The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.
Modules will be chosen with the approval of the Programme Board depending on the student's background.
Why Choose This Course
UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe's largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities in addition to a modern pilot-scale brewery.
Candidates must be holders of a minimum Second Class Honours Grade I in a primary BSc honours degree (NFQ, Level 8) or equivalent qualification, in a discipline with a significant element of laboratory science. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College under Recognition of Prior Learning (RPL).
English Language Requirements
Applicants that are non-native speakers of the English language must meet the university approved English language requirements.
For applicants with qualifications completed outside of Ireland:
Applicants must meet the required entry academic grade, equivalent to Irish requirements, please find our grades comparison by country here.
For full details of the non-EU application procedure please visit our how to apply pages for international students. In UCC, we use the term programme and course interchangeably to describe what a person has registered to study in UCC and its constituent colleges, schools, and departments.
Not all courses are open to international/non-EU applicants, please check the fact file above.
For more information please contact the International Office.
The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.
Part I (60 credits total)
Core Modules (40 credits)
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FE6101 Food Business: Markets and Policy (5 credits)
FS6101 Library Project in Food Science (10 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS3013 Protein and Lipids in Food Systems (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
Students take 20 credits from the list below (or proportionately more on discussion with the Programme Team), subject to timetabling constraints, student background, available places in modules, and the requirement that no more than 15 credits of undergraduate-level modules are taken. In addition, the modules marked with an asterisk (*) are to be taken by all students unless they have taken these previously.
FE6902 Global Food Policy Issues (5 credits)
FS3602 Chemistry of Food Proteins (5 credits)*
FS3605 Macromolecules and Rheology (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
MB4611 Microbial Food Safety (5 credits)*
MB6003 Functional Foods for Health (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Public Health Nutrition (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)
FS6102 Dissertation in Food Science (30 credits)
Further details on the modules listed above can be found in our book of modules. Any modules listed above are indicative of the current set of modules for this course but are subject to change from year to year.
You can find the full academic content for the current year of any given course in our University Calendar.
1 year full-time, 2 years part-time.
Additional Teaching Mode Information
The part-time option will be taught during weekday working hours over 2 years.
Start Date 7 September 2020
Post Course Info
Skills and Careers Information
On completing this course, you will be able to:
- conduct original research in food science
demonstrate an understanding of scientific literature
- apply critical thinking and problem-solving skills in food science
- explain the techniques used in food research, in both principle and practice
- communicate effectively with the food industry and with society at large
- show a comprehensive understanding of current food consumer and food industry trends