The students from our Diploma in Food Manufacturing Management* had an excellent few days in Kilkenny in October. They focused on the topic of Food Marketing with discussions led by two industry experts.

This residential part-time diploma is tailored for professionals seeking to enhance their management capability and confidence and is designed to foster educational growth and networking opportunities. Led by academic and industry experts, each module will equip participants with practical insights directly applicable to their workplace.

The next workshop will be held in UCC in November and focus on Regulatory and Compliance Management. For further information on the programme, please see here.

Warmest congratulations to the 24 agri-food co-operative leaders and board directors who were conferred at the recent NUI graduation this November.

The market showcases the very best of Cork and Kerry’s local and artisan food and drink producers.  It gives visitors a unique opportunity to meet producers, and to explore, taste, and learn about the flourishing food culture, creativity and innovation that puts our two counties firmly on the map as hubs of excellence for food and drink.

Professor Alan Kelly, Head of School Professor - Food Science, will be giving a talk at 3pm on the Sunday.

Further information on the event can be found here

The Food Industry Training Unit UCC and Taste 4 Success Skillnet are delighted to welcome another cohort of current and aspiring food manufacturing managers onto the Diploma in Food Manufacturing Management for 2024-25.

Agri Careers: developing future Agri Leaders

A very successful four day programme that was designed and delivered by FITU on behalf of ASA and was funded by Macra Agriculture Skillnet, held across a number of locations: Tipperary, Dublin, Kilkenny and Cork from Jan - May, attended by 20 participants from different sections of the Agri-food sector. Participants will receive a digital badge in Future Agri Leaders for completing the programme.

See report from the Farmers Journal: 

Twenty professionals from different sectors of the agri-food industry have completed the ASA Future Agri Leaders course, encompassing theoretical and practical learning, writes Sarah McIntosh.

https://www.farmersjournal.ie/agri-careers-developing-future-agri-leaders-817643

We extend our heartfelt gratitude to each remarkable participant and contributor whose invaluable contributions made our inaugural two-day course, "The Science and Technology of Plant-Based Ingredients for Food Applications," an enriching experience!

Throughout the course, attendees delved into the science underpinning the utilisation of plant-based ingredients in food product development. From exploring innovative techniques to understanding the nuances of ingredient selection, every session offered invaluable insights.

The Food Industry Training Unit (School of Food and Nutritional Science) recently welcomed Professor Douglas Goff from the Department of Food Science, University of Guelph, Canada.

Once again we have a bunch of happy faces in UCC!  This group just completed a course in Cheese Science and Technology in UCC from 14 to 16 February 2024.

Pictured with the group are course lecturers Professor Paul McSweeney, Dr Tim Guinee and Dr Angela Sheehan.

Bord Iascaigh Mhara (BIM) are looking for innovative graduates who are interested in career development opportunities, travel, and working within a dynamic team in a flexible work environment.

The Food Industry Training Unit were delighted to welcome participants of the UCC-ICOS Diploma in Corporate Direction (Food Business) to UCC campus this week for their final workshop of the programme.

Expert in Geographic Indicators (GIs), Muiris Kennedy, is a lead trainer on UCC's Diploma in Speciality and Artisan Food Enterprises. Muiris explores these GIs with the students, helping to sow the seed of ambition amongst small food businesses.

Read the full article that was published in the EchoLIVE.ie here

Pictured are students from the Diploma in Speciality & Artisan Food Enterprises class, during a recent practical demonstration session in the Food Processing Hall. Also pictured is Dave Waldron (CTO), describing dairy processing equipment, and explaining processes and applications. 

Great to have the students from our Postgraduate Diploma in Dairy Technology and Innovation on campus last week! An intense week with the Thermal Processing course with Dr Mike Lewis, Prof Seamus O’Mahony, Prof Alan Kelly and Nial Mullane, the Sustainability in the Dairy Sector module with Dr Aylin Sahin and the SDT Conference!

Congratulations to the students from 2022/23 Diploma in Food Science and Technology who graduated earlier this month!

Huge congratulations also to Maura Conway, Programme Manager, at the extreme right of the photo, proudly standing with her FINAL CLASS! 

Exciting times for Maura as she is now retired from the Food Industry Training Unit, and heads off to partake in her many outdoor pursuits and life of leisure!

As part of RTE Radio 1 “The Business” series, presenter Richard Curran interviews siblings Nicholas and Pauline Dunne about their award-winning ‘Killowen Farm’ business.

The Diploma in Food Manufacturing Management class on a recent study tour of Dairygold Castlefarm, were very impressed with the facilities, processes and the people that they met.  It was a most enjoyable and beneficial trip.

Professor Paul McSweeney and Dr Angela Sheehan before the start of the days training programme at Leprino, Portlaoise.

Warmest congratulations to the 24 agri-food co-operative leaders and board directors who were conferred at the recent NUI graduation this November.

We are very pleased to invite you to a very special seminar at UCC, to celebrate and discuss the culture and history of farmhouse and artisanal cheeses in Ireland and beyond.  We will have a number of short talks by Regina Sexton, Ned Palmer, Siobhán Ní Gháirbhith, and Professor Harry West, followed by a panel discussion on challenges and opportunities facing the sector today and a reception, featuring cheese sampling. This event is being held in partnership with Cáis, the Irish farmhouse cheese-makers association.

Block Week Teaching on our Blended Programmes 

The Food Industry Training Unit were delighted to welcome the participants of the part-time Postgraduate Certificate in Dairy Technology and Innovation to UCC and Teagasc last week.  

The PG Certificate is a blended programme that involves a mixture of online and face-to-face classes. Face-to-face classes are carried out during a week in October and again in late January. 

While onsite in UCC, the group, who work for various dairy related companies in Ireland, the UK and mainland Europe had the opportunity to discuss business processes across the dairy supply chain and how they related to their individual companies.  

Congratulations to Micheal McConville for being the first student to complete the Introduction to Food Chemistry course and receive the Digital Badge! This “on-demand” programme is designed to offer learners the opportunity to develop a basic understanding of key chemistry principles of importance to food systems.

For more details about this course please visit https://www.ucc.ie/en/fitu/courses/introductiontofoodchemistry/

A graduate of the UCC-ICOS Diploma in Corporate Direction (Food Business) was recently appointed to the Teagasc Authority. This appointment was made in October by the Minister for Agriculture, Food and the Marine, Charlie McConalogue T.D., along with the appointment of Elaine Houlihan (President of Macra). Vanessa is a board member of Bandon Co-operative and is the ICOS nomination.

The Food Industry Training Unit and @Taste4Success Skillnet are glad to welcome this year students and looking forward to the next online and in-person sessions.

A very interesting study tour visit by the UCC Diploma in Food Manufacturing Management class to Musgrave on 3rd October 2023

Through the diploma in speciality and artisan food enterprises, farmer Donal Sheehan has developed a way of highlighting biodiversity practices used in food production writes Sarah McIntosh.

https://www.farmersjournal.ie/agri-careers-finding-confidence-as-a-mature-student-783532

Áine Ní Bhraoin, of Blasta Delights, created her ginger inspired goodies in 2021. All her products are based on Peruvian ginger, which adds an extra boost of nutrition and goodness. Doing the Diploma in Speciality and Artisan Food Enterprises back in 2020 set Áine up on a better footing to manage the health and safety operations for her business, as well as understanding how a food business operates daily. Áine started out as a graphic designer, which helped her in the development of her sustainable packaging. She enjoys growing her skills across all areas in her food business.

Áine has grown her business through selling at market events throughout Ireland and in retail outlets. The next step for her business is moving to a new food production unit in Tipperary at the North Tipperary Food Works in Rearcross. This will allow for further product development and addition of more new stockists across Ireland.

If you are a ginger fanatic take a look at her social media @blastadelights to see where she will be showcasing her products next. This weekend you’ll find her at the Dingle Food Festival where she can help you learn about ginger and all its beneficial properties.

I am thrilled to share the exciting news that our brilliant colleague, Nadia Grasso, has successfully defended her PhD thesis! 

The Diploma in Specialty Food Production was of great help to me. My business producing Italian sausages, La Tradizione, had just started trading a few months before I started the course.

The Diploma course is well structured and managed. I have learned many things that I am finding quite helpful when it comes to producing, packaging, and selling our sausage products.

Despite being only just over 6 months long, the Diploma course is packed with information and learning. I would advise anyone that is looking to start a good business, no matter what stage, to sign up for this.

Applications are now being taken for the next cycle of this Diploma, and substantial funding (64%) is available for eligible applicants. The Diploma programme will be delivered using a blend of primarily on-line with some on-campus sessions (in UCC Cork campus). The Diploma will start on 10th October 2023 and will run on a part-time basis until May 2024.

To learn more, you can contact Dr Angela Sheehan, Food Industry Training Unit, a.sheehan@ucc.ie, or by visiting www.ucc.ie/en/fitu.

The Food Industry Training Unit UCC and ICOS Skillnet are delighted to welcome another cohort of co-operative board member participants onto the Diploma in Corporate Direction (Food Business) for 2023-24.

Bridie Corrigan Matthews, Network Director, Taste 4 Success Skillnet was in UCC recently to launch some brand new programmes with the Dairy Science Centre of Excellence.  These programmes are specialised training pathways for dairy professionals.  In particular, the Postgraduate Diploma in Dairy Technology and Innovation, and the Masters of Science in Diary Technology and Innovation, and also a Digital Badge that will enable people who don't have a previous science qualification to move into the diary sector and to be able to take up these new programmes.

In this video, Bridie, along with Professor Seamus O'Mahoney, Professor of Dairy Science UCC, explains how these progammes will be very beneficial to the dairy industry in Ireland.

Listen to the full video at the link below:

https://youtu.be/33XenplJFe0

On Monday 19 June 2023, University College Cork (UCC) and Taste for Success Skillnet announced the establishment of new upskilling and talent development learning programmes for professionals in the Dairy sector.

Responding to the evolving needs of the dairy sector, and harnessing the world-class capabilities across the University, UCC is launching Post Graduate Diploma and Master qualifications in Dairy Technology & Innovation. A blended, flexible, part-time pathways model for specialised lifelong learning for dairy professionals, will contribute to the demands of industry for highly skilled talent in the sector.

Some of the class taken outside the Quad

UCC and Taste 4 Success Skillnet are delighted to welcome you to the launch of the new post-graduate Diploma and MSc qualifications in Dairy Technology and Innovation. 

Representing Bord Iascaigh Mhara (BIM), UCC Food Science graduates Leanne Nash and Megan O'Gorman recently attended the Interpack Processing & Packaging Fair in Dusseldorf. The focus of this event was on packaging materials, packaging machines and related process technology for the food, beverage, confectionery, bakery, pharmaceutical, cosmetics, non-food and industrial goods sectors.  Leanne and Megan are both participating on the UCC / BIM Innovation Advisory Graduate Programme and are based in the BIM Seafood Innovation Hub in Clonakilty.  

David Waldron, Senior Technical Officer, School of Food and Nutritional Sciences, and Lecturer in the Food Industry Training Unit, meets the Diploma in Food Science and Technology class in the Atrium to discuss the days events at their recent lectures.

Here, David explains the operation of the Food Processing Hall

It was a really interesting visit by the UCC Diploma in Speciality Food Production class, along with the course manger, Dr. Angela Sheehan, to SPADE Enterprise. So inspiring and what an amazing place!!   Check it out here

Rejuvenate is a collaboration between UCC and Taste4Success Skillnet, and was originally set up in 2019 to help women return to work in the agri-food sector.

Our first class was in person, taking place in the Bank of Ireland in Patrick St Cork. Covid then prompted us to move online and this format has allowed us to work with women nationwide, from Dingle to Donegal, and everywhere in between!

Our award winning Rejuvenate programme continues to be delivered online but with Covid restrictions lifted, it was wonderful to able to invite our current Rejuvenate group to UCC for coffee and a chat!

To find out more about Rejuvenate, click here.

If you would like to register your interest in participating in our Autumn 2023 class, please email Rejuvenate Programme Manager Caroline Seacy. 

Diploma in Speciality Food Production students, with trainer Dr Catherine Halbert. Today is the day for the accredited HACCP training course, delivered in the IMI, Dublin

Year 1 students of the Diploma in Food Science and Technology enjoying the Microbiology Lab with the Chief Technical Officer, Paddy O'Reilly, (front left) and Senior Technical Officer, Dan Walsh, (back left) in UCC.

The Food Industry Training Unit are delighted to partner with the School of Food and Nutritional Sciences at UCC, Teagasc and the Society of Dairy Technology to bring you

The SDT Autumn Conference (80^th)

“Digitalisation of the Dairy Industry"

22-24 November 2023

Please visit the event home page here

For local information on the event, please contact Dr Joanne Uí Chrualaoich, j.uichrualaoich@ucc.ie

Topic: Irish Dairy’s Social License - considerations from a production & consumption perspective, 

Date: Thursday the 23^rd February, 

Time: 13:00-14:00 GMT

Click here to register for this free webinar

UCC's Annual three-day Cheese Science & Technology training course, attracted a large group of participants to UCC at the beginning of February.

This intensive course provided participants with knowledge of the principles of the science of cheese manufacture and ripening, in addition to covering yield efficiency, processed cheese, cheese as an ingredient, and the acceleration and control of ripening.

The course spanned the range from introductory to advanced topics, and who doesn't enjoy tasting lots of lovely cheese!

Following on from the course students will receive a digital badge which will be used to support their CV and e-portfolio. 

The Food Industry Training Unit were delighted to welcome participants of the UCC-ICOS Diploma in Corporate Direction (Food Business) to UCC campus last week for their final workshop of the programme.

This busy three-day workshop facilitated students’ in-company research project presentations. Dr Bridget Carroll (Academic Programme Director) and Marian Cantillon from the Dept of Food Business & Development, Cork University Business School reviewed 23 presentations across 2 days, with topics ranging from the evolution of corporate social responsibility and its future in co-ops, to sustainable practices in farming (i.e. solar energy, the benchmarking of green-house gases, etc).

The Dora Allman Room in the Student Hub in UCC provided the perfect location for the Postgraduate Certificate in Dairy Technology and Innovation graduations on Friday 16th December.  On the frosty morning students made the long journey from various parts of Ireland where Professor Mairead Kiely presented them with their certificates.  It was a lovely occasion, and a fitting end to all their hard work.  Many congratulations to all.

The Food Industry Training Unit were delighted to welcome back participants of the UCC-ICOS Diploma in Corporate Direction (Food Business) to their third face-to face workshop in Athlone this week. This two-day workshop focused on strategic management in food organisations, with a range of guest speakers covering topics from ‘Global Governance Trends in Cooperatives’, Sustainability & ESG Strategy and Advisory’, ‘Who owns the Strategy – the CEO or the Board?’ and ‘Creating Wealth in Irish Agri-Food’.

This Diploma programme commenced in June with the class having completed 6 modules to date. Participants comprise of Board Members and Senior Management from agri-food co-operatives like: Kerry group, Tirlán, Lakeland Diaries, Dairygold Co-Op, Bandon Co-Op, Aurivo, Arabawn, Drinagh Co-op and Mid Tipp Mart Co-op.

We are delighted to have had such a wonderful group in for the new Introduction to the Manufacture and Science of Cheese training course this week. The course was a mix of classroom and practical sessions, running over two days in UCC.

Students from the Post Graduate Diploma in Dairy Technology and Innovation, Sam Kingston (Macroom buffalo cheese) and Grainne Rafferty (Ornua), were on campus recently for their lectures.  They will both graduate in December with the Post Graduate Certificate in Dairy Technology and Innovation, and it's great to see them taking the next step with the Diploma.  Many congratulations on being the first two students in this new offering in UCC.

Sam and Grainne pictured wth Prof Seamus O'Mahony

UCC Diploma in Food Manufacturing Management study tour visit to Pilgrim's Food Masters in Shilleagh, Co. Wicklow. The photo shows Programme Manager, Joe O'Callaghan with his class group, as well as some of the management of the company. The class enjoyed and appreciated the informative study tour.

Many congratulations from us all in the Food Industry Training Unit, to Professor Seamus O’Mahony, who recently took up his new role as Professor of Dairy Science at the School of Food and Nutritional Sciences, UCC.

Bill Brown of the Corkman, gives an insight into Seamus's life both inside and outside of UCC. 

Matthew Troy, graduate, with his sisters, Amy-Jane, Programme Manager in FITU, and Vicky, Training and Learning Manager for foodlineUCC

•  10:00 AM

•  25 October 2022

• CAFRE, Loughry Campus, 76 Dungannon Road, Cookstown, Co.Tyrone BT80 9AE

The HACCP training runs from 10am to 1pm.

To find out more and to register click here

Topic: Sustainability and Environmental Issues in Food and Dairy Processing

Date: Wednesday the 2^nd of November

Time: 13:00-14:00 GMT

As part of the Diploma in Food Manufacturing Management Workshop 5, participants attended a study tour to Dairygold Co-Operative Society Limited, Castlefarm, Mitchelstown, Co Cork. Combining Dairygold’s deep-rooted farming tradition with nutritional expertise and technology, it has become a global player in supplying cheese and dairy ingredients. The study tour was highly informative, and the extent of automation was very impressive, as was Dairygold’s commitment to sustainability.

Kindly organised by a current student, Sebastian Dymarkowski (Production Shift Manager), the participants were hosted by Michael Sheehan (Site Manager), Liam Enright (Whey Products Lead/Process Optimisation Lead), Aoife Cronin (QA Officer) and Declan Geary (Production Plant Manager).

For further information on Dairygold Castlefarm, please see: https://www.dairygold.ie

IFSTI UCC 50^th Food Science and Technology Conference

‘Frontiers in Agri-Food Science: Addressing the Problems of Today for a Brighter Tomorrow’

Tuesday, 6^th to Wednesday 7^th December 2022  

The 50th Annual Food Science and Technology Conference, hosted by University College Cork (UCC) and the Institute of Food Science and Technology of Ireland (IFSTI), is taking place at UCC on 6th and 7th December 2022 in a live, face to face format and returning to the institution which initiated and supported the programme for over 40 years. The conference focuses on providing opportunities for young scientists (postgraduates) to present their research in oral and poster formats and is a unique event in this regard. At this event, early-stage researchers will be given insights into the exciting opportunities available in the food area and how to avail of them, through networking and knowledge exchange. This year marks a special occasion for the conference as we are celebrating 50 years of supporting its initial objective of growing our future food/beverage scientists.

UCC is a proud partner and national lead in this €4 M project funded by the Erasmus+ European programme to develop a major new Centre of Vocational Excellence to meet the training and development needs of the Dairy Sector. The project is aimed to tackle the national skills shortage in the dairy sector through innovative training methods, collaborative industry–research–training initiatives, and programmes to develop existing staff, and attract future generations of dairy professionals into the dairy industry. Working collaboratively with our many partners across Ireland and the 9 national CoVE's across Europe, in UCC, the project is led by a core member of the international project leadership team, Dr Joanne Uí Chrualaoich, with Prof Alan Kelly leading the Dairy Academy and Prof Seamus O'Mahony leading the transnational Dairy Learning and Innovation Hub.

Read more about the project here

The Food Industry Training Unit were delighted to welcome Board members from Irish co-operatives to UCC this week for the ICOS/UCC Part-time Diploma in Corporate Direction. This was the third workshop on this Diploma which was held face-to-face in the UCC Mardyke Pavillion and focused on finance delivered by Hilary Hough. The two-day workshop included practical sessions on finance for non-financial managers and discussion around current trends impacting upon finance, balance sheets etc. for co-operatives. 

The Diploma in Food Manufacturing and Management held a class competition in the Sales and Marketing workshop earlier this month.  The competition was a Sales Pitch Competition, based around a food product that the team needed to create, and the winners, pictured above, were Haim Abella, Matheus Bassani, Leanne Nash and Liam Carroll.

The runner up team shown below were Edgaras Simkevicius, James Cowlard, Nicola Byrne

Picture shows L to R, Joe O'Callaghan, Phil O’Sullivan, Edgaras Simkevicius, James Cowlard, Nicola Byrne and Aoife Sammon

Click below for details of this post (closing date 12 August 2022)

Enso Sustainability Strategist & Advisor Job

Dr Angela Sheehan has made the headlines yet again - this time on the EchoLive - read it here, all about Angela and her route to becoming the Programme Manager for the Diploma in Speciality Food Production, and how since the Diploma started, she's supported more than 300 food businesses to grow!

Applications for the Diploma in Speciality Food Production 2022 are open until September 14. The course runs October to May. See www.ucc.ie/en/fitu/courses/specialityfood

The FITU Group continued the summer walk tradition on the 6th July when they headed off to the beautiful Camp in County Kerry.  Ashes bar and restaurant in Camp village was the starting point for the 13km treck over the mountain and onto Inch Beach, where they enjoyed a swim in the warm ocean of sunny Kerry!! 

Mary McCarthy-Buckley was back, and great to catch up with all her news since she retired from FITU just a few weeks ago.

After the much needed rest at Inch, it was back over the mountain again for the second part of the journey all the way to Camp.

Later that evening there was dinner in Dingle where pains and aches were eased with lovely food and drink, and plans were made for the next FITU adventure.  With high energy (after the few drinks), the next trip was decided by Maura and Angela - a secret location to be announced - (I'm not saying it's definite but Mount Kilimanjaro was mentioned!!).

Stephen and Sarah Vaughan run the very successful White Rabbit Bar and BBQ on MacCurtain Street, in Cork city.

Stephen explains how they had the sauces, but never really did anything with them. In 2020, he submitted an application for the sauces to Aldi and got turned down. But then he realised, even before he got turned down, how woefully unprepared as a producer he was. He went back to college for a year to study Speciality Food Production at UCC, learned a lot, resubmitted to Aldi in 2021 and they accepted two sauces.”

Kate Ryan of the Echolive published his story on 21 June 22 - read all about it here

Many Congratulations to Pat Murphy, CEO of Kerry Group's Dairy Business, who was delighted to celebrate 50 years of Kerry with the team in Listowel. He is very proud to be a part of this occasion and reflect on their journey to becoming a world leader in sustainable nutrition. #ExpandingHorizons

The School of Food and Nutritional Sciences have introduced a new podcast, the UCC Student Dietitian Podcast, which is so interesting for us all.  

This podcast focuses on delivering an evidenced-based conversation exploring all things nutrition through a wide variety of interesting and insightful perspectives.

The very first series is ‘Debunking Diet Cancer Myths’. In episode 1, they chat with Clodagh Scannell, a registered dietitian, involved in the recent publication of ‘The Truth Behind Food and Cancer’. In a recent survey of over 1,000 Irish cancer survivors which reported that more than half (56%) felt confused by nutrition information available and 37% had tried an alternative dietary strategy that may be detrimental for their overall health.

Listen in, to find out about the newest and strangest fads, and the danger they pose to people living with cancer and undergoing treatment. Each will be available on AppleMusic and Spotify.

https://t.co/TsIFwQof8u
https://t.co/sHFdYQdZu7

On 2nd June 2022, a short course in Food Process Engineering Principles, delivered by Dr Angela Sheehan, was held in UCC and was enjoyed by all participants.

The group took a photo opportunity in the atrium near the Food Industry Training Unit.

Registration is open.

Modern nutrition science is young: It is less than one century since the first vitamin was isolated in 1926. Nutrition science stands upon research conducted by academia, the private sector, and nongovernmental organisations, often in collaboration across these sectors. Its evidence base is of fundamental importance to the solving of current challenges and complexities, optimising outcomes, and the prevention of harm.

In order to remain relevant, nutrition science must address the global challenges, including ensuring nutrition security for all, in line with the UN Sustainable Development Goals and in the context of the post-COVID era. It is timely to take stock and consider how nutrition science must move forward.

The conference is designed integrate three symposium sessions which will commence with reflection on historical exemplars of nutrition achievements, then moving the discussion to current challenges which face the discipline and will culminate in scoping the outlook for nutrition science going forward.

Click here to register

Congratulations to Professor Mairead Kiely who was one of 29 newly elected Members and was recently officially admitted to the Royal Irish Academy for her exceptional contributions to the sciences, humanities and social sciences, as well as to public service.

Dr Mary Canning, President of the Royal Irish Academy, said: ‘We are immensely proud of these 29 new Members who we are recognising today for their scholarly achievements, their research and international distinction or for significant contributions to Irish society. As new Members of the Academy, they will contribute to and strengthen our capacity to provide expert advice on Higher Education and Research policy.’

Friends and colleagues gathered recently to mark Mary’s retirement after 30 years’ service to UCC, 29 of those as Manager of the Food Industry Training Unit.  Mary’s warmth, energy and enthusiasm will be missed by all. 

Picture shows Professor John O'Halloran, President of UCC, along with Professor Mairead Kiely, Head of School of Food and Nutritional Sciences, UCC, with Mary and the FITU Team.

Following a successful training course on Lean Yellow Belt delivered by Joe O'Callaghan, FITU, Robert Hernon, Enterprise Ireland, presented certificates to Kerry Co-op staff, Orlagh Keneally, Sarah Sheehy, Eugene Bowles and Francis Finn.

A full list of our part-time accredited courses, and our short training courses for 2022 is available to download

FITU Calendar of Courses

The Diploma in Food Manufacturing Management class were back in UCC for the final workshop of the year.  The workshops for this course take place at various venues around the country, so it's always nice to come back for the last workshop and a photo opportunity in the Quad.

The President of UCC, Professor John O'Halloran, took time out to meet some of the class of 2022, along with Mary McCarthy-Buckley, Manager of the FITU, and Programme Managers, Joe O'Callaghan, Aoife Sammon and Kathy Kirwan.

A visit to the Macroom Buffalo Farm is one of the highlights of the The Diploma in Speciality Food Production Course.  The class of 2022 headed down in March to see the farm in action, to sample some of its delights, and even to pet the buffalo.  How cute is a baby buffalo in a paddy cap!

A long-running ice-cream science and technology training course organised by UCC's Food Industry Training Unit (FITU), is proving to be a resounding success with industry professionals from around the world. 

FITU is based at the School of Food and Nutritional Sciences, and recently hosted the 20th anniversary Ice Cream Science and Technology industry event. The training was led by Professor Doug Goff, University of Guelph, Canada, with guest speaker and author Cathrine Osterberg, Osterberg Ice Cream, Denmark.

The global ice cream market is growing at a rate of 6% per annum and this is reflected in the high numbers of industry personnel who registered for the UCC course. In fact, the response was so high, FITU had to organise two events - one for artisan producers, and one for industrial scale manufacturers including the Kerry Group, Glanbia and Lakeland Dairies.

Following on from a very successful Dairy Science and Technology Training Initiative in January of this year, the Aurivo Co-operative partnered again with University College Cork (UCC) for a  focused course on Butter Science and Technology .The Aurivo Dairy Ingredients site at Ballaghaderreen, Co Roscommon, is a leader in the global supply of quality, innovative and trusted dairy ingredients, in particular,  enriched /fat filled milk powders and will commission an upgraded  modern butter production facility during March 2022.

Busy times in FITU with many short courses taking place.  Why not check out our many upcoming courses

Professor Douglas Goff from the Department of Food Science, University of Guelph, Canada, delivered a two-day Ice Cream Course to an international group of Artisan Ice Cream makers, in the Food Industry Training Unit, UCC.

Limited number of places now available.

Sign up here

Get the agenda and read about the speakers below.

https://www.ucc.ie/en/fitu/foodlineucc/upcomingwebinar/

Read all about the training initative here:

Aurivo Co-op partners with UCC on a Dairy Science Training Initiative

Moderator: Dr A.J. Troy/ Vicky Snook

Speakers: Dr. Alan Kelly, Professor, School of Food and Nutritional Sciences, University College Cork, Ireland

Dr. Purnendu C. Vasavada, Professor Emeritus, University of Wisconsin-River Falls, USA

Date: 15th of February

Time: 14:00 - 15:00 GMT

Register for this free webinar here

The HORIZON4PROTEINS project is very pleased to invite you to join an informative and collaborative Webinar, discussing Consumer acceptance of alternative proteins, to be held virtually on Thursday 3rd February 2022, 10:00 – 11:00 CET

Click here for further information and to reigster

There is still time to sign up - contact the Programme Manager Deirdre Hilliard at +353 86 383 0011   Email: deirdre.hilliard@ucc.ie

Fantastic to see Orla McAndrew, Graduate of the Diploma in Speciality Food Production, popping up in the media yet again!  This time she features among more amazing Cork women in the Echolive 'Ones to watch: Cork women we'll see more of in 2022'.

Read the full story here: https://www.echolive.ie/wow/arid-40778193.html