Functional Foods & Product Development

Key programme benefits to future students

Hands-on experience in bioactivity testing and sensory analysis of foods



Hands-on experience in design of experiment, modelling, and optimisation of food formulations and processes



In-depth analysis of EU regulations on new products and functional foods

Autumn Modules

• Advanced Industrial Food Fermentations and Functionality

• Protein-based ingredients and functional foods

• Clinical Implications of Functional Foods

• Product Development and Sensory Properties

• Managing Creativity and Innovation

• Industrial by-products and functional food



Spring Modules

• Nutraceuticals and Disease

• Lipid-based ingredients and functional foods

• Scientific Communication and Literature Review

• Nutritional Epidemiology & Translational Research Methods

Applicants should normally have a primary degree (Level 8 - NFQ or other internationally recognized equivalent) with a minimum second-class hons, in a relevant branch of Food Science and Health Sciences (i.e., Nutrition and Pharmacy) or Food, Biosciences, Bioprocessing/Biotechnology and Chemical Engineering. Degrees in Chemistry, Food Technology, Food Engineering, and Biology are also accepted.



Applicants who do not meet the requirements above may be considered under the University of Limerick Recognition of Prior Learning policy.



Please note that applicants may be called for interview as part of the application process.

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

Autumn

Graduate careers

Graduates from this course can choose a career in the areas of Food technology, Nutrition, Food chemistry and their related positions in research and development. Graduates will be able to work across a diverse range of environments to include food, beverage, and pharmaceutical industries, and in academia (i.e., PhD studies). Graduates may be eligible to progress to further post-graduate research, leading to potential career options in research institutions and academia.