BSc in Marketing Innovation and Technology

4 Years On Campus Bachelors Program

Dublin City University DCU

Program Overview

The BSc Food Marketing & Entrepreneurship at UCC combines business, marketing, and food science to prepare students for leadership roles in the food and non-food sectors. It suits students who are curious about consumer trends, passionate about food innovation, and eager to develop entrepreneurial ventures while gaining hands-on industry experience.

Curriculum Structure

Year 1

You’ll build a strong foundation in both business and food science. Modules such as Financial Accounting (AC1116), Introduction to Food Business & Marketing (FE1000), and Food Science & Technology (FS1011) introduce you to the fundamentals of commerce and the science behind food production. Courses like Microbiology (MB1001) and Business Law (LW1109) ensure you understand the scientific and legal frameworks shaping the industry.

Year 2

The focus shifts to applied skills and sustainability. You’ll study Digital Food Marketing & Branding (FE2014), Food Business Sustainability (FE2205), and Food Enterprise Management (FE2206). Modules such as Nutrition (NT2013) and Food Quality & Hygiene (FS2007) deepen your scientific knowledge, while Business Statistics (ST2200) strengthens your analytical and decision-making skills.

Year 3

This year emphasizes innovation and practical experience. You’ll take modules like Supply Chain Management (FE3020), New Food Product Innovation (FE3201), and Sensory Evaluation (FS3022). A highlight is the six-month industry placement, where you’ll work with leading companies such as Musgrave, Kerry Group, Aldi, or Bord Bia, applying classroom learning to real-world challenges.

Year 4

Final-year modules prepare you for strategic leadership. You’ll study Global Food Policy (FE4002), Consumer Behaviour in Food Markets (FE4205), and Strategic Marketing (MG4035). Electives such as Food Security (FE4008) or International Marketing Management (MG4043) allow you to tailor your expertise, consolidating your entrepreneurial and strategic skills for career readiness.

Focus Areas

"Food business, marketing, entrepreneurship, supply chain management, nutrition, food science, sustainability, consumer behaviour, global food policy."

Learning Outcomes

"Graduates will integrate food science with business strategy, innovate new products, analyze consumer trends, apply sustainability principles, and communicate effectively in professional contexts."

Professional Alignment (Accreditation)

Award: BSc (Hons), NFQ Level 8
Accredited by UCC’s College of Business and Law and School of Food and Nutritional Sciences, ensuring alignment with industry standards.

Reputation (Employability Rankings)

96% of graduates are in full-time employment or further study within six months.
Employers include Kerry, Musgrave, Aldi, Kepak, Bord Bia, and international food companies.
UCC is consistently ranked among the top 2% of universities worldwide (QS World Rankings).

Experiential Learning (Research, Projects, Internships etc.)

Students in UCC’s BSc Food Marketing & Entrepreneurship (CK213) gain practical skills through a blend of industry placements, innovation projects, and access to specialized food science and business facilities. The program is designed to immerse you in real-world contexts, ensuring you graduate with hands-on experience in product development, consumer research, and entrepreneurial ventures.

Experiential Learning

From the very beginning, you’ll be encouraged to connect classroom learning with practice. The program integrates work-integrated learning, meaning you’ll spend time in industry placements, collaborate on group projects, and use specialized labs and digital tools to solve challenges faced by today’s food businesses. UCC’s School of Food and Nutritional Sciences and Business School provide the perfect environment to combine marketing creativity with scientific rigor.

Here’s how experiential learning is embedded in the program:

Industry Placement (Year 3): A six-month placement with leading companies such as Musgrave, Kerry Group, Aldi, Nestlé, Kepak, and Bord Bia, where you gain direct exposure to food marketing, supply chain management, and product innovation.
Innovation & Group Projects: Modules like New Food Product Innovation (FE3201) and Supply Chain Management (FE3020) require team-based projects where students design, test, and market new food concepts.
Specialized Laboratories: Access to UCC’s Food Science and Technology labs and Sensory Evaluation facilities, where you’ll conduct product testing, consumer preference studies, and quality assurance experiments.
Digital Tools & Software: Training in statistical analysis software (linked to modules like Business Statistics ST2200) and exposure to digital marketing platforms during Digital Food Marketing & Branding (FE2014).
Research-Based Teaching: Opportunities to engage with UCC’s Food Institute and research centers, connecting you to cutting-edge studies in sustainability, nutrition, and consumer behavior.
Library & Resources: Full access to UCC’s Boole Library, including specialized collections in food science, marketing, and entrepreneurship.
Field Trips & Industry Engagement: Visits to food enterprises and participation in guest lectures from industry leaders, ensuring you understand the sector’s challenges and opportunities.

This combination of placements, labs, digital tools, and group projects ensures you graduate not only with knowledge but with the confidence and practical skills employers demand.

Progression & Future Opportunities

Graduates of UCC’s BSc Food Marketing & Entrepreneurship are highly employable, moving into careers that combine food science, marketing, and entrepreneurship. Many secure roles as Food Marketing Managers, Supply Chain Analysts, Product Development Specialists, and Brand Strategists, both in Ireland and internationally. The program’s strong industry links and practical placement experience ensure you leave UCC career-ready and confident:

Career Services Support: UCC’s Career Services provides tailored workshops, CV clinics, and employer networking events specifically for Food Business & Marketing students, ensuring you’re prepared for interviews and graduate recruitment.
Employment Stats: Over 96% of graduates are employed or in further study within six months of graduation, reflecting the program’s strong career outcomes.
Industry Partnerships: Long-standing collaborations with Musgrave, Kerry Group, Aldi, Nestlé, Kepak, Bord Bia, and other leading companies provide placement opportunities and graduate recruitment pipelines.
Accreditation Value: Awarded as a BSc (Hons), NFQ Level 8, the degree carries long-term recognition across Europe and globally, enhancing mobility and employability.
Graduate Outcomes: Alumni progress into leadership roles in marketing, supply chain management, food innovation, and entrepreneurship, with many securing competitive graduate salaries thanks to UCC’s industry reputation.

Further Academic Progression:

After completing this program, students can continue their studies at UCC through postgraduate options such as the MSc in Food Business and Innovation, the MSc in Co-operatives, Agri-Food and Sustainable Development, or research-based degrees within the School of Food and Nutritional Sciences. These advanced pathways allow graduates to specialize further, pursue academic research, or prepare for senior management roles in the global food sector.