Food Science
The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.
| Award Name | Degree - Masters (Level 9 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | National University of Ireland |
| NFQ Level | Level 9 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Masters (Level 9 NFQ) | Major | National University of Ireland | Level 9 NFQ |
Duration
1 year full-time, 2 years part-time.
Entry Requirements
Requirements
Candidates must be holders of a minimum Second Class Honours Grade I in a primary BSc honours degree (NFQ, Level 8) or equivalent qualification, in a discipline with a significant element of laboratory science. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College under Recognition of Prior Learning (RPL).
For Applicants with Qualifications Completed Outside of Ireland
Applicants must meet the required entry academic grade, equivalent to Irish requirements. For more information see our Qualification Comparison page.
International/Non-EU Applicants
For full details of the non-EU application procedure visit our how to apply pages for international students.
- In UCC, we use the term programme and course interchangeably to describe what a person has registered to study in UCC and its constituent colleges, schools, and departments.
- Note that not all courses are open to international/non-EU applicants, please check the fact file above. For more information contact the International Office.
English Language Requirements
Applicants who are non-native speakers of the English language must meet the university-approved English language requirements. Visit our PG English Language Requirements page for more information.
Careers / Further progression
Skills and Careers Information
On completing this course, you will be able to:
conduct original research in food science
demonstrate an understanding of scientific literature
apply critical thinking and problem-solving skills in food science
explain the techniques used in food research, in both principle and practice
communicate effectively with the food industry and with society at large
show a comprehensive understanding of current food consumer and food industry trends
Further information
Start Date 7 September 2026
Closing Date: Rolling deadline. Open until all places have been filled. Early application is advised.
Non-EU Closing Date: Open until all places have been filled or no later than 15 June. Early application is advised.
Modules will be chosen with the approval of the Programme Board depending on the student's background.
Part I (60 credits total)
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)
FS6103 Advances in Sustainable Food Processing Technologies (5 credits)
FS6113 Food Protein and Lipid Biochemistry (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6114 Food Rheology and Structure (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
MB4611 Microbial Food Safety (5 credits)
MB6003 Functional Foods for Health (5 credits)
FS4026 Food Factory Design, Utilities and Services (5 credits)
FS6110 Food Analysis and Research Skills (5 credits)
Part II (30 credits)
FS6102 Dissertation in Food Science (30 credits)
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.
Dr Seamus O'Mahony
sa.omahony@ucc.ie
+353 (0)21 490 3625
http://www.ucc.ie/en/fns/