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Food Science MSc

Fact File

Course Code: CKR22 Full-time & Part-time

Course Title: Food Science

College: Science, Engineering and Food Science

Food Science

Duration: 1 year Full-time; 2 years Part-time

Teaching Mode: Full-time, Part-Time

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

Qualifications: MSc

NFQ Level: Level 9

Costs: 2017/2018 Irish/EU FEE €6,750 full-time; 2017/2018 Non-EU fee: €22,000. The part-time course fee is half the full-time fee in the particular year of study.

2017 Entry Requirements: 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.

Closing Date: Applications now closed for 2017/18

Next Intake: September 2018

Overview

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

Course Details

Course Requirements 

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:

Core Modules
Students take 15 credits as follows:
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)

Elective Modules
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.

Part 2

FS6102 Dissertation in Food Science (30 credits)

Detailed Entry Requirements

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

Application Procedure

Application for this programme is on-line at www.pac.ie/ucc. Places on this programme are offered in rounds. The closing dates for each round can be found here. For full details of the application procedure click How to Apply.

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). All required documentation must be either uploaded to your online application, or sent in hard copy to The Postgraduate Applications Centre, 1, Courthouse Square, Galway, immediately after an application is made.

Please note that successful applicants will be required to pay a non-refundable deposit of €500 on acceptance of their place.

 

Assessment

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.

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