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.
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.
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.
Food Science & Technology
Entry requirements
Requirements
Eligible candidates must have a QQI Ordinary Degree/Diploma (with Merit or Distinction) or a Level 7 (Pass) degree in Food Science or in a cognate discipline.
English Language Requirements
Applicants that are non-native speakers of the English language must meet the university approved English language requirements available here.
For applicants with qualifications completed outside of Ireland
Applicants must meet the required entry academic grade, equivalent to Irish requirements, please find our grades comparison by country here.
International/non-EU applicants
For full details of the non-EU application procedure please visit our how to apply pages for international students. In UCC, we use the term programme and course interchangeably to describe what a person has registered to study in UCC and its constituent colleges, schools, and departments.
Not all courses are open to international/non-EU applicants.
For more information please contact the International Office.
Duration
1 year full-time or 2 years part-time.
Additional Teaching Mode Information
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
Tom O Connor
e: tpoc@ucc.ie
t: 021-4902852/2399
https://www.ucc.ie/en/fns/
Subjects taught
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)
Modules
Further details on the modules listed above can be found in our book of modules. Any modules listed above are indicative of the current set of modules for this course but are subject to change from year to year.
University Calendar
You can find the full academic content for the current year of any given course in our University Calendar.
Assessment method
Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.
Application date
Applications for academic year 2020/2021 are open.
EU Applicants: UCC operates a rounds closing date system for the majority of postgraduate taught courses, which means offers are made 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 closing dates for postgraduate taught courses are below. Applicants are advised to apply as soon as possible.
Deadline for receipt of full applications:
For all completed applications received by January 10th 2020
Offers will be made by January 24th 2020
For all completed applications received by March 2nd 2020
Offers will be made by March 16th 2020
For all completed applications received by May 1st 2020
Offers will be made by May 15th 2020
For all completed applications received by July 1st 2020
Offer will be made by July 15th 2020
Late applications may be accepted on a first-come, first-served basis for any courses that have remaining capacity.
Non-EU Closing Date: 15 June
Non-EU Applicants: Information for Non-EU applicants may be found on the International Office Website https://www.ucc.ie/en/international/
Enrolment and start dates
Start Date 7 September 2020
Remember to mention gradireland when contacting institutions!
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 9 am to 5 pm each working day from September to May.
Who teaches this course
For details of teaching staff in the School of Food and Nutritional Sciences please go to http://www.ucc.ie/en/fns/about/Staff---F&NS/.
For details of the teaching staff in the Department of Microbiology please go to: http://www.ucc.ie/en/microbiology/Staff/AcademicStaff/