Certificate and Diploma in Food Science and Technology

 Congratulations to the class of 2014/2015!!!  

Diploma class of 2015

Diploma in Food Science and Technology:

If you would like to discuss this course in more detail please contact Ms Maura Conway, Food Industry Training Unit, room 246, Food Science building, University College Cork, m.conway@ucc.ie, 021 4903114

This programme is currently underway having started in September (Year 2) and October 2017 (Year 1) and will continue on a part-time basis until May 2018. However you may apply for the course at any time:

Application form


Course details are provided below:


YEAR 1 - Certificate

The certificate programme commenced on the 6th of October 2017 in UCC

YEAR 2 - Diploma

The diploma programme commenced on the 22nd of September 2017 in UCC



The programme was developed in 1993 by the Food Industry Training Unit (FITU), UCC in conjunction with FAS and food companies in the South East. The aim of the First Year of the programme is to give participants an introduction to Food Science, Food Technology and Food Business. The aim of the Second Year of the programme is to further develop the knowledge of Food Science, Food Technology and Food Business and to provide a deeper understanding of the Food and Drinks Industry. The Diploma course allows for the upgrading of knowledge, skills and competence of participants. It aims to provide students with an understanding of:

  • chemistry and the chemistry of foods
  • microbiology and the microbiology of foods
  • food processing technology
  • food engineering
  • human nutrition 
  • the role of microorganisms in relation to the quality and safety of foods 
  • the principal processes used in the manufacture of foods 
  • the principal unit operations in food process engineering and outline the principals of process instrumentation and control 
  • the core concepts of marketing food and the management of innovation 
  • the relevant food legislation, the organisations involved in food safety control in Ireland and the main food safety issues for food businesses 
  • the application of the knowledge and understanding acquired on the course in a work related assignment.



The programme is taken on a part-time basis over one academic year.  Applicants for the Certificate in Food Science and Technology should ideally have experience in the food and drinks processing, retailing or related sectors.

Candidates who successfully complete First Year may opt not to proceed to Second Year and exit the programme with a Certificate in Food Science and Technology.

Programme Modules


Year 1


Food Chemistry  1 -5 credits

Basic chemistry for the food scientist.  Introduction to the chemistry and the main properties of the principal constituents of foods, lipids, proteins, carbohydrates .


Food Microbiology 1 – 5 credits

Characteristics of different micro-organisms of significance in food systems Factors effecting the growth of micro-organisms in food.  Food preservation.  Major sources of micro-organisms in food.  Microbiology of selected food products.  Role of micro-organisms in spoilage and food-borne illness.


Food Technology  - 5 credits

An introduction to food technology.  Food ingredients.  Food packaging.  Food legislation.  Unit operations in food processing, separation techniques, heat treatments, emulsion technology, chilling, freezing, evaporation, drying, fermentation, food ingredients and additives, cleaning in the food industry, introduction to food safety and quality control


Food Engineering – 5 credits

Heat and temperature. Water.  Boilers and steam.  Heat transfer. Fluid, pumps and associated equipment.  Introduction to electricity in the food industry.


Nutrition – 5 credits

Introduction to nutrition, carbohydrates, fats, proteins.  Energy needs and food composition.  Digestion and adsorption of major nutrients.  Minerals and vitamins, Changing nutritional needs through the life cycle from infancy to old age.  Nutrition and public health.  Diet and weight control.  Diet and chronic disease, obesity, hypertension, cancer and cardiovascular disease.  Food safety issues, food additives, contaminants, natural toxicants, food allergies and intolerance.  Functional foods.


Work-Related Assignment  1

Objective: To integrate and apply the knowledge and understanding acquired on the course to a work related assignment.


Year 2


Food Chemistry 2 – 5 credits

Physiochemical properties of food.  The chemistry of milk, meat, poultry, fish, cereals, fruits, vegetables and egg .


Food Microbiology 2 – 5 credits

Classification of micro-organisms associated with foods.  Analytical methods for their detection and enumeration.  Rapid methods. Role of micro-organism in food borne disease outbreaks - case studies.  Microbiology of selected food products - dairy, fermented foods and fish. 


Food Process Technology – 5 credits

Processing of dairy products, meat products, cereals, beverages, fruit and vegetables.  The principal unit operations in food process engineering and the principals of process instrumetation and control.


Quality Systems- 5 credits

Introduction to food safety and quality legislation, introduction to food safety and quality agencies and organizations, introduction to food legislation and standards, Bord Bia Quality Assurance

Schemes, Food safety and quality audits , company visit


Food Business – 5 credits

Overview of the Irish Food sector, introduction to the principles of marketing and distribution and the managerial process. New food product development


Work-Related Assignment 2 – 5 credits

Objective: To integrate and apply the knowledge and understanding acquired on the course to a work related assignment


Cost: €2800 for the academic year 2017-2018

For further information please contact:
Ms Maura Conway
Programme Managers, Food Industry Training Centre
College of Science, Engineering and Food Science, UCC
t: +353 21 4903114/4901423
e: m.conway@ucc.ie 

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