Starts 17th September 2025. Apply by 29th August.

The Postgraduate Certificate in Dairy Technology and Innovation is a part-time, Level 9 qualification designed for professionals in the dairy and agri-food sectors. Delivered in collaboration with Teagasc, this programme blends online learning with face-to-face teaching and offers a pathway to further postgraduate study. Funding of up to 35% may be available for eligible applicants through Taste 4 Success Skillnet.

Course Overview

This is the first offering of a stackable qualification in Dairy Technology and Innovation, developed by University College Cork (UCC) in close collaboration with Teagasc. The programme draws on the combined strengths of the UCC Dairy Science Centre of Excellence and the Teagasc Food Research Centre, Moorepark, forming one of the largest and most active dairy research clusters in the world.

Designed to meet the evolving needs of the dairy industry, this Level 9 qualification supports upskilling and continuing professional development for those working in or entering the sector. The course blends online learning with two block weeks of face-to-face teaching, and is structured to align with the seasonal nature of the Irish dairy industry.

Graduates of the Postgraduate Certificate may progress to the Postgraduate Diploma or Work-Based Master’s in Dairy Technology and Innovation, forming part of a flexible, stackable pathway for career and academic advancement.

Why choose this course?

This programme is targeted at individuals working — or aspiring to work — in the dairy, food, or agri-food sectors, who wish to deepen their expertise in dairy science and technology. Delivered at Level 9 on the National Framework of Qualifications as part of a stackable pathway to a Masters, it is designed to support professional development through a blend of scientific insight, technological innovation, and practical application.

In line with the development of a knowledge economy, the qualification empowers participants to:

• Develop a deeper scientific understanding of dairy systems
• Embrace emerging technologies in dairy processing
• Apply best practices in line with international standards
• Build skills that support innovation and leadership in the dairy sector

Who Can Apply?

Applicants should hold a Level 8 degree (or equivalent) in food science, nutritional sciences, microbiology, biochemistry, agricultural sciences, or a related biological science, with a minimum second class honours (grade 2) — ideally with experience in the dairy industry.

Alternatively, graduates of UCC’s Level 7 Diploma in Food Science and Technology with a second class honours (grade 1) and at least two years’ work experience in the dairy industry are eligible to apply.

If you're unsure about your eligibility, please contact the Programme Manager.

Schedule & Delivery

This Level 9 qualification is delivered part-time and structured to suit the seasonal nature of the Irish dairy industry, running from late September to early April. The programme is designed specifically for those working full-time and combines online learning, live tutorials, and two block weeks of face-to-face teaching.

• Semester 1 begins in early October with a fully online module delivered one evening per week until December. This is followed by a block week of in-person teaching in October, typically consisting of five consecutive days split between University College Cork and Teagasc Food Research Centre, Moorepark.

• Semester 2 follows a similar format, with online learning from January to March and a second block week of face-to-face teaching in late January or early February.

All assessment is continuous, with no formal written exams. Students complete assignments for each module and a final work-related project that integrates and applies their learning in a practical context.

Participants take modules to the value of 30 credits, including:

Semester 1 (October–December)

• Milk Production and Quality
• Dairy Chemistry
• Trends and Dynamics Across Dairy Markets

Semester 2 (January–March)

• Dairy Processing Technology
• Dairy Microbiology
• Business Processes Across the Supply Chain

Fees & Funding

EU students: €5,200 plus €207 (capitation fee)

Non-EU students: €10,900 plus €207 (capitation fee) 

Funding:

Taste 4 Success Skillnet funding of 35% may be available for member companies and other eligible participants.

Enquiries:
Úna Martin
Programme Manager, Food Industry Training Unit, Room 246
School of Food and Nutritional Sciences College of Science, Engineering and Food Science, UCC
t: +021 490 1423
e: umartin@ucc.ie

Further information is also available on the UCC Graduate Studies Page

Testimonials

What are our students saying?

"Personally, I have a much better understanding of the chemistry and microbiology of milk, which is very important in my role as a process engineer. I am also more aware of the various dairy processes and processing technologies used throughout industry and how some of the processes used by our company can be improved upon"

"The content of the course was beneficial to me personally and to my company, it will enhance my career prospects"

"Online lectures were brilliant"

"The course reflects perfectly the reality and the issues of the sector"

Below Sam Kingston explains how the nature of this part-time, online course, helped him in his position as Plant Manager of Macroom Buffalo Cheese

Anton O'Reilly and Gerard Fitzgerald talk about their experience of completing the PG Cert in Dairy Technology and Innovation