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.

Students selected for the scholarship-based Overseas Visiting Learning Progran (OVLP) under the guidance of Beijing Municipal Education Commission are eligible to enter the Year 2 of the programme on successful completion of one year of study at BTBU only. These students are in the top tier of students qualifying for University and have been:

• selected for scholarship on the basis of exceptional performance in University Entrance Examinations;
• streamed by BTBU to follow specific programmes of study and to achieve top tier grades (at least 75%) in compulsory subjects in their first year;
• provided with tailored language supports to accelerate achievement of English requirements.

To be admitted to Year 2 at UCC, students will be required to:

(a) successfully complete and pass Year 1 of the BSc Food Science and Engineering degree in BTBU with whom University College Cork has a bilateral agreement; 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

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

Core Modules

BC2001 Biomolecules (5 credits)
BC2002 Principles of Metabolic Pathways (5 credits)
FS2006 Food Process Design and Optimisation (5 credits)
FS2011 Food Chemistry - Analytical Methods (5 credits)
FS2014 Topics in Food Quality and Legislation B (5 credits)
FS2022 Introductory Food Chemistry: Food Constituents B (5 credits)
MB2005 Fundamentals of Microbiology (5 credits)
MB2006 Principles of Microbiology (5 credits)
NT2004 Principles of Nutrition (5 credits)
PE2006 Process Engineering Principles (5 credits)
ST2001 Introduction to Biostatistics (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 2018/2019 Book, and for each module in the Book of Modules, 2018/2019.

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

LC1003 Advanced English for Academic Study (C1 - level = Lower advanced) (5 credits)*
LC2105 Advanced English for Scientific Studies (5 credits)

*LC1003 can not be taken if already taken in Second 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 2018/2019 Book, and for each module in the Book of Modules, 2018/2019.

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:

• 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, and relate these to processes for production of 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;
• Develop the capacity to undertake lifelong learning;
• Communicate effectively with the food industry and society at large.