)
FS3603 Chemistry and Technology of Oils and Fats (5 credits)
FS3604 Sensory Analysis, Flavour and Colour (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS3606 Food Processing and Preservation (10 credits)
FS3608 Fundamentals of Food Packaging (5 credits)
FS3610 Food Analysis and Processing (5 credits)
FS3612 Library Project (5 credits)
MB3103 Food and Industrial Microbiology I (5 credits)
MB3114 Food and Industrial Microbiology II (5 credits)

and modules to the value of 5 credits to be chosen from the following:

Elective Modules

LC1002 English for Academic Study (B2+ level = Upper-Intermediate plus) (5 credits)
LC1003 Advanced English for Academic Study (C1 - level = Lower advanced) (5 credits)

Module Semester Information may be found here. Module Descriptions may be found here.

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2017 Book, and for each module in the Book of Modules, 2016/2017.

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.

Core Modules

FS4011 Advanced Food Packaging (5 credits)
FS4013 Convenience and Specialty Foods A (5 credits)
FS4014 Food Product Development and Innovationr (5 credits)
FS4024 Fruit and Vegetable and Soya Science (5 credits)
FS4102 Research Project (10 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4621 Meat Science and Technology (5 credits)
MB4011 Microbial Food Safety (5 credits)
MB4114 Hygienic Production of Food (5 credits)

and modules to the value of 10 credits to be chosen from the following:

Elective Modules

FS4010 Food Shelf-Life Control (5 credits)
FS4620 Dairy Science and Technology (5 credits)
FS4623 Food Biopolymer Ingredients and Mixtures (5 credits)
MB4010 Food Fermentation and Mycology (5 credits)
NT3002 Food Toxicology (5 credits)
LC1003 Advanced English for Academic Study (C1 - level = Lower advanced) (5 credits)*
or
LC2105 Advanced English for Scientific Studies (5 credits)

*LC1003 can not be taken if already taken in Third Year.

Module Semester Information may be found here. Module Descriptions may be found here.

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2017 Book, and for each module in the Book of Modules, 2016/2017.

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.