UCC Postgraduate courses

Food Science and Technology

About This Course

Fact File

  • Title

    Food Science and Technology

  • Code

    CKO06 Full-time & Part-time

  • College

    Science, Engineering and Food Science

  • Duration

    1 year Full-time; 2 years Part-time

  • Teaching Mode

    Full-time, Part-Time. See Additional Teaching Mode Information for more info.

  • Qualifications


  • EU Fees 2020

    See Fees and Costs for full details.

  • Non-EU Fees 2020


  • Entry Requirements

    See Requirements for full details.

  • Closing Date

    Open for EU applications, check rounds closing dates under How to Apply

  • Non-EU Closing Date

    15th June

  • Start Date

    7 September 2020

Course Outline

The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

 Subjects that you will cover during the course include:

  • food proteins
  • food fats
  • food macromolecules
  • sensory science
  • food packaging
  • food processing and preservation
  • food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science. 

Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, in addition to a unique pilot-scale brewery.

The course is one year full-time, or two years part-time.

On successful completion of this course, you will be able to:

  • apply the principles of food chemistry and technology and food microbiology to food systems
  • demonstrate an ability to perform selected techniques in food analysis
  • develop the capacity to undertake lifelong learning
  • communicate effectively with the food industry and with society at large.

Students take taught modules to the value of 60 credits as follows:

  • FS3002 Chemistry of Food Proteins (5 credits)
  • FS3003 Chemistry and Technology of Oils and Fats (5 credits)
  • FS3004 Sensory Analysis, Flavour and Colour (5 credits)
  • FS3005 Macromolecules and Rheology (5 credits)
  • FS3006 Food Processing and Preservation (10 credits)
  • FS3007 Dairy Product Technology (5 credits)
  • FS3008 Fundamentals of Food Packaging (5 credits)
  • FS3012 Library Project (10 credits)
  • MB3003 Food and Industrial Microbiology I (5 credits)
  • MB3014 Food and Industrial Microbiology II (5 credits)

Additional Teaching Mode Information

The part-time option will be taught during weekday working hours over 2 years.


Further details on the modules listed above can be found in our book of modules. Any modules listed above are indicative of the current set of modules for this course but are subject to change from year to year.

University Calendar

You can find the full academic content for the current year of any given course in our University Calendar.

Course Practicalities

The Higher Diploma in Food Science and Technology is a challenging course and it is intended to be full time.  You will be expected to attend lectures and laboratory classes or be engaged in your academic work from 9 am to 5 pm each working day from September to May.


Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Who teaches this course

For details of teaching staff in the School of Food and Nutritional Sciences please go to http://www.ucc.ie/en/fns/about/Staff---F&NS/.

For details of the teaching staff in the Department of Microbiology please go to: http://www.ucc.ie/en/microbiology/Staff/AcademicStaff/

Why Choose This Course

UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all areas of food science. Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities in addition to a modern pilot-scale brewery

Skills and Careers Information

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.


  • Eligible candidates must have a HETAC/NCEA Ordinary Degree/Diploma (with Merit or Distinction) or a Level 7 (Pass) degree in Food Science or in a cognate discipline.

English Language Requirements

Applicants that are non-native speakers of the English language must meet the university approved English language requirements available here.

For applicants with qualifications completed outside of Ireland

Applicants must meet the required entry academic grade, equivalent to Irish requirements, please find our grades comparison by country here

International/non-EU applicants

For full details of the non-EU application procedure please visit our how to apply pages for international students. In UCC, we use the term programme and course interchangeably to describe what a person has registered to study in UCC and its constituent colleges, schools, and departments.

Not all courses are open to international/non-EU applicants, please check the fact file above.

For more information please contact the International Office.

Fees and Costs

The EU fee for this course is €6,000 .

The Non-EU fee for this course is €18,000.

Full-time/Part-time fee:

If your course is offered full time and part time, normally the fee for the part-time course is half the full-time fee per year, please check the fact file for confirmation.


If your course required a deposit, that figure will be deducted from your second semester fee payment in January.

EU student fee payment:

Fees for EU students are payable in two equal instalments. First payment at registration in August and the second in January.

International student fee payment:

Fees for Non-EU Students are payable in one instalment in August.

How can I pay?

By Credit/Debit card online or by credit transfer.


If you have any questions on fee payment please email our Fees Office at fees@ucc.ie .

Non-EU Fees

The fee schedule for 2019/2020 is available here.

How Do I Apply

1. Choose Course

Firstly choose your course. Applicants can apply for up to three courses under one application. Details of taught courses are available on our online prospectus.

2. Apply Online

Once you have chosen your course you can apply online at the Postgraduate Applications Centre (PAC). Applicants will need to apply before the course closing date. There is a €50 application fee for all courses apart from the Education - Professional Master of Education - (Secondary School/Post-Primary Teacher Training) which has a €100 application fee.

3. Gather Supporting Documents

Scanned copies of the following documents will need to be uploaded to PAC in support of your application. Applicants may need to produce the original documents if you are accepted onto a course and register at UCC.

  • Original qualification documents listed on your application including transcripts of results from institutions other than UCC
  • Any supplementary forms requested for your course.

Please log into PAC for more details.

4. Application processing timeline

Our online application system PAC opens for applications for most courses in early November of each year. Check specific course details. 


For courses that are in the rounds system (Irish and EU applicants), please check the rounds closing dates here

Questions on how to apply?

Please use our web enquiry form to contact us.

The closing date for non-EU applications is 15th June

Apply Now

For queries regarding course content or timetables please contact