The international Marketing course will examine the issues currently affecting International or Global Marketing. It will build on the knowledge gained in the Introduction to Marketing Module in year 1. The module will seek to develop the ability of students to access wider markets.

The International Marketing course will introduce the student to the various aspects of international marketing with the principal objective of developing skills in the identification, analysis and solution of problems encountered in international marketing theories and the practice of international marketing in Ireland and abroad.

1. Critically examine the dimensions of International Marketing Strategy theory and its application in context.

2. Demonstrate an understanding of the issues and process necessary to be able to formulate an international marketing strategy.

3. Evaluate an organisations competitive positioning in the international environment, using both internal and external analyses.

4. Identify and evaluate strategic international marketing options using accepted international theories and models.

5. Present in writing an outline international marketing strategic plan.

Research Methods 1 will introduce students to a range of philosophical approaches to research. It will introduce students to key considerations in research design and methodology, including the importance of ethics and integrity in conducting research, searching literature and developing research questions, reliability and validity. It will introduce students to a broad range of research methods within both quantitative and qualitative paradigms as well as approaches to data analysis, and academic writing.

This module was validated by the University of Galway at Level 8 in line with their policy.

1. Demonstrate an understanding of the philosophy of scientific inquiry.

2. Understand the key phases in designing research.

3. Outline the key characteristics and applications of quantitative and qualitative research techniques and highlight how these effectively contribute to research and the differing requirements associated with these approaches.

4. Critically appraise theoretical concepts within research design.

5. Formulate a research aim amenable to study, and present congruent research question and objectives.

6. Apply their understanding of academic writing in completion of an assignment.

Physics, the study of the interaction between matter and energy, provides an understanding of many naturally occurring physical phenomena. This module examines many physics principles and the ways in which different areas of physics relate to one another. This module will provide students with an understanding of the basic principles of physics. Students will be introduced to naturally occurring physical phenomena, technological advances in physics and their application and relevance to consumer issues and food studies.

The aim of this module is to give students a firm foundation in all relevant aspects of the science of physics and illustrate its relevance to living systems, health, the environment, technology and industry and to build a foundation for further physical applications. All of our household appliances and all industrial technologies include applications of physics. It is the applied knowledge of the principles of physics that has made possible many everyday applications. The aim of this module is also to provide a comprehensive training in practical physics and an appreciation of the importance of the discipline in different contexts. Students will have opportunities to optimise their knowledge, understanding, attitudes and investigative skills in physics, which will be invaluable when students are meeting the challenges of further applied science studies and their industrial placement.

This module was validated by the University of Galway at Level 8 in line with their policy.

1. Observe and evaluate the physics phenomena and processes involved in Dynamics, Energy, Thermal Physics, Waves Energy, Electricity and Magnetism;

2. Solve quantitative physics problems involving the topics outlined, by identifying the basic physical principle(s) involved and analysing the mathematical requirements, to enhance their own numeracy;

3. Interpret and explain key physics concepts and principles and apply these to solving and explaining related, applications or problems;

4. Utilise the appropriate language and terminology of physics to enhance their own literacy;

5. Demonstrate safe lab practice and competency at relevant laboratory skills and techniques including correct handling and use of relevant instruments and related technologies;

6. Apply the Scientific Method to investigative work: Accurately carry out procedures, organise and manipulate data effectively, interpret, analyse and communicate results, evaluate and draw conclusions.

Applied Food Studies in year two of the course is designed to build upon and broaden students understanding of key concepts introduced during years one of the course. The module Principles of Sensory Sciences will afford students the opportunity to develop their knowledge base and understanding of contemporary issues in nutritional science as well as formalising their approach to sensory analysis of foods, both of which are necessary for those entering the food industry workplace. The interplay between these two key areas will be explored and applied in recipe formulation and modification undertaken by participants in their practical food laboratory sessions. This module is designed to develop the student’s ability to critically evaluate foods from a sensory perspective. Participants will explore key concepts in the sensory analysis of food and examine the theoretical perspectives underpinning sensory sciences. These theoretical principles of sensory evaluation of food will be applied during practical Food Studies Laboratory Sessions in which the interplay between nutritional and sensory aspects of foods and diets will be examined.

This module was validated by the University of Galway at Level 8 in line with their policy.

1. Differentiate between Analytical and Affective test types and methods

2. Understand the uses and applications of using various test methods within each category

3. Outline the history and development of sensory analysis as a science

4. Appreciate the function of each of the human senses in analysing food

5. Plan, prepare, set up and conduct Analytical and Affective tests in the areas of food product development / reformulation and quality control.

6. Determine which techniques to use so as to resolve a range of food quality, product development, market research questions.

7. Understand the applications of sensory analysis in the industrial setting

8. Appreciate how information generated from sensory analysis tests may be used as part of the decision-making process in recipe formulation and modification

9. Compile, interpret and apply data generated as a result of conducting sensory analysis tests

This module provides an overview of nutrition at each life stage commencing in utero, through infancy, childhood, adolescence, adulthood, and nutrition of the elderly. National and international nutrition reports and publications, dietary guidelines and recommendations that change with age, pregnancy or lactation will also be examined as well as the potential barriers to intake at different life stages. Applied Food Studies in year two of the course is designed to build upon and broaden students understanding of key concepts introduced during year one of the course. The module Nutrition 2: Nutrition through the lifecycle will afford students the opportunity to broaden their knowledge base and understanding of contemporary issues in nutritional science which was developed in year 1 of the course. Knowledge gained in year 1 of the programme will be applied in practical coursework, lectures and discussions during the module.

This module was validated by the University of Galway at Level 8 in line with their policy.

1. Appreciate the rationale for current dietary recommendations and nutritional requirements for each stage of the life cycle

2. Examine the cultural, behavioural, and physiological factors affecting food choice, diet, and nutritional intake from infancy to adulthood.

3. Explain the role of specific macro and micronutrients at each life stage

4. Explore strategies to overcome nutrition-related issues through the life stages.

5. Apply knowledge of nutritional requirements and meal planning guidelines to each stage of the life cycle

6. Examine the cultural, behavioural and physiological factors affecting food choice, diet and nutritional intake from infancy to adulthood

7. Explain the role of specific macro and micro nutrients on health at each life stage Explore strategies to overcome nutrition-related problems through the life stages

8. Apply knowledge of nutritional requirements and meal planning guidelines to each stage of the life cycle

This module will introduce concepts of psychology, helping students to understand how and why consumers behave as they do and how they can encourage discerning consumer behaviour. The module will also show how developing a good understanding of your customers’ needs and a close relationship can lead to sustained profits. This module provides an overview of how the fundamental psychological, sociological, and cultural factors affect consumption and decisions made by modern consumers. The subject addresses the issues involved in consumer decision-making, involvement and factors influencing these variables.

1. Appreciate the complexity of consumer preferences.

2. Be able to demonstrate the practical relevance of consumer behaviour research to marketing strategy, most particularly to small and medium sized enterprises.

3. Be able to explore and evaluate a rapidly growing body of published research on consumer behaviour.

4. Understand the theoretical concepts, structural models, information, vocabulary, and other cognitive inventories upon which the discipline of Consumer Behaviour is based.

5. Be conversant with the basic issues involved in researching these concepts.

The business environment demands individuals who can make rational decisions in a range of different areas. Business also contains an important quantitative dimension associated with managing stock, minimizing costs and maximising profits. Using a blend of economic theory, mathematics and statistics, this course introduces learners to key concepts necessary for informed decision making in a business environment. In the first part of the course, learners will be introduced to descriptive statistics, interpretive statistics, probability theory and hypothesis testing. In the second part of the course, the students will luse economic theory to understand the mathematics of Supply and Demand, taxes in a competitive environment and the Theory of the Firm including strategies to Break Even, minimize costs and maximise profitability. This module aims to give learners formative quantitative skills to think logically in a business environment.

This module was validated by the University of Galway at Level 8 in line with their policy.

1. Learners will solve problems using descriptive statistics.

2. Learners will solve problems using interpretative statistics – probability theory.

3. Learners will assess the utility of statistical methods for hypothesis testing.

4. Leaners will solve equations using the mathematics of linear and non-liner algebraic equations as applied to business decision making.

5. Learners will apply this knowledge to theory of the firm.

6. Learners will analyse the importance of thinking logically when making business decisions.

7. Leaners will demonstrate their ability to apply differential calculus in a business environment to maximise profits and minimize costs.

8. Learners will appraise the importance of mathematics and statistics in a business environment.

This module will develop students' knowledge of microbiology with an emphasis on the microbiology of food and water. In addition to enhancing understanding of bacteria and fungi, the role of viruses and protozoa will be examined. Issues relating to food quality and safety relevant to the food industry will be addressed. Practical laboratory sessions will develop laboratory skills with particular emphasis on the detection and enumeration of bacteria in ready-to-eat foods and water.

1. Explain the structure, life cycle and classification of viruses.

2. Understand the role of viruses in food poisoning.

3. Understand the role of fungi in food spoilage and food poisoning.

4. Understand the microbiological considerations and challenges, including processing parameters, which make a food product safe for consumption.

5. Be familiar with the microbiology of water and selected foods.

6. Work in compliance with health and safety policies and good laboratory practice to perform laboratory testing of water and selected foods.

This module will link with the food science and food practical modules and will introduce the student to food production methods from raw materials in to finished products out as is evident in contemporary food processing operations. This module will introduce the students to the principles of industrial scale food production focussing on the dairy, bakery/confectionery, meat, egg, crisps/snacks, drinks, etc. food subsectors. The module will cover food grade premises, layout, process and product flows focussing on specific processing equipment applicable to the different food sub-sectors. The module will also allow students gain an insight into the main support services (steam, potable water, effluent treatment, refrigeration, CIP, etc.) required for production. Food safety issues will be addressed also.

1. Understand and appreciate industrial scale food production

2. Explain the main processing equipment associated with the various food sub sectors.

3. Demonstrate an understanding of the main engineering and support services required for food production.

4. Appreciate legislation underpinning safe food production.

5. Understand the significance of building design andlayout in ensuring safe food production.

6. Articulate key performance indicators for industrial scale food production.

This module will afford students the opportunity to examine the impact of specific nutrients on the functioning of each biochemical system at the cell or organ level. Students will be introduced to the essential elements of metabolism to provide an understanding of how the main metabolic pathways are regulated during different dietary conditions. Students will develop an understanding of biochemical methods and their industrial application through both theory and laboratory-based learning.

1. Describe the major metabolic pathways involved in the metabolism of nutrients in the human body.

2. Explain how food is metabolised by the body.

3. Understand the function of the specialist organs in the body and relate the importance of nutrition to these systems.

4. Examine experimental approaches to studying macronutrient and micronutrient metabolism and function.

5. Evaluate the principles of biochemical methods and be able to demonstrate competence and understanding of their basis and application.

Applied Culinary Skills in stage two of the programme is designed as a follow-on to the basic concepts introduced in Food Preparation and Culinary Skills, and Nutrition, Diet and Health in stage one. The module affords participants the opportunity to appreciate how the structure and composition of foodstuffs are determined, and how food components impact on diet and health. This module is designed to develop student's knowledge and understanding of food composition with specific reference to the macronutrient's proteins, lipids, and carbohydrates as well as selected micro-nutrients. These theoretical principles will be applied in practice in Practical Food Laboratory sessions wherein participants will appreciate how food composition impacts upon changes occurring in foodstuffs during preparation, cooking, and storage.

1. Understand the functional properties of proteins, fats and carbohydrates in foodstuffs.

2. Appreciate how the functional properties of these macromolecules influence food commodities and composite foodstuffs during their preparation, cooking and storage.

3. Apply their understanding of functional properties to practical skill based food production in the food laboratory setting.

4. Demonstrate development of culinary skills, time management and meal planning in the food laboratory setting.

5. Identify and critique desirable sensory attributes in foodstuffs and know how these may be maximised during food preparation, cooking and serving.

6. Understand the influence of dietary fats, proteins, carbohydrates, minerals and vitamins on health and disease.

7. Identify a variety of technological and database resources to gather information, use appropriate steps in completing research using these resources, and synthesise the information gathered from a variety of sources to create and tocommunicate a written text, conforming to a standard format appropriate to science.

This module aims to build upon the knowledge gained in the Introduction to Marketing, Consumer Behaviour and International Marketing Modules. The module will provide students with an understanding of market research techniques and develop their ability to interpret and analyse findings.

The module will enable learners to understand the market research process and action market research techniques and apply these to both marketing and social issues. Students will become familiar with all stages of the Market Research process from initial problem definition through to presentation of final results.

1. An understanding of the role of Market Research in marketing, general business and social science settings.

2. A solid grounding in the theory and process behind Market Research.

3. Recognise and explain the roles of primary and secondary sources of data and the value of quantitative and qualitative research methods.

4. Apply the concepts, principles and models of market research in specific situations to facilitate marketing decision-making, to provide justification for strategy decisions, and to gain competitive advantage in the market place.

5. Practice a range of advanced and specialised skills in market research projects, incorporating questionnaire design, sampling issues and basic data analysis.

6. A working knowledge of a statistical package to analyse data (SPSS/Excel).

The module will demonstrate the importance of developing and maintaining a successful digital presence for the modern marketing firm. This module will aim to create the skills and knowledge required for 21st century marketing by creating the ability to assess, evaluate and improve digital channel performance. Students will develop the tactical and strategic ability to exploit digital media. To enable the learner to understand the potential of digital marketing and its ability to help firms reach their marketing goals. Develop the learners’ ability to assess and evaluate the effectiveness of digital media. Develop the ability to create and implement a digital marketing plan. Make learners familiar with relevant software.

1. Understand the importance of digital marketing

2. Evaluate the extent to which digital media changes existing marketing models

3. Develop the ability to effectively exploit digital media, social networks and mobile technology for marketing purposes

4. Develop familiarity with the techniques available for analysing the effectiveness of online media channels

5. The learner will have an understanding of how digital media can be integrated into a companys overall marketing plan.

6. Develop tactical and strategic digital marketing plans

This module has been designed to give students a firm foundation in the concepts and principles of modern operations strategy as applied to both manufacturing and service companies. It will demonstrate how effective operations strategy and management can help create competitive advantage. This module will provide students with an overview of the activities, decisions and responsibilities of operations managers and examines how operations management contributes to an organisation's corporate and strategic goals. The module will develop the students understanding of operations strategy and how it can create competitive advantage.

1. Understand the fundamentals of production and operations management

2. Understand how successful companies have designed and implemented service and manufacturing operations

3. Understand the role and importance of operations management in diverse organisations, including both manufacturing and service organisations.

4. Understand the principles of planning, organising and controlling operations management

5. Understand the importance of quality management.

This module is designed to ensure that students will investigate and critically evaluate the microbiological principles of food preservation and food processing. These theoretical aspects will be applied and integrated into practical skills-based food science laboratory sessions. Students will be introduced to innovative methods of food preservation, and research conducted in areas including food biosciences, bio-analytical research on waste by-products and marine functional bio resources. Students will investigate a broad range of traditional and innovative processing and preservation techniques. Furthermore, they will develop on existing knowledge acquired in Food Microbiology from years 1 and 2 of the programme and appreciate its role in food production and preservation. Students will have the opportunity to apply this knowledge and skills in the preparation and application of various food preservation and production processes. Contemporary issues related to food processing and preservation will be critically evaluated considering developing and dynamic research in the area.

1. Understand and apply the principles oftraditional and novel methods of food preservation

2. Critically appraise and evaluate appropriate processes and preservation methods for specific food and beverage commodities

3. Develop and apply their understanding of the role of micro-organisms in food production

4. Explore contemporary research conducted in areas such as food biosciences, bioanalytical research on waste by-products, marine functional bio resources.

5. Research and synthesise relevant academic literature in the application of specified food processing and preservation method

This module affords students the opportunity to further develop skills for critical reflection in order to enhance both personal and professional learning. It also presents the protocol, procedures and assessment requirements for Industrial Placement. Students are expected to integrate fully into the industry in which they are placed and apply the knowledge, skills, attitudes and values for "best practice" within context. The industrial experience aims to further extend opportunities for learner autonomy, critical reflection, teamwork, initiative and to explore an area of interest for future research, career or specialism.

This module will enable the student to understand the relevance of placement and to appreciate the preparation necessary to fulfil the requirements of the placement. Students are encouraged through reflective writing and critical reflection to write a Personal Development Plan (PDP) which reflects their own aspirations for personal and professional learning. Critical refection is further developed on placement through portfolio entries and weekly blogs.

1. Apply the skills of critical reflection to inform and enhance professional practice.

2. Appreciate the importance of work-based communication skills.

3. Further develop skills for independent learning, teamwork and research.

4. Enhance skills of academic and reflective writing.

5. Develop the knowledge, skills, attitudes and values for personal and professional development

6. Understanding the culture of industrial placement

7. Appreciate the relevance of Health and Safety legislation

Applied Food Studies in year three is designed to build upon and broaden students understanding of key concepts introduced during years one and two of the course. The module Nutrition 4: Lifestyle, Health and Disease will afford students the opportunity to examine the role of nutrition in disease prevention and improving health status of the general population. It will also enable students to appreciate current lifestyle trends and their impact on diet and health. As today’s consumers are more health conscious than ever and are demanding higher quality foods that maintain health and prevent disease, there is a requirement to respond accordingly with innovative food products to fulfil consumer demands and meet current trends in food, diet and health. This module will give an overview of the role of food and nutrient intakes in health and disease. It will provide an understanding of the aetiology and dietary management of nutrition related disorders and provide knowledge behind the rationale for modification of food and nutrient intakes in the prevention and treatment of same. The module will inform students of the necessary application of such information in the development of food products for persons with specific dietary disorders. It will also provide an overview of the influence of current dietary patterns and trends on health and the rationale for specific diets among sub groups of the population.

1. Discuss the importance of diet in maintaining health status and the impact of diet on the aetiology of major diet-related diseases

2. Describe the role of specific nutrients in the prevention and treatment of specific diet related disorders

3. Analyse the importance of adapting diet through food intake to meet the needs of individuals with specific dietary needs

4. Appreciate the importance of a sound understanding of various diet related diseases to be applied in various contexts.

5. Evaluate the impact of changing dietary requirements, lifestyle trends and consumer needs.

6. Examine current lifestyle trends in diet and health and their effects on nutrient intakes in subgroups of the population.

7. Apply their knowledge gained in lectures to produce appropriate food products suitable for various diet related disorders in a practical setting

Industry experience is a planned part of the student's education and training. It is a complement to, and an extension of the work engaged in at college and provides an opportunity for each student to accept responsibility for their own personal and professional development, training, and progress. More than ever before, the rapid pace of change in society and business requires individuals to be flexible, adaptable, proactive, reflective, and analytical professionals who are aware of and can critically view the latest trends and developments. An industry training and education period is a realistic way for students to understand and apply work practices in all aspects of the food industry. The industry placement period normally consists of a single placement of 20 weeks duration. An integral part of the delivery of year 1 and 2 of the programme involves field trips and guest speakers from industry. This approach enables students to gain a broad understanding of the world of work and the skills and competencies for a career in the food industry. To facilitate student career aspirations, the School of Home Economics endeavours to offer as wide a range of placement opportunities as possible. The supervised placement of students is designed to enhance their understanding of the world of work within the area of Food and Management Studies and to provide them with an opportunity to develop both personally and professionally, thus enabling them to become empowered as change agents in contemporary food related organisations.

1. Develop and extend the study of academic disciplines which contribute to Food & Management Studies in year 4.

2. Further develop the ability to relate theory to practice.

3. Critically reflect upon their experience within the world of work and evaluate their role within this environment.

4. Further develop and enhance their interpersonal and social skills.

5. Know how to prepare, structure and present a professional portfolio employing relevant academic style and conventions.

6. Make informed career choices and consider the professional requirements of these careers.

7. Through post placement reflections and evaluation to become aware of their strengths and map out areas for further development.

This module builds upon and extends the information and skills achieved in the management modules in years one and two and addresses the overall long-term strategic goals and direction to be taken by an organization. The module adopts a structured approach to the full range of strategic management issues inherent in determining corporate strategy within a dynamic environment, whilst addressing the key issues associated with the analysis of direction, choice, implementation and control of strategy. Analytical tools associated with strategic management are assessed in the context of industry related case studies. This module is not simply about the acquisition of facts to reach a final outcome or conclusion. Rather, it is about learning a procedure or techniques that encompass everything that is taught in the programme. It brings together all areas of knowledge learned, with experience from industry, to identify threats and opportunities facing an organisation in the long-term. This approach enables students to develop the necessary skills for successful strategic management.

1. Understand the nature of strategy and strategic decisions

2. Be able to contrast approaches to strategic management

3. Be competent in the use of analytical tools to assess strategic choice and direction

4. Be able to understand strategic management in practice

5. Assess organisational resources, competences and strategic capability

6. Understand the bases of strategic choice

7. Appreciate strategic direction and goals setting and good strategic management.

8. Understand the importance of organizational structure and design on strategic implementation

9. Understand the complexity and importance of change management.

The management of food quality and food safety is of paramount importance from the perspective of the primary producers, processors and end consumer. Whether it be from farm to fork or grass to glass, assurances re food safety and quality is expected from all the stakeholders involved. With ever increasing demands for quality assurance schemes, independent accreditations, retailer accreditations, and regulatory requirements the students need an awareness and knowledge of such and of their practical applicability in the operations environment. Demonstrating conformance to such standards requires both routine internal and external auditing therefore the students will be exposed to key concepts of Auditing also. The aim of this module is to build professional capability in the implementation of food safety and quality assurance protocols within food processing operations commencing with the basic legal requirements culminating in the understanding and application of various commercial food standards. This module also aims to give the student an insight into the third party and internal auditing of Food Safety and Quality Management Systems. The aim is to develop the students' capability in the writing up of a Quality Management System, the implementation of policies, procedures and recording forms for quality assurance schemes with the ability to conduct auditing to demonstrate compliance with standards.

1. Apply their practical understanding of the application of Hazard Analysis Critical Control Point (HACCP) and pre-requisites programmes based on European food safety legislation

2. Critique various commercial Quality Assurance Standards (Bord Bia, British Retail Consortium (BRC) Global Standard, Safe and Local Supplier Association, (SALSA), International Standards Organisation (ISO), etc.

3. Develop a practical understanding and knowledge of quality methodologies, approaches and techniques.

4. Develop auditing skills, audit report writing, grading and judgemental ability to critique various quality management systems.

Food policy takes place The aim of this module is to familiarise students with the geopolitics of food policy, beginning with the period after World War Two. The module begins with a look at food policy within the General Agreement on Tariffs and Trade (GATT). Once this is completed, it looks at the contemporary context set by the World Trade Organisation (WTO). The development of food policy within the European Union is the third area of investigation, with both an historical look at the Common Agricultural Policy and a contemporary look at food policy in Europe today. The concluding section is reserved for pressing contemporary issues facing the global food system in any given year. In recent years, this section has dealt with the implications of Brexit, the implications of Covid 19, the role of food production in the climate emergency and the ongoing struggle of large sections of the world's population to obtain food security. Throughout, the course utilises a critical and emancipatory perspective, outlining the power structures that underpin global decision making and explaining the outcomes for distinct groups based on these power relations.

Therefore, it is imperative that students gain an understanding as to how this can influence food business production. The impact of international and European trade policy on Irish agriculture and the Irish food industry and a critique on how this impacts on food availability and consumer choice will also be explored.This module affords students the opportunity to contextualise and apply their knowledge and understanding of contemporary food policy issues facing consumers in an ever-changing society.

1. Appraise the evolution of modern food policy.

2. Appreciate the importance of geo-politics in the food policy globally.

3. Evaluate the effectiveness of the common Agricultural Policy.

4. Understand the impact of international and European trade policy on Irish agriculture and the Irish food industry.

5. Understand the impact of the globalisation on the global food system.

6. Assess the impact of Brexit and COVID19 on food security.

7. Critique the role of capitalism in food poverty and insecurity.

8. Explore current food movements and food democracy

This is a follow on from the modules Nutrition 3: Biochemistry of Nutrition and Nutrition 4: Lifestyle, Health and Disease. This module will afford students the opportunity to broaden their knowledge base and understanding of the critical role nutritional biochemistry plays in health and disease. Students will develop a knowledge and understanding of the role biochemical pathways, particularly those associated with nutrition, play in maintaining health and how disruption or malfunction of these pathways can impact health.

1. Describe the principal biochemical pathways of cellular energy production in the human body.

2. Evaluate these biochemical pathways in a healthy and disease state.

3. Explain the aetiology of a number of diseases associated with nutritionally related metabolic dysfunction

4. Discuss how lifestyle, environmental and genetic factors can give rise to disease via disruption of biochemical processes in the body

This module is designed to develop student’s ability to critically evaluate and challenge presuppositions regarding food, diet and nutrition in order to encourage critical engagement with the complexities of public health nutrition and the food industry. The module aims to provide a comprehensive overview of current topical issues relating to food and nutrition and asses their influence on public health policies both nationally and internationally and their role in the food and drinks industry.

This cross curricular module will afford participants the opportunity to contextualise and apply their knowledge and understanding of central issues in food and nutrition facing consumers in an ever-changing society, and to critique how this knowledge can be applied and relevant to the food industry setting.

The module is designed to develop the student’s ability to critically examine and debate contemporary issues in food and nutrition on a national and global context. It will afford students the opportunity to evaluate policies, theories and models that support the practice of health promotion, good nutrition and disease prevention while exploring key concepts in nutrition and health promotion strategies.

1. Critically examine the contribution of diet to health and ill-health from biological, social and political perspectives

2. Explore the factors influencing health status and analyse the underlying determinants of health disparities and inequalities

3. Develop theoretical knowledge in relation to current public health policies, initiatives, strategies and developments and their influence on the food industry.

4. Apply the expertise and knowledge gained through previous modules in food and nutrition to critically appraise current, topical issues relating to food, nutrition and public health

5. Develop analytical and research skills in assimilating information and reviewing current literature presented from industrial, commercial and academic fields in the area of food and nutrition

6. Evaluate how theories, models and practices concerning advances in food & nutrition influence public health

7. Understand the important role of the food industry in public health nutrition

This research module is a key mechanism through which the skills of independent learning, problem solving analysis, assimilation and presentation of data are fully developed. Students will apply research techniques and integrate knowledge gained on industrial placement to identify, describe, analyse and solve problems currently existing within the Food Industry. The research paper offers students the opportunity to undertake in-depth research in an area of particular interest that is industry specific. The research is an individual activity undertaken by the student under the supervision of an appropriately experienced tutor. Students will be encouraged to integrate concepts and knowledge from several modules within the programme and to draw on a wide range of academic and industrial sources. Where necessary the student will negotiate access to appropriate industrial and commercial settings. Regular tutorials will focus on project management and planning, review of progress towards objectives, synthesis of findings and readings, validation of findings and conclusions, and the issues of presentation and academic conventions. The student will take an active role in leading these tutorials.

1. Formulate a research proposal

2. Design and justify relevant research process involving collection of primary and secondary data

3. Compose a comprehensive and rigorous literature review

4. Synthesise and analyse data and information collected.

5. Present outcomes employing suitable academic rigour.

6. Develop the student’s overall ability to investigate and justify a hypothesis

7. Develop presentation and academic writing skills

8. Enhance primary research skills

This module builds on the practical food modules undertaken in years one, two and three. It brings together the learning from the practical food modules as well as the knowledge of Food Commodities, Nutrition, Food Chemistry, Microbiology and Food Legislation. This module aims to help the student to appreciate the difficulties and intricacies of developing new food product ideas. Theoretical perspectives of food product development and food innovation will be presented in the lectures and applied in practical food laboratory and sensory analysis sessions. The student will use the experience gained from Food Studies, Nutrition & Business Management in Year 1, 2 and 3 to help them devise a new food product from concept through to product launch. The product will be developed and tested during the module in practical food laboratory sessions and packaging and labelling will be developed in ICT laboratory sessions. In this setting, interplay between nutritional and sensory aspects of food product development will be examined by students as they undertake the formulation of a new food product.

1. Identify winning ideas & translate them into marketable products

2. Understand and use the stages of the New Product Development Process (NPD), supported by clear decision making, teamwork and planning.

3. Demonstrate an understanding of how to overcome technical constraints in the formulation of food products

4. Demonstrate an understanding of the nutritional aspects of food processing

5. Comprehend the fundamental role of nutrition in new food product development

6. Understand the rationale and general methods of food processing & preservation in the manufacture of new food products.

7. Have knowledge of EU and Irish legislation concerning food preservatives and additives

8. Develop awareness of the importance of good hygiene practices for the food handler and apply HACCP to the practical food laboratory setting.

9. Apply current legislative requirements to the labelling of a food product

10. Present a new food product to potential buyers in the market

The Enterprise and Entrepreneurship Module seeks to build upon the knowledge of the students gained in previous modules [Food Science, Marketing, Finance and Management Modules]. This module aims to instil an entrepreneurial spirit in students which will hopefully lead positive attitudes towards entrepreneurship and to the future creation of Small to Medium Enterprises (SME's) in the food industry. The module aims to create enterprising students with the ability to solve problems for the consumers of the future. The creation of an entrepreneurial mind-set and set of skills should help students become more enterprising, creative and see opportunities where others see problem. The ultimate aim of the module is to demonstrate to each student that they have the capacity to become entrepreneurs. The module will also demonstrate how a range of entrepreneurial skills and traits can be successfully employed while engaged in employment for a public or private enterprise.

1. Examine the multidisciplinary nature and potential of entrepreneurship for social and economic development

2. Examine the processes innovation and linked business creation

3. Augment creativity and problem-solving skills

4. Enhance effectual reasoning skills

5. Enhance and evaluate entrepreneurial capabilities and behaviours

6. Investigate the process of attracting investment or funding

7. Critically assess/appraise appropriate business models, structures and plans

8. Formulate and complete a business plan