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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 Europes 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

Course Co-ordinator:
Dr. Thomas O Connor,
Department of Food & Nutritional Sciences
Room 347 Food Science and Technology Building
Tel: 021 490 2852/2399
email: tpoc@ucc.ie

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 Europes 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

Closing dates

Closing Dates for Application

Applications for 2018 start dates will open on November 1st 2017.

EU Applicants: UCC operates a rounds closing date system for the majority of postgraduate taught programmes (detailed below).

Some programmes have a specific closing date. Applicants are advised to consult with the postgraduate prospectus for programmes with a specific closing date.

The UCC rounds EU application system closing dates for Postgraduate Taught courses are detailed below. However, we would advise applicants to apply as soon as possible.

Deadline for receipt of Applications: Offers will be made:
For all completed applications received by January 15th 2018 Offers will be made by January 29th 2018

For all completed applications received by March 1st 2018 Offers will be made by March 15th 2018

For all completed applications received by May 1st 2018
Offers will be made by May 15th 2018

For all completed applications received by July 2nd 2018
Offers will be made by July 16th 2018

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...