| Course Name |
Food Innovation |
| Course Provider |
St. Angela's College Sligo |
| Course Code |
85001 (Assigned by Qualifax. Not an official code) |
| Course Type |
Postgraduate |
| Qualifications |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
| Degree - Masters (Level 9 NFQ)
More info...
|
Major |
National University of Ireland |
Level 9 NFQ |
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| Apply To |
Course provider |
| Attendance Options |
Part time |
| Location (Districts) |
Sligo Town |
| Qualification Letters |
MSc |
| Enrolment and Start Dates Comment |
Intake: Annually |
| Application Date |
Application Process:
www.stangelas.nuigalway.ie |
| Application Weblink |
Web Page - Click Here |
| Duration |
2 Years (Blended Learning) |
| Entry Requirements |
All applicants must have a minimum of a H2.2 in a level 8 degree in a relevant discipline.
All applications will be considered on an individual basis and may be called for interview. |
| Course Content |
Expand+Programme Description:
The Master of Science (Food Innovation) is designed to build on the knowledge acquired at primary degree level and experience gleaned in the food industry. It will enable students to gain relevant scientific and operational ma...
Hide-Programme Description:
The Master of Science (Food Innovation) is designed to build on the knowledge acquired at primary degree level and experience gleaned in the food industry. It will enable students to gain relevant scientific and operational management knowledge to advance them in a career in the food industry.
The MSc. is concerned with critically appraising the complex factors involved in food processing including biotechnology.
It will incorporate project management based learning methodologies which aim to encourage students to become confident and intuitive in research investigations, sensory and quality design techniques for innovative food product development.
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| Subjects Taught |
Programme Content & Structure:
Year 1: TOTAL OF 45 ECTS
Module 1: 15 ECTS (Blended delivery) Applied Food Science
Module 2: 10 ECTS (Online) Food Processing and Biotechnology
Module 3: 10 ECTS (Blended delivery) Physical and Sensory Analysis
Module 4: 10 ECTS (Online) Food Safety Management Systems
Year 2: TOTAL OF 45 ECTS
Module 1: 10 ECTS (Online) Innovation Management
Module 2: 5 ECTS (Online) Research Design
Module 3: 30 ECTS Research Project |
| Number of Credits |
90 ECTS |
| Further Enquiries |
Amanda McCloat
Head of Home Economics Department
St. Angela’s College
Lough Gill Sligo
T: 071-9135656
E: amccloat@stangelas.nuigalway.ie |
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