Food Business and Innovation (MSc)Back
This MSc course prepares students for a career in dynamic food businesses to play a lead role in the analysis of key sectoral issues and strategic management of the food industry. The balance of modules on this programme reflects the global nature of the food industry. Students will expand their knowledge of food, the food consumer, innovation in food and the decision-making processes in companies that develop, brand, distribute, and sell food products. Through practical application, this programme will equip graduates with analytical, communication, business and presentation skills, which are required and highly valued by the industry. Graduates from the MSc in Food Business and Innovation course pursue employment opportunities in the food sector (international corporations, SMEs, start-ups and food agencies) and non-food sector (banks, market research firms and higher education) as the skills acquired are highly transferable.
The MSc (Food Business and Innovation) consists of taught modules to the value of 60 credits, with an Applied Food Industry Centred Research Project (FE6127) of 30 credits.
Students take taught modules to the value of 70 credits as follows:
- FE6005 Strategic Food Marketing (5 credits)
- FE6008 Food Marketing Channel Analysis 1 (5 credits)
- FE6505 Food Entrepreneurship and Innovation (10 credits)
- FE6506 Food Branding and Digital Media Marketing (5 credits)
- FE6507 Economics of Agri-Food Markets and Value Chain Analysis (5 credits)
- FE6511 Category Management and Food Retail Marketing (10 credits)
- FE6512 Sustainable Food Systems (5 credits)
- FE6902 Global Food Policy Issues (5 credits)
- MG6012 Consumer Culture and Consumer-Brand Relationships (10 credits)
Students take an Applied Food Industry Centred Research module to the value of 30 credits:
- FE6127 Applied Food Industry Centred Research Project (30 credits)
Further details on the content and modules are available on the College Calendar
Why Choose This Course
A central part of the MSc in Food Business and Innovation is a Food Industry Centred Research Project with the opportunity to work in a food firm, food agency, university, bank or related establishment, where students gain valuable work experience and apply the theoretical skills developed through lectures and capstone style seminars. Additional unique features of the MSc in Food Business and Innovation programme include: an in-depth introduction to the national and international food sectors; a unique blend of relevant courses that are relevant to both established food firms and start-ups; and an introduction to leading edge food research issues, innovative teaching methods (including boot-camps) and exposure to digital marketing methods.
Skills and Careers Information
The Programme provides the graduate with the expert skills to analyse the key issues impacting on food chains: changing consumer demands and demographics; food supply chain management and structural changes at retail level; food safety and consumer behaviour; consumer acceptance of novel foods; new food product development opportunities; the evolution of functional foods and the marketing of health-enhancing foods. The course is ideally suited to graduates who seek employment opportunities in Market Research, Consumer Research, Food Business Management, Product Marketing and Brand Management, New Product Development, Food Retail Organisations, the Financial Sector as Food Analysts, Research Institutions and Policy Organisations, and organisations that support food firms nationally and internationally.
What can I do after I graduate with a [MSc in Food Business and Innovation?]
[Problem solving, creative thinking, communications, strategic thinking, entrepreneurship skills]
Occupations associated with [MSc in Food Business and Innovation]
Food Sector: Market Research, Consumer Research, Food Business Management, Product Marketing and Brand Management, New Product Development.
What are our Graduates Doing?
Graduates on sister programmes have secured employment in international food and non-food firms (Glanbia, Ornua, Kerry, Britvic, Danone, Aldi, Dawn, AIB, LinkedIn), banks, food agencies (Bord Bia, UK Home-Grown Cereals Authority, Teagasc), brand management and marketing departments (Kerry Foods, Musgrave Group, Nestle), non-food agencies (Enterprise Ireland, IBEC, Bord Bia), market research firms (AC Nielsen, Spark Market Research, Dunhumby) and in Higher Education (CIT, WIT, University of Lancaster).
Participants can complete their placement either in Ireland or abroad, depending on their interests.
On successful completion of the MSc in Food Business and Innovation, students should be able to:
- Communicate and work effectively to a high professional standard;
- Demonstrate advanced analytical and problem solving skills associated with effective practice;
- Engage in the application of advanced frameworks and techniques in organisational settings;
- Demonstrate advanced analytical skills associated with the key challenges and decisions facing those along the food supply chain;
- Demonstrate research and professional proficiency through the completion of an independent industry centred research project.
Practicalities & Assessment
The MSc in Food Business and Innovation is a full-time 12 month programme. In first part, you will need to be available to attend classes and seminars from Monday to Friday (inclusive). During the programme, you will complete a full-time Food Industry Centred Research Project under the guidance of an academic and industry mentor.
You will be assessed by examinations, continuous assessment and a Food Industry Centred Research Project report.
Who teaches this course
The MSc in Food Business and Innovation programme is taught by academic staff of the Department of Food Business and Development and Management and Marketing. In addition, invited guest lecturers, adjunct professors and experts with a broad range of national and international experience will also contribute to the programme.
Full module information is detailed in the section below.
Consumer Culture and Consumer-Brand Relationships
Consumer Culture and Consumer-Brand Relationships (MG6012)
This module aims to enable the student to evaluate the effects of the self concept and the desire for relationships (including brand community membership) on consumer behaviour, to provide the student with the capability to apply qualitative consumer research techniques such as netnography to the study of consumer tribes and brand communities, to equip the student with the capacity to critically evaluate the wider academic literature on relationship marketing.More Information
Food Marketing Channel Analysis Part 1
Food Marketing Channel Analysis Part 1 (FE6008)
This module aims to develop the participant's ability to critique and evaluate the interaction among companies' marketing, supply chain and logistics practices and strategies.More Information
Strategic Food Marketing
Strategic Food Marketing (FE6005)
This module aims to develop the participant's understanding of strategic food marketing and to enable the formulation and evaluation of strategic marketing plans in the food sector. Topics covered will include: the marketing planning process, managing theMore Information
Category Management and Food Retail Marketing
Category Management and Food Retail Marketing (FE6511)More Information
Food Branding and Digital Media
Food Branding and Digital Media (FE6506)More Information
Economics of Agri-Food Markets
Economics of Agri-Food Markets (FE6507)More Information
Sustainable Food Systems
Sustainable Food Systems (FE6512)More Information
Economics of Agri-Food Markets
Economics of Agri-Food Markets (FE6507)More Information
Food Industry Centred Research Project
Food Industry Centred Research Project (FE6122)
To apply and utilise skills acquired in Part I of the programme to live issues encountered within a food business context.More Information
Research Methods (FE6509)More Information
Food Entrepreneurship and Innovation
Food Entrepreneurship and Innovation (FE6505)More Information
Professional Development and Research Communication
Professional Development and Research Communication (BU6510)
To ensure students have the necessary professional skills to enter the workplace and meet the professional expectations of employersMore Information
For full programme requirements, please refer to the University College Cork Academic Calendar hereBack to top
To be eligible for the the MSc in Food Business and Innovation, candidates must hold at least a Second Class Honours Grade II in a primary honours degree (NFQ, Level 8). Consideration under Recognition of Prior Learning (RPL) may also be given to applicants who who have a minimum of three years’ relevant professional experience, subject to the approval of the Programme Director.
Non-EU candidates are expected to have educational qualifications of a standard equivalent to Irish university primary degree level. In addition, where such candidates are non-native speakers of the English language they must satisfy the university of their competency in the English language. To verify if you meet the minimum academic requirements for this programme please visit our qualification comparison pages.
For more detailed entry requirement information please refer to the International website .
1. Choose Course
Firstly choose your course. Applicants can apply for up to three courses under one application. Details of taught courses are available on our online prospectus.
2. Apply Online
Once you have chosen your course you can apply online at the online application portal. Applicants will need to apply before the course closing date. There is a €50 application fee for all courses apart from the Education - Professional Master of Education - (Secondary School/Post-Primary Teacher Training) which has a €100 application fee.
3. Gather Supporting Documents
Scanned copies of the following documents will need to be uploaded to the online application portal in support of your application. Applicants may need to produce the original documents if you are accepted onto a course and register at UCC.
- Original qualification documents listed on your application including transcripts of results from institutions other than UCC
- Any supplementary items requested for your course.
Please log into the online application portal for more details.
4. Application processing timeline
Our online application portal opens for applications for most courses in early November of each year. Check specific course details.
For courses that are in the rounds system (Irish and EU applicants), please check the rounds closing dates here.
Questions on how to apply?
Please use our web enquiry form to contact us.
Additional Requirements (All Applicants)
Please note you will be required to provide additional information as part of the online application process for this programme. This will include the following questions:
You may enter the details of professional or voluntary positions held. We strongly encourage you to complete this section with all relevant work experiences that will support your application.
In addition to your previously declared qualifications, please outline any additional academic courses, self-learning and professional training relevant to this programme.
Please describe your motivation and readiness for this programme.
- Please upload your CV here.
- Please add the name and email address of 2 referees.
The closing date for non-EU applications is 30 June
For full details of the non-EU application procedure please visit our how to apply pages for international students. In UCC, we use the term programme and course interchangeably to describe what a person has registered to study in UCC and its constituent colleges, schools, and departments.
Not all courses are open to international/non-EU applicants, please check the fact file above.
For more information please contact the International Office.