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Full time September MSc Full-time: 1 year

About the course

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

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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.


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