Culinary Innovation & Food Product Development
What is... Culinary Innovation and Food Product Development?
If any applicant has a medically diagnosed food allergy (note; not an intolerance), these programmes are not recommended. Please note due to the great demand for our programmes early applications are assessed when received and dealt with promptly. Therefore it is advisable to make early applications for an early response. If you do not yet have your final degree results this will not hinder your application as we are happy to issue conditional offer letters in such circumstances.
This programme (offered in both full and part-time format) is designed to uniquely bridge the knowledge gap between science, business and the culinary arts. It offers a combination of critical, reflective and technical knowledge of the development of innovative food products.
Applicants will normally hold a second class honours bachelor degree (level 8), lower division (2.2) or higher in the area of the culinary arts or a food related discipline. Applicants who do not meet the minimum academic requirements, but who have significant professional or vocational experience in culinary arts or food related areas shall also be considered. In addition to an application form, candidates may be required to attend for interview and submit documentary proof of relevant experience and ability to undertake this programme.
If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website. Applicants for this programme should have a minimum IELTS (Academic Version) English Proficiency of 7 overall (or equivalent) with nothing less than 6 in each component.
Note: Due to the considerable competition for our postgraduate programmes satisfying the minimum entry requirement is not a guarantee of a place. Depending on the programme of study applications will be assessed based on your academic grades and may also take into account your work/life experience. Applicants may also be required to attend for interview for specific programmes.
Examination of this consists of Thesis, Written assignments, practical work, written examinations, dissertation.
There are nine core modules, an optional module and a dissertation. Full-time learners undertake the modules over three semesters. Part-time learners undertake the modules over five semesters.
The following modules are currently offered:
Culinary Ingredients and Food Product Development Concepts
Technology and Innovation Management
Gastronomy and Culture
Life Cycle and Therapeutic Nutrition
Food Prototype Development and Evaluation
Food Regulatory Affairs
New Food Business creation
Marketing Communications and Consumer Behaviour
Post-Graduate Research Methodology
Optional modules (any one may be selected from the faculty suite of modules subject to availability and demand), and may include:
Advanced Molecular Gastronomy
Sustainable Food Systems
Reading Historic Cookbooks
Sports and Exercise Nutrition
1 Year Full Time
2 Years Part Time
Full-time learners normally have an average of twelve contact hours per week. Modules will normally be delivered on two days/evenings per week for full-time. In addition there may be a requirement for learners to attend on other occasions at other times. Programme starts in September.
Part-time learners are normally have an average of six contact hours per week, comprising lectures, tutorials and practical sessions.Modules will normally be delivered on one day/evening per week (part-time).
Commencement Date 01/09/2020
Location City Centre: Grangegorman
Post Course Info
What are my career opportunities?
Graduates of the programme will have enhanced career prospects for a wide range of opportunities in the Irish and International food and culinary industries including food manufacturing, service and retailing. In addition there are opportunities for further research to doctorate level. The Institute commits to offering the best possible programmes. It reserves the right to amend, change or delete any element having due consideration to students already enrolled.