UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities in addition to a modern pilot-scale brewery.
The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.
Modules will be chosen with the approval of the Programme Board depending on the student's background.
Part 1 - Taught modules
Students take 60 credits as follows:
- Core Modules -
Students take 15 credits:
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits) FS6101 Library Project in Food Science (10 credits)
- Elective Modules -
Student take 45 credits from the following:
FE6101 Food Business: Markets and Policy (5 credits) FS6105 Material Science for Food Systems (5 credits) FS6106 Advanced Topics in Dairy Biochemistry (5 credits) FS6107 Advances in the Science of Muscle Foods (5 credits) FS6108 Advances in Food Formulation Science and Technology (5 credits) FS6103 Novel Processing Technologies and Ingredients (5 credits) FS6120 Cheese and Fermented Dairy Products (5 credits) FS6121 Meat Science and Technology (5 credits) MB6114 Hygienic Production of Food (5 credits) NT6102 Human Nutrition and Health (5 credits) NT6108 Sensory Analysis in Nutrition Research (5 credits)
Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:
FS3602 Chemistry of Food Proteins (5 credits) FS3605 Macromolecules and Rheology (5 credits) FS4603 Advanced Analytical Methods (5 credits) FS4606 Cereals and Related Beverages (5 credits) FS4014 Food Product Development and Innovation (5 credits) MB4611 Microbial Food Safety (5 credits)
Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.
FS6102 Dissertation in Food Science (30 credits)
The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.
On completing this course, you will be able to:
- conduct original research in food science - demonstrate an understanding of scientific literature - apply critical thinking and problem-solving skills in food science - explain the techniques used in food research, in both principle and practice - communicate effectively with the food industry and with society at large - show a comprehensive understanding of current food consumer and food industry trends