Ireland
University College Cork (UCC)| The award | How you will study | Study duration | Course start | Domestic course fees | International course fees |
|---|---|---|---|---|---|
| PG Cert | Part-time | 1 year | September | - | - |
Overview
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.
Course Details
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)
Fact File
Course Code: CKP16
Course Title: Dairy Technology and Innovation
College: Science, Engineering and Food Science
Duration: 1 year Part-time
Teaching Mode: Part-Time
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.
Qualifications: PG Cert
NFQ Level: Level 9
Costs: 2016/2017 Irish/EU FEE: EUR 5,000. 2017/2018 Fees TBC
2017 Entry Requirements: Candidates must be graduates of an NFQ Level 8 degree programme (or equivalent) in food science, nutritional sciences, agricultural sciences, microbiology, biochemistry or related biological sciences with a minimum second class honours (grade 2), ideally with experience working in the dairy industry.Holders of UCC's Level 7 Diploma in Food Science and Technology with a minimum second class honours (grade 1) and a minimum of two years' experience working in the dairy industry will also be eligible for admission.
Closing Date: See details in application procedure section below
Next Intake: 11th September 2017
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).
Assessment
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
Application Procedure
Application for this programme is on-line atwww.pac.ie/ucc. Places on this programme are offered in rounds. The closing dates for each round can be found here. For full details of the application procedure click How to Apply.
All required documentation must be either uploaded to your online application, or sent in hard copy to The Postgraduate Applications Centre, 1, Courthouse Square, Galway, immediately after an application is made.
Please note you will be required to answera specificadditional supplementary questionas part of the online applications process for this programme. A copy of this additional/supplementary question is available to view here:CKP16AdditionalQuestions (106kB)
Further Contact Information
Dr Seamus O'Mahony
Email Address: [email protected]
Telephone: 353 21 490 3625
Address: School of Food and Nutritional Sciences, College of Science, Engineering and Food Science,
2017 Entry Requirements: Candidates must be graduates of an NFQ Level 8 degree programme (or equivalent) in food science, nutritional sciences, agricultural sciences, microbiology, biochemistry or related biological sciences with a minimum second class honours (grade 2), ideally with experience working in the dairy industry.Holders of UCC's Level 7 Diploma in Food Science and Technology with a minimum second class honours (grade 1) and a minimum of two years' experience working in the dairy industry will also be eligible for admission.
Closing Date: See details in application procedure section below
Next Intake: 11th September 2017
Contact University College Cork (UCC) to find course entry requirements.
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