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.
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.