The Diploma in Seafood Innovation was developed by UCC and Bord Iascaigh Mhara. The course aims to develop sustainable seafood innovation and new product development in Irish seafood companies. The course is taken on a part-time basis over two years. On completing the course you will have a real understanding of the practical, business and management aspects of innovation.
This course will include training and education in fish science and technology, new product development and innovation, and business management.

Click on any module code for a detailed module description.

The course is taken on a part-time basis over two academic years.

In year one you will take modules in Food Business, Fish Capture and Production Systems, Fish Microbiology and Product Safety, Market-oriented New Product Development and Team-building and Communication. In year two you will take modules in Fish Science – Quality and Composition, Food Business Planning, Fish Processing Technologies, and Financial Appraisal for the Seafood Industry. You will also complete an innovation-related assignment each year. The assignment is designed to integrate and apply the knowledge and understanding acquired on the course to a chosen topic.

Modules are as follows: 

Year 1 Modules:

• FE1816: Market-oriented New Food Product Innovation (5 credits)
  The module content focuses on the principles underpinning successful NPD including stages of the NPD process, NPD success factors, new food product design issues, market-oriented NPD methodologies, knowledge management, the integration of market and sensory analysis for NPD success and food innovation case studies focusing on novel foods. Factors that influence NPD success worldwide will be identified and innovation case studies will highlight best practice in terms of market-oriented approaches to food innovation.
• FS1808: Fish Capture and Production Systems (5 credits)
  Introduction to environments from which fish are derived (wild and farmed), factors affecting quality, fish types - classification, commercially important fish species, wild fishing practices, aquaculture husbandry practices, effects of these practices on shelf-life quality, water standards, relevant legislation, HACCP.
• FS1811: Fish Microbiology and Product Safety (5 credits)
  Factors affecting the growth of microorganisms in fish, role of microorganisms in food spoilage and foodborne illness, preservation techniques, hygiene, cleaning and disinfection, GMP, auditing, HACCP on boat/factory, relevant legislation.
• FS1813: Work Related Assignment (5 credits)
  Preparation of an assignment, presentation skills, accessing information. The student is required to submit a 3,500 word work assignment. The topic to be covered is decided by the student in association with their employer and should include the development of a new product or the evaluation of a new process or the study of a particular problem or a literature review. The student is required to give a short presentation on their assignment to the class and lecturer.
• FS1818: Team Building (5 credits)
  Through participation and involvement this workshop will break down group barriers, develop communication between participants and integrate the class at the first teaching session.
• FS2802: Food Business (5 credits)
  Introduction to food marketing and distribution with particular reference to consumer behaviour and marketing strategy. Specific marketing issues considered include: market segmentation, consumer choice, pricing, promotion, distribution in food markets. An introduction to new food product development and relevant analytical techniques.
  
  Overview of the Irish Food sector including size, structure, employment profile, industry capability and future strategies. Competitive advantage - matching resources to marketing opportunities, innovation and product development. Specific issues considered include consumer trends and new food product introductions, introduction to food marketing channels, the managerial process and the role of information in business development.

Year 2 Modules:

• AC1801: Financial Appraisal for the Food Industry (5 credits)
  Application of financial statement as financial models of the business to report performance and confirm financial stability. Introduction to the concepts and methods of financial control. Use of key financial measures and ratios.
• FE1842: Food Business Planning (5 credits)
  An analysis of the business planning process equips the participant with key skills such as: goal setting, establishing KPIs, resource allocation and project management. The participant is challenged to consider their role within the business structure and how their functional area and day-to-day activities contribute to achieving business objectives and drive the business forward.
• FS1810: Fish Science - An Introduction to Quality and Composition (5 credits)
  An introduction to basic chemistry, muscle structure, changes occurring post-mortem, basic composition of fish, nutritional benefits of fish in the diet, general introduction to processes that lead to fish spoilage - chemical deterioration and sensorial deterioration of product quality.
• FS1812: Introduction to Fish Processing Technologies (5 credits)
  Ingredients and technologies involved in the manufacture, packaging and preservation of consumer fish products (surimi, fermented, smoked and salted fish products) from a global perspective.
• FS1819: Work-related Innovation Assignment (10 credits)
  Preparation of an assignment, presentation skills, accessing information. The student is required to submit a 6000-7000 word assignment. The topic to be covered is decided by the student in association with their employer and should include the development of a new product or the evaluation of a new process or the study of a particular problem or a literature review. The student is required to give a short presentation on their assignment to the class and lecturer.

Students are assessed by end of module written examinations and a work-related assignment.