Food Science & Technology

University College Cork


Course Name Food Science & Technology
Course Provider University College Cork
Course Code CKO06
Course Type Postgraduate
Award NameNFQ ClassificationAwarding BodyNFQ Level
Higher Diploma (Level 8 NFQ)  More info... Major National University of Ireland Level 8 NFQ
Apply To PAC
Attendance Options Full time, Part time
Location (Districts) Cork City
Qualification Letters HDip
Enrolment and Start Dates Comment Start Date 7 September 2020
Application Date

Expand+Applications for academic year 2020/2021 are open.

EU Applicants: UCC operates a rounds closing date system for the majority of postgraduate taught courses, which means offers are made four times a year on a rolling basis. Some courses have one s...

Application Date Weblink Web Page - Click Here
PAC Application Information

Expand+How Do I Apply
1. Choose Course
Firstly choose your course. Applicants can apply for up to three courses under one application. Details of taught courses are available on our online prospectus.

2. Apply Online
Once you have chosen your course y...

Application Weblink Web Page - Click Here
Duration 1 year full-time or 2 years part-time.

Additional Teaching Mode Information
The part-time option will be taught during weekday working hours over 2 years.
Link to Course Fee Web Page - Click Here
Entry Requirements

Eligible candidates must have a QQI Ordinary Degree/Diploma (with Merit or Distinction) or a Level 7 (Pass) degree in Food Science or in a cognate discipline.

English Language Requirements
Applicants that are non-native speakers of ...


Expand+Course Practicalities
The Higher Diploma in Food Science and Technology is a challenging course and it is intended to be full time. You will be expected to attend lectures and laboratory classes or be engaged in your academic work from 9 am to 5 pm...

Course Content

Expand+Course Outline
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

Subjects Taught

Expand+Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromol...

Assessment Method Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.
Careers or Further Progression Skills and Careers Information
On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.
Further Enquiries Tom O Connor
t: 021-4902852/2399
Course Web Page Web Page - Click Here