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Food Science & Management / Eolaíocht an Bhia & Bainistíocht


What is... Food Science & Management?

This two year full-time programme provides students with scientific and technical understanding of food science and associated technologies as well as the business skills required to respond to the current needs of the food industry.

What are my... Career Opportunities?

With the Irish food industry currently experiencing significant growth and placed to be a major contributor to the economic recovery in Ireland, this course provides rewarding job opportunities for those wishing to be part of this vital sector including junior management jobs, food product development, market research and quality control.

What other options do I have after completion?

Graduates may progress to higher level programmes, up to BSc honours degree level within DIT or elsewhere, provided they meet the specific requirements of the chosen programme.

Learning Outcomes: What will I Study?

In food science, the biological, physical and engineering sciences are applied to study the nature of foods, the causes of deterioration, the principles of food processing, and the improvement required to meet consumers demand. This programme provides education and training in the practical and theoretical aspects of food science in addition to the basic sciences such as biology, chemistry, microbiology and maths. In addition to its scientific content, this programme also offers education in the fundamentals of business and management which are essential to bring food products to the marketplace.

The programme features a major practical project in the second year, in which students work together in teams to apply their learned scientific and business management knowledge in the development of food products. These projects often develop innovative products targeting specific nutritional needs of consumers or emerging market trends.

Module Listing

Year One

  • Foundation Chemistry
  • Foundation organic chemistry
  • Applied food industry communications
  • Laboratory techniques and computer applications
  • Introduction to occupational health and safety management
  • Introductory microbiology
  • Mathematics for scientists
  • Introduction to food science and analysis
  • Principles of food processing and preservation
  • Business management and marketing

Year Two

  • Animal products Technology
  • Horticultural product technology
  • Quality and hygiene systems
  • Basic sensory evaluation
  • Food ingredients and consumer foods
  • Introductory nutrition
  • Food product regulatory affairs
  • Basic food microbiology
  • Financial management
  • Final year project

Further Information

School of Food Science & Environmental Health

T: 01 402 7571 (Greg Burke)