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Consumer Management and Food Innovation - BSc Hons

Developing leaders for the food industry and education.

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Graduates from this course have gained employment with a wide range of organisations

  • Coca Cola
  • Dunbia
  • Errigal Seafood
  • Genesis Crafty
  • Home Economics Departments
  • Little Dish
  • Moy Park

Graduates from this course are employed in many different roles

  • Food Product Development
  • Consumer Research
  • Graduate Programme in Product Development
  • Quality Assurance
  • Research
  • Sensory Evaluation
  • Teaching

Overview

In this section

Developing leaders for the food industry and education.

Summary

Understanding the role of the consumer and the importance of meeting consumer demands within today's marketplace is the central focus within this exciting and challenging programme of study.

The content is designed to develop your knowledge on the pivotal role the consumer plays in the design, development, management, marketing and retailing of products and services.

It addresses the processes and key issues involved in helping consumers make informed choices about the products and services they buy and use. The course will provide you with the appropriate analytical, teamwork, organisational and problem-solving skills and competencies necessary for a career related to consumer management, food innovation and food education.

Ulster University is ranked first in the UK for food & beverage studies and in the top 5 UK universities for hospitality, leisure, recreation and tourism in The Times/Sunday Times Good University Guide 2019 (The Times/Sunday Times, 2018).

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Coleraine campus

Our coastal and riverside campus with a primary academic focus on science and health

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About this course

In this section

About

Understanding the role of the consumer and the importance of meeting consumer demands within today's marketplace is the central focus within this exciting programme of study. The BSc Hons Consumer Management and Food Innovation will develop your knowledge on the pivotal role the consumer plays in the design, development, management, marketing and retailing of food products and services.

The programme is ranked number one for student satisfaction in UK institutions for food and beverage studies (NSS, 2018) . Ulster University is also ranked in the top 5 UK universities for hospitality, leisure, recreation and tourism in The Times/Sunday Times Good University Guide 2019 (The Times/Sunday Times, 2018). Ulster is also ranked in the top 2 UK Universities for Hospitality, Events and Tourism (Guardian University Guide 2020).

100% of the teaching team have achieved Fellowship of the Higher Education Academy and seven of these team members have Senior Fellowship of the Higher Education Academy.

Associate awards

Diploma in Professional Practice DPP

Diploma in Professional Practice International DPPI

Diploma in International Academic Studies DIAS

Find out more about placement awards

Attendance

The programme can be completed in three to four years (if you select to complete the 48 week optional placement).. You will normally complete three modules per semester, with class contact time approximately three hours per week per module. You will be expected to undertake independent study of around 10 hours per week per module. You will have a minimum of 9-10 class contact hours per week on the Coleraine campus.

At the beginning of year 1 you are also expected to attend a two day introductory induction residential involving outdoor team building and leadership activities. At this residential, you will begin to appreciate the nature of the leadership skills and knowledge required for a career in business.

Additionally, you will be expected to devote some of your study time to working with local employers on a specific issue as part of your 'live' project modules in Year 2 and Year 3.

Start dates

  • September 2019
How to apply

Teaching, Learning and Assessment

Content

The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.

Each course is approved by the University and meets the expectations of:

- the relevant generic national Qualification Descriptor

- the applicable Subject Benchmark Statement

- the requirements of any professional, regulatory, statutory and accrediting bodies.

Attendance and Independent Study

As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.

Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10- or 20-credit modules (more usually 20) and postgraduate course typically 15- or 30-credit modules.

The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.

Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.

Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.

Assessment

Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessment. The precise assessment will depend on the module and may be subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification and the assessment timetable. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised.

Calculation of the Final Award

The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).

Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.

All other qualifications have an overall grade determined by results in modules from the final level of study. In Master’s degrees of more than 200 credit points the final 120 points usually determine the overall grading.

Lectures provide you with the theoretical knowledge for all modular areas outlined in the course structure with practicals and seminars providing the opportunity to participate in hands on aspects and realistic scenarios in relation to the hospitality sector. Regular talks and workshops from industry leaders provide further enhancement. You also have the opportunity to work on live industry projects and present your ideas and concepts to panels of industry experts, providing excellent opportunities to develop your creativity and innovation in relation to hospitality. Assessments range from coursework in the form of reports and essays to exams and projects.

The Department has a strong commitment to providing realistic work experiences and various simulated exercises are included in the laboratory and practical sessions. For example, you will be frequently working on live product development and marketing projects from industry utilising the facilities of our food and consumer testing suite (FACTS).

Academic profile

The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.

Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (18%) or Lecturers (57%).

We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic staff (81%) are accredited fellows of the Higher Education Academy (HEA) - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.

The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.

Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.

Figures correct for academic year 2019-2020.

Modules

Here is a guide to the subjects studied on this course.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

In this section

Year one

Food Studies and Nutrition

Year: 1

This module examines the fundamental principles relating to nutrition, diet and food commodities. The significance of consuming the recommended amount of each in relation to human health and disease will also be investigated. This module will provide students with an understanding of food commodities, food science and the nutritional properties and importance of food.

Consumer Law

Year: 1

This module will provide an accurate picture of how and why the law intervenes in the market to protect consumers and the difficult practical and policy issues that can arise in this discipline. The module aims at all times to balance theory and practice in order to see consumer law in context.

Food Sensory Science

Year: 1

Sensory evaluation is now widely recognised within the food industry as an essential business asset. However, it is crucial that it is implemented with a thorough understanding of panellist selection/training, performance monitoring, sensory methodology and data analysis. This module will enable students to have a underpinning understanding of sensory science, its role in industry and how to conduct appropriate tests for industry.

Food Tourism, Festivals and Events

Year: 1

This module provides students with an overview of the diverse range of food tours, festivals and events that destinations can harness to diversify their tourism product offering and, therefore, increase their competitiveness. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. So therefore, it is important that students are aware of how food festivals, wine and other beverages tasting trails, cooking experiences and competitions, open farms, factories and food markets can contribute to enhance the tourist experience.

Media, Creativity & Experience

Year: 1

The module explores the importance of media to business success in the various sectors of the tourism, events and food industries. It develops student skills and understanding in relation to writing and creating content for a variety of media applications as well as providing introductory support in relation to writing and research for their degree studies. As such the module will foster digital creativity in a variety of contexts and situations applicable to the student's course and their respective industries.

Management in Action

Year: 1

This module examines the principals of management and applies these to the practice of organisational management. It is an introductory module, which will help the student become familiar with the nature and scope of management. It examines the development of management theories and the impact of the external and internal environments on effective and professional management. The student will explore how to manage others and how to improve productivity for future business success.

Year two

Health and Consumer Lifestyle

Year: 2

This module addresses the issues of food choice and related dietary disorders, factors which influence dietary and lifestyle habits, strategies for change and the implications of health promotion and education programmes.

Product Development

Year: 2

Students will gain an understanding of the principles and concepts of Product Development such as Stage-Gate and the costing of products. They will be expected to research the types of 'new' products and demonstrate the current trends within the category using a mood board. Students will also be required to produce and present a product for a specified food product category at a product presentation.

People Management

Year: 2

Managing People is an important part of all managers' jobs whether they are Line Managers or Human Resource (HR) specialists. Successful management and leadership can make a significant difference to the performance of teams and individuals and to the achievement of organisational objectives. This module is designed to provide students with an introduction to people management strategies which can help achieve high performance within the service industry.

Accounting Studies

Year: 2

This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.

Business Research Methods

Year: 2

The module will develop and enhance the student's ability to carry out appropriate research, process data and utilise effectively the latest ICT packages and applications relevant to their course and their chosen business field.

Contemporary Marketing Practice

Year: 2

This module introduces and explores key areas of marketing theory and their application to the contemporary business organisation. The module defines marketing and examines the development of the marketing concept, the marketing environment and key aspects of contemporary marketing theory and practice including segmentation, consumer behaviour, marketing research, the marketing mix and through assessment provides students with the opportunity to actually apply these concepts to contemporary industry situations.

Year three

Placement

Year: 3

This module is optional

This module provides undergraduate students with an opportunity to gain structured and professional work experience, in a work-based learning environment, as part of their planned programme of study. This experience allows students to develop, refine and reflect on their key personal and professional skills. The placement should significantly support the development of the student's employability skills, preparation for final year and enhance their employability journey.

International Academic Studies - Study Abroad

Year: 3

This module is optional

This module provides an opportunity to undertake an extended period of study outside the UK and Republic of Ireland. Students will develop an enhanced understanding of the academic discipline whilst generating educational and cultural networks.

Year four

Food Innovation

Year: 4

Students will be provided with a brief by a company and will carry out consultancy on their behalf. Students will be introduced to project management, and will work to a projected budget, assemble a product design concept inline with a company's core values.

Food and Drinks Media

Year: 4

Students will gain an understanding of the principles and concepts of traditional and new media used to promote food and drink. They will be expected to research the types of media avaialble and demonstrate an understanding of the current media trends within the food and drink industry. Students will also be required to produce and present a food and drinks digital content strategy and a written portfolio.

Applied Sensory Science and Quality Control

Year: 4

This module provides an introduction to important elements of food quality including its sensory assessment and quality control. The knowledge and skills gained in this module have global application and will equip students with a sound bases for future roles linked to food quality, sensory science and product development.

Contemporary Consumer Issues

Year: 4

This module examines the the effects of food and consumer policies and issues not only on the consumer but the environment and the food industry as a whole. The module draws on the knowledge and experiences of students and relates them to global food and consumer policy issues. A number of contemporary food policy and consumer issues are discussed and their implications for the consumer and the social, economic and political environment are outlined.

Managing Talent and Productivity

Year: 4

The contemporary workplace is changing and there has probably never been a more challenging time to be in Human Resources (HR) or be responsible for managing people. Human Resource teams and Line Managers have a major role to play in driving performance and achieving competitive advantage. This module provides an opportunity for students to acquire the necessary knowledge and skills needed to help attract, manage and retain the best talent nationally and internationally.

Management Accounting

Year: 4

This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.

Contemporary Marketing Management

Year: 4

This module examines and expands on the principle concepts and theories of marketing and their practical application to contemporary marketing management. It is a module that builds on the Contemporary Marketing Practice module at level 5. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix, e-marketing and digital marketing within specific businesses at a local, national and international level as they apply to the marketing management function.

The Business Plan

Year: 4

This module is optional

In this module students are engaged in practical entrepreneurship and will develop their knowledge of entrepreneurship and the entrepreneurial process. This will be evidenced through the development of a business plan for new venture creation, enterprise development, project management or a community based development project.

Research Paper

Year: 4

This module is optional

This module will assess the student's ability to carry out appropriate academic research, process data and utilize effectively the latest IT applications to provide an independent researched piece of work relevant to their course and their chosen industry.

Entry conditions

We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.

In this section

A level

Grades BCC - BBB.

Applicants may be able to satisfy the requirement for one A-Level B or C grade by substituting a combination of alternative qualifications to the same standard as defined by UCAS.

Applied General Qualifications

QCF Pearson BTEC Level 3 Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma (2012 Suite)

Award profile of DDM to DDD (to include 7 - 9 distinctions)

RQF Pearson BTEC Level 3 National Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma (2016 Suite)

Award profile of DMM to DDM

QCF Pearson BTEC Level 3 Diploma / OCR Cambridge Technical Level 3 Diploma (2012 Suite

Award profile of DD (to include 6 distinctions) plus A Level Grade B

RQF Pearson BTEC Level 3 National Diploma / OCR Cambridge Technical Level 3 Diploma (2016 Suite)

Award profile of DM plus A Level Grade B

QCF Pearson BTEC Level 3 Subsidiary Diploma / OCR Cambridge Technical Level 3 Introductory Diploma (2012 Suite)

Award profile of D (to include 3 distinctions) plus A Level Grades BB

RQF Pearson BTEC Level 3 National Extended Certificate / OCR Cambridge Technical Level 3 Extended Certificate (2016 Suite)

Award profile of D (to include subject requirements) plus A Level Grades BB

Irish Leaving Certificate

Overall Irish Leaving Certificate profile H3, H3, H3, H4, H4 – H3, H3, H3, H3, H3.

Scottish Highers

Grades BCCCC – BBBCC.

Scottish Advanced Highers

Grades CDD - CCC.

International Baccalaureate

Overall profile is minimum 24 - 26 points (12 - 13 at higher level).

Access to Higher Education (HE)

Overall profile 60% - 65% (120 credit Access Course) (NI Access Course)

Overall profile of 24 credits at distinctions; 21 credits at merit (60 credit Access Course) (GB Access Course)

GCSE

For full-time study, you must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass at Grade C/4 in English Language and Mathematics

Essential Skills Level 2 Application of Number will be accepted as equivalent to GCSE Maths.

Essential Skills Level 2 Communication will be accepted as equivalent to GCSE English.

English Language Requirements

English language requirements for international applicants
The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5.

Trinity ISE: Pass at level III also meets this requirement for Tier 4 visa purposes.

Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.

Additional Entry Requirements

Acceptable alternative qualifications include:

Pass HND with overall Merit to include 30 to 60 distinctions in level 5 credits

Pass HNC with overall Merit to include 60 to 90 distinctions in level 4 credits

You may also meet the course entry requirements with combinations of different qualifications to the same standard as recognised by the University (provided subject requirements as noted above are met).

Exemptions and transferability

Exemption is granted on the basis of recent and relevant study.

What exemptions can I get?
Based on recent and successfully completed accredited learning, students can seek exemptions from the programme. The Course Director can advise you as to the eligibility of your accredited course.

How do I apply for exemptions?
When accepted on the Course you are asked to complete an exemptions form, which is reviewed by the Course Director and exemptions are then agreed during the Induction process.

Careers & opportunities

In this section

Graduate employers

Graduates from this course have gained employment with a wide range of organisations. Here are some examples:

  • Coca Cola
  • Dunbia
  • Errigal Seafood
  • Genesis Crafty
  • Home Economics Departments
  • Little Dish
  • Moy Park

Job roles

Graduates from this course are employed in many different roles. Here are some examples:

  • Food Product Development
  • Consumer Research
  • Graduate Programme in Product Development
  • Quality Assurance
  • Research
  • Sensory Evaluation
  • Teaching

Career options

The BSc Hons Consumer Management and Food Innovation offers flexibility to progress into areas of employment relating to consumer management and food innovation. Career routes include food product development, sensory science, quality control, teaching, marketing and sales, health promotion, consumer protection and rights, human resource management and food journalism. The elective placement opportunity also provides you with valuable work-related learning experiences to further inform your career decision-making.

In addition, successful completion of this course enables you to progress to postgraduate study and be eligible to apply for admission to the one year full-time Postgraduate Certificate in Education (Home Economics). You will also have the opportunity to participate in the optional tutoring in schools programme prior to applying to the PGCE.

Work placement / study abroad

During year three of the course, you will have the option of taking a work placement or study abroad placement. This may be a 48 week work placement with a range of national and international companies including Moy Park, Marks and Spencer, Tesco, Dairy Council, Ornua, Disney World (Florida) and The Big Pot Company or in the area of education such as Consumer Council (NI) and the Ulster University.

The satisfactory completion of placement leads to the award of Diploma in Professional Practice/ Diploma in Professional Practice (International) upon graduation. Alternatively you can opt to complete a period of study abroad. During this period, you spend two semesters in an educational institution, which will provide exposure to alternative business cultures and protocols and enhance your personal and professional development. Successful completion of the placement leads to the award of the Diploma in International Academic Studies (DIAS) upon graduation.

Professional recognition

Institute of Hospitality (IoH)

Accredited by the Institute of Hospitality that academic, vocational and professional standards achieved are appropriate and programme content and delivery meet international Institute of Hospitality benchmark standards.

Apply

How to apply Request a prospectus

Applications to full-time undergraduate degrees at Ulster are made through UCAS.

Start dates

  • September 2019

Fees and funding

In this section

Fees (per year)

Important notice - fees information Fees illustrated are based on 19/20 entry and are subject to an annual increase. Correct at the time of publishing. Terms and conditions apply. Additional mandatory costs are highlighted where they are known in advance. There are other costs associated with university study.
Visit our Fees pages for full details of fees

Northern Ireland & EU:
£4,275.00

England, Scotland, Wales
and the Islands:

£9,250.00  Discounts available

International:
£14,060.00  Scholarships available

Scholarships, awards and prizes

  • Consumer Council (NI) Award - Best performance in Contemporary Consumer Issues module
  • Food Innovation Award - Best product pitch to industry in Food Innovation module
  • Suki Tea Food Policy Award - Best performance in Global Food Issues module

Additional mandatory costs

Chef Whites are required for practical work. These cost approximately £30.

Tuition fees and costs associated with accommodation, travel (including car parking charges), and normal living are a part of university life.

Where a course has additional mandatory expenses we make every effort to highlight them. These may include residential visits, field trips, materials (e.g. art, design, engineering) inoculations, security checks, computer equipment, uniforms, professional memberships etc.

We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals as well as first-class facilities and IT equipment. Computer suites and free wifi is also available on each of the campuses.

There will be some additional costs to being a student which cannot be itemised and these will be different for each student. You may choose to purchase your own textbooks and course materials or prefer your own computer and software. Printing and binding may also be required. There are additional fees for graduation ceremonies, examination resits and library fines. Additional costs vary from course to course.

Students choosing a period of paid work placement or study abroad as part of their course should be aware that there may be additional travel and living costs as well as tuition fees.

Please contact the course team for more information.

Tuition fees and costs associated with accommodation, travel (including car parking charges), and normal living are a part of university life.

Where a course has additional mandatory expenses we make every effort to highlight them. These may include residential visits, field trips, materials (e.g. art, design, engineering) inoculations, security checks, computer equipment, uniforms, professional memberships etc.

We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals as well as first-class facilities and IT equipment. Computer suites and free wifi is also available on each of the campuses.

There will be some additional costs to being a student which cannot be itemised and these will be different for each student. You may choose to purchase your own textbooks and course materials or prefer your own computer and software. Printing and binding may also be required. There are additional fees for graduation ceremonies, examination resits and library fines. Additional costs vary from course to course.

Students choosing a period of paid work placement or study abroad as part of their course should be aware that there may be additional travel and living costs as well as tuition fees.

Please contact the course team for more information.

Disclaimer

  1. The University endeavours to deliver courses and programmes of study in accordance with the description set out in this prospectus. The University’s prospectus is produced at the earliest possible date in order to provide maximum assistance to individuals considering applying for a course of study offered by the University. The University makes every effort to ensure that the information contained in the prospectus is accurate but it is possible that some changes will occur between the date of printing and the start of the academic year to which it relates. Please note that the University’s website is the most up-to-date source of information regarding courses and facilities and we strongly recommend that you always visit the website before making any commitments.
  2. Although reasonable steps are taken to provide the programmes and services described, the University cannot guarantee the provision of any course or facility and the University may make variations to the contents or methods of delivery of courses, discontinue, merge or combine courses and introduce new courses if such action is reasonably considered to be necessary by the University. Such circumstances include (but are not limited to) industrial action, lack of demand, departure of key staff, changes in legislation or government policy including changes, if any, resulting from the UK departing the European Union, withdrawal or reduction of funding or other circumstances beyond the University’s reasonable control.
  3. If the University discontinues any courses, it will use its best endeavours to provide a suitable alternative course. In addition, courses may change during the course of study and in such circumstances the University will normally undertake a consultation process prior to any such changes being introduced and seek to ensure that no student is unreasonably prejudiced as a consequence of any such change.
  4. The University does not accept responsibility (other than through the negligence of the University, its staff or agents), for the consequences of any modification or cancellation of any course, or part of a course, offered by the University but will take into consideration the effects on individual students and seek to minimise the impact of such effects where reasonably practicable.
  5. The University cannot accept any liability for disruption to its provision of educational or other services caused by circumstances beyond its control, but the University will take all reasonable steps to minimise the resultant disruption to such services.

Testimonials

“The cross functional link between industry and education cannot be underestimated. Shared learning’s and experiences evolve in progression of skills and succession planning.”

Helen Dunn, Product Innovation & Development Manager, Moy Park.

“We engaged with the Food and Consumer testing Suite (FACTS) for two projects; one for our Poultry division and one for Goodfella’s pizza. We were very impressed by the calibre of the students and staff who embraced the projects with enthusiasm and delivered work of a very high standard in a professional and timely manner. This facility was an invaluable resource and a key element of research and testing of products providing quality data that could be analysed against a number of parameters and target markets. We look forward to continuing our partnership with the University for future projects.”

Maura Carolan, NPD Manager, Green Isle Foods

“It was fantastic to receive the assistance of FACTS. Product testing and sensory analysis is something that is usually done in-house but the results and feedback have certainly got us thinking and we’ll definitely will be using sensory analysis to test even more new flavours in the future.”

Arnaldo Morelli, Morelli’s Ice Cream

“FACTS was pivotal to the development of our product. With their state of the art facilities the highly supportive staff were able to meet all our needs. They carried out first class sensory testing and provided exceptional advice for the improvement and growth of our product and business. The team worked ceaselessly to provide support. We would therefore highly recommend the services provided by Ulster University to any business.”

Vanessa Rolls, Modern Nature

"The facilities at the food and consumer testing suite are some of the best in the industry and I found working with the professional team very rewarding. At the Culinary food group we put the consumer at the heart of everything we do through the combining of culinary arts and food science. These facilities help us deliver that goal"

Dominic Darby, Group Business Development Manager, Culinary Food Group.