Food Science

University College Cork

Food Science

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

Subjects taught

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)

Entry requirements

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).

Application dates

Closing Date
Rolling deadline. Open until all places have been filled. Early application is advised.

Assessment Info

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.

Enrolment dates

Start Date: 9 September 2024

More details
  • Qualification letters


  • Qualifications

    Degree - Masters (Level 9 NFQ)

  • Attendance type

    Full time,Part time,Daytime

  • Apply to

    Course provider