Postgraduate Certificate In Dairy Technology And Innovation

PG Cert Dairy Technology and Innovation - NOW ENROLLING

Part-time Postgraduate Certificate in Dairy Technology and Innovation

UPDATE: In light of restrictions associated with COVID-19,  the PG Certificate in Dairy Technology and Innovation will provide all of its modules 100% online for 2020/2021 - Registration for the 2020/2021 academic year is available here or by scrolling to the bottom of the page


About the PG Certificate in Dairy Technology and Innovation

University College Cork, in association with Teagasc, has developed a part-time, blended-learning Level 9 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 Level 9 Certificate in Dairy Technology and Innovation. This partly online course typically consists of 12 days of face-to-face lectures in UCC/Teagasc in Cork, however due to restrictions associated with COVID-19 all lectures for 2020/2021 will be provided 100% online. The 2020/2021 brochure is available for download at the following link: PG Certificate in Dairy Technology and Innovation_Brochure 2020

‌‌Below, Professor Paul McSweeney, Academic Director and lecturer for Dairy Chemistry on the course provides a brief insight to the programme.

Who should attend?

This is course is targeted at those working/hoping to work in the food, agri-food or dairy sectors who wish to develop or increase their knowledge in relation to dairy. This course is provided at Level 9 on the National Framework of Qualifications (see below) and so it is anticipated that potential applicants would have 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 are also be eligible for admission. If you are unsure if you are eligible to register for this course, please do not hesitate to contact the Programme Manager (

 NFQ with Level 9 PG Certificate in Dairy Technology and Innovation

Programme Outline

The programme is typically delivered by blended learning, involving a combination of online and in-class sessions from September to December and January to March. However, for the 2020/2021 academic year, all modules will be 100% online due to restrictions associated with COVID-19. If the restrictions allow for pratical lab sessions in the second block week, these will be faciliated. The course will follow a similar structure to previous years.

  • The first online module will commence at the start of October and run one evening a week until the start of December.
  • A block week of teaching in October, typically face-to-face, will now consist of live online lectures, pre-recorded lectures, interactive online discussions and resources for students.
  • A second online module will commence in January and will run once per week until March.
  • A second block week of teaching will be held in February again providing live lectures, pre-recorded material and interactive discussions. If restrictions have eased enough to faciliate practical lab sessions, then these will be arranged in line with guidance available in February.

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

What are our students saying?

"Personally, I have a much better understanding of the chemistry and microbiology of milk, which is very important in my role as a process engineer. I am also more aware of the various dairy processes and processing technologies used throughout industry and how some of the processes used by our company can be improved upon"

"The content of the course was beneficial to me personally and to my company, it will enhance my career prospects"

"Online lectures were brilliant"

"The course reflects perfectly the reality and the issues of the sector"


If you would like to register for the 2020 start date please register here using the code CKP16. 

Cost: The total cost of the course is €5,000 for EU students and €10,000 for non-EU students. Taste 4 Success Skillnet offer funding of €1,000 to those who meet their elibility criteria - please enquire below for further information.

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

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