Q&A

Your education questions answered by Brian Mooney

I have just received the confirmation of my CAO choices that I applied for in January. Since I submitted them, I have been re-reading your series of columns, published in The Irish Times during January. I am interested in science, taking both biology and chemistry in the Leaving Certificate in June 2005. I read your reference to career opportunities in food science, an area I had not originally considered. Could you outline whether you believe this option has good long-term career prospects, what courses would I be taking if I choose this option, when I can add it to my original list of courses, and where this degree programme is taught?

The Irish food industry is our largest indigenous industry, worth an estimated €15 billion and employing over 30,000 people (directly and indirectly). Students who choose to follow a career in this area will find the continuously evolving global food sector requires graduates with a broad food science qualification, combined with an understanding of the scientific principles linking food with health and disease prevention.

Food science is the application of scientific principles to the production, preservation, processing, distribution, evaluation, safety and utilisation of food. Degree programmes involve diverse areas of study from the fundamental understanding of the chemistry, physics and microbiology of food to modern processes for commercial production of foods. Degree programmes available offer new expertise in human nutrition and physiology, immunology, exercise and health, and biotechnology.

Food science graduates are highly qualified for a diverse and flexible range of careers from production, quality assurance, research, distribution and retailing and regulatory affairs to related industries, such as healthcare and pharmaceutical. They will find employment in the food and allied health industries, research organisations, Government agencies and consumer bodies, all of whom are increasingly interested in and involved with the link between food and health.

If they wish to continue their studies at postgraduate level, they may do so in areas such as food ingredients, food quality and safety, nutritional sciences, food biotechnology, food packaging and food processing. Graduate surveys indicate high levels of employment and career progression.

An important aspect of degrees offered in this area are the periods of professional work experience undertaken.

Four-year honours degrees in food science are offered by three Irish universities, UCC, UCC and UL. All three have the normal entry requirements, plus maths and at least one science subject. Points requirements in 2004 were 300-350.

Students wishing to change their minds will have to wait until the change of mind option is made available by the CAO in May, and must make their final choices by July 1st.

Brian Mooney is president of the Institute of Guidance Counsellors. E-mail questions to bmooney@irish- times.ie