Certificate / Diploma
Certificate /Diploma in Food Science and Technology
YEAR 1 - Certificate
The Certificate Programme commenced in UCC in October 2011 and is currently underway
YEAR 2 - Diploma
The Diploma Programme commenced in UCC in late September 2011 and is currently underway
DETAILS
The programme was developed in 1993 by the Food Industry Training Unit (FITU), UCC in conjunction with FAS and food companies in the South East. The aim of the First Year of the programme is to give participants an introduction to Food Science, Food Technology and Food Business. The aim of the Second Year of the programme is to further develop the knowledge of Food Science, Food Technology and Food Business and to provide a deeper understanding of the Food and Drinks Industry. The Diploma course allows for the upgrading of knowledge, skills and competence of participants. It aims to provide students with an understanding of:
- chemistry and the chemistry of foods
- microbiology and the microbiology of foods
- food processing technology
- food engineering
- human nutrition
- the role of microorganisms in relation to the quality and safety of foods
- the principal processes used in the manufacture of foods
- the principal unit operations in food process engineering and outline the principals of process instrumentation and control
- the core concepts of marketing food and the management of innovation
- the relevant food legislation, the organisations involved in food safety control in Ireland and the main food safety issues for food businesses
- the application of the knowledge and understanding acquired on the course in a work related assignment.
ENTRY REQUIREMENTS
The programme is taken on a part-time basis over one academic year. Applicants for the Certificate in Food Science and Technology should ideally have experience in the food and drinks processing, retailing or related sectors.
Candidates who successfully complete First Year may opt not to proceed to Second Year and exit the programme with a Certificate in Food Science and Technology.
Programme Modules
Year 1
Food Chemistry 1 -5 credits
Basic chemistry for the food scientist. Introduction to the chemistry and the main properties of the principal constituents of foods, lipids, proteins, carbohydrates .
Food Microbiology 1 – 5 credits
Characteristics of different micro-organisms of significance in food systems Factors effecting the growth of micro-organisms in food. Food preservation. Major sources of micro-organisms in food. Microbiology of selected food products. Role of micro-organisms in spoilage and food-borne illness.
Food Technology - 5 credits
An introduction to food technology. Food ingredients. Food packaging. Food legislation. Unit operations in food processing, separation techniques, heat treatments, emulsion technology, chilling, freezing, evaporation, drying, fermentation, food ingredients and additives, cleaning in the food industry, introduction to food safety and quality control
Food Engineering – 5 credits
Heat and temperature. Water. Boilers and steam. Heat transfer. Fluid, pumps and associated equipment. Introduction to electricity in the food industry.
Nutrition – 5 credits
Introduction to nutrition, carbohydrates, fats, proteins. Energy needs and food composition. Digestion and adsorption of major nutrients. Minerals and vitamins, Changing nutritional needs through the life cycle from infancy to old age. Nutrition and public health. Diet and weight control. Diet and chronic disease, obesity, hypertension, cancer and cardiovascular disease. Food safety issues, food additives, contaminants, natural toxicants, food allergies and intolerance. Functional foods.
Work-Related Assignment 1
Objective: To integrate and apply the knowledge and understanding acquired on the course to a work related assignment.
Year 2
Food Chemistry 2 – 5 credits
Physiochemical properties of food. The chemistry of milk, meat, poultry, fish, cereals, fruits, vegetables and egg .
Food Microbiology 2 – 5 credits
Classification of micro-organisms associated with foods. Analytical methods for their detection and enumeration. Rapid methods. Role of micro-organism in food borne disease outbreaks - case studies. Microbiology of selected food products - dairy, fermented foods and fish.
Food Process Technology – 5 credits
Processing of dairy products, meat products, cereals, beverages, fruit and vegetables. The principal unit operations in food process engineering and the principals of process instrumetation and control.
Quality Systems- 5 credits
Introduction to food safety and quality legislation, introduction to food safety and quality agencies and organizations, introduction to food legislation and standards, Bord Bia Quality Assurance
Schemes, Food safety and quality audits , company visit
Food Business – 5 credits
Overview of the Irish Food sector, introduction to the principles of marketing and distribution and the managerial process. New food product development
Work-Related Assignment 2 – 5 credits
Objective: To integrate and apply the knowledge and understanding acquired on the course to a work related assignment
Cost: €3,100 for the academic year 2010-2011.
For further information please contact:
Maura Conway
Programme Co-ordinator
Food Industry Training Centre
Faculty of Food Science and Technology
UCC
t: +353 21 4903114
f: +353 21 4901724
e: m.conway@ucc.ie
