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.
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.
Further details on the content and modules are available on the Postgraduate College Calendar.
Why Choose This 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.
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.
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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.