Food Innovation - Sligo St. Angela's

This programme enables students to gain extensive and relevant scientific and operational management knowledge to lead or advance them in a career in the food industry. Students will gain the ability to integrate scientific knowledge with a thorough understanding of food innovation, quality and safety and employ an innovative approach to product research and development. The focus of this programme is in the areas of innovation management; applied food science; physical and sensory analysis; food safety management; food processing and biotechnology; quality and innovation, research and development.



Who should apply?

This programme meets the needs of graduates who have an interest in all aspects of the food industry, including food innovation; food safety management; processing and biotechnology; physical and sensory analysis.

What will I study?

Modules:

Applied Food Science

Food Processing and Biotechnology

Physical and Sensory Analysis

Food Safety Management Systems

Innovation Management

Research Design

Research Project

All applicants must have a minimum of a H2.2 in a Level 8 degree in a relevant discipline. Applicants may be called for interview.



Recognition of Prior Learning: Yes.

Flexible learning courses are popular, and they fill on a first come, first served basis. There are two major intake periods throughout the academic year, September and January.



For January start courses, applications typically open in October, and for September start courses, applications typically open in February. Closing dates for applications are listed on the individual course webpage.

2 years part-time, blended delivery.



Study Hours

20 hours of total student effort is recommended per credit. Total student effort comprises contact hours, tutor directed study and independent study.



On-Campus Attendance

Year 1: Online lectures one day per month (September-May). Two-day block on-campus for induction/practical labs (early September). One three-day block of on campus practical labs in Semester 2.



Year 2: Online / self-directed research-based study (September-May).