Diploma in Food Science and Technology

 

The Diploma in Food Science and Technology is a 2-year, part-time course. It is unique in that it offers an accredited qualification in the area of Food Science and Technology that can be completed on a part-time basis. This course has been serving the needs of the food industry for more than 25 years.

See below some feedback from recent students.

Who should attend?

This Diploma course is designed for those who wish to develop a good understanding of the basic principles of Food Science and Food Technology. This course is primarily for those who wish to develop their careers within the food and drinks manufacturing, service and supply industries. Particular emphasis is placed on linking scientific principles with their practical application in industry.

Programme Outline

The aim of the programme is to develop an understanding and knowledge of Food Science, Food Technology and an introduction to Food Business. The Diploma course allows for the upgrading of knowledge, skills and competences 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 
  • food safety and quality systems including HACCP
  • food marketing and innovation 
  • the application of the knowledge and understanding acquired on the course in a work-related assignment
  • skills necessary for researching a topic, critical thinking, report writing and giving presentations

Programme Delivery

The course is delivered over 11 Friday/Saturday sessions between October and May each year. Each session is held on the Friday from 13.00-19.00 and from 9.00-16.00 on the Saturday.   

Previously, sessions were delivered on Campus in UCC. Due to Covid 19 the course was delivered online this year. If restrictions allow, we plan to run the course in a blended format in the 2021/2022 with both online learning and on-campus learning.

The next course will start on Friday the 1st of October 2021.

Core Modules

Participants complete 6 modules each year:

Year 1

Module        CreditsContent
Food Chemistry 1                           5

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 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

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

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

Nutrition      5 

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 Assigment 1      5 

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

Enables the development of skills necessary for researching a topic, critical thinking, report writing and presentation skills.

 

Year 2

Module        CreditsContent
Food Chemistry 2         5

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

Food Microbiology 2        5 Classification of micro-organisms associated with foods.  Analytical methods for their detection and enumeration.  Rapid methods. Role of micro-organisms in foodborne disease outbreaks - case studies.  Microbiology of selected food products - dairy, fermented foods and fish.
Food Process Technology      5

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

Quality Systems     5

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 

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

Work -Related Assigment 2      5 

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

Enables the development of skills necessary for researching a topic, critical thinking, report writing and presentation skills.

 

Cost

The cost is €2800 for each academic year 

Register

Online applications opened at the end of April  https://www.ucc.ie/en/ace-dfsct/

 

For further information please contact:
Ms Maura Conway
Programme Manager, Food Industry Training Centre

School of Food and Nutritional Sciences
College of Science, Engineering and Food Science, UCC
t: +353 086 8376591 021 4903114/4901423
e: m.conway@ucc.ie 

Food Industry Training Unit

University College Cork , Western Road, Cork

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