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Applied Science - Food Science

Overview
The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

Unique Aspects of the 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 with world-class academics working in all aspects of the food area. 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

Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum of Second Class Honours Grade 1 or equivalent. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College.

If you are applying with Qualifications obtained outside Ireland and you wish to verify if you meet the minimum academic and English language requirements for this programme please see course webpage (link below) to view the grades comparison table by country and for details of recognised English language tests.

Duration

1 year full-time, 2 years part-time

The part-time option will be taught during weekday working hours

Careers or further progression

On completing this course, you will be able to:
◾conduct original research in food science
◾demonstrate an understanding of scientific literature
◾apply critical thinking and problem-solving skills in food science
◾explain the techniques used in food research, in both principle and practice
◾communicate effectively with the food industry and with society at large
◾show a comprehensive understanding of current food consumer and food industry trends

Further enquiries

Professor Alan Kelly
Tel: +353 21 4903405/3092
email: a.kelly@ucc.ie

Subjects taught

Course Requirements
Modules will be chosen with the approval of the Programme Board depending on the student's background.

Part 1. Taught modules
Students take 60 credits as follows:

Core Modules
Students take 15 credits as follows:
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)

Elective Modules
Student take 45 credits from the following:
FE6101 Food Business: Markets and Policy (5 credits)
FS6105 Material Science for Food Systems (5 credits)
FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6107 Advances in the Science of Muscle Foods (5 credits)
FS6108 Advances in Food Formulation Science and Technology (5 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Human Nutrition and Health (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)

Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:

FS3602 Chemistry of Food Proteins (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
MB4611 Microbial Food Safety (5 credits)

Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.

Part 2
FS6102 Dissertation in Food Science (30 credits)

Comment

Who Teaches This Course
The course is taught by staff from the School of Food and Nutritional Sciences, the Department of Microbiology and the Department of Food Business and Development.

Assessment method

The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.

Application date

Applications for 2017-18 intake are now open.

While UCC operates a rounds system for Postgraduate Taught courses (detailed below) we would advise you to apply as soon as possible.

Deadline for receipt of Applications: Offers will be made:

For all completed applications received by January 16th 2017 Offers will be made by January 30th 2017

For all completed applications received by March 1st 2017 Offers will be made by March 15th 2017

For all completed applications received by May 1st 2017 Offers will be made by May 15th 2017

For all completed applications received by July 3rd 2017 Offers will be made by July 17th 2017

Late applications may be accepted on a first-come, first-served basis for any courses that have remaining capacity for places.

Non-EU Applicants:

Please visit the following page for further information for Non EU applicants http://www.ucc.ie/en/international/studyatucc/postgraduateprogrammes/tau...

Course fee

2017/2018 Irish/EU FEE €6,750 full-time. The part-time course fee is half the full-time fee in the particular year of study.

Enrolment and start dates

Next Intake: 11th September 2017

Remember to mention gradireland when contacting institutions!