Postgraduate Certificate In Dairy Technology And Innovation

PG Cert Dairy Technology and Innovation


UPDATE: A once-off bursary of 50% is now available for eligible students registering and completing the course 2019/2020. See below for further information.

University College Cork, in association with Teagasc, has developed a part-time, blended-learning Postgraduate Certificate in Dairy Technology and Innovation. UCC has over 90 years’ experience in dairy science education and, together with the Teagasc Food Research Centre, Moorepark, the greater Cork area, now has one of the largest and most active dairy research clusters in the world. UCC and Teagasc have a long history of collaboration, as recognised by a strategic alliance (UCC-Teagasc Food Innovation Alliance) to build greater critical mass in food research. Drawing on these strengths and in light of industry’s needs, UCC and Teagasc have developed and launched a Certificate in Dairy Technology and Innovation. The 2019/2020 Brochure is available for download at this link PG Certificate brochure.

‌‌Below, Professor Paul McSweeney, Academic Director and lecturer of Dairy Chemistry on the course provides and overview on the programme.

Who should attend?

Graduates of a Level 8 Degree (or equivalent) in food science, nutritional sciences, agricultural sciences, microbiology, biochemistry or related biological sciences with a minumum second class honours (grade 2), ideally with experience working in the dairy sector will be eligible to apply.

Diplomates of UCC's Level 7 Diploma in Food Science and Technology with a minimum second class honours (grade 1) and a minimum of 2 years' experience working in the dairy industry will also be eligible for admission.

Programme Outline

The programme is delivered by blended learning, involving a combination of online and in-class sessions from September to December and January to March. In-class sessions to encourage interaction and group formation, will be delivered via block release. The precise number of days, 12 in total are delivered over  two block release sessions, one week in October and 7 days in February. The exact dates will be made available in advance of the course commencing. Assessments will take place at the end of each semester (This will require 2 days before Christmas and 3 days in May).

Core Modules

Students take modules to the value of 30 credits as follows:

  • Milk production and quality 
  • Dairy chemistry (online)
  • Trends and dynamics across dairy markets
  • Dairy processing technology
  • Dairy microbiology (online)
  • Business processes across the supply chain

Register

If you would like to register for the 2019 start date please register here using the code CKP16

Cost: €5,000 for EU students and €10,000 for non-EU students 

Bursary Available: A once-off bursary is available for those registering and completing the course in the 2019/2020 academic year. Taste 4 Success Skillnet will provide 50% funding for eligible students. Please contact Amy-Jane below to discuss further.

For further information please contact:
Dr Amy-Jane Troy
Programme Manager, Food Industry Training Unit, Room 246
School of Food and Nutritional Sciences College of Science, Engineering and Food Science, UCC
t: +353 21 4902799
e: amyjane.troy@ucc.ie

Further information is also available on the UCC Graduate Studies Page

 

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Food Industry Training Unit

University College Cork , Western Road, Cork

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