Bachelor of Arts in Gastronomy Science and Food Innovation
Overview
Three year degree combining scientific principles with the theoretical and practical aspects of food. Graduates will develop the skills necessary for an exciting career in food research and development and/or the culinary sector.
The Bachelor of Arts (Hons) in Culinary and Gastronomic Sciences aims to provide the student with the knowledge, creative skills and technological competences necessary for a career in the food and/or culinary sector. The course is designed to reinforce and enhance the student’s knowledge of scientific principles, processes and technologies through the study of food.
This degree course will benefit students who are interested in applying scientific principles to the theoretical and practical aspects of food, from production of raw materials to food product development.
The first two years of the programme provide students with practical culinary skills and basic food science and technology, nutrition and gastronomy knowledge, supported by laboratory practicals.
The final year focuses on the acquisition of more advanced scientific skills in the area of food science, sensory science, flavour, in theory and through their application in food product development.
Graduates will be equipped with a unique combination of skills, by combining the creativity of the chef with scientific and technical knowledge.
For more information read our brochure.
Programme Code
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AU531 (formerly GA378)
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Points
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300 (2023)
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Level
- 7
Location
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Galway City, Dublin Road
Method of Delivery
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On Campus
Mode of Study
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Full Time
Work placement
- Included
Why Study this course?
Hands On
Your study will be supported by laboratory practicals, and you will learn the theory and practical application of food product development
Work Experience
Work placements allow students to experience at first hand the challenges, demands and rewards of working in this exciting and challenging industry
Experienced Team
Our staff have worked in the industry and bring real, relevant industry experience to the classroom