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Food Science & Technology

Overview
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.

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.

Entry requirements

Eligible candidates must have a QQI (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 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 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

The course is one year full time, or two years part time). You will be required to take taught modules to the value of 60 credits.

The modules you study will depend on your academic background.

The main modules are:
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)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Your additional 10 credits of relevant Food Science modules will be chosen by the Head of School (or nominee), upon consideration of your academic background.

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.

Unique Aspects of 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.

Assessment method

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

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 €6,000 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!