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
Applications for the 2020/2021 academic year are now open
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 Certificate in Dairy Technology and Innovation. This partly online course consists of 12 days of face-to-face lectures in UCC/Teagasc in Cork. 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 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.
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. 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 while a second block week of teaching will be held in February again providing live lectures, pre-recorded material and interactive discussions.
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 from November 1st 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