Food Marketing and Entrepreneurship (BSc (Hons))Back
BSc (Hons) Food Marketing & Entrepreneurship offers a unique combination of business and science, providing graduates with the skills to work in an exciting, fast-paced industry. The programme explores the application of business concepts and food science to support business excellence.
Graduates will learn skills in strategic decision-making, innovation, enterprise and knowledge management, delivered through an integrated range of subjects that support successful personal and business development.
The course is designed to consider the challenges faced by businesses and expose students to the concepts and theories that explain how the business world operates. Practical application of these theories in the form of group and individual projects will be integral to your learning experience.
The programme is built on UCC’s international reputation in food education and research and taught by lecturers who are internationally recognised in their field of expertise.
Year 1 Modules (all 5 credits):
- AC1116 Financial Accounting;
- EC1500 & EC1503 Economic Analysis for Food Business I & 11 (5 credits each);
- FE1030 Introduction to International Food Policy;
- FE1016 Introduction to Food Business;
- FE1017 Introduction to Food Marketing;
- FE2200 Introduction to Food Supply Chain Management;
- FS1011 Introduction to Food Science and Technology;
- LW1108 Introduction to the Legal System;
- LW1109 Introduction to Business Law;
- MA1100 Introductory Mathematics for Business I;
- MB1901 Introduction to Food and Industrial Microbiology
Year 2 Modules:
Introduction to Management Accounting; International Food Policy; Food Economics; Principles of Food Science and Technology; Topics in Food Quality and Legislation B; Introduction to Information Systems; Information Systems for the Networked Enterprise; Fundamentals of Nutrition; Introduction to Business Statistics; Methods of Business Statistics; Quantitative Research for Food
Year 3 Modules:
Market-oriented New Food Product Innovation; Food Market Research Methods; Food Enterprise Management; Food Marketing Management; Science and Technology of Food Systems; Food and Industrial Microbiology; People and Organisation; Enterprise and Innovation; Applied Nutrition
Transferrable skills - Food Business and Development research project; Work Placement
Year 4 Modules:
Accounting in Business; Global Food Policy; Consumer Behaviour in Food Markets; International Food Retail Marketing; Global Food Supply Chain Management; Food Marketing and Entrepreneurship; Strategic Marketing; Strategic Management; Sensory Evaluation of Foods
Financial Reporting; Food Security and the Developing World; Co-operative Business and the Rural Economy; Cereals and Related Beverages B; Entrepreneurship Practice and Opportunity Recognition; Advanced Food Packaging
Having successfully completed this course you should be able to:
- comprehend and resolve a variety of marketing and business challenges within a fast-paced business environment
- communicate effectively to business and food science communities
- recognise the importance of good science in business success
- contribute, either in a leadership or supporting role, to the effective functioning of a team
Why Choose This Course
Anna McCarthy (FME 3, 2019)
I am completing my six-month placement in Valeo Foods, in Dublin. Valeo own several different Irish brands, such as Jacobs, Kelkin, Batchelors, Chef, Odlums and many more. I am working with the communications team, promoting new products and our existing brands across all forms of social media and in-store. I’m also spending time at the Virgin media studios, shooting videos and photography for our websites. It’s so interesting to see how much work goes on behind the scenes. It’s great to bring ideas and skills to the table from my modules in college such as food marketing, enterprise & innovation and food enterprise management!
Liam O’Connell (FME 3, 2017)
"Currently, I am spending a lot of time working with food developers & technologists improving current products and developing new food products for SuperValu & Centra stores across the country.
To date, my placement has handed me experience in developing new food products, contacting and negotiating with suppliers and looking at products’ ingredients to see how they can be altered and improved."
Oisin Conway (FME 3, 2019)
“I’m working on four Brands in Musgrave’s “Future Brands” Department that are currently being launched across SuperValu and Centra stores. These include Caramico pizza, Green Kitchen salads, Moo’d Ice-cream and another exciting new brand yet to launch. My work involves supporting the Brand Support Managers, visiting retailers and doing mystery shops, while supporting the NPD team to create new products. This is a fascinating placement as I watch new brands launch and grow and learn about challenges associated with starting a new business.”
Clíodhna O’Regan (FME3, 2019)
I’m on placement with Allfresh Wholesale Ltd, developing a new business initiative. I’ve been responsible for the creation of a new logo, brochures, a website and lots of social media posts! I am spending a lot of time presenting my new business to offices around Cork city and educating office workers on the benefits of fruit in the workplace. This project has really given me a taste of the entrepreneurial side of the course and it has handed me a vast amount of experience in the real world. Several modules have helped me tackle the obstacles I’ve come across such as market innovation, food enterprise management and food market research methods
If you are interested in learning about, understanding and, most importantly, contributing to the success of the most important home-grown sector in the Irish economy, this is the course for you.
As a student of this course we aim to develop your ability to gather market intelligence, interpret data from multiple sources, and judge and realise market opportunities, while also enhancing your appreciation of the science of food and ensuring that you understand the significance of the regulatory and business environment. This will support you in developing a skills set that fosters leadership and innovation.
You will get opportunities to test your technical knowledge (in both business and science) through projects and work placement. Skills such as working with and for others, responding to briefs, working to deadlines, using initiative, communicating and presenting in professional manner will also be developed. These transferable skills form an important part of your armoury when seeking employment and advancing your career.
This programme offers a unique combination of business and science. This positions graduates to work in the space between science and business. Furthermore, the programme is built on UCC’s international reputation in food education and research and includes many lecturers who are internationally recognised in their field of expertise.
Skills and Careers Information
Graduates from the BSc will be equipped to find employment in the thriving indigenous food sector.
The skills acquired will also ensure that our graduates can position themselves to exploit career opportunities within fast-moving consumer goods markets both here and abroad.
International growth will underpin demand for graduates in areas such as consumer research, product marketing, key account and supply-chain management not only in Ireland but worldwide. And with suitable experience there is always the prospect of setting up your own business!
An integral part of this programme is a six-month industrial placement during Year 3. The placement offers an excellent opportunity to draw on your knowledge and skills in performing tasks in specific work contexts. This will enhance your work capabilities and offers you a chance to reflect on and better understand these.
Placement opportunities are both national and international, and past placements have included:
- Aldi (Buying Office)
- Cully & Sully
- Dunnes Stores (Buying Office)
- Glanbia (Supply Chain)
- Kepak Group
- Musgrave Group (Own Brand, Buying, Marketing)
- Rich Dairies (USA)
- Silver Pail
On successful completion of this programme, students should be able to:
- Communicate and work effectively to a professional standard;
- Demonstrate analytical and problem solving skills associated with effective practice;
- Engage in the application of frameworks and techniques in organisational settings;
- Demonstrate entrepreneurial capacity;
- Describe the role of science in food
Practicalities & Assessment
Expected lecture hours: In a typical week most students will have 12 hours of lectures.
Expected reading hours: Self directed learning is an important aspect of University education and the student will need to supplement in-class learning with study of relevant reading materials. Study time is also used to work in teams to prepare project reports and essays. As a general rule of thumb for every hour in class the student should complete three hours of self-directed learning.
Expected lab/practical hours: In a typical week most students will have 3-6 hours of seminars, tutorials and practical classes.
Full module information is detailed in the section below.
Written exams will take place before Christmas and in May. Not all modules will have formal examinations. Many modules use other types of assessment including essays, laboratory reports, in-course tests, multiple-choice questionnaires, group project work, oral presentations. Assessment methods and distribution of marks across written examinations and continuous assessment vary from module to module.
Economic Analysis for Food Business Part 1
Economic Analysis for Food Business Part 1 (EC1500)
To develop an understanding of the methods of economic reasoning relevant to food business.More Information
Introduction to Food Business
Introduction to Food Business (FE1016)
To provide students with an understanding of the food business chain by evaluating the salient issues addressed by various stakeholders.More Information
Introduction to Food Science and Technology
Introduction to Food Science and Technology (FS1011)
To provide students with an introduction to key aspects of Food Science and Technology.More Information
- Introduction to the Legal System
Introduction to Food and Industrial Microbiology
Introduction to Food and Industrial Microbiology (MB1901)
To provide an overview of food and industrial microbiology and a foundation for later study.More Information
Economic Analysis for Food Business Part 2
Economic Analysis for Food Business Part 2 (EC1503)
To develop an understanding of the methods of economic reasoning and the concepts and issues relevant to food business.More Information
Introduction to Food Marketing
Introduction to Food Marketing (FE1017)
To introduce students to the key marketing concepts and apply these to the food industry.More Information
- Introduction to Business Law
Introductory Mathematics for Business I
Introductory Mathematics for Business I (MA1100)
To provide an introduction to fundamental quantitative techniques for business.More Information
Financial Accounting (AC1116)
To provide participants with an introduction to Financial Accounting.More Information
Introduction to International Food Policy
Introduction to International Food Policy (FE1030)
To inform students of key elements of contemporary international food policy.More Information
Introduction to Management Accounting
Introduction to Management Accounting (AC2200)
To provide participants with an introduction to Management Accounting.More Information
Topics in Food Quality and Legislation B
Topics in Food Quality and Legislation B (FS2014)
To provide students with an overview of key aspects of quality systems, statistical quality control and legislation in the food industry.More Information
Introduction to Food Supply Chain Management
Introduction to Food Supply Chain Management (FE2200)
To develop appropriate methods and constructs to enable students examine forces operating within food supply chains.More Information
- Introduction to Information Systems
Fundamentals of Nutrition Part 1
Fundamentals of Nutrition Part 1 (NT2013)
To review the macronutrients, vitamins, minerals and trace elements that are needed for health.More Information
- Introduction to Business Statistics
Food Economics (FE2203)
To develop appropriate methods and constructs to enable students to examine issues dealing with the agri-food sector.More Information
Principles of Food Science and Technology
Principles of Food Science and Technology (FS2005)
To provide an overview of the chemistry of food proteins, lipids and carbohydrates and the science underpinning certain food products and ingredientsMore Information
Information Systems for the Networked Enterprise
Information Systems for the Networked Enterprise (IS1107)
IS1107 To illustrate how Information Systems may be utilised to: (i) support the disparate information needs of multiple users within an organisation; and (ii) enhance interactions with customers, suppliers and business partners.More Information
- Methods of Business Statistics
Quantitative Research for Food
Quantitative Research for Food (FE2204)
To enable the student design and complete food marketing research projects and reports based on quantitative dataMore Information
- People and Organisation
Placement Plan (FE2008)
To ensure students are fully prepared for placement in a company.More Information
Fundamentals of Food Packaging
Fundamentals of Food Packaging (FS3018)
To provide a thorough grounding in the fundamentals of food packaging.More Information
Market-oriented New Food Product Innovation
Market-oriented New Food Product Innovation (FE3201)
To provide students with an in-depth practical understanding of important elements (such as marketing, technical and financial) underpinning the development and marketing of successful ideas from the ideation stage to commercialisation.More Information
Food Market Research Methods
Food Market Research Methods (FE3203)
To enable the student to explain and engage in qualitative food marketing research and write a market research report.More Information
Food Marketing Management
Food Marketing Management (FE3205)
This module provides an insight into supply chain management challenges in both local and international markets. It also provides the perspective and management tools to support the development and implementation of marketing strategies.More Information
Food and Industrial Microbiology 1
Food and Industrial Microbiology 1 (MB3993)
To examine basic concepts and processes in food microbiology.More Information
Enterprise and Innovation
Enterprise and Innovation (MG3012)
To introduce students to the context, content and processes of innovation management within modern businesses.More Information
Food Enterprise Management
Food Enterprise Management (FE3204)
To enable students to evaluate the strategic and operational challenges faced by food enterprises and provide an understanding of the impact of internal and external factors on enterprise establishment, development and performance.More Information
Science and Technology of Food Systems B
Science and Technology of Food Systems B (FS3011)
To provide an overview of food processing and preservation, both in general terms and as applied to specific food products.More Information
Sensory Evaluation of Foods
Sensory Evaluation of Foods (NT3016)
To provide an overview of the principles of sensory evaluation and their applications in nutritional sciences.More Information
Fundamentals of Nutrition Part 2
Fundamentals of Nutrition Part 2 (NT2014)
To provide an introduction to the study of human nutrition and healthMore Information
Sensory Evaluation for Food and Nutritional Sciences
Sensory Evaluation for Food and Nutritional Sciences (FS3022)
To provide an overview of the principles of sensory evaluation and their applications in food and nutritional sciences.More Information
Financial Reporting 1
Financial Reporting 1 (AC4407)
To provide coverage of Corporate Financial Reporting.More Information
Consumer Behaviour in Food Markets
Consumer Behaviour in Food Markets (FE4205)
This module provides an in-depth understanding of consumer behaviour in the food marketing process. Students will develop an appreciation of the determinants of food choice at the macro and micro levels.More Information
International Food Retail Marketing
International Food Retail Marketing (FE4206)
To elucidate current marketing practices within the global food-retailing sector and to assess the strategic implications for food manufacturers.More Information
Global Food Supply Chain Management
Global Food Supply Chain Management (FE4207)
The purpose of this module is to provide a holistic understanding of the dynamics of global food supply chains and introduce analytical frameworks and tools to continually improve strategic planning and operational performance.More Information
Strategic Management (MG4036)
To develop expertise in applying the methods, principles and processes of strategic analysis and strategy implementation to current business issues experienced by firms competing in today's turbulent environmentMore Information
Accounting in Business
Accounting in Business (AC4406)
To apply the theory of management accounting principles and practices to the analysis of actual decisions in firms.More Information
Global Food Policy
Global Food Policy (FE4002)
To analyse both the development and the impact of food policy in Europe, the USA and other selected countries.More Information
Strategic Marketing (MG4035)
This module draws together the areas of strategic marketing analysis, marketing strategy formulation and implementation. Core topics include: Strategic marketing process, situation assessment (the external environment and the company), marketing strategyMore Information
Public Health Nutrition
Public Health Nutrition (NT4011)
To examine how the core principles of public health nutrition can be applied to promote good health in the population and prevent the occurrence of the major diet-related non-communicable chronic diseases.More Information
Food Marketing and Entrepreneurship
Food Marketing and Entrepreneurship (FE4475)
To provide an in-depth practical understanding of the important elements (such as marketing, technical and financial) underpinning the development and marketing of successful new food products and business start-up.More Information
Financial Reporting 2
Financial Reporting 2 (AC4408)
Further coverage of Corporate Financial Reporting.More Information
Food Security and the Developing World
Food Security and the Developing World (FE4008)
To explore the impact of changing patterns of world food trade, structural adjustment and other intervention programmes on rural livelihoods and survival strategies in the developing world.More Information
Co-operative Business and the Rural Economy
Co-operative Business and the Rural Economy (FE4009)
To evaluate the role of cooperative businesses in the development of the rural economy.More Information
Cereals and Related Beverages B
Cereals and Related Beverages B (FS4906)
To provide understanding of chemistry, microbiology and technology of cereals, cereal products as well as a wide range of beverages based on cereals.More Information
Advanced Food Packaging
Advanced Food Packaging (FS4011)
To provide a more advanced programme of lectures relating to current, topical and expanding research interest areas within the field of food packaging science.More Information
- Entrepreneurial Business Start-Ups
For full programme requirements, please refer to the University College Cork Academic Calendar hereBack to top
Leaving Certificate entry requirements:
At Least six subjects must be presented. Minimum grade H5 in two subjects and minimum grade O6/H7 in four other subjects. English and Irish are requirements for all programmes unless the applicant is exempt from Irish.
Applicants will need to meet the following minimum entry requirements:
*For 2021 entry, students must achieve a minimum O6/H7 in another language.
Mature students: Applicants should apply directly through the CAO, include a statement of interest and may be called for interview. Applicants are assessed on education, life and/or relevant experience as demonstrated in the CAO application and statement of interest. Approximately four places are available for mature students.
Find out about the mature entry requirements here.
International Students should visit the International Education website.
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 .
EU Applicants: Application to Year 1 of the degree programme is made directly through the Central Applications Office (CAO). Applicants should apply online at www.cao.ie. The normal closing date for receipt of completed applications is 1st February of the year of entry.
Mature Applicants: Application is made through the CAO and the closing date for receipt of completed applications is 1st February of the year of proposed entry.
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.
Work Placement Information
Work Placement Details
Benefits of work placement include:
- Practical experience in industry
- Improved job opportunities
- Experience in teamwork and development of interpersonal skills
- Awareness of current developments in the sector
For furthur Information , visit UCC Work Placement Website