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University College Cork

Food Science & Technology

Course Outline
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

On successful completion of this course, you will be able to:
-apply the principles of food chemistry and technology and food microbiology to food systems
-demonstrate an ability to perform selected techniques in food analysis
-develop the capacity to undertake lifelong learning
-communicate effectively with the food industry and with society at large.

Why Choose This 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. You will be taught by world-class academics who work in all areas of food science. 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

Eligible candidates must have a HETAC/NCEA Ordinary Degree/Diploma (with Merit or Distinction) or a Level 7 (Pass) degree in Food Science or in a cognate discipline.

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 click here to view the grades comparison table by country and for details of recognised English language tests.

Non-EU Candidates

Non-EU candidates are expected to have educational qualifications of a standard equivalent to Irish university primary degree level. In addition, where such candidates are non-native speakers of the English language they must satisfy the university of their competency in the English language. To verify if you meet the minimum academic requirements for this programme please visit our qualification comparison pages.

For more detailed entry requirement information please refer to the International website.

Duration

1 year full-time or 2 years part-time.

The part-time option will be taught during weekday working hours over 2 years

Careers or further progression

Skills and Careers Information
On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

Further enquiries

Contact details for this course
Tom O Connor
tpoc@ucc.ie
021-4902852/2399
https://www.ucc.ie/en/fns/

Subjects taught

Subjects that you will cover during the course include:

food proteins
food fats
food macromolecules
sensory science
food packaging
food processing and preservation
food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe's largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

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 unique pilot-scale brewery.

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:

FS3002 Chemistry of Food Proteins (5 credits)

FS3003 Chemistry and Technology of Oils and Fats (5 credits)

FS3004 Sensory Analysis, Flavour and Colour (5 credits)

FS3005 Macromolecules and Rheology (5 credits)

FS3006 Food Processing and Preservation (10 credits)

FS3007 Dairy Product Technology (5 credits)

FS3008 Fundamentals of Food Packaging (5 credits)

FS3012 Library Project (10 credits)

MB3003 Food and Industrial Microbiology I (5 credits)

MB3014 Food and Industrial Microbiology II (5 credits)

Comment

Course practicalities
The Higher Diploma in Food Science and Technology is a challenging course and it is intended to be full time. You will be expected to attend lectures and laboratory classes or be engaged in your academic work from 9am to 5pm each working day from September to May.

Assessment method

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Application date

Applications for 2019 start dates will open on November 1st 2018.

EU Applicants: UCC operates a rounds closing date system for the majority of postgraduate taught courses, which means we offer places four times a year on a rolling basis. Some courses have one specific closing date, please check your course prospectus page for this information.

The UCC rounds EU application system closing dates for postgraduate taught courses are below. We advise applicants to apply as soon as possible.

Deadline for receipt of Applications:

For all completed applications received by January 11th 2019
Offers will be made:Offers will be made by January 25th 2019

For all completed applications received by March 1st 2019
Offers will be made: Offers will be made by March 15th 2019

For all completed applications received by May 1st 2019
Offers will be made: Offers will be made by May 15th 2019

For all completed applications received by July 1st 2019
Offers will be made: Offer will be made by July 15th 2019

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

While there is no official closing date for Research courses applicants are advised to submit their application at least two months ahead of their proposed start date. There are four official Research start dates September/October, January, April and July.

Non-EU Applicants:

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

The closing date for non-EU applications is 15th June