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The Degree of Master


MSc (FOOD MICROBIOLOGY)
MSc (NUTRITIONAL SCIENCES)

MSc (FOOD MICROBIOLOGY )

Last revised on 5 March 2014

NFQ Level 9, Major Award

The MSc (Food Microbiology) is a full-time programme running for 12 months from the date of first registration for the programme.

Entry Requirements
Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum of second class honours Grade 2 or equivalent. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College. The number of places is limited and selection will be made on the basis of the candidate's performance in his/her primary degree or interview.

Programme Requirements
Modules will be chosen with the approval of the Programme Board depending on student's background.

Students take 90 credits as follows:

Part I
Core Modules
MB6006 Library project in Food Microbiology (5 credits)
MB6027 Research Frontiers in Food Microbiology (5 credits)
ML6005 Biotechniques (5 credits)
PG6001
STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)

Elective Modules
Students select 25 credits from the following:
MB4110 Food Fermentation and Mycology (5 credits)
MB4111 Microbial Food Safety (5 credits)
MB4113 Food Biotechnology (5 credits)
MB6014 Hygienic Production of Food (5 credits)
MB6103 Functional Foods for Health (5 credits)
FE6110 Food Markets and Policy (5 credits)

Part II
MB6007 Research Dissertation (45 credits)

Module descriptions are contained in the Book of Modules, 2013/2014.

Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards 2014 Book and for each module in the Book of Modules 2013/2014.

Postgraduate Certificate in Food Microbiology
Students who attain a pass (40%) in each of the taught modules, but do not reach the 50% threshold across 5 of the 6 taught modules: MB4110, MB4111, MB4113, MB6014, MB6027, MB6103, required to progress to the research dissertation will be conferred with a Postgraduate Certificate in Food Microbiology. Similarly, students who pass the taught modules and do not wish to complete the research dissertation may opt to be conferred with a Postgraduate Certificate in Food Microbiology.

Learning Outcomes for MSc (Food Microbiology) (NFQ Level 9 Major Award)
On successful completion of this programme, students should be able to:

Learning Outcomes for Postgraduate Certificate in Food Microbiology (NFQ Level 9 Minor Award)
On successful completion of this programme, students should be able to:

MSc (NUTRITIONAL SCIENCES)

NFQ Level 9, Major Award

The MSc (Nutritional Sciences) is a full-time programme running for 12 months from the date of first registration for the programme.

Entry Requirements
Candidates must be holders of an honours BSc degree, or equivalent qualification, in a Human Biology-related discipline including a significant element of biochemistry and/or physiology and a minimum of Second Class honours Grade 1 or equivalent. Candidates with a BSc in Nutritional Sciences or closely related programmes are not eligible for admission. Decisions on eligibility will be taken by the Head of the School of Food and Nutritional Sciences (or nominee), subject to approval by the College of Science, Engineering and Food Science.

Programme Requirements
Modules will be chosen with the approval of the Programme Board depending on the student's background.

Students take 90 credits as follows:

Core Modules
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
NT6104 Library Project in Nutritional Sciences (10 credits)
NT6105 Research Project in Nutritional Sciences (30 credits)

Students submit their library and research projects in April and June, respectively.

Elective Modules
Students select 45 credits from the following:
NT6103 Functional Foods: New Frontiers for Food and Health (5 credits)
NT6106 Current Topics in Public Health Nutrition (10 credits)
NT6107 Integration and Regulation of Nutrient Metabolism (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)
NT6109 Minerals in Health and Disease (5 credits)
NT6110 Food Security and Implications for Human Nutrition (5 credits)
NT6111 Advances in Vitamins and Other Dietary Bioactives (5 credits)
FE6101 Food Business: Markets and Policy (5 credits)

Depending on the background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:
FS3010 Science and Technology of Food Systems A (5 credits)
FS3011 Science and Technology of Food Systems B (5 credits)
NT3001 Clinical Nutrition (5 credits)
NT3002 Food Toxicology (5 credits)
NT3009 Determinants of Food Choice and Eating Behaviour (5 credits)
NT3014 Assessment of Nutritional Status (5 credits)

Module descriptions are contained in the Book of Modules, 2013/2014.

Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards 2014 Book and for each module in the Book of Modules 2013/2014.

Learning Outcomes for MSc Nutritional Sciences (NFQ Level 9 Major Award)
On successful completion of this programme, students should be able to:

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