UCC Postgraduate courses

Food Science

Course Fact File
Duration1 Year Full-time; 2 Years Part-time
Teaching ModeFull-time, Part-Time. See Additional Teaching Mode Information for more info.
NFQ LevelLevel 9
Closing DateRolling deadline. Open until all places have been filled. Early application is advised.
Non-EU Closing DateOpen until all places have been filled or no later than 30 June. Early application is advised.
Start Date9 September 2024

Course Outline

The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

Course Requirements 

Modules will be chosen with the approval of the Programme Board depending on the student's background. 

Part I (60 credits total)

Core Modules (40 credits)

  • PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
  • FE6101 Food Business: Markets and Policy (5 credits)
  • FS6101 Library Project in Food Science (10 credits)
  • FS6103 Novel Processing Technologies and Ingredients (5 credits)
  • FS3013 Protein and Lipids in Food Systems (5 credits)
  • FS6120 Cheese and Fermented Dairy Products (5 credits)
  • FS6121 Meat Science and Technology (5 credits)

Elective Modules

Students take 20 credits from the list below (or proportionately more on discussion with the Programme Team), subject to timetabling constraints, student background, available places in modules, and the requirement that no more than 15 credits of undergraduate-level modules are taken. In addition, the modules marked with an asterisk (*) are to be taken by all students unless they have taken these previously.

  • FE6902 Global Food Policy Issues (5 credits)
  • FS3602 Chemistry of Food Proteins (5 credits)*
  • FS3605 Macromolecules and Rheology (5 credits)
  • FS4014 Food Product Development and Innovation (5 credits)
  • FS4603 Advanced Analytical Methods (5 credits)
  • FS4606 Cereals and Related Beverages (5 credits)
  • MB4611 Microbial Food Safety (5 credits)*
  • MB6003 Functional Foods for Health (5 credits)
  • MB6114 Hygienic Production of Food (5 credits)
  • NT6102 Public Health Nutrition (5 credits)
  • NT6108 Sensory Analysis in Nutrition Research (5 credits)

Part II

  • 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.

Academic Programme Catalogue

See the Academic Programme Catalogue where you can search for the complete and up-to-date content for this course. Note that the modules for all courses are subject to change from year to year. For complete descriptions of individual modules, see the Book of Modules.

Course Practicalities


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

I decided to do a taught Masters in Food Science because the modules were wide-ranging and gave a great insight into the different elements of the industry...

Conor Coughlan, MSc Graduate

Read More

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 a minimum Second Class Honours Grade I in a primary BSc honours degree (NFQ, Level 8) or equivalent qualification, in a discipline with a significant element of laboratory science. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College under Recognition of Prior Learning (RPL).

For Applicants with Qualifications Completed Outside of Ireland

Applicants must meet the required entry academic grade, equivalent to Irish requirements. For more information see our Qualification Comparison page.

International/Non-EU Applicants

For full details of the non-EU application procedure 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.
  • Note that not all courses are open to international/non-EU applicants, please check the fact file above. For more information contact the International Office.
English Language Requirements

Applicants who are non-native speakers of the English language must meet the university-approved English language requirements. Visit our PG English Language Requirements page for more information.

Fees and Costs

Postgraduate EU and International Fees 2024/2025

See our Postgraduate EU and Non-EU (International) Fee Schedule for the latest information.


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

Fee payment 

Fees are payable in two equal instalments. First payment is at registration and the balance usually by the end of January.

How can I pay? 

See different options on our How Do I Pay My Fees? page.

Any questions? See the 'Contact Us' section on the Fees Office page.

How To Apply

1. Check dates

Check the opening and closing dates for the application process in the fact file boxes at the top of the page.

2. Gather documents

Scanned copies of supporting documents have to be uploaded to the UCC online application portal and include:

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

3. Apply online

Apply online via the UCC online application portal. Note the majority of our courses have a non-refundable €50 application fee.

Any questions? Use our web enquiry form to contact us.

Additional Requirements (All Applicants)

Please note you will be required to provide additional information as part of the online application process for this programme. This will include the following questions:

  • You may enter the details of professional or voluntary positions held. We strongly encourage you to complete this section with all relevant work experiences that will support your application. 

  • Please describe your motivation and readiness for this programme.

The closing date for non-EU applications is Open until all places have been filled or no later than 30 June. Early application is advised.

Apply Now

For queries regarding course content or timetables please contact