The BSc (Hons) Degree in Food Marketing and Entrepreneurship is a four year programme which is offered by the School of Business.

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, the following modules amounting to 60 credits:

Core Modules
AC1116 Financial Accounting (5 credits)
EC1500 Economic Analysis for Food Business Part 1 (5 credits)
EC1503 Economic Analysis for Food Business Part 2 (5 credits)
FE1030 Introduction to International Food Policy (5 credits)
FE1016 Introduction to Food Business (5 credits)
FE1017 Introduction to Food Marketing (5 credits)
FE2200 Introduction to Food Supply Chain Management (5 credits)
FS1011 Introduction to Food Science and Technology (5 credits)
LW1108 Introduction to the Legal System (5 credits)
LW1109 Introduction to Business Law (5 credits)
MA1100 Introductory Mathematics for Business I (5 credits)
MB1901 Introduction to Food and Industrial Microbiology (5 credits)

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

Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards 2021/2022 Book and for each module in the Book of Modules, 2021/2022.

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 the following modules, amounting to 60 credits:

Core Modules
AC2200 Introduction to Management Accounting (5 credits)
FE2008 Placement Plan (5 credits)
FE2014 Digital Food Marketing and Branding (5 credits)
FE2203 Food Economics (5 credits)
FE2204 Quantitative Research for Food (5 credits)
FS2005 Principles of Food Science and Technology (5 credits)
FS2014 Topics in Food Quality and Legislation B (5 credits)
IS1106 Introduction to Information Systems (5 credits)
IS1107 Information Systems for the Networked Enterprise (5 credits)
NT2013 Fundamentals of Nutrition Part 1 (5 credits)
ST1023 Introduction to Business Statistics (5 credits)
ST2200 Methods of Business Statistics (5 credits)

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

Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards 2021/2022 Book and for each module in the Book of Modules, 2021/2022.

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 the following taught modules, amounting to 50 credits:

FE3020 Understanding Supply Chain Management (5 credits)
FE3201 Market-oriented New Food Product Innovation (5 credits)
FE3203 Food Market Research Methods (5 credits)
FE3204 Food Enterprise Management (5 credits)
FS3011 Science and Technology of Food Systems B (5 credits)
FS3018 Fundamentals of Food Packaging (5 credits)
FS3022 Sensory Evaluation for Food and Nutritional Sciences (5 credits)
MB3993 Food and Industrial Microbiology I (5 credits)
MG3012 Enterprise and Innovation (5 credits)
NT2014 Fundamentals of Nutrition Part 2 (5 credits)

Note: 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.

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

Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards 2021/2022 Book and for each module in the Book of Modules, 2021/2022.

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 (FS3001) 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 the following modules amounting to 60 credits:

Core Modules
AC4406 Accounting in Business (5 credits)
FE4002 Global Food Policy (5 credits)
FE4205 Consumer Behaviour in Food Markets (5 credits)
FE4206 International Food Retail Marketing (5 credits)
FE4207 Global Food Supply Chain Management (5 credits)
FE4475 Food Marketing and Entrepreneurship (10 credits)
MG4035 Strategic Marketing (5 credits)
MG4036 Strategic Management (5 credits)
NT4011 Public Health Nutrition (5 credits)

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

Elective Modules
AC4407 Financial Reporting 1 (5 credits)
AC4408 Financial Reporting 2 (5 credits)
FE4008 Food Security and the Developing World (5 credits)
FE4009 Co-operatives, Food and Rural Sustainability (5 credits)
FS4906 Cereals and Related Beverages B (5 credits)
FS4011 Advanced Food Packaging (5 credits)
MG4034 Entrepreneurial Business Start-Ups (5 credits)

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

Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards 2021/2022 Book and for each module in the Book of Modules, 2021/2022.

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 organizational settings;
• Demonstrate entrepreneurial capacity;
• Describe the role of science in food.