| Code | FS6208 |
|---|---|
| Duration | 3 days |
| Teaching Mode | Part-Time. See Additional Teaching Mode Information for more info. |
| NFQ Level | Level 9 |
| Fees | €1,200 - HCI Subsidy Initiative See Fees and Costs for full details. |
| Closing Date | 10/01/2025 |
| Venue | In person |
| Credits | 5 |
| Start Date | Proposed Date: February 2025 |
Outline
Module Goal
This 5 credits, level 9 micro-credential was designed 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
The micro-credential is delivered in person in UCC over 3 days by field experts.
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.
Additional Teaching Mode Information
- 24 x 1hr(s) lectures
Practicalities
Continuous Assessment - 100 marks
- Online multiple choice questionnaire - 30 marks
- Online open book - long question exam - 30 marks
- Submission of essay online - 40 marks
Why Choose
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
Requirements
Industry personnel working in dairy processing and related dairy activities or who wish to enter this industry. People working in R&D or PhD students who wish to learn about the principles of cheese science and technology.
Fees and Costs
The HCI Pillar 3 Micro-credential Learner Fee Subsidy has been introduced to enable more learners to address critical skills gaps and engage with lifelong learning.
The fee for this micro-credential is €1,200 but applicants who meet the subsidy requirements can attend this micro-credential for €600.
Check your eligibility on the HEA Website
How To Apply
Please select the following options during your online application (once you have created your profile)
Start a new Micro-credentials application by selecting as below
In the application level tab select the options below and then select the programme/module you'd like to apply for
