The largest food science school in the State is in UCC, where the faculty offers five primary degree programmes, catering for a total of 650 undergraduates. Also it has 80 research scientists, 180 postgraduates, 20 administrative and 25 technical staff. Its extensive complex, with dedicated facilities for teaching and research, includes a pilot food-processing hall. UCC's faculty of food science and technology employees 40 academic staff.
The degree programmes are BSc food business, BSc food technology, BSc food science, BSc nutritional sciences and BE in process engineering. The programmes include inputs from the faculties of commerce, engineering and science, with particular attention given to enhancing the computer, language, communications and critical-thinking skills of the students.
The high number of postgraduate students and contract staff reflects the dramatic increase in research funding in the faculty, which now amounts to approximately £4.5 million per annum from national agencies, EU and industry.
UCC is also actively involved in increasing the participation of Irish food companies in EU programmes. Research themes cover a wide range of topics including food safety; cheese, fresh and fermented products; food ingredients; beef and other meats; consumer foods; beverages; nutrition and functional foods; food biotechnology; process design and control; environmental management; consumer sciences; market research and competitiveness.
