BSc Food Marketing and Entrepreneurship

4 Years On Campus Bachelors Program

University College Cork UCC

Program Overview

The BSc (Hons) Food Marketing & Entrepreneurship at University College Cork blends business, marketing, and food science to prepare students for dynamic careers in the food and non-food sectors. It’s ideal for students who want to combine creativity with analytical skills, and who are excited by innovation, entrepreneurship, and the global food industry.

Program Overview

This program offers a unique mix of business, marketing, and food science, giving graduates the ability to work across diverse roles in the food industry and beyond. It suits students who are curious about consumer trends, passionate about food and nutrition, and motivated to develop entrepreneurial ventures. You’ll study everything from food policy and supply chains to branding and product innovation, while gaining hands-on placement experience.

Curriculum Structure

Year 1

Students build a strong foundation in both business and food science. You’ll explore Financial Accounting (AC1116), Introduction to Food Business & Marketing (FE1000), and Food Science & Technology (FS1011). Alongside this, modules like Microbiology (MB1001) and Business Law (LW1109) ensure you understand the scientific and legal frameworks underpinning the food sector.

Year 2

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

Year 3

This year emphasizes innovation and practical experience. Modules include Supply Chain Management (FE3020), New Food Product Innovation (FE3201), and Sensory Evaluation (FS3022). You’ll also complete a six-month industry placement or research project, applying classroom learning to real-world contexts with companies like Aldi, Musgrave, or Nestlé.

Year 4

Final-year modules prepare you for leadership roles. 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. This year consolidates 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 be able to 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

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 don’t just learn theory—they actively apply it through placements, innovation projects, and access to world-class food science and business facilities. The program is designed to immerse you in real industry environments, giving you hands-on experience with product development, consumer research, and entrepreneurial ventures.

Experiential Learning at UCC (CK213)

From the very beginning, you’ll be encouraged to connect classroom learning with real-world 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 comes to life in this 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 blend of placement, 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 this program step confidently 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, working with leading Irish and international companies. Thanks to the program’s strong industry placement and business focus, you’ll be ready to make an immediate impact:

Career Services Support: UCC’s Career Services offers tailored workshops, employer networking events, and CV clinics specifically designed to connect Food Business & Marketing students with recruiters.
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: Placements and graduate opportunities with Musgrave, Kerry Group, Aldi, Nestlé, Kepak, Bord Bia, and other major employers ensure direct pathways into the sector.
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 competitive graduate salaries and international career mobility.

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.