Food Science

Course Outline
The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

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.

Modules will be chosen with the approval of the Programme Board depending on the student's background.

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)
Elective Modules

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)

Part II

FS6102 Dissertation in Food Science (30 credits)

Additional Teaching Mode Information
The part-time option will be taught during weekday working hours over 2 years.

Modules

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.

University Calendar

You can find the full academic content for the current year of any given course in our University Calendar.

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. Please visit our PG English Language Requirements page for more information.

For applicants with qualifications completed outside of Ireland
Applicants must meet the required entry academic grade, equivalent to Irish requirements. For more information see our Qualification Comparison page.

International/Non-EU Applicants
For full details of the non-EU application procedure 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.

Note that not all courses are open to international/non-EU applicants, please check the fact file above. For more information contact the International Office.

The closing date for non-EU applications is 30 June 2023

How Do I Apply
1. Check Dates: Check the opening and closing dates for the application process in the fact file boxes at the top of the page.

For Irish and EU applicants we operate a rounds system and you can check the rounds closing dates here.
Note that not all our programmes are subject to the rounds system so check the opening and closing dates for your specific programme in the fact file boxes above.

2. Gather Documents: Scanned copies of supporting documents have to be uploaded to the UCC online application portal and include:

Original qualification documents listed on your application including transcripts of results from institutions other than UCC.
Any supplementary items requested for your course if required.

3. Apply Online: Apply online via the UCC online application portal. Note the majority of our courses have a non-refundable €50 application fee.

Any questions? Use our web enquiry form to contact us.

Additional Requirements (All Applicants)
Please note you will be required to provide additional information as part of the online application process for this programme. This will include the following questions:

You may enter the details of professional or voluntary positions held. We strongly encourage you to complete this section with all relevant work experiences that will support your application.

Please describe your motivation and readiness for this programme.

Deposit
Please note that successful EU applicants will be required to pay a non-refundable deposit of €500 on acceptance of their place.

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.

1 year full-time, 2 years part-time.

Start Date 7 September 2020

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