Food Marketing & Entrepreneurship (BSc (Hons)) at University College Cork

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Study
Undergraduate
Courses
Food Marketing and Entrepreneurship

About This Course

Explore This Section

Fact File
Course Outline
Course Practicalities

Fact File

Title

Food Marketing & Entrepreneurship
Code

CK213
College

Business and Law
Duration

4 years
Teaching Mode

Full-time
Qualifications

BSc (Hons)
Fees

Student Contribution + Capitation: €3,138 See Fees and Costs for full details.
Entry Requirements

2 x H5, 4 x O6/H7; O6/H7 in Maths, other language. See Requirements for full details.
CAO Points

2022: 434
CAO Points Range

434-565

Course Outline

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. During Years 1-3 you will study various 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.

Year 3 will also offer opportunity to avail of a 6-month placement, to further develop practical skills. As an alternative to placement, you will also have the opportunity to apply to partake in the Erasmus programme, spending 6 months in either France (Rennes 1), Germany (Konstanz), Italy (Bologna) or the Netherlands (Utrecht) conducting your research project.

In final year, in addition to studying core modules across business disciplines, you will also have the opportunity to choose modules which most align with your interests and anticipated career path. All business and food science subjects will be taught at an introductory level at first, so do not be concerned if you have not taken science or business subjects at the Leaving Certificate. 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.

The course is designed to consider the challenges faced by businesses and expose students to the concepts, theories and experience of practice that explain how the business world operates. Practical applications in the form of group and individual projects, along with 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.

Modules

Year 1 Modules (all 5 credits):

FE1017 Introduction to Food Marketing; FE1016 Introduction to Food Business; FE1030 Introduction to International Food Policy; FE2200 Introduction to Food Supply Chain Management; EC1500 Ethics and Economic Decision Making for Food Business; EC1503 Economic Analysis for Food Business; FS1011 Introduction to Food Science and Technology; MB1901 Introduction to Food and Industrial Microbiology; AC1116 Financial Accounting; LW1108 Introduction to the Legal System; LW1109 Introduction to Business Law; MA1100 Introductory Mathematics for Business.

Year 2 Modules:

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

Year 3 Modules:

Market-oriented New Food Product Innovation; Food Market Research Methods; Food Enterprise Management; Understanding Supply Chain Management; Science and Technology of Food Systems B; Fundamentals of Food Packaging; Food and Industrial Microbiology I; Enterprise and Innovation; Fundamentals of Nutrition Part 2; Sensory Evaluation for Food and Nutritional Sciences;

Electives

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

Year 4 Modules:

Core

Food Marketing and Entrepreneurship (FYP); Consumer Behaviour in Food Markets ; International Food Retail Marketing; Global Food Supply Chain Management; Global Food Policy; Strategic Marketing; Strategic Management;Accounting in Business Public Health Nutrition (5 credits)

Electives

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

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 Modules for a more detailed description of programme modules.

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 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

Placement Testimonials

Through relevant modules the course sufficiently prepared me to take on various roles during my placement with Hyde Whiskey

Reinier Offereins, Hyde Irish Whiskey, Sales representative

Find Out More

Through relevant modules the course sufficiently prepared me to take on various roles during my placement with Hyde Whiskey. Beginning as a sales representative, I was involved in successfully acquiring listings across more than 50 stores that did not previously stock the brand, sourcing a new sales distributor, and attending various whiskey events both nationally and internationally to promote Hyde products. I then progressed to a sales management role where I was involved in managing sections of the daily running of the business, dealing with international clients, and assessing potential new markets and distributors.

I developed key negotiation, management and interpersonal skills vital for a role in sales

Peter Cunningham, Clonakilty Blackpudding, European Sales Developer

Find Out More

Working closely alongside marketing, production and logistics departments, I created and executed viable sales opportunities all across the continent, and also secured a relationship with a major meat supplier/wholesaler in The United Arab Emirates, further broadening the reach of the company in new markets. Throughout my time at Clonakilty Blackpudding I developed key negotiation, management and interpersonal skills vital for a role in sales, and had invaluable insight into the business operations of a large food producer, providing me with the confidence and motivation to pursue a career in the food industry.

Applying course learning in a real-life context provided a whole new level of understanding.

Matt Coffey, Richmond Marketing, Sales Developer

Find Out More

I had the opportunity to work with some of the biggest brands in the world and also to develop smaller brands with great potential. The primary responsibilities of my role were building relationships with store management, marketing the key brands that Richmond represent, placing and processing orders and supporting stores with merchandising and display once the stock arrived to store. I was responsible for brand visualisation on the shop floor, and for negotiating with store management to secure shelf space for Richmond brands. Applying course learning in a real-life context provided a whole new level of understanding.

Completing my placement in a different country with colleagues from all across the world was a great networking experience

Marykate Moran, Vita Coco New York City, Operations Intern

Find Out More

While working for Vita Coco in New York, I was responsible for supply chain data administration as well as process support across customer operations, supply planning, logistics, and warehousing. This involved tasks such as product pricing management, flagging important shipping containers, file management, and data visualization to assist decision making. Completing my placement in a different country with colleagues from all across the world was a great networking experience, and has had great benefits for my personal growth and for both my interpersonal and team skills.

Several modules were very applicable to my role with Lidl including Global Food Supply Chain and International Retail Marketing

Eimear Hurley, Lidl Dublin, Logistics Intern

Find Out More

Working as a Logistics Intern I was a part of a management team that oversaw over 120 operatives. Daily duties included managing rotas, pick-plans, and absence, providing me with a hands-on insight into the behind-the-scenes workings of a successful food business. Several modules were very applicable to my role with Lidl including Global Food Supply Chain and International Retail Marketing. Following placement, I am returning to campus to complete my final year studies with a renewed enthusiasm for a future career in the food industry.

I had the opportunity to work on projects across the organisation with the HR, Marketing and Communications teams

Alison O’Mahony, Dairygold, Quality Intern

Find Out More

My work with the Quality team involved technical work reviewing quality control manuals and ensuring they were up to date with current legislation. This was very interesting and I gained a greater understanding of how the cooperative works to produce high-quality feed for its members (the farmers). I also had opportunity to work on projects across the organisation with the HR, Marketing and Communications teams. The flexibility of my role gave me a great insight into what goes on behind the scenes in different departments and as I engaged with different people and teams at different levels within the organisation, I became more confident and adapted to changing dynamics quickly.

Read about our BSc student placement experiences here...

BSc Food Marketing & Entrepreneurship

Find Out More

Anna McCarthy (FME 3, 2019)

Liam O’Connell (FME 3, 2017)

text-align: justify;

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)

Robyn Jones, FME 3, 2019

I am completing my 6-month placement with Musgrave in fresh produce. I’ve been working on a number of exciting projects including rebranding the packaging on salads and helping to develop the new Supervalu range of dressings from tasting through to the creation of new packaging concepts.

It was great to use what I learnt in my sensory, packaging and NPD modules but you can’t beat seeing your products on SuperValu shelves for the first time.

Marion Cantillon, FME 3, 2019

Presently I am completing my Food Marketing and Entrepreneurship placement in Dunnes Stores Head Office, Dublin. My position for the last 4 months is as a buying administrator in the Seafood and Red Meat Department. Throughout my time here I have gained a deep understanding and experience in food buying and wastage management. I have been involved in regular supplier visits around the country and supplier meetings about range development & upgrading current products.

From attending these meetings I feel I have gained an understanding of the skills required to be a buyer and to negotiate efficiently with suppliers. During my time here I also had the opportunity to work closely with the New Product Development Team to trial and view new products. The experience and knowledge I have gained here will be invaluable for my final-year project next year.

Lillian Coleman, FME 3, 2019

I am completing my FME work placement in Dunne’s Stores Head Office, Dublin. My role for the 6 months is as a buying administrator & quality technical assistant in the Fresh Produce Department. During my time here I have gained a wealth of knowledge and experience in food buying through constant exposure to daily negotiations between buyers and suppliers, regular supplier visits around the country and working with New Product Development to create and trial exciting new seasonal products. I have gained a thorough understanding of the inner workings of food retail, knowledge that will be invaluable in my final year.

Elizabeth Mohan & Caoimhe O'Callaghan, FME 3, 2019

We are completing our placement in Aldi Corporate Buying. We have been given the opportunity to work on various projects such as supplier performance, case mix optimisation, packaging reduction and communications. Knowledge is confidence and the knowledge gained throughout this programme has allowed us to confidently undertake the wide variety of projects assigned to us.

In Food Marketing and Entrepreneurship, we are encouraged to express our thoughts, explore ideas and innovate. This creates open and dynamic relations with both lecturers and fellow students. We are surrounded by likeminded people who are diligent, adventurous and hard working. This creative environment is essential as our industry is constantly changing, which is both challenging yet extremely rewarding.

Karen McCarthy, FME 3, 2019

As part of my day-to-day work while on placement in Dunnes Store's buying office, I am involved in the analysis of sales, attending supplier meetings, and providing support to the buying team. So far, I’ve experienced product development, packaging design, factory visits and market analysis ensuring that we stay competitive and bring innovation to the market. In the programme, we’ve covered so many relevant modules including NPD, marketing, sensory analysis, packaging and accounting.

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. During Years 1-3 you will study various 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.

Year 3 will also offer opportunity to avail of a 6-month placement, to further develop practical skills. As an alternative to placement, you will also have the opportunity to apply to partake in the Erasmus programme, spending 6 months in either France (Rennes 1), Germany (Konstanz), Italy (Bologna) or the Netherlands (Utrecht) conducting your research project.

In final year, in addition to studying core modules across business disciplines, you will also have the opportunity to choose modules which most align with your interests and anticipated career path. All business and food science subjects will be taught at an introductory level at first, so do not be concerned if you have not taken science or business subjects at the Leaving Certificate. 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.

The course is designed to consider the challenges faced by businesses and expose students to the concepts, theories and experience of practice that explain how the business world operates. Practical applications in the form of group and individual projects, along with 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.

Modules

Year 1 Modules (all 5 credits):

FE1017 Introduction to Food Marketing; FE1016 Introduction to Food Business; FE1030 Introduction to International Food Policy; FE2200 Introduction to Food Supply Chain Management; EC1500 Ethics and Economic Decision Making for Food Business; EC1503 Economic Analysis for Food Business; FS1011 Introduction to Food Science and Technology; MB1901 Introduction to Food and Industrial Microbiology; AC1116 Financial Accounting; LW1108 Introduction to the Legal System; LW1109 Introduction to Business Law; MA1100 Introductory Mathematics for Business.

Year 2 Modules:

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

Year 3 Modules:

Market-oriented New Food Product Innovation; Food Market Research Methods; Food Enterprise Management; Understanding Supply Chain Management; Science and Technology of Food Systems B; Fundamentals of Food Packaging; Food and Industrial Microbiology I; Enterprise and Innovation; Fundamentals of Nutrition Part 2; Sensory Evaluation for Food and Nutritional Sciences;

Electives

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

Year 4 Modules:

Core

Food Marketing and Entrepreneurship (FYP); Consumer Behaviour in Food Markets ; International Food Retail Marketing; Global Food Supply Chain Management; Global Food Policy; Strategic Marketing; Strategic Management;Accounting in Business Public Health Nutrition (5 credits)

Electives

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

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 Modules for a more detailed description of programme modules.

Disciplines

Business and Law

Requirements

Entry Requirements

Recognised Qualification

Tawjihiyah (General Secondary Education Certificate) PLUS 1 Year at Bachelor degree level from a recognised university with competitive grades in specific relevant subjects

Band 2 Programmes

Minimum Entry Requirements

Minimum average of 90% in Tawjihiyah (General Secondary Education Certificate) PLUS competitive grades in year 1 at Bachelor degree level.

International Baccalaureate

English Program Requirements

English Language Requirements (for Non-Irish EU applicants)

Teaching in Irish Higher Education Institutions (HEIs) is normally through the medium of English; therefore all applicants are required to demonstrate a high level of competence in the English Language.

Applicants whose first language is not English must provide evidence of equivalent competence in English Language through their school leaving examination or matriculation examination or by achieving the minimum standard (there may be higher levels for matriculation and/or particular programmes in individual institutions) in a recognised English language test, as specified below (note applicants are assessed on the results of a single sitting only):

UCC Language Centre Pre-sessional Programmes

These programmes are available to assist students who:

Have not achieved their required level of English for acceptance onto their undergraduate or postgraduate programme
Feel they do not have the academic or general English language skills necessary to succeed at the University

Find out more about the Language Centre's Pre-Sessional Programmes.

Career

Study
Undergraduate
Courses
Food Marketing and Entrepreneurship

About This Course

Explore This Section

Fact File
Course Outline
Course Practicalities

Fact File

Title

Food Marketing & Entrepreneurship
Code

CK213
College

Business and Law
Duration

4 years
Teaching Mode

Full-time
Qualifications

BSc (Hons)
Fees

Student Contribution + Capitation: €3,138 See Fees and Costs for full details.
Entry Requirements

2 x H5, 4 x O6/H7; O6/H7 in Maths, other language. See Requirements for full details.
CAO Points

2022: 434
CAO Points Range

434-565

Course Outline

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. During Years 1-3 you will study various 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.

Year 3 will also offer opportunity to avail of a 6-month placement, to further develop practical skills. As an alternative to placement, you will also have the opportunity to apply to partake in the Erasmus programme, spending 6 months in either France (Rennes 1), Germany (Konstanz), Italy (Bologna) or the Netherlands (Utrecht) conducting your research project.

In final year, in addition to studying core modules across business disciplines, you will also have the opportunity to choose modules which most align with your interests and anticipated career path. All business and food science subjects will be taught at an introductory level at first, so do not be concerned if you have not taken science or business subjects at the Leaving Certificate. 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.

The course is designed to consider the challenges faced by businesses and expose students to the concepts, theories and experience of practice that explain how the business world operates. Practical applications in the form of group and individual projects, along with 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.

Modules

Year 1 Modules (all 5 credits):

FE1017 Introduction to Food Marketing; FE1016 Introduction to Food Business; FE1030 Introduction to International Food Policy; FE2200 Introduction to Food Supply Chain Management; EC1500 Ethics and Economic Decision Making for Food Business; EC1503 Economic Analysis for Food Business; FS1011 Introduction to Food Science and Technology; MB1901 Introduction to Food and Industrial Microbiology; AC1116 Financial Accounting; LW1108 Introduction to the Legal System; LW1109 Introduction to Business Law; MA1100 Introductory Mathematics for Business.

Year 2 Modules:

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

Year 3 Modules:

Market-oriented New Food Product Innovation; Food Market Research Methods; Food Enterprise Management; Understanding Supply Chain Management; Science and Technology of Food Systems B; Fundamentals of Food Packaging; Food and Industrial Microbiology I; Enterprise and Innovation; Fundamentals of Nutrition Part 2; Sensory Evaluation for Food and Nutritional Sciences;

Electives

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

Year 4 Modules:

Core

Food Marketing and Entrepreneurship (FYP); Consumer Behaviour in Food Markets ; International Food Retail Marketing; Global Food Supply Chain Management; Global Food Policy; Strategic Marketing; Strategic Management;Accounting in Business Public Health Nutrition (5 credits)

Electives

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

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 Modules for a more detailed description of programme modules.

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 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

Placement Testimonials

Through relevant modules the course sufficiently prepared me to take on various roles during my placement with Hyde Whiskey

Reinier Offereins, Hyde Irish Whiskey, Sales representative

Find Out More

Through relevant modules the course sufficiently prepared me to take on various roles during my placement with Hyde Whiskey. Beginning as a sales representative, I was involved in successfully acquiring listings across more than 50 stores that did not previously stock the brand, sourcing a new sales distributor, and attending various whiskey events both nationally and internationally to promote Hyde products. I then progressed to a sales management role where I was involved in managing sections of the daily running of the business, dealing with international clients, and assessing potential new markets and distributors.

I developed key negotiation, management and interpersonal skills vital for a role in sales

Peter Cunningham, Clonakilty Blackpudding, European Sales Developer

Find Out More

Working closely alongside marketing, production and logistics departments, I created and executed viable sales opportunities all across the continent, and also secured a relationship with a major meat supplier/wholesaler in The United Arab Emirates, further broadening the reach of the company in new markets. Throughout my time at Clonakilty Blackpudding I developed key negotiation, management and interpersonal skills vital for a role in sales, and had invaluable insight into the business operations of a large food producer, providing me with the confidence and motivation to pursue a career in the food industry.

Applying course learning in a real-life context provided a whole new level of understanding.

Matt Coffey, Richmond Marketing, Sales Developer

Find Out More

I had the opportunity to work with some of the biggest brands in the world and also to develop smaller brands with great potential. The primary responsibilities of my role were building relationships with store management, marketing the key brands that Richmond represent, placing and processing orders and supporting stores with merchandising and display once the stock arrived to store. I was responsible for brand visualisation on the shop floor, and for negotiating with store management to secure shelf space for Richmond brands. Applying course learning in a real-life context provided a whole new level of understanding.

Completing my placement in a different country with colleagues from all across the world was a great networking experience

Marykate Moran, Vita Coco New York City, Operations Intern

Find Out More

While working for Vita Coco in New York, I was responsible for supply chain data administration as well as process support across customer operations, supply planning, logistics, and warehousing. This involved tasks such as product pricing management, flagging important shipping containers, file management, and data visualization to assist decision making. Completing my placement in a different country with colleagues from all across the world was a great networking experience, and has had great benefits for my personal growth and for both my interpersonal and team skills.

Several modules were very applicable to my role with Lidl including Global Food Supply Chain and International Retail Marketing

Eimear Hurley, Lidl Dublin, Logistics Intern

Find Out More

Working as a Logistics Intern I was a part of a management team that oversaw over 120 operatives. Daily duties included managing rotas, pick-plans, and absence, providing me with a hands-on insight into the behind-the-scenes workings of a successful food business. Several modules were very applicable to my role with Lidl including Global Food Supply Chain and International Retail Marketing. Following placement, I am returning to campus to complete my final year studies with a renewed enthusiasm for a future career in the food industry.

I had the opportunity to work on projects across the organisation with the HR, Marketing and Communications teams

Alison O’Mahony, Dairygold, Quality Intern

Find Out More

My work with the Quality team involved technical work reviewing quality control manuals and ensuring they were up to date with current legislation. This was very interesting and I gained a greater understanding of how the cooperative works to produce high-quality feed for its members (the farmers). I also had opportunity to work on projects across the organisation with the HR, Marketing and Communications teams. The flexibility of my role gave me a great insight into what goes on behind the scenes in different departments and as I engaged with different people and teams at different levels within the organisation, I became more confident and adapted to changing dynamics quickly.

Read about our BSc student placement experiences here...

BSc Food Marketing & Entrepreneurship

Find Out More

Anna McCarthy (FME 3, 2019)

Liam O’Connell (FME 3, 2017)

text-align: justify;

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)

Robyn Jones, FME 3, 2019

I am completing my 6-month placement with Musgrave in fresh produce. I’ve been working on a number of exciting projects including rebranding the packaging on salads and helping to develop the new Supervalu range of dressings from tasting through to the creation of new packaging concepts.

It was great to use what I learnt in my sensory, packaging and NPD modules but you can’t beat seeing your products on SuperValu shelves for the first time.

Marion Cantillon, FME 3, 2019

Presently I am completing my Food Marketing and Entrepreneurship placement in Dunnes Stores Head Office, Dublin. My position for the last 4 months is as a buying administrator in the Seafood and Red Meat Department. Throughout my time here I have gained a deep understanding and experience in food buying and wastage management. I have been involved in regular supplier visits around the country and supplier meetings about range development & upgrading current products.

From attending these meetings I feel I have gained an understanding of the skills required to be a buyer and to negotiate efficiently with suppliers. During my time here I also had the opportunity to work closely with the New Product Development Team to trial and view new products. The experience and knowledge I have gained here will be invaluable for my final-year project next year.

Lillian Coleman, FME 3, 2019

I am completing my FME work placement in Dunne’s Stores Head Office, Dublin. My role for the 6 months is as a buying administrator & quality technical assistant in the Fresh Produce Department. During my time here I have gained a wealth of knowledge and experience in food buying through constant exposure to daily negotiations between buyers and suppliers, regular supplier visits around the country and working with New Product Development to create and trial exciting new seasonal products. I have gained a thorough understanding of the inner workings of food retail, knowledge that will be invaluable in my final year.

Elizabeth Mohan & Caoimhe O'Callaghan, FME 3, 2019

We are completing our placement in Aldi Corporate Buying. We have been given the opportunity to work on various projects such as supplier performance, case mix optimisation, packaging reduction and communications. Knowledge is confidence and the knowledge gained throughout this programme has allowed us to confidently undertake the wide variety of projects assigned to us.

In Food Marketing and Entrepreneurship, we are encouraged to express our thoughts, explore ideas and innovate. This creates open and dynamic relations with both lecturers and fellow students. We are surrounded by likeminded people who are diligent, adventurous and hard working. This creative environment is essential as our industry is constantly changing, which is both challenging yet extremely rewarding.

Karen McCarthy, FME 3, 2019

As part of my day-to-day work while on placement in Dunnes Store's buying office, I am involved in the analysis of sales, attending supplier meetings, and providing support to the buying team. So far, I’ve experienced product development, packaging design, factory visits and market analysis ensuring that we stay competitive and bring innovation to the market. In the programme, we’ve covered so many relevant modules including NPD, marketing, sensory analysis, packaging and accounting.

Fee Information

Tuition Fee

EUR 23,000 / year

How to Apply

1. Check Dates: Check the opening and closing dates for the application process in the fact file boxes at the top of the page.

For Irish and EU applicants we operate a rounds system and you can check the rounds closing dates here.
Note that not all our programmes are subject to the rounds system so check the opening and closing dates for your specific programme in the fact file boxes above.

2. Gather Documents: Scanned copies of supporting documents have to be uploaded to the UCC online application portal and include:

Original qualification documents listed on your application including transcripts of results from institutions other than UCC;
Any supplementary items requested for your course if required.

3. Apply Online: Apply online via the UCC online application portal. Note the majority of our courses have a non-refundable €50 application fee.

Any questions? Use our web enquiry form to contact us.

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.

Food Marketing & Entrepreneurship (BSc (Hons))

University College Cork

University College Cork

Key Facts

Start & Deadlines