Food Innovation / Nuálaíocht an Bhia DT421
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Qualification awarded: BSc (Food Innovation) Level 8 / BSc (Nuálaíocht an Bhia) Leibhéal 8
Duration of programme:
4 years
Type of programme:
Honours Degree
Number of places:
32 approx.
Programme Description
The Programme covers a comprehensive range of disciplines including science, technology, business and innovation in order to meet requirements of the modern food industry.
What are my career opportunities?
This programme will provide graduates with:
A programme of education which will allow entry into a career in the food industry as technologists capable of ensuring the production of safe and wholesome foods;
A thorough knowledge of the scientific disciplines fundamental to the development of novel foods and with the business acumen to be innovative;
A broadly based technological education which will allow entry into employment in other sectors of the food or related technical sectors;
An in-depth understanding of food business and the essential components of finance and management;
What other options do I have after completion?
Students who have reached the appropriate honours standard have access to a range of Masters degrees in DIT and elsewhere in Higher Education.
What will I study on this programme?
The programme will serve to provide the expertise to our graduates to identify new products and technologies for the 21st century. An extended period of industrial placement is a feature of the Programme, which allows for application of theoretical knowledge and skills. It also serves to strengthen our links with industry, research establishments and regulatory bodies. The Programme complements other courses in the School and will facilitate postgraduate study thereby enabling academic links with other European institutes.
Module listing
Year One
- Biology
- Foundation Organic Chemistry
- Foundation Chemistry I
- Laboratory Techniques & Computer Applications
- Introductory Nutrition
- Applied Food Industry Communications
- Introductory Occupational Health & Safety Management
- Principles of Food Processing & Preservation
- Introductory Microbiology
- Mathematics for Scientists
- Physics
- Business Management & Marketing
Year Two
- Biochemistry I
- Food Chemistry 1
- Diet, Health & Disease
- Animal Product Technology
- Horticultural Product Technology
- Fundamental Sensory Evaluation
- Introduction to Instrumentation
- Financial Management
- Basic Food Microbiology I
- Quality & Hygiene Systems
- Food Product Regulatory Affairs
- Food Ingredients & Consumer Foods
Year Three
- Biochemistry II
- Food Chemistry II
- Nutraceutical Microbiology I
- Biotechnology
- Shelf life management & packing
- Food Product Research & Development
- Food Engineering
- Innovation & Entrepreneurship
- Statistics
- Training & Auditing
- Occupational Safety Management for the Food Industry
- Industrial Placement
Year Four
- Advanced Food Microbiology & Biotechnology
- Food Safety & Risk Analysis
- Food Business Management
- Food Marketing
- Environmental Management & Sustainability
- Research Project Management & Information Access
- Project/Dissertation
- Industrial Placement
- Two Optional Modules
- Nutraceutical Microbiology 2
- Bioprocessing
- Functional food products & processing aspects
- Advanced Food Chemistry & Toxicology
Entry Requirements
|
Minimum no of |
Minimum Grade in |
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|
Subjects |
Honours |
Maths |
English/Irish |
|
6 |
2 |
OC3 |
OD3 |
|
Other Requirements At least OC3 in one of: Applied Mathematics, Biology, Physics and Chemistry, Chemistry, Physics, Home Economics or Agricultural Science. |
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Further information
School of Food Science and Environmental Health
T: 01 402 4355 (Dr Catherine Barry-Ryan)
F: 01 402 4495
