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Culinary Innovation & Food Product Development

Please note due to the great demand for our programmes early applications are assessed when received and dealt with promptly. Therefore it is advisable to make early applications for an early response. If you do not yet have your final degree results this will not hinder your application as we are happy to issue conditional offer letters in such circumstances.

This programme (offered in both full and part-time format) is designed to uniquely bridge the knowledge gap between science, business and the culinary arts. It offers a combination of critical, reflective and technical knowledge of the development of innovative food products.

Entry requirements

Applicants will normally hold a second class honours degree (level 8), lower division (2.2) or higher in the area of the culinary arts or a food related discipline. Applicants who do not meet the minimum academic requirements, but who have significant professional or vocational experience in culinary arts or food related areas shall also be considered. In addition to an application form, candidates may be required to attend for interview and submit documentary proof of relevant experience and ability to undertake this programme.

Note: Due to the considerable competition for our postgraduate programmes satisfying the minimum entry requirement is not a guarantee of a place. Depending on the programme of study applications will be assessed based on your academic grades and may also take into account your work/life experience. Applicants may also be required to attend for interview for specific programmes.


Programme Code: DT414 (FT) / DT415 (PT).

Full Time 1 Year or Part-Time 2 years.

Full-time learners normally have an average of twelve contact hours per week, and part-time learners an average of six contact hours per week, comprising lectures, tutorials and practical sessions. It is expected that the modules will normally be delivered on two afternoons/evenings (full-time) and one afternoon/evening evening (part-time). In addition there may be a requirement for learners to attend on other occasions at other times. Programme starts in September

Careers or further progression

Career Opportunities
Graduates of the programme will have enhanced career prospects for a wide range of opportunities in the Irish and International food and culinary industries including food manufacturing, service and retailing. In addition there are opportunities for further research to doctorate level. The Institute commits to offering the best possible programmes. It reserves the right to amend, change or delete any element having due consideration to students already enrolled.

Further enquiries

Programme Co-Ordinator:
Ms Anna Cruickshank (Full-Time)
Culinary Arts and Food Technology
College of Business
DIT Cathal Brugha St Dublin 1
T: 01 402 4545

School Office
T: 01 402 4344

Subjects taught

There are nine core modules, an optional module and a dissertation. Full-time learners undertake the modules over three semesters. Part-time learners undertake the modules over five semesters.

The following modules are currently offered:

Culinary Ingredients and Food Product Development Concepts
Technology and Innovation Management
Gastronomy and Culture
Life Cycle and Therapeutic Nutrition
Food Prototype Development and Evaluation
Food Regulatory Affairs
New Food Business creation
Marketing Communications and Consumer Behaviour
Post-Graduate Research Methodology

Optional modules (any one may be selected from the faculty suite of modules subject to availability and demand), and may include:

Molecular Gastronomy
Food Packaging Design
Intercultural Studies
Sports and Exercise Nutrition

A research supervisor will be appointed and you will work on an on-going basis to shape your research. The dissertation is due for submission in September.


School of Culinary Arts and Food Technology, DIT, Cathal Brugha St Dublin 1

On successful completion of the overall programme learners will be awarded Masters' Degree in Culinary Innovation and Food Product Development. On successful completion of the overall programme excluding the Dissertation the learner will be awarded Postgraduate Diploma in Culinary Innovation and Food Product Development.

Assessment method

Examination of this consists of Thesis, Written assignments, practical work, written examinations, dissertation.

Application date

Closing Date: The general closing date is 30th April 2019. Please note that late applications may be accepted subject to availability.

Enrolment and start dates

Start Date: September 2019.

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