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5. FS6208 Cheese Science and Technology

Course Fact File

Code	FS6208
Teaching Mode	Part-Time
NFQ Level	Level 9
Fees	€1,600 See Fees and Costs for full details.
Closing Date	7 Jan 2027
Venue	In-person
Credits	5
Start Date	8 Feb 2027

Outline

Module Co-ordinator: Prof. Paul Mcsweeney, Department of VP Teaching and Learning.

Lecturer(s): Prof Paul McSweeney, Department of VP Teaching and Learning, Mr David Waldron, School of Food and Nutritional Sciences. Guest Lecturers: Prof Diarmuid Sheehan and Dr Prabin Lamichhane, Moorepark Food Research Centre.

Module Objective: To provide 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.

Module Content: Cheese as a product; dairy chemistry of relevance to cheese; milk pre-treatment; rennet gelation and syneresis; starters and acidification; cutting, cooking and whey drainage; curd treatment; ripening including its control and microbiology; metabolism of lactose, lactate and citrate; lipolysis; proteolysis; amino acid catabolism; acceleration and control of ripening; yield efficiency, processed cheese, cheese as an ingredient.

Learning Outcomes: On successful completion of this module, students should be able to:

• Describe the influence of processing steps and ingredient selection on the characteristics of processed cheese.
• Summarise the rennet coagulation of milk and the syneresis of rennet-induced milk gels.
• Assess the effects of the preparation of milk for cheesemaking on the finished product.
• Explain the functions of NaCl in cheese and the factors which affect salt uptake.
• Relate the principlal microbiological and biochemical events which occur in cheese during ripening of the properties of finished product.
• Appraise the value of various strategies for increasing cheese yield.

Assessment: 

Continuous Assessment - 100 marks

• MCQ - multiple choice questions - 30 marks.
• Submission of Essay Online – 40 marks
• Oral Exam – 30 marks

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

Formal Written Examination: No Formal Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

Blended: to attract industry professionals from all over Ireland and Europe, it is necessary to provide this module as a blended offering. It is anticipated that 50% of the module would be online and 50% would be face to face.

Practicalities

Course dates: 8^th, 9^th and 10^th Feb 2027

Requirements

Graduates of the Postgraduate Certificate in Dairy Technology and Innovation; PhD Candidates.

or

Candidates must be graduates of a primary honours degree (NFQ, Level 8) programme (or equivalent) with a minimum Second Class Honours Grade II, ideally with experience working in the dairy industry; experience in the dairy industry.

If you are outside these entry requirements this course is also offered as a Digital Badge – please contact umartin@ucc.ie for more information - Short Course - Cheese Science & Technology | University College Cork

Fees and Costs

€1,600, payable on application.

Will be fully refunded if the programme does not run or applicant is not offered a place. 

How To Apply

To Apply for this course please follow the steps below:

1. Create and account/login to UCC Apply by clicking the Apply Online button below.
2. Start a new application - you must choose Adult & Continuing Education
3. On the tab Academic Level, select the following options:
   • Academic Level: Adult Continuing Education (ACE at UCC)
   • Course Type:  TBC
   • Academic Programme: Programme title