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:
Students take 15 credits as follows:
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)
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)
Course Code: CKR22 Full-time & Part-time
Course Title: Food Science
College: Science, Engineering and Food Science
Duration: 1 year Full-time; 2 years Part-time
Teaching Mode: Full-time, Part-Time
The part-time option will be taught during weekday working hours over 2 years.
NFQ Level: Level 9
Costs: 2017/2018 Irish/EU FEE EUR 6,750 full-time. The part-time course fee is half the full-time fee in the particular year of study.
2016 Entry Requirements:
2017 Entry 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 of Second Class Honours Grade 1 or equivalent. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College.
Closing Date: See details in application procedure section below
Next Intake: 11th September 2017
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.
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.
Please note that you will be asked to fill in a supplementary information form as part of the applications process for this programme. This form is available to view hereSupplementary Questions 2017/2018 - MSc in Food Science CKR22 (157kB).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 that successful applicants will be required to pay a non-refundable deposit of EUR 500 on acceptance of their place.