Food Innovation - Sligo St. Angela's
The Master of Science in Food Innovation is designed to build on knowledge acquired at primary degree level and experience gleaned in the food industry. It will enable students to gain extensive and relevant scientific and operational management knowledge to lead or advance them in a career in the food industry.
The focus of the programme will be on the subject areas of innovation management; applied food science; physical and sensory analysis; food safety management; food processing and biotechnology; quality and innovation, research and development.
The programme will meet the needs of students who have an interest in all aspects of the food industry, including food innovation; food safety management; processing and biotechnology; physical and sensory analysis. 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.
On successful completion of this programme students will:
- Critically appraise approaches to food innovation.
- Demonstrate in-depth knowledge of the scientific principles underpinning the relationship between food quality, food safety and innovative new product development.
- Critically evaluate key issues in food legislation and developments pertinent to food quality and safety that include the ISO standards for quality and food safety management systems.
- Demonstrate in-depth knowledge of the theoretical and practical aspects of food processing and biotechnology.
- Critically appraise the chemical and physical changes in nutrients and non-nutrients during food processing and manufacture, distribution and storage.
- Demonstrate research skills through critical analysis, development of an action plan and scientific investigation of a research project in a relevant food area.
• Module 1: (Blended delivery) Applied Food Science (15 ECTS)
• Module 2: (Online) Food Processing and Biotechnology (10 ECTS)
• Module 3: (Blended delivery) Physical and Sensory Analysis (10 ECTS)
• Module 4: (Online) Food Safety Management Systems (10 ECTS)
• Module 1: (Online) Innovation Management (10 ECTS)
• Module 2: (Online) Research Design (5 ECTS)
• Module 3: Research Project (30 ECTS)
All applicants must have a minimum of a H2.2 in a level 8 degree in a relevant discipline. All applications will be considered on an individual basis and may be called for interview.
Application Process: www.stangelas.nuigalway.ie
2 years part-time.
Post Course Info
MSc graduates may pursue PhD opportunities with St. Angela's College or IT Sligo (Atlantic Technological University).
This Master's programme is designed for graduates who wish to advance their career in the food industry in the following areas; Food Technology, Food Product Development, Food Safety, New Food Product Development. Graduates may also be eligible for PhD research, leading to potential research roles in higher education colleges and other research institutions.