Food Science
The aim of this programme is to enable the learner to acquire the theory, principles, practices and techniques underpinning Food Science and Food Processing to enable them to work under supervision in a variety of contexts in the food industry and or to progress to further and or higher education and training.
| Award Name | Level 5 Certificate (Level 5 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | QQI |
| NFQ Level | Level 5 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 5 Certificate (Level 5 NFQ) | Major | QQI | Level 5 NFQ |
Duration
38 weeks
Entry Requirements
Education: NFQ Level 4 or equivalent when accessing a Level 5 programme.
CERFL proficiency at B2 for access to Level 5 courses for those whose first language is not English
Mature learner entry requirements available via the local ETB pathway
Additional requirements may apply to non-EU/EEA Applicants and may be subject to full international fees (Please refer to Information for International Learners) *Each provider may have additional requirements, not outlined above.
Aptitude: Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience: Applicants must be able to demonstrate a moderate range of knowledge, skills and competencies relevant to the course, be able to work with responsibility and demonstrate the ability to work on their own initiative.
Careers / Further progression
Employability Statement
On successful completion of this programme, the learner should be able to work independently and under supervision in industries that focus on the analysis, quantifying and reporting of the physical, chemical and biochemical nature of foods and the principles of food processing. The learner may also wish to progress to further education or training in a related field.
Further information
Start Date: 07/09/2026
End Date: 28/05/2027
Mayo College of Further Education & Training is offering no tuition fees for September 2026, which covers exam fees, student consumables, and journals. This includes courses across campuses in Ballina, Castlebar, and Westport, aimed at relieving the cost of living crisis. Some specific courses or materials might still have costs, but tuition is free.
Mayo College students are eligible to apply for a SUSI grant. SUSI is Ireland’s national awarding authority for further and higher education grants. They offer support to eligible students in approved, full-time courses at PLC. Please visit http://www.susi.ie/for more information and to make an application.
Work placement / work experience may be a core feature/element of programmes in this field facilitating the enhancement of employability and transversal skills.
Learning Outcomes
On completion of this programme learners will have an understanding of the theory, principles, practices and techniques underpinning Food Science and Food Processing. They will have the skills, knowledge and competencies to work under supervision in a variety of contexts in the food industry and or to progress to further and or higher education and training.
Work Experience (5N1356)
Safety & Health at Work (5N1794)
Communications (5N0690)
Nutrition (5N2006)
Food Chemistry (5N2748)
Microbiology (5N0737)
Food Processing (5N5245)
Food Safety & HACCP (5N5266)
5M5267 Food Science
Westport Campus Newport Road,
Westport,
Co. Mayo,
F28TP82
Tel: 094 90 75000
Email: westport@mayocollege.ie