What is the BSc (Hons) in Food Science and Innovation course?

The rationale for this honours degree is based on an analysis of the importance of the Food and Drinks industry in Ireland. To support the development of the course extensive consultation was carried out with stakeholders in industry. In order to offer a course with a unique and innovative approach, cross departmental co-operation has been a major feature in it’s development.

Unique Features of this Course

• The modules in this course bring together science,business, enterprise and the culinary arts responding to the needs of the food industry.  It also includes real industrial type tasks such as market research, business plan development, product innovation and manufacture, sensory analysis and show casing of new products.

• The sector faces a challenging environment to maintain competitiveness in export markets.Energy costs, currency costs, consumer demand,labour costs and regulatory issues all have an effect on competitiveness. These issues will be addressed by the skills and knowledge acquired by graduates to take up the challenges that lie ahead for the Irish food industry.

• This one year add on Honours degree responds to the current needs of industry in an innovative and imaginative way. The graduates from this course will have the necessary skills based on science, business and enterprise to face these challenges.

The Food Industry in Ireland

“The food and drink industry is Ireland’s most important indigenous sector. With a gross output of over €18 billion and total employment linked to the sector at 230,000, it is a vital part of Ireland’s economic and social framework. Innovation and development within the sector is driven largely by consumer trends and preferences. Consumers are at the heart of everything that the food and drink industry does and it is continuously adapting to better serve their wants and needs.”

(Paul Kelly, Director, Food and Drink Industry Ireland.).

To become the most highly innovative food country in the world a recent Bord Bia report (Pathways for Growth, 2010 by Professor David Bell and Mary Shelman of the Harvard Business School,) suggests that Irish food exporters should focus on innovation leading to brand building based around customer feedback as a means to capturing greater market value.