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Food Microbiology

Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. These are growing areas in all global economies. UCC Microbiology has established a global reputation in food microbiology, based on its research profile and the impact of its graduates in the food industry.

This course covers the breadth of classical and modern food microbiology, including food safety and spoilage; food fermentation; food biotechnology; hygienic production of food; the impact of diet on health; the molecular mechanisms of infectious microbes and the role of the gut microbiota in human health. Students may also wish to take advantage of the limited number of optional industry placements which are available on this course for the research dissertation.

The MSc in Food Microbiology is a structured one-year full-time course which includes a six-month lab-based research dissertation. The aim of this course is to educate you to an MSc level in food microbiology, emphasising areas in which UCC engages actively in research, e.g. food biotechnology, food fermentations, food safety, food for health.

The course will give you the knowledge and skills to contribute to Irish and international food industries. Modules will be chosen with the approval of the Programme Board depending on your background.

After completing this course you will have:

- advanced theoretical education and practical training in the area of food microbiology

- greater knowledge and understanding of current issues in food microbiology

- laboratory research practice in food microbiology

- knowledge from different aspects of food microbiology and formulation of appropriate judgements on scientific research

- ability to survey scientific literature at a professional level

- knowledge, understanding and problem-solving skills to address practical issues in the food industry and work there at management level.

Entry requirements

To apply for this course you will have an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum of 2.2, or equivalent. Candidates with equivalent academic qualifications may be accepted subject to the approval of the College. The number of places is limited and selection will be made on the basis of your performance in your primary degree or interview.

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

Lectures and workshops are conducted between 9am and 6pm (Monday to Friday). Up to 138 lecture hours with approximately 70 additional directed study/reading hours can be expected. There are 38 hours of laboratory practicals/workshops, which may be carried out as half-day or full-day workshops. Students also complete a six-month lab-based research dissertation on a topic in the area of food microbiology, performed under the supervision of a member of staff and in some cases co-supervised by collaborating research centres. The project aims to enhance your laboratory skills and critical abilities in identifying, analysing and solving problems in scientific research and to develop your skills in communicating your results.

Careers or further progression

Skills and Careers Information
The MSc in Food Microbiology is designed to equip graduates to work in a range of management, research and innovation roles within the Irish and international food, beverage and associated industries. Graduates will be in a position to support new product development, innovation and quality assurance functions in the dairy, meat, consumer foods, soft and alcoholic beverages and food ingredients sectors. Graduates will also be equipped to work in a range of other areas such as contract food-testing laboratories, the regulatory and consumer protection sectors. Graduates also have the option of proceeding to further studies at PhD level.

RESEARCH OPPORTUNITIES
Candidates generally carry out their research in the laboratories of the University. It may be possible, with the prior approval of the Programme Co-ordinator, to undertake the research project in another appropriate academic or industrial setting.

Further enquiries

Prof. Gerald Fitzgerald
E: g.fitzgerald@ucc.ie
P: + 353 21 490 2730
W: http://www.ucc.ie/en/microbiology/

Comment

Unique Aspects of the Course
UCC is one of Ireland’s oldest institutions of higher education, the first Irish 5 Star University and the Sunday Times Irish University of the year 2011-12. Microbiology in UCC can trace its history to 1924 and we are now the leading microbiology academic centre in Ireland (based on publication output). Much of the course is delivered by active research staff who are global leaders in a number of food microbiology fields (microbiological safety of foods, food/milk fermentation, probiotics, and bacteriocins). Our first-rate facilities include extensive, well equipped laboratories with state of the art analytical/technology platforms.

Course Practicalities
Lectures and workshops are conducted between 9am and 6pm (Monday to Friday). Up to 138 lecture hours with approximately 70 additional directed study/reading hours can be expected. There are 38 hours of laboratory practicals/workshops, which may be carried out as half-day or full-day workshops. Students also complete a six-month lab-based research dissertation on a topic in the area of food microbiology, performed under the supervision of a member of staff and in some cases co-supervised by collaborating research centres. The project aims to enhance your laboratory skills and critical abilities in identifying, analysing and solving problems in scientific research and to develop your skills in communicating your results.

Assessment method

The course uses a variety of assessment methods. Most modules are assessed by in-term continuous assessment and/or end-of-year examinations. In-term exams can be either multiple choice type questions (MCQs) or written papers (normally 1.5h duration). Most modules include assignments, dissertation and reports as part of the assessment methodology. Modules that contain workshop/practical components are also assessed using written reports/assignments. The laboratory research project is assessed by a combination of laboratory performance, written report and oral presentation. The research project (MB6007) is written up in the form of a dissertation and approved by an external examiner.

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 €6,750

Enrolment and start dates

Next Intake: 11th September 2017

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