UCC has a national and international reputation for provision of quality education in the Food area and has state of the art facilities. We are recognised for the high quality of research and collaboration in human nutrition and health, cereals and beverage technology, dairy science, food packaging, ingredients technology, food economics, consumer behaviour supply chain management, international food policy and rural development. Established in 1926 as the Faculty of Dairy Science, the educational focus was on the training of creamery managers and continued the work of the Munster Dairy School and Agricultural Institute. The faculty has expanded and diversified, especially since 1970, when it became the Faculty of Food Science & Technology and added a Department of Human Nutrition. All are now part of the School of Food & Nutritional Sciences. Human nutrition, food science and the supply chain from farm to consumer are the specialities of the associated Schools of Food and Nutritional Sciences and Food Business and Development at University College Cork. Our staff are among the most highly cited scientists in their respective fields and contribute to the development of policies that improve public health, safeguard food safety and promote innovation and sustainability of the rural economy and the modern food industry. Ireland's agri-food industry is a key component to our modern economy. It accounts for 8% of GDP, with over 160,000 jobs. It is responsible for a major proportion of exports of Irish-owned enterprises and its products are sold in over 180 markets around the world. Annual food output exceeds €26 billion, and the sector contributes €11 billion in exports.