Dairy Technology & Innovation
This Level 9 Certificate is a part-time, blended-learning programme tailored to suit the needs of the dairy industry. It is part of a unique suite of exciting new Dairy Technology & Innovation programmes being developed at UCC to meet the requirements of industry.
| Award Name | Minor Certificate (Level 9 NFQ) |
|---|---|
| NFQ Classification | Minor |
| Awarding Body | National University of Ireland |
| NFQ Level | Level 9 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Minor Certificate (Level 9 NFQ) | Minor | National University of Ireland | Level 9 NFQ |
Duration
1 year part-time.
Entry Requirements
Candidates must be graduates of a primary honours degree (NFQ, Level 8) programme (or equivalent) in food science, nutritional sciences, agricultural sciences, microbiology, biochemistry, engineering or related biological sciences with a minimum Second Class Honours Grade II, 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 I and a minimum of two years’ experience working in the dairy industry will also be eligible for admission.
English Language Requirements
Applicants that are non-native speakers of the English language must meet the university-approved English language requirements. Please visit our PG English Language Requirements page for more information.
Careers / Further progression
Skills and Careers Information
What can I do after I graduate with a Postgraduate Certificate in Dairy Technology & Innovation?
In line with the development of a knowledge economy, this qualification will enable and empower dairy industry personnel and those wishing to join the industry to implement best practices, embrace new technological developments in dairy processing.
Occupations associated with Postgraduate Certificate in Dairy Technology & Innovation
Primary dairy processing companies and also suppliers to the dairy industry. Jobs include: production, quality control, quality assurance, R&D.
This qualification is an internationally recognised qualification so our graduates can be employed in dairy companies worldwide.
Further information
Start Date 30 September 2024
Closing Date 16 September 2024
Non-EU Closing Date 30 June 2024
Course Outline
The School of Food and Nutritional Sciences at University College Cork (UCC) has developed this postgraduate Certificate in Dairy Technology & Innovation in association with Teagasc – Ireland’s Agriculture and Food Development Authority.
This Level 9 Certificate is a part-time, blended-learning programme tailored to suit the needs of the dairy industry. It is part of a unique suite of exciting new Dairy Technology & Innovation programmes being developed at UCC to meet the requirements of industry.
Our applicants are usually working in the dairy industry, or as dairy industry personnel holding UCC’s Level 7 Diploma in Food Science & Technology. We are also attractive to BSc graduates with a food science, nutritional sciences or biological/life sciences background who wish to expand their knowledge into dairy technology.
Programme
In order to suit the seasonal nature of the dairy industry we deliver the programme online and by block-release, from September to December and January to March. This is a blended-learning, part-time programme running for one academic year and students take modules to the value of 30 credits as follows:
Module Name
FE6501 Business Processes Across the Supply Chain (5 credits)
FE6502 Trends And Dynamics Across Dairy Markets (5 credits)
FS6201 Milk Production and Quality (5 credits)
FS6202 Dairy Chemistry (5 credits)
FS6203 Dairy Processing Technology (5 credits)
MB6201 Dairy Microbiology (5 credits)
These modules will introduce key concepts underpinning the dairy technology industry, and the innovations that advance its development. On successful completion of this programme you will be able to:
Describe the principal components of milk and their respective roles in dairy products;
Evaluate the relationships between the principal unit operations used in dairy processing and their effects on product composition, nutrient quality and organoleptic properties;
Analyse dairy processing practices that eliminate or reduce the likelihood of microbiological contamination of dairy foods;
Develop strategies for the control of dairy spoilage organisms;
Describe the key factors affecting growth and survival of microorganisms relevant to dairy production and food safety;
Evaluate the domestic and global food/dairy business with a keen awareness of the challenges and opportunities facing the industry;
Contribute to multi-disciplinary teams through an enhanced knowledge of team composition and dynamics, effective communication and a developed market and customer focus;
Comprehend the need for confidentiality and ethical practice in the workplace.
Amy-Jane Troy
e: amyjane.troy@ucc.ie
t: 353 21 490 2799
https://www.ucc.ie/en/fns/
Nadia Grasso
ngrasso@ucc.ie
+353 (0)21 490 2815