About This Course
CKR22 Full-time & Part-time
1 year Full-time; 2 years Part-time
Full-time, Part-Time. See Additional Teaching Mode Information for more info.
EU Fees 2018
See Fees and Costs for full details.
Non-EU Fees 2018
Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum of Second Class Honours Grade 1 or equivalent. See Requirements for full details.
Late applications currently being Accepted
Non-EU Closing Date
10th September 2018
The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.
Modules will be chosen with the approval of the Programme Board depending on the student's background.
Part 1. Taught modules
Students take 60 credits as follows:
Students take 15 credits as follows:
- PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
- FS6101 Library Project in Food Science (10 credits)
Student take 45 credits from the following:
- FE6101 Food Business: Markets and Policy (5 credits)
- FS6105 Material Science for Food Systems (5 credits)
- FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
- FS6107 Advances in the Science of Muscle Foods (5 credits)
- FS6108 Advances in Food Formulation Science and Technology (5 credits)
- FS6103 Novel Processing Technologies and Ingredients (5 credits)
- FS6120 Cheese and Fermented Dairy Products (5 credits)
- FS6121 Meat Science and Technology (5 credits)
- MB6114 Hygienic Production of Food (5 credits)
- NT6102 Human Nutrition and Health (5 credits)
- NT6108 Sensory Analysis in Nutrition Research (5 credits)
Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:
- FS3602 Chemistry of Food Proteins (5 credits)
- FS3605 Macromolecules and Rheology (5 credits)
- FS4603 Advanced Analytical Methods (5 credits)
- FS4606 Cereals and Related Beverages (5 credits)
- FS4014 Food Product Development and Innovation (5 credits)
- MB4611 Microbial Food Safety (5 credits)
Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.
FS6102 Dissertation in Food Science (30 credits)
Additional Teaching Mode Information
The part-time option will be taught during weekday working hours over 2 years.
Applicants who are interested in applying for the programme can also apply online at PAC.
For full details of the non-EU application procedure please visit our how to apply pages for international students.
**All Applicants please note: modules listed in the course outline above are indicative of the current set of modules for this course, but these are subject to change from year to year. Please check the college calendar for the full academic content of any given course for the current year.
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.
The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.
Who teaches this course?
The course is taught by staff from the School of Food and Nutritional Sciences, the Department of Microbiology and the Department of Food Business and Development.
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 with world-class academics working in all aspects of the food area. 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 completing this course, you will be able to:
- conduct original research in food science
- demonstrate an understanding of scientific literature
- apply critical thinking and problem-solving skills in food science
- explain the techniques used in food research, in both principle and practice
- communicate effectively with the food industry and with society at large
- show a comprehensive understanding of current food consumer and food industry trends
Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum of Second Class Honours Grade 1 or equivalent. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College.
If you are applying with Qualifications obtained outside Ireland and you wish to verify if you meet the minimum academic and English language requirements for this programme please click here to view the grades comparison table by country and for details of recognised English language tests.
Non-EU candidates are expected to have educational qualifications of a standard equivalent to Irish university primary degree level. In addition, where such candidates are non-native speakers of the English language they must satisfy the university of their competency in the English language. To verify if you meet the minimum academic requirements for this programme please visit our qualification comparison pages.
For more detailed entry requirement information please refer to the International website .
Fees and Costs
The fee for this course is €6,750 .
If your course is offered full time and part time, the fee for part time courses is half the full time fee.
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 email@example.com .
The Non-EU fee for this course is €22,000.
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.
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 in early November of each year.
Questions on how to apply?
EU students contact firstname.lastname@example.org
International students contact email@example.com
Additional Requirements (All Applicants)
Please note that you will be asked to fill in a supplementary information form as part of the applications process for this programme. This form is available to view here Supplementary Questions 2017/2018 - MSc in Food Science CKR22 (157kB).
Irish/EU Closing Date Rounds
Irish/EU places on this programme are offered in rounds. The closing dates for each round can be found here. Please note that successful applicants will be required to pay a non-refundable deposit of €500 on acceptance of their place.
The closing date for non-EU applications is 15th JuneApply Now