Food Science & Technology

Course Outline
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:
food proteins
food fats
food macromolecules
sensory science
food packaging
food processing and preservation
food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe's largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

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 unique pilot-scale brewery.

The course is one year full-time, or two years part-time.

On successful completion of this course, you will be able to:

apply the principles of food chemistry and technology and food microbiology to food systems

demonstrate an ability to perform selected techniques in food analysis

develop the capacity to undertake lifelong learning

communicate effectively with the food industry and with society at large.

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. You will be taught by world-class academics who work in all areas of food science. 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.

Entry requirements

Requirements
Eligible candidates must have a QQI Ordinary Degree/Diploma (with Merit or Distinction) or a Level 7 (Pass) degree in Food Science or in a cognate discipline.

English Language Requirements
Applicants that are non-native speakers of the English language must meet the university approved English language requirements available here.

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.

International/non-EU applicants
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.

For more information please contact the International Office.

Assessment Info

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Subjects taught

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

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.

Duration

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

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

Enrolment dates

Start Date 7 September 2020

Post Course Info

Skills and Careers Information
On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

More details
  • Qualification letters

    HDip

  • Qualifications

    Higher Diploma (Level 8 NFQ)

  • Attendance type

    Part time

  • Apply to

    PAC