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Rachel McCarthy

I decided to study the BSc in Food Science & Health because I had an interest in Food and Nutrition. I always wanted to work in that area and now know that the degree gave me excellent scientific knowledge to allow me to pursue my career.

In First Year: you learn the basics of all science subjects. As you proceed through the programme you cover areas in Food Science, for example, Food microbiology, food ingredients,food chemistry, food processing operations and food biotechnology. You also study Health, for example, research trends in diet and health, human nutrition, public health nutrition, advanced nutrient metabolism and exercise and health.

I undertook my Cooperative Placement in Abbot Nutrition, Co Cavan as a Quality Compliance Intern. The placement exposed me to responsibilities such as Updating Standard Operating Procedures, Preparation for internal and external audits (Compliance Walkdowns, CAPA's (Corrective and Preventative Actions), Following up on risk assessments as well as working with teams, communication and ICT skills.

My Final Year Project was an Evaluation of the Bioactivity of Selected Dietary Cereals. After graduation, I applied and was successful getting a place on the MSc. Human Nutrition & Dietetics programme in UL. My degree in Food Science & Health provided me with a great base knowledge base in the requirements of Biochemistry & Physiology.

In 2022, I graduated and am currently working a dietitian with the UL Hospital group.

​Lorraine Stone

A day in the Life of an R&D Technologist

The role of R&D technologist is very varied and involves project management, recipe formulation and product development right from the concept stage up to industrialisation and product launch. The role also involves dealing with stakeholders and global markets in the development of new products within safety, regulatory and market specific requirements. Innovation and idea generation are key activities as well as keeping on top of industry trends including new launches. It is a challenging job, which requires both creativity and logic. My degree at UL prepared me for my career by providing me with a strong scientific base, skills in independent project work and a fantastic opportunity to build real world experience through the Co-Operative Education work placement scheme.

Lorraine’s tip:

Make sure you enjoy and are passionate about the subject area you choose to study. Try to get relevant work experience wherever you can as it will strengthen the knowledge and understanding you are building up in your coursework. Enjoy the great facilities, clubs and societies that UL has to offer - they are second to none and you will make life-long friends.

Lorraine is currently employed as a Research & Development Technologist with Wyeth Nutrition (Nestlé Research).

​Alannah Murphy

I’ve always had a passion for food, where it comes from and how it’s produced as well as nutrition and all kinds of cooking. The Food Science and Health course here at UL intrigued me with the range of modules that it covered from introductory chemistry and biology to food engineering and biotechnology, nutrition and public health. The opportunity to gain experience working with a company in the food industry and learn what happens in the real world sealed the decision for me and I put the course at the top of my CAO choices.

This degree offers a broad range of subjects with the first half of the 4-year programme focusing on the core science subjects. This has given me a great scientific background when studying topics like chemistry of foods, food processing, health, nutrition and biotechnology.

I organized my own Co-Op placement and worked with Goatsbridge Trout Farm in Co. Kilkenny. During my time there I was part of the New Product Development team and assisted in the development and launch of their Heavenly Hot Smoked Trout Pate. As it is a small business, I was involved in so many different aspects of the business and learned the real meaning of multitasking. This Co-Op opportunity gave me so much drive to one day work in such a motivated and hard-working company and possibly even set up my own one day. With the insight I gained through my Co- Op placement, I feel I am better prepared for the ‘real world’ as a food science graduate and have so much more to offer future employers.

Evan Conroy

I am from Portlaoise, Co. Laois and I studied BSc Food Science & Health. I chose UL because of the scenic campus, and the vibrant student life. I was interested in the course because it combined a background in general science with my personal interests in food, nutrition, and health. Despite not studying chemistry for my Leaving Certificate, I ended up enjoying the chemistry modules the most. I also loved the research aspects of the course, such as the final year project/thesis. This provided me with the opportunity to complete a 10-week summer research project as part of the Food Proteins and Peptides Research Group at UL. I was awarded the Bronze President’s Volunteer Award (PVA) and the COVID-19 Volunteer Award. I also volunteered as part of the International Buddy Programme which involved welcoming new international students, answering their questions, and advising them on student life. I completed my Co-Op placement at Kerry Group’s European Research & Development (R&D) Headquarters (HQ) in their Global Technology & Innovation Centre (GTIC) located in Millenium Park, Naas, Co. Kildare. During my placement I worked as a sweet and cereal research, development, and application (RD&A) intern where I led new product development (NPD) projects related to sustainability and flavour innovation. My advice to school leavers is to not limit yourself. Physics was the only science subject I had studied for my Leaving Certificate, and I came onto the course with the lowest points admissible. I went on to graduate with a first-class honours degree. I joined Dairygold’s graduate development programme as a production graduate in 2022, and I have been working there as a production shift manager since 2023.