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University College Cork

Dairy Technology & Innovation

Course Outline
University College Cork (UCC), in association with Teagasc, has developed a part-time, blended-learning Postgraduate Certificate in Dairy Technology and Innovation. This level 9 qualification is part-time and is tailored to dairy industry needs and delivered online and by block-release to suit the seasonal nature of the dairy industry. The programme runs from September - December and January-March.

Applicants will be BSc graduates with a food science, nutritional sciences or biological/life sciences background, ideally who are currently working in the dairy industry, or dairy industry personnel with UCC's Level 7 Diploma in Food Science and Technology.

All students must have access to a high-speed broadband internet connection and basic computing skills, including access to and some proficiency in Microsoft Excel. This is an intensive Level 9 programme and considerable commitment from students is expected.

Why Choose This Course
Offered in collaboration with Teagasc, this qualification is the only blended-learning, dairy-focused postgraduate qualification currently available in Ireland which will educate and upskill industry personnel working in dairy processing and related dairy activities or who wish to enter this industry.

Placement or Study Abroad Information
This qualification is an international qualification thus graduates of the Postgraduate Certificate in Dairy Technology and Innovation can be employed in dairy companies worldwide.

Entry requirements

Requirements
Candidates must be graduates of an NFQ Level 8 degree programme (or equivalent) in food science, nutritional sciences, agricultural sciences, microbiology, biochemistry, engineering or related biological sciences with a minimum second class honours (grade 2), ideally with experience working in the dairy industry.

Holders of UCC's Level 7 Diploma in Food Science and Technology with a minimum second class honours (grade 1) and a minimum of two years' experience working in the dairy industry will also be eligible for admission.

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, please check our website.

For more information please contact the International Office.

Duration

1 year part-time.

Additional Teaching Mode Information
The programme will be delivered in a blended-learning fashion incorporating traditional face-to-face lectures (mainly in a block-release fashion) and online learning tools.

Careers or further progression

Skills and Careers Information

What can I do after I graduate with a Postgraduate Certificate in Dairy Technology and Innovation?

In line with the development of a knowledge economy this qualification will enable and empower dairy industry personnel and those wishing to join the industry to implement best practice, embrace new technological developments in dairy processing.

Occupations associated with Postgraduate Certificate in Dairy Technology and Innovation

Primary dairy processing companies and also suppliers to the dairy industry. Jobs include: production, quality control, quality assurance, R&D.

Further enquiries

Amy-Jane Troy
e: amyjane.troy@ucc.ie
t: 353 21 4902799
https://www.ucc.ie/en/fns/

Subjects taught

Modules
The Postgraduate Certificate in Dairy Technology and Innovation is a blended-learning part-time programme running for one academic year. Students take modules to the value of 30 credits as follows:

FS6201 Milk production and quality (5 credits)
FS6202 Dairy chemistry (5 credits)
FE6502 Trends and dynamics across dairy markets (5 credits)
FS6203 Dairy processing technology (5 credits)
MB6201 Dairy microbiology (5 credits)
FE6501 Business processes across the supply chain (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.

Comment

Course Practicalities
The programme will be delivered in a blended-learning fashion incorporating traditional face-to-face lectures (mainly in a block-release fashion) and online learning tools. Modules will be taught as follows:

September-December
FS6201 Milk production and quality (3 days block release);
FS6202 Dairy chemistry (online module delivered September-November);
FE6502 Trends and dynamics across dairy markets (5 credits) (2.5 days equivalent block-release).

January-March
FS6203 Dairy processing technology (5 credits) (block-release; 5 days in January);
MB6201 Dairy microbiology (5 credits) (On-line delivery);
FE6501 Business processes across the supply chain (5 credits) (2.5 days equivalent block release).

Who teaches this course?
This postgraduate certificate will be delivered by a multi-disciplinary team (from UCC and the Teagasc Food Research Centre, Moorepark), recognised as leading international dairy researchers with considerable interaction with the Irish and international dairy industries. The UCC staff members who will deliver the programme include:
Professor Paul McSweeney
Dr Seamus O'Mahony
Professor Alan Kelly from the School of Food and Nutritional Sciences
Professor Gerald FitzGerald from the School of Microbiology
Dr Alan Collins
Dr Mary McCarthy
Dr Seamus O'Reilly
Dr Joe Bogue from the School of Food Business and Development.

Additional contributions will be made by several experienced teaching/research staff from Teagasc. All participating staff members have direct experience of developing and delivering technical training materials for an industry audience.

Assessment method

In addition to formal end-of-semester exams, students will be assessed on a continuous basis throughout the year through in-class tests and various assignments.

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: September 2020.

Key information

Qualification letters:

PG Cert

Qualifications:

Postgraduate Certificate

Attendance Types:

Blended

Counties:

Cork

Apply to:

PAC

Application Weblink

Course web page

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