What is Food Science?
Food science is the multidisciplinary study of food ingredients and food products. Food scientists have a role in all aspects of the food chain from production at farm level to consumption. They use their scientific knowledge to ensure that the production, processing, preservation, evaluation, and distribution of food are efficient and safe.
What is the BSc in Food Science and Innovation?
This is a four year, full time honours degree which can be chosen within the WD002 - Bachelor of Science (Hons) Common Entry Route. The modules in this course bring together science, business, enterprise and the culinary arts responding to the needs of the food industry. The degree will train you in food manufacture, analysis and safety in addition to business, marketing and innovation, giving you key skills for your future career. The programme includes real industrial type tasks such as market research, business plan development, product innovation and manufacture, and show casing of new products.
What subjects will I study?
At the outset there is a strong emphasis on the sciences such as biology, chemistry and physics to provide you with a good basis for the following years. In years 2, 3, 4 you will study specialist modules in food chemistry, processing, microbiology and quality management, business, marketing and innovation. In year 4 you will study cross-disciplinary modules bringing together science, business, innovation and culinary arts. Fourth year students will undertake a product innovation project to develop a food product idea from inception through its technical formulation, marketing and package development.
What are the unique features of BSc in Food Science and Innovation?
In year 3 students complete an industrial placement to allow learners to apply and develop their skills in the food industry.
In year 4 students study a module delivered in Teagasc Food Research Centres in both Moorepark and Ashtown. This exposes students to the innovative food research and technologies currently employed within the Irish food industry.
BSc in Food Science and Innovation industrial placement
A twelve week industrial placement in the food industry occurs in the third year of the course. This is supported by our food industry partners and is seen as critical to the overall learning experience and development of the students. The industrial placement will be organised by WIT staff and monitored by both the employer and WIT staff, with the student keeping a reflective work log. Work placement can be organised for Ireland or abroad.
The Industrial Placement will allow learners to apply and develop their skills in the food industry. The placement is designed to meet the needs of industry whilst providing the student with a broader skills-base. It is envisaged that the practical element of employment will complement the course content and help develop skills that are essential in today’s work environment.
|Semester 1||Semester 2|
|Introductory Biology||Cell Biology and Biochemistry|
|Introductory Chemistry||Physical and Organic Chemistry|
|Introductory Physics||Physics for Scientists|
|Introductory Mathematics||Mathematics for Scientists|
|Introduction to ICT for Scientists||*Electives choose 2|
|Good Lab Practice & Core Skills||*Introduction to Biotechnology and Pharmaceutical Science|
|*Introduction to Food Science|
|*Mechanics and Waves|
|*Science and Society|
|Semester 3||Semester 4|
|Food Analysis||Food Microbiology|
|Microbiology 1||Food Process Technology|
|Nutrition||Food Regulatory Affairs|
|Laboratory Data Analysis & Presentation||Environmental Science|
|Accounting for Food Scientists||Bioanalytical Methods for the Food Industry|
|Statistics for Scientists||The Professional Individual|
|Semester 5||Semester 6|
|Placement||The Professional Individual|
|Food Safety Management Systems|
|Epidemiology and Public Health|
|Introduction to Quality Management|
|Introduction to Research Methods|
|Semester 7||Semester 8|
|Food Traceability and Economics||Advanced Quality Methodologies|
|Business Managements for Food Scientists||Environment Energy Development|
|Food Process Technology 2||Food Shelf Life Control|
|Food Innovation 1||Food Innovation 2|
Entry requirements for the BSc (Hons) in Food Science & Innovation:
2 subjects: H5
4 subjects: O6/H7
English or Irish: O6/H7
How to apply for the BSc (Hons) in Food Science & Innovation on the CAO:
The entry route for this programme is from WD002 - Bachelor of Science (Hons) (Common Entry). Applicants who select degree option WD002 FOO (Food Science and Innovation) are guaranteed a place in that programme, subject to meeting the entry requirements and points. Applicants who are undecided about their degree option should choose WD002 GEN.
At the end of year 1, students must confirm their degree option and may change their selection up to that date.
Advanced and Equivalent Entry for the BSc (Hons) in Food Science & Innovation:
What career opportunities have I?
There are many career opportunities, for instance you could become a
• Product innovation scientist
• Production manager
• Quality Assurance manager
• Food business entrepreneur
• Sales and marketing representative
What follow on study options have I?
After completion of the programme you will be eligible to apply for postgraduate programmes at both Masters and PhD level.
Fascinated by food? Find the right ‘foodie’ course for you
Annual industry sponsored awards mark Science student success
WIT hosts the 2018 Third Annual Great Agri-Food Debate
Third time’s a charm: Great Agri-Food Debate in WIT swells to 5 participating colleges
Two WIT graduates runners-up in the 2017 Waterford IBYE awards
Department of Science Industry Sponsored Awards at WIT
CAO: Nine ways to take the pain out of making up your mind
Niamh tells us about winning the Dawn Meats Food Innovation Award
Land Sciences lecturing team: Dr Michael Breen, course leader BSc (Hons) Ag Science
Land Sciences lecturing team: Dr Tony Woodcock, course leader BSc Agriculture
Land Sciences lecturing team: Dr Ultan Mc Carthy
Agri-food faculty focus: Eleanor Kent
Land Sciences lecturing team: Dr Matteo Sottocornola, Assistant lecturer, Forestry
Land Sciences lecturing team: Dr Bill Keogh, Lecturer in Agricultural Science
Land Sciences lecturing team: Dr Imelda Casey, Agriculture lecturer
Land Sciences lecturing team: Anne Dunphy lecturer in ICT/computing
10 things to make you fall in love with Waterford
Level 7 ‘perfect stepping stone’ to level 8 programme
Challenge Science: 10 years inspiring scientists of tomorrow
The Irish Times interview with WIT chemistry lecturer Sheila Donegan
Dawn Meats Food Innovation Award presented to WIT student
Women in Science Spring Reception at Áras an Uachtaráin
Science students at WIT showcase innovative food products
Science is for Everyone
Food Science and Innovation Students at WIT showcase innovative food products
2.6 million for science careers in Ireland and Wales
More Student Stories
Ask a Course Question
If you need to contact the course leader directly, please use the email address listed above.
If you are considering applying for this course and have particular questions about it or the application process, please use the form below to ask your question.
To ensure your question is answered more speedily, please try to choose the relevant contact point in the drop down menu. If you are unsure of your contact point, please choose "General".