Culinary Innovation & Food Product Development - Grangegorman

What is... Culinary Innovation and Food Product Development?
The MSc in Culinary Innovation and Food Product Development is an exciting one-year course, designed to uniquely bridge the knowledge gap between science, business and the culinary arts. The course will enhance the learner's ability to think critically, manage group dynamics, plan strategically and approach problem solving through the lens of both innovation and integrity in order to develop safe, healthy and innovative food products. The unique learning environment provides participants with the ability to successfully move ideas and innovative concepts into commercial practice. In doing so, it addresses Ireland's need to maintain competitiveness within the food industry by cultivating cross-functional, innovative graduates.

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 courses 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.

TU231 - Mode of Study: Full Time
There are nine core modules, an optional module and a dissertation. Full-time learners undertake the modules over three semesters.

The following modules are currently offered:
Semester 1
• Culinary Ingredients & Food Product Development Concepts
• New Food Business Creation
• Post-Graduate Research Methodology
• Technology & Innovation Management
• Life Cycle and Therapeutic Nutrition
• Optional Module * see list below

Semester 2
• Marketing Communications and Consumer Behaviour
• Gastronomy and Culture
• Food Law & Regulatory Environment
• Food Prototype Development and Evaluation

Semester 3
• Post-graduate Dissertation

Optional modules may include:
• Advanced Molecular Gastronomy
• Sustainable Food Systems
• Reading Historic Cookbooks
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TU232 - Mode of Study: Part Time
Course Content
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:
• Molecular Gastronomy
• Food Packaging Design
• Intercultural Studies
• Sports and Exercise Nutrition

TU231 - Full Time:
Minimum Entry Requirements?
Minimum second-class honours bachelor degree (2.2 or higher) in the area of culinary arts or other food related discipline at NFQ Level 8. Applicants who have an honours primary degree in a non-food discipline will be considered if their prior experience provides an adequate background to prepare them for the course. Applicants will be considered on a case-by-case basis to assess their suitability and motivation for the course.

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.

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 course should have a minimum IELTS (Academic Version) English Proficiency of 7 overall (or equivalent) with nothing less than 6 in each component.

TU232 - Part Time:
Minimum Entry Requirements?
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.

Note: Due to the considerable competition for our postgraduate courses satisfying the minimum entry requirement is not a guarantee of a place. Depending on the course 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 courses.

Applications for this course are now open.

Examination of this consists of Thesis, Written assignments, practical work, written examinations, dissertation.

TU231: 1 year
Mode of Study: Full Time
Method of Delivery: Classroom

Schedule
Full-time learners have an average of twelve contact hours per week. Modules will normally be on Monday and Wednesday. In addition, there may be a requirement for learners to attend on other occasions and at other times. In general students complete 30 ECTS in Semester 1 (Sept-Jan), 30 in Semester 2 (Feb-May) and 30 in Semester 3 (June-Aug) for the dissertation. The course starts in September.

TU232: 2 years
Mode of Study: Part Time
Method of Delivery: Classroom

Schedule
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

What are my career opportunities?
This master's course is designed to equip students for a career in food product development in general, and in culinary innovation in particular. The course provides participants with the skills and orientation towards product innovation, either in an existing business or as a start-up. Graduates of the course 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 retail.

Culinary Innovation and Food Product Development graduates are in demand across a range of sectors including roles as:
• NPD Chef/Development Chef
• Formulation Development Specialist
• Culinary Arts Lecturer
• Innovation Technologist
• Product Development Manager
• Food Safety Consultant
• Business Development Managers

Progression
Students can choose to exit with a Postgraduate Diploma on completion of 60 ECTS.

Students who wish to achieve the MSc award will be eligible to do so on successful completion of all core modules and the dissertation.