Food Innovation / Nuálaíocht an Bhia

2019 CAO Points - 321

Leaving Cert
Minimum Number of

Subjects

Higher

6

2H5's

Minimum Grade in

Maths

English OR Irish

O4/H7

O6/H7

 Other Grade Requirements 

At least O4/H7 in one of: Physics, Chemistry, Physics and Chemistry or Biology, Applied Mathematics, Home Economics or Agricultural Science.

Applications from QQI Level 5 are welcome. Further details at www.tudublin.ie/qqi

Mature applicants (23+) are welcome. Further details at www.tudublin.ie/mature

Additional Requirements/ Information: This programme is not recommended if you have a medically diagnosed food allergy (note, not an intolerance).

If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended.

This programme will prepare you for a career in the food and drinks industry as a technologist capable of ensuring the production of ethical, safe and wholesome food and drinks.

You’ll study the scientific disciplines fundamental to the development of novel foods and drinks, and the business acumen (including finance and management) to be innovative.

Thanks to a period of industrial placement, you’ll develop your skills in a real-world setting and be able to apply your health & safety training.

Industry lectures, field trips, on-site training, contracts of learning through work placement and applied research projects will enhance your theoretical knowledge and practical skills.

The food and drinks processing industry will continue to require trained personnel. Our graduates have careers as entrepreneurs, managers, scientists and technologists in the food and drinks industries, research facilities, government agencies, and the retail sector and sales, etc. Their roles include quality control/assurance, new-product development, product analysis and safety, laboratory-based manufacture, sales, etc.

On graduation, you may proceed to postgraduate studies leading to the award of MSc, MPhil or PhD in research institutes and universities worldwide.

  • New Product Development
  • Product Technician
  • Packaging Manager
  • Ingredients Development (enzymes)
  • Product Development Scientist
  • Process Technologist
  • Technical Brewer
  • Packaging Manager
  • Quality Assurance/Quality Control
  • Research and Developmen
  • Production Manager/Planner
  • Academia/Lecturer
  • Lab Technician
  • Principles of Systems & Cellular Biology
  • Fundamentals of Inorganic & Organic Chemistry
  • Digital Skills and Computer Applications
  • Introductory Nutrition and Microbiology
  • Applied Food Industry Communications
  • Principles of Food Processing & Preservation
  • Mathematics for Scientists
  • Physics
  • Business Management & Marketing
  • Structural Biochemistry
  • Natural Organic Chemistry
  • Diet, Health & Disease
  • Food & Beverage Engineering
  • Food Process Technology
  • Statistics
  • Introduction to Instrumentation
  • Business Finance
  • Food Microbiology
  • Quality and Hygiene Systems
  • Food Ingredients and Consumer Foods
  • Fundamental Sensory Evaluation

 

Core:

  • Shelf life Management & Packing
  • Food & Beverage Product Research & Development
  • Innovation & Entrepreneurship
  • Occupational Safety Management for the Food Industry
  • Industrial Placement

Food Stream:

  • Food & Beverage Chemistry & Analysis
  • Applied Microbiology
  • Training & Auditing

Brewing & Distilling Stream:

  • Science of Brewing & Distilling
  • Spirits and Liqueurs
  • International Beers & Draught Dispensing Management

Core:

  • Innovation and Entrepreneurship
  • Strategic Management & Sustainability
  • Food & Beverage Marketing

Choice of Two Optionals

  • Responsible Research Management & info access
  • Project/Dissertation

Food Stream:

  • Advanced Microbiology
  • Advanced Food Technology
  • Food Safety & Risk Analysis

Brewing & Distilling Stream:

  • Brewing Microbiology
  • Science of Brewing and Distilling
  • Beverage Regulatory Affairs

 

The course strikes an excellent balance between theory and practical work. The basic laboratory classes in first year allow students to take initiative and structure a solid grounding in the science of food. The practical lab-based work allows students to work together to get a further grasp on the theory learned in class.  The course covers a vast variety of modules relating to all the main aspects related to food, such as nutrition, business, new product development and chemistry. This course is excellent for anyone interested in any aspect of food.

TU Code

TU881

Level

Level 8

Award

Bachelor of Science (Hons)

Duration

4 years

Number of Places

32

Location

City Centre: Cathal Brugha Street, City Centre: Grangegorman

Fees

EU Fees

Non-EU Fees

Contact Us

Dr Catherine Barry-Ryan