Course Title: Food Science
College: Science, Engineering and Food Science
Duration: 1 year full-time, 2 years part-time
Teaching Mode: Full-time, Part-Time
NFQ Level: Level 9
Costs: 2013/2014 Irish/EU FEE €5,750 full-time. The part-time course fee is half the full-time fee in the particular year of study.
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 1 or equivalent. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College.
Course Code: CKR22
Closing Date: 01-June-2013
Next Intake: Sept 2013
The MSc in Food Science is a one-year postgraduate course consisting of 90 credits of library and laboratory research projects. The course includes modules in research methods, and in established and emerging areas of the food science discipline.
You will take 90 credits from a mixture of core and elective modules, outlined below.
Core Modules (45 credits):
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)
FS6102 Research Project in Food Science (30 credits)
You will submit your library and research projects in April and June, respectively.
Elective Modules (45 Credits):
FS6105 Material Science for Food Systems (5 credits)
FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6107 Advances in the Science of Muscle Foods (5 credits)
FS6108 Advances in Food Formulation Science and Technology (5 credits)
NT6102 Human Nutrition and Health (5 credits)
NT6103 Functional Foods: New Frontiers for Food and Health (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)
FE6101 Food Business: Markets and Policy (5 credits)
MB6114 Hygienic Production of Food (5 credits)
Depending on your academic background, the course board may decide to replace some of the above modules to a maximum of 20 credits from:
FS3602 Chemistry of Food Proteins (5 credits)
FS3603 Chemistry and Technology of Oils and Fats (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS3606 Food Processing and Preservation (10 credits)
FS3608 Fundamentals of Food Packaging (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4613 Convenience and Speciality Foods (5 credits)
FS4620 Dairy Science and Technology (5 credits)
FS4621 Meat Science and Technology (5 credits)
MB4611 Microbial Food Safety (5 credits)
All required documentation must be either uploaded to your online application, or sent in hard copy to The Postgraduate Applications Centre, 1, Courthouse Square, Galway, immediately after an application is made.
The MSc in Food Science is a full-time postgraduate course. You will be expected to attend lectures or be engaged in your research from 9am to 5pm each working day from September to August.
The taught modules of this course are assessed by examination. The research aspect is assessed on the quality of a substantial written dissertation.
The course is taught by staff from the School of Food and Nutritional Sciences, the Department of Microbiology and the Department of Food Business and Development.