-
Bright
Cork University Business School brings together the expertise of five business departments coordinated through the Business School Office.
The Department of Food Business and Development is a hub of expertise in food business, consumer behaviour, co-operative studies, rural development, international development and food security. Our research tackles societal and well-being issues associated with sustainability challenges, geostrategic shifts and demographic changes, with a focus on sustainable food systems, food product innovation, entrepreneurship, social and co-operative economy, livelihood security in developing economies, food security in developing and developed economies, sustainable rural development, agri-food economics and food policy.
Our faculty are recognised experts in their fields with a high success rate in competitive national and international research funding awards. Close engagement with business and wider stakeholders ensures high impact research and inspires research-based innovative teaching. Faculty actively participate in governance of key institutions and advisory groups such as the Board of Teagasc (Agriculture and Food Development Authority), the Economic and Social Research Institute Council, Department of Finance (e.g. Credit Unions Advisory Committee), Department of Environment (e.g. Steering Committee of the Environmental Pillar and Land Use Review) and Department of Food, Agriculture & Marine (e.g. Agriculture Knowledge Innovation Systems Co-ordination Group and CAP Network). We recognise the value of the ‘third sector’ and have a long tradition of partnership with civic society organisations and NGOs.
Dedicated to creating resilient, equitable, and sustainable food systems, the Department’s practice-based research integrates academic inquiry with practical applications, fostering actionable insights to address real-world challenges. Collaboration with stakeholders, policymakers, and local communities supports the development of inclusive and sustainable economies. Our work influences policies that impact on community well-being, achievement of Sustainable Development Goals (SDGs), financial resilience, and innovation in the food system.
We are committed to pedagogical research which informs teaching programme design and supports UCC’s strategic aim to create an innovation culture and entrepreneurial campus that aligns with sustainability goals. Faculty lead a range of research projects such as SDGs-driven Entrepreneurship, project-based learning and the implementation of Technology-supported Teaching for Sustainable Entrepreneurship. A strong research-teaching interface supports teaching programmes at undergraduate and postgraduate levels:
The Department offers MSc by Research and PhD scholarships and Postdoctoral opportunities.
Our programmes future-proof graduates who occupy leading positions in the food industry, co-operatives, social enterprises, government and support agencies, research institutions, UN agencies and NGOs, bringing values of responsible leadership, sustainable practice and ethical behaviour.
To learn more about the faculty at the Department of Food Business and Development visit here.