Functional Foods & Product Development

The Postgraduate Diploma in Functional Foods and Product Development is an innovative, evidence-based interdisciplinary programme, with research excellence in food science at its centre. Students will explore the theoretical and practical science & technologies behind the development and validation of functional foods, ranging from conceptualization of food development to human interventions and food efficacy. The course program offers a wide variety of Modules that will aid the student to design in vitro (i.e., chemical and cell-based protocols) and in vivo (i.e. yeasts, animals, and human interventions) protocols. Additionally, the student will be able to analyse data and make inferences about the effectiveness/functionality of the ingredient and/or food models developed.

Programme Highlights

-Hands-on experience in sensory and consumer analysis

-Practical experience in developing foods and ingredients

-Practical experience in modelling and optimisation of foods and ingredients

- Emphasis on project management, innovation, business and entrepreneurship

-Focus on the EFSA regulations on Novel Foods and Health Claims

-Experimental research project as a promoter of your analytical skills

The Postgraduate Diploma/M.Sc in Functional Foods & Product Development offered at the University of Limerick (UL) is delivered either over 1 year (full time) or 2 years (part-time). This innovative evidence-based interdisciplinary programme explores the theoretical and practical science and technologies behind the development and validation of functional foods, ranging from conceptualization of food development to human interventions.

Award: Postgraduate Diploma

The Modules are offered in the Department of Biological Sciences (Faculty of Science and Engineering) in collaboration with other M.Sc programmes at UL. They cover a wide range of topics: from EFSA regulation to Clinical trials: sensory analysis, product development, fermentation-based products, functional lipids and protein-based ingredients, nutraceuticals and epidemiology.

Modules are focused on translational research methods: from idea mining to efficacy in vivo.

The lectures will be supplemented with additional reading material, assignments, and discussion forums. Through the applied research project, students will develop their scientific and technical skills on different topics, such as analytical and organic chemistry, food technologies, regulatory issues, and oral/writing abilities.

Students may choose either to apply and complete the 90 credits and be granted a M.Sc award or to apply to the Postgraduate Diploma programme and complete 60 credits (no completion of the research project).

Full-Time

Autumn
FT6011 Advanced Industrial Food Fermentations and Functionality (6 credits)
FT6021 Protein-based ingredients and functional foods (6 credits)
FT6031 Clinical Implications of Functional Foods (6 credits)
FT6041 Product Development and Sensory Properties (6 credits)
MP6051 Managing Creativity and Innovation ( 6credits)

Spring
FT6012 Industrial by-products and functional foods (6 credits)
BY6002 Nutraceuticals and Disease (6 credits)
FT6022 Lipid-based ingredients and functional foods (6 credits)
PH6032 Scientific Communication and Literature Review (6 credits)
FT6002 Nutritional Epidemiology & Translational Research Methods (6 credits)

Summer
FT6003 Research Project (for M.Sc only) (30 credits)

Part-Time

Year 1

Autumn
FT6041 Product Development and Sensory Properties (6 credits)
MP6051 Managing Creativity and Innovation (6 credits)

Spring
BY6002 Nutraceuticals and Disease (6 credits)
FT6022 Lipid-based ingredients and functional foods (6 credits)
PH6032 Scientific Communication and Literature Review (6 credits)

Year 2

Autumn
FT6011 Advanced Industrial Food Fermentations & Functionality (6 credits)
FT6021 Protein-based ingredients and functional foods (6 credits)
FT6031 Clinical Implications of Functional Foods (6 credits)

Spring
FT6012 Industrial by-products and functional foods (6 credits)
FT6002 Nutritional Epidemiology & Translational Research Methods (6 credits)

Summer
FT6003 Research Project (for M.Sc only) (30 credits)

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.

What to include with your application

Qualification transcripts and certificates

English language qualification if English is not your first language

A copy of your birth certificate/passport

If your qualifications have been obtained in a country where
English is an official language this will suffice

If this is not available, the following additional documents must be provided:

• English translation of your qualification(s)/transcripts
AND
• English language competency certificate

1 Year Full-Time & 2 Years Part-Time