MSc Food Science (Taught) Graduate Profiles

Maria Horgan - Product development of infant formula - Nestle

“I studied Biological and Chemical Sciences as an undergraduate student, specializing in physiology. After taking some time out and travelling, I knew I wanted to do a Masters degree to expand my knowledge and skills. UCC really stood out for me due to the variety of modules in the programme and the strong links UCC has with the Irish and international food industry. A very informative chat with the programme co-ordinator answered any questions I had, and I signed up that very day! The course covers everything from ingredients, to technology, innovation, quality and formulation. In my current role with Nestle I work across different areas such as process and product development for infant nutritional products”

Eoin Finnegan - Research Assistant, Dairy Processing Technology Centre, UCC

“Coming from a family farming and on-farm food production background, having an undergraduate degree in agricultural science, I wanted to find a postgraduate qualification which would help me both further my knowledge of food science and afford me good prospects in finding a science-based career in the food industry, specifically in the dairy sector. Since completing my MSc, I am working as a research assistant with the Dairy Processing Technology Centre, based in the Food Ingredients Research Group in UCC. This role gives me excellent exposure to the interface between industrial and academic research”

Eva Gillespie - Glanbia

“I studied Nutraceuticals in Health and Nutrition as an undergraduate student. Working with Glanbia after graduating, I wanted to upskill in the area of Food Science and completed the MSc in Food Science while remaining working full-time with Glanbia. UCC is so highly regarded in the world of Food Science that it was the obvious choice for me. The highlight for me was the lecturers – when your lecturers have literally written the book on the module, you know you are in the right place! My current role in Glanbia is quite technical and my education and training as part of the MSc really helped me secure this exciting position”

Eimear Carr 

“I studied Public Health as an undergraduate student, and in that programme I found I liked the physical science modules more than the social science modules. From this, I developed an increased interest in food and nutrition and planned to work in the food industry longer term after completing college. I chose the MSc Food Science mainly because the choice of modules really appealed to me. The fact that I could complete the MSc in one year was also very attractive as I wanted to start working as soon as possible. I work in a role which combines the best of my undergraduate and postgraduate education, and I use what I learned in the MSc every day in my current role”

Dr. Anuya Mane - Postdoctoral Researcher - Teagasc Moorepark Food Research Centre

“I am originally from India, and I completed the MSc in Food Science in 2015. After completing my MSc, I completed a PhD in UCC in Dairy Chemistry in 2019. In these programmes, I have met some amazing seniors and colleagues that have helped me to network across the global community of Food Scientists. The academic exposure at UCC, during my MSc and PhD studies, has been brilliant and of the highest standard. Apart from academia, I am glad to have been a founder member and current Secretary of the UCC Indian Alumni Community, and board member of the UCC Alumni Network. I am currently working as a Post-doctoral researcher at the Teagasc Food Research Centre, Moorepark on cheese science and technology”