The University Colle Cork (UCC) has been the Irish centre for education and research in Food Science since 1929, and is now recognised as a major national resource for expertise in Food Science and Technology. The cereal, malting, fermentation, and beverage research group has a range of facilities needed for food research, microbiology (fermentation technology), molecular biology, enzymology, and chemistry.
UCC is a world-class research led University which plays a key regional and national role in the development of Ireland’s knowledge-based economy. UCC is one of the premier research institutions in Ireland and, internationally, is ranked in the top three per cent of universities worldwide. Of the current total of 2,890 UCC staff members, 1,639 are academic and research staff that drive and support UCC’s research focus. UCC has an outstanding international reputation in research across all faculties and a long tradition and expertise in Technology Transfer, Intellectual Property, Innovation and Collaboration with Industry. The School of Food and Nutritional Sciences in the College of Science, Engineering and Food Science, UCC is internationally recognised for excellence in education, research and training programmes and is unique in Ireland for its commitment to food science and technology, food business, food biotechnology and food and health. The School of Food and Nutritional Sciences in UCC has been, and remains, majorly involved in national, international and industrial research programmes. It occupies a dedicated Food Science and Technology complex including an extensive food processing hall (cheese, beverage and muscle foods) and a range of specialised laboratory facilities (food packaging, sensory, shelf-life testing).