COURSE CURRICULUM

The BSc in Food Science at SETU Waterford is a three-year, full-time honours degree designed to equip students with the scientific knowledge and practical skills necessary for a career in the food industry. This course provides a comprehensive understanding of the entire food chain, from primary production to processing, safety, nutrition, and quality management. Students gain a strong foundation in the basic sciences, including biology, chemistry, physics, mathematics, and information and communication technology, which prepares them for specialised modules in food science during later years.In the second year, students develop practical and analytical expertise in areas such as food analysis, food microbiology, food process technology, and bioanalytical methods, while also studying nutrition, human physiology, food marketing, and regulation. Laboratory-based modules are an essential part of the curriculum, enabling students to apply scientific theory to real-world problems. Environmental monitoring, data analysis, and statistical methods further enhance students’ research and analytical skills, supporting evidence-based decision-making in the food sector.The final year combines applied learning with professional experience. Students undertake a placement, allowing them to apply their knowledge in industry settings and gain insight into current practices and technologies. Core modules focus on food formulation, food safety management, sensory analysis, nutrition and public health, total quality management, and research methods. This integrated approach ensures that graduates have not only technical competence but also an understanding of regulatory standards, quality assurance, and health and safety in the food industry.By the end of the program, students are well-prepared for careers in food production, quality assurance, research and development, regulatory compliance, and nutrition consultancy. The course’s combination of scientific theory, laboratory practice, and industry experience equips graduates with transferable skills, critical thinking abilities, and practical expertise that are highly valued by employers across the food sector both in Ireland and internationally.