Food Marketing and Entrepreneurship, BSc (Hons)

About Food Marketing and Entrepreneurship, BSc (Hons) - at University College Cork (UCC)

Overview

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.

Course Details

Year 1 Modules (all 5 credits):

AC1102Financial Accounting;

EC1500 & EC1503Economic Analysis for Food Business I & 11 (5 credits each);

FE1004The Role of Communications in Food Business;

FE1016Introduction to Food Business;

FE1017Introduction to Food Marketing;

FE2200Introduction to Food Supply Chain Management;

FS1011Introduction to Food Science and Technology;

LW1108Introduction to the Legal System;

LW1109Introduction to Business Law;

MA1100Introductory Mathematics for Business I;

MB1901Introduction 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

Year 3 Modules:

Core

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

Electives

Transferrable skills - Food Business and Development research project; Work Placement

Year 4 Modules:

Core

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

Electives

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

See the College Calendar for more detailed information on the programme and the Book of Modulesfor a more detailed description of programme modules.

Fact File

Course Code: CK502

Course Title: Food Marketing and Entrepreneurship

College: Science, Engineering and Food Science

Qualifications: BSc (Hons)

NFQ Level: Level 8

Costs: Full-time EU/EEA/Swiss State undergraduate students may be exempt from paying tuition fees. The State will pay the tuition fees for students who satisfy the Free Fees Criteria. In 2016/17 the Student Contribution Charge will be EUR 3,000 and the Capitation Fee will be EUR 165.

2017 Entry Requirements: H5 in two subjects, and O6/H7 in four other subjects in the Leaving Certificate from Irish, English, Mathematics, and three other subjects recognised for entry purposes.

Entry Points: 2016: 440. Points may vary from year to year.

Course Practicalities

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 have3-6 hours of seminars, tutorials and practical classes.

Assessment

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.

Application Procedure

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.

Non-EU Applicants

Mature Applicants: Application is made through theCAOand the closing date for receipt of completed applications is 1st February of the year of proposed entry.

Further Contact Information

Department of Food Business & Development

T: +353 (0)21 490 2570

E: foodbusiness@ucc.ie

W: http://food.ucc.ie

Notes about fees for this course

Costs: Full-time EU/EEA/Swiss State undergraduate students may be exempt from paying tuition fees. The State will pay the tuition fees for students who satisfy the Free Fees Criteria. In 2016/17 the Student Contribution Charge will be EUR 3,000 and the Capitation Fee will be EUR 165.

2017 Entry Requirements: H5 in two subjects, and O6/H7 in four other subjects in the Leaving Certificate from Irish, English, Mathematics, and three other subjects recognised for entry purposes.

Entry Points: 2016: 440. Points may vary from year to year.

Entry requirements for this course

Contact University College Cork (UCC) to find course entry requirements.

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