深夜亚洲福利久久

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1. Study
2. Undergraduate
3. 深夜亚洲福利久久
4. Food Marketing and Entrepreneurship

Course Fact File

Code	CK213
Duration	4 years
Teaching Mode	Full-time
Qualifications	BSc (Hons)
NFQ Level	Level 8
CAO Points	2025: 466
CAO Points Range	2025: 466-555

Course Outline

BSc (Hons) Food Marketing & Entrepreneurship offers a unique combination of business and food science, providing graduates with the skills to work in various roles across the food and non-food sectors. During Years 1-3 you will study modules across a range of disciplines including Food Business, Marketing, Food Policy, Management, Economics, Microbiology, Accounting, Law, and Nutrition.

This will provide you with a well-rounded education which will prepare you for a career in the dynamic food industry and other sectors, by nurturing innovation and entrepreneurship skills, by building knowledge of the food and nutrition sciences, by developing skills to assess business viability, and by promoting an understanding of consumer market trends and marketing strategies. All business and food science subjects will be taught at from an introductory level.

Modules

Year 1 Modules:

Students take 60 credits as follows:

• Financial Accounting
• Introduction to Food Business and Marketing
• Ethics and Economic Decision Making in Food Business
• Introduction to International Food Policy
• Introduction to Sustainable Food Marketing Channels and Supply Chains
• Preparing for Entrepreneurship and Placement in Food
• Introduction to Food Science and Technology
• Introduction to the Legal System
• Introduction to Business Law
• Introduction to Food and Industrial Microbiology
• Introductory Mathematics for Business I

Year 2 Modules:

Students take 60 credits as follows:

Core Modules

• Introduction to Management Accounting
• Digital Food Marketing and Branding
• Quantitative Research for Food
• Food Business Sustainability
• Principles of Food Science and Technology
• Food Enterprise Management
• Topics in Food Quality, Hygiene and Legislation
• Introduction to Information Systems
• Information Systems for the Networked Enterprise
• Fundamentals of Nutrition Part 1
• Introduction to Business Statistics
• Methods of Business Statistics

Year 3 Modules:

Students take 60 credits as follows – all listed taught modules (45 credits) and a 15 credit Transferable Skills module (Placement or Research Module):

• Understanding Supply Chain Management
• Market-oriented New Food Product Innovation
• Transferrable Skills - Food Business and Development - Work Placement
• or Transferable Skills - Food Business and Development - Research Project
• Food Market Insight and Problem Solving
• Science and Technology of Food Systems B
• Fundamentals of Food Packaging
• Sensory Evaluation for Food and Nutritional Sciences
• Food and Industrial Microbiology I
• Enterprise and Innovation
• Fundamentals of Nutrition Part 2

Year 4 Modules:

Students take 60 credits as follows: all listed core modules (50 credits) and 10 credits of elective modules:

Core Modules

• Accounting in Business
• Public Health Nutrition
• Global Food Policy
• Consumer Behaviour in Food Markets
• Global Food Supply Chain Management and Circular Economy
• Grocery Shopper Behaviour and Food Retail Marketing
• Food Marketing and Entrepreneurship
• Strategic Marketing
• Strategic Management

Elective Modules

Students take modules to the value of 10 credits from the following:

• Financial Reporting 1 (5)
• Financial Reporting 2 (5)
• Food Security and the Developing World (5)
• Co-operatives, Food and Rural Sustainability (5)
• Cereals and Related Beverages B (5)
• Advanced Food Packaging (5)
• International Marketing Management (5)

Academic Programme Catalogue

See the  for the complete and up-to-date content for this course. Note that the modules for all courses are subject to change from year-to-year. For complete descriptions of individual modules, see the .

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 深夜亚洲福利久久 education and the student will need to supplement in-class learning with the 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.

Why Choose This Course

If you have an interest in both business and food, this course will be well suited.

During the course you will develop your creative, analytical, communication and professional skills. You will learn how to gather market intelligence, interpret data from multiple sources, identify market opportunities and communicate with target markets via social media. This will support you in developing a transferable skill set to prepare you to work in various roles within, and outside of, the food industry.

The course is designed to consider the challenges faced by businesses and expose students to the concepts, theories, and practical experiences that explain how the business world operates. 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 entrepreneurial business development. Practical applications in the form of group and individual projects, industry project collaboration, and placement and study abroad opportunities will be an integral part of 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 fields of expertise.

Industry project experience

Throughout the duration of the course you will have various opportunities to engage directly with industry and work on projects that will provide you with real life experience and useful employability skills.

1st-4th years on the programme have the opportunity each year to get involved in working on extra-curricular projects for SuperValu’s Food Academy food producers. The Food Academy is a longstanding Musgrave initiative that helps develop and support emerging food & drink brands by giving producers their first step into the retail sector. Students who participate in this initiative gain invaluable experience working closely with Food Academy producers, providing expertise and creative input in the areas of social media, marketing, consumer and product market research and packaging redesign.

In second year, students will work on a consultancy project for an Irish company as part of one of their modules. This is an additional opportunity for students to develop real-life skills and experience which puts them at a significant advantage when applying for placement and graduate roles.

Year 3 will also offer the opportunity to avail of a 6-month industry placement to develop practical skills and experience. As an alternative to placement, you can complete a research project and have the opportunity to apply to participate in the Erasmus programme, spending 6 months in either France (Rennes), Germany (Konstanz), Italy (Bologna), or the Netherlands (Utrecht) to conduct your research project.

Placement or Study Abroad Information

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 offer 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)
• Nestle
• Cully & Sully
• Dairygold
• Dunnes Stores (Buying Office)
• Glenilen
• Glanbia (Supply Chain)
• Kepak Group
• Musgrave Group (Own Brand, Buying, Marketing)
• Rich Dairies (USA)
• Silver Pail

Alternatively, as part of the Erasmus programme, students can apply to spend the six-months studying abroad in either a German, Dutch, Italian or French university. As well as providing an engaging learning and social experience, studying abroad will provide insight into other markets and cultures, further boosting employability, particularly in organisations which rely heavily on export markets.

Skills and Careers Information

The transferable skills acquired will ensure that our graduates will be well positioned to find employment in the food and non-food sectors, locally or internationally.

Having successfully completed this course you should be able to:

• communicate and work effectively to a high professional standard;
• demonstrate advanced analytical and problem-solving skills associated with effective practice;
• apply ethical and sustainability principles to help address business issues;
• integrate knowledge of food and nutritional sciences into product development

The most recent Graduate Employability Survey (UCC 2020 Graduate Outcome Survey) points to 96% of graduates being in full-time employment or pursuing further study within six months of completing this degree.

Many of our graduates commence their careers on graduate programmes with companies such as Kerry, Musgrave, Aldi, Kepa and Bord Bia. Career prospects cover a wide range of functional areas including Brand Management; Social Media Marketing; Buying; Key Account Management; New Product Development; Category Management; Digital Strategy; and Supply Chain.

A variety of Masters programmes in related disciplines are available to graduates of the programme who wish to specialise in a particular area, and some graduates apply their entrepreneurship learning during the programme and go on to set up their own business.

Requirements

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:

English	Irish	Other Language	Maths
O6/H7	O6/H7	O6/H7	O6/H7

EU/EFTA/UK Qualifications

EU/EFTA/UK applicants presenting an equivalent school-leaving qualification should review the EU/EFTA/UK Applicants page for information on equivalent grades and how to prove their level of English.

Mature Students

To compete through the mature entry route, applicants must be 23 years of age on or before 1 January of the application year and  by 1 February. The application should include a statement of interest. Irish Leaving Certificate Maths (or equivalent) is recommended. Applicants may also be called for interview.

Further information on applying as a mature student is available on the Mature Applicants and Mature Student Entry support pages. 

QQI FET Entry

Applicants who meet the required level of distinctions in required subjects can apply for entry to this course using specific QQI FET qualifications. Please review the Programme Requirements on our Information for QQI FET Applicants page for information on related QQI courses, and visit Access UCC’s QQI/FET Entry section for further support. 

Fees and Costs

How To Apply