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  • Tuition Fee:
  • Local: $ 5.53k / Year
  • Foreign: $ 12.9k / Year
  • Languages of instruction:
  • English

    july 31( eu); may 31 (non eu)

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    Please note that late applications will be considered if the programme has not been filled in the first round offers, or by the first round waiting list who meet the selection criteria requirements. Offers will then be made to late applications only if places are still available on the programme and if candidates meet the selection criteria requirements.

    This is a structured one year full-time (or two years part-time) taught post-graduate programme in Food Science consisting of 90 credits including library and laboratory research projects (40 credits). Courses (50 credits) will include modules in research methods, land advanced courses in established and emerging areas of Food Science and will involve novel methods of teaching with emphases on project work and innovative forms of learning.

    UCC has a history of nearly a century of teaching and research in the Food Sciences and now 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 unique pilot-scale brewery.

    The food production sector is Irelands major indigenous industry and now contributes nearly 8bn to our economy. The food industry is rapidly growing and is a major contributor to Irish exports. The sector grew by 11% in 2010 and, despite the economic downturn, according to Bord Bias December 2010 food industry survey, 70% of food and drink manufacturers in this country view their export prospects as good or very good and this optimism is ascribed to a stable consumer environment, improved competitiveness and rising global prices for agricultural commodities. Indeed, over half our industry rated their prospects for 2011 as better than in 2010. In the year in which global population will reach 7 billion, future growth in the food sector is assured.

    Graduates of the MSc (Applied Science) in Food Science are well equipped to work in a range of roles within the Irish and international food industries including in research and development, quality assurance laboratories and in production management. Graduates of the MSc (Applied Science) in Food Science have secured employment in these roles in addition to proceeding to the PhD degree.

    Candidates will take courses to the value of 90 credits.Modules will be chosen with the approval of the Programme Board depending on students' background.

    Core Modules
    Students take 45 credits as follows:

    * PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)

    * FS6101 Library Project in Food Science (10 credits)

    * FS6102 Research Project in Food Science (30 credits)

    Students submit their library and research projects in April and June, respectively.

    Elective Modules Student take 45 credits from the following:
    * 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)

    * NT6102 Human Nutrition and Health (5 credits)

    * NT6103 Functional Foods: New Frontiers for Food and Health (5 credits)

    * NT6108 Sensory Analysis in Nutrition Research (5 credits)

    * FE6101 Food Business: Markets and Policy (5 credits)

    * MB6114 Hygienic Production of Food (5 credits)

    Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 20 credits from:
    * FS3602Chemistry of Food Proteins (5 credits)

    * FS3603Chemistry and Technology of Oils and Fats (5 credits)

    * FS3605Macromolecules and Rheology (5 credits)

    * FS3606Food Processing and Preservation (10 credits)

    * FS3608Fundamentals of Food Packaging (5 credits)

    * FS4603 Advanced Analytical Methods (5 credits)

    * FS4606Cereals and Related Beverages (5 credits)

    * FS4613 Convenience and Speciality Foods C (5 credits)

    * FS4620Dairy Science and Technology (5 credits)

    * FS4621Meat Science and Technology (5 credits)

    * MB4611Microbial Food Safety (5 credits)

    University requirements

    Program requirements

    Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum grade of 2H1. However, candidates with equivalent academic qualifications may be accepted subject to School approval. Graduates from a wide range of disciplines are welcome to apply for admission to this programme, both from within UCC and from elsewhere in Ireland and abroad. Graduates from programmes in Food Science, Food Technology, Nutritional Sciences, Food Business, Microbiology or any discipline within Biological or Chemical Sciences are likely to be considered for admission.Please feel free to contact the programme coordinator if you would like to discuss the entry requirements, particularly if your degree is from a university outside Ireland and you are unsure how your qualification compares with our entry requirements.English Language Requirements:IELTS 6.0 or TOEFL equivalentPart-Time Taught Postgraduate ProgrammesPlease note that non-EU applicants are not eligible to study part-time programmes English Language Requirements IELTS band: 6.5

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        • Tuition Fee:
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        • International students: $ 12.9k / Year