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.
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)
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
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.
Jobs include: production, quality control, quality assurance, R&D.