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Food Innovation

Programme Description:
The Master of Science (Food Innovation) is designed to build on the knowledge acquired at primary degree level and experience gleaned in the food industry. It will enable students to gain relevant scientific and operational management knowledge to advance them in a career in the food industry.

The MSc. is concerned with critically appraising the complex factors involved in food processing including biotechnology.

It will incorporate project management based learning methodologies which aim to encourage students to become confident and intuitive in research investigations, sensory and quality design techniques for innovative food product development.

Entry requirements

All applicants must have a minimum of a H2.2 in a level 8 degree in a relevant discipline.

All applications will be considered on an individual basis and may be called for interview.


2 Years (Blended Learning)

Number of credits


Further enquiries

Contact: Sonya Coffey
M.Ed. Co-ordinator
St. Angela's College
Lough Gill
Sligo, Ireland
T: + 353 (0)71-9135663

Subjects taught

Programme Content & Structure:
Year 1: TOTAL OF 45 ECTS
Module 1: 15 ECTS (Blended delivery) Applied Food Science
Module 2: 10 ECTS (Online) Food Processing and Biotechnology
Module 3: 10 ECTS (Blended delivery) Physical and Sensory Analysis
Module 4: 10 ECTS (Online) Food Safety Management Systems

Year 2: TOTAL OF 45 ECTS
Module 1: 10 ECTS (Online) Innovation Management
Module 2: 5 ECTS (Online) Research Design
Module 3: 30 ECTS Research Project

Application date

Application Process:

Enrolment and start dates

Intake: Annually

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