Students from the Post Graduate Diploma in Dairy Technology and Innovation, Sam Kingston (Macroom buffalo cheese) and Grainne Rafferty (Ornua), were on campus recently for their lectures.  They will both graduate in December with the Post Graduate Certificate in Dairy Technology and Innovation, and it's great to see them taking the next step with the Diploma.  Many congratulations on being the first two students in this new offering in UCC.

Sam and Grainne pictured wth Prof Seamus O'Mahony

UCC Diploma in Food Manufacturing Management study tour visit to Pilgrim's Food Masters in Shilleagh, Co. Wicklow. The photo shows Programme Manager, Joe O'Callaghan with his class group, as well as some of the management of the company. The class enjoyed and appreciated the informative study tour.

Many congratulations from us all in the Food Industry Training Unit, to Professor Seamus O’Mahony, who recently took up his new role as Professor of Dairy Science at the School of Food and Nutritional Sciences, UCC.

Bill Brown of the Corkman, gives an insight into Seamus's life both inside and outside of UCC. 

Matthew Troy, graduate, with his sisters, Amy-Jane, Programme Manager in FITU, and Vicky, Training and Learning Manager for foodlineUCC

•  10:00 AM

•  25 October 2022

• CAFRE, Loughry Campus, 76 Dungannon Road, Cookstown, Co.Tyrone BT80 9AE

The HACCP training runs from 10am to 1pm.

To find out more and to register click here

Topic: Sustainability and Environmental Issues in Food and Dairy Processing

Date: Wednesday the 2^nd of November

Time: 13:00-14:00 GMT

As part of the Diploma in Food Manufacturing Management Workshop 5, participants attended a study tour to Dairygold Co-Operative Society Limited, Castlefarm, Mitchelstown, Co Cork. Combining Dairygold’s deep-rooted farming tradition with nutritional expertise and technology, it has become a global player in supplying cheese and dairy ingredients. The study tour was highly informative, and the extent of automation was very impressive, as was Dairygold’s commitment to sustainability.

Kindly organised by a current student, Sebastian Dymarkowski (Production Shift Manager), the participants were hosted by Michael Sheehan (Site Manager), Liam Enright (Whey Products Lead/Process Optimisation Lead), Aoife Cronin (QA Officer) and Declan Geary (Production Plant Manager).

For further information on Dairygold Castlefarm, please see: https://www.dairygold.ie

IFSTI UCC 50^th Food Science and Technology Conference

‘Frontiers in Agri-Food Science: Addressing the Problems of Today for a Brighter Tomorrow’

Tuesday, 6^th to Wednesday 7^th December 2022  

The 50th Annual Food Science and Technology Conference, hosted by University College Cork (UCC) and the Institute of Food Science and Technology of Ireland (IFSTI), is taking place at UCC on 6th and 7th December 2022 in a live, face to face format and returning to the institution which initiated and supported the programme for over 40 years. The conference focuses on providing opportunities for young scientists (postgraduates) to present their research in oral and poster formats and is a unique event in this regard. At this event, early-stage researchers will be given insights into the exciting opportunities available in the food area and how to avail of them, through networking and knowledge exchange. This year marks a special occasion for the conference as we are celebrating 50 years of supporting its initial objective of growing our future food/beverage scientists.

UCC is a proud partner and national lead in this €4 M project funded by the Erasmus+ European programme to develop a major new Centre of Vocational Excellence to meet the training and development needs of the Dairy Sector. The project is aimed to tackle the national skills shortage in the dairy sector through innovative training methods, collaborative industry–research–training initiatives, and programmes to develop existing staff, and attract future generations of dairy professionals into the dairy industry. Working collaboratively with our many partners across Ireland and the 9 national CoVE's across Europe, in UCC, the project is led by a core member of the international project leadership team, Dr Joanne Uí Chrualaoich, with Prof Alan Kelly leading the Dairy Academy and Prof Seamus O'Mahony leading the transnational Dairy Learning and Innovation Hub.

Read more about the project here

The Food Industry Training Unit were delighted to welcome Board members from Irish co-operatives to UCC this week for the ICOS/UCC Part-time Diploma in Corporate Direction. This was the third workshop on this Diploma which was held face-to-face in the UCC Mardyke Pavillion and focused on finance delivered by Hilary Hough. The two-day workshop included practical sessions on finance for non-financial managers and discussion around current trends impacting upon finance, balance sheets etc. for co-operatives. 

The Diploma in Food Manufacturing and Management held a class competition in the Sales and Marketing workshop earlier this month.  The competition was a Sales Pitch Competition, based around a food product that the team needed to create, and the winners, pictured above, were Haim Abella, Matheus Bassani, Leanne Nash and Liam Carroll.

The runner up team shown below were Edgaras Simkevicius, James Cowlard, Nicola Byrne

Picture shows L to R, Joe O'Callaghan, Phil O’Sullivan, Edgaras Simkevicius, James Cowlard, Nicola Byrne and Aoife Sammon

Click below for details of this post (closing date 12 August 2022)

Enso Sustainability Strategist & Advisor Job

Dr Angela Sheehan has made the headlines yet again - this time on the EchoLive - read it here, all about Angela and her route to becoming the Programme Manager for the Diploma in Speciality Food Production, and how since the Diploma started, she's supported more than 300 food businesses to grow!

Applications for the Diploma in Speciality Food Production 2022 are open until September 14. The course runs October to May. See www.ucc.ie/en/fitu/courses/specialityfood

The FITU Group continued the summer walk tradition on the 6th July when they headed off to the beautiful Camp in County Kerry.  Ashes bar and restaurant in Camp village was the starting point for the 13km treck over the mountain and onto Inch Beach, where they enjoyed a swim in the warm ocean of sunny Kerry!! 

Mary McCarthy-Buckley was back, and great to catch up with all her news since she retired from FITU just a few weeks ago.

After the much needed rest at Inch, it was back over the mountain again for the second part of the journey all the way to Camp.

Later that evening there was dinner in Dingle where pains and aches were eased with lovely food and drink, and plans were made for the next FITU adventure.  With high energy (after the few drinks), the next trip was decided by Maura and Angela - a secret location to be announced - (I'm not saying it's definite but Mount Kilimanjaro was mentioned!!).

Stephen and Sarah Vaughan run the very successful White Rabbit Bar and BBQ on MacCurtain Street, in Cork city.

Stephen explains how they had the sauces, but never really did anything with them. In 2020, he submitted an application for the sauces to Aldi and got turned down. But then he realised, even before he got turned down, how woefully unprepared as a producer he was. He went back to college for a year to study Speciality Food Production at UCC, learned a lot, resubmitted to Aldi in 2021 and they accepted two sauces.”

Kate Ryan of the Echolive published his story on 21 June 22 - read all about it here

Many Congratulations to Pat Murphy, CEO of Kerry Group's Dairy Business, who was delighted to celebrate 50 years of Kerry with the team in Listowel. He is very proud to be a part of this occasion and reflect on their journey to becoming a world leader in sustainable nutrition. #ExpandingHorizons

The School of Food and Nutritional Sciences have introduced a new podcast, the UCC Student Dietitian Podcast, which is so interesting for us all.  

This podcast focuses on delivering an evidenced-based conversation exploring all things nutrition through a wide variety of interesting and insightful perspectives.

The very first series is ‘Debunking Diet Cancer Myths’. In episode 1, they chat with Clodagh Scannell, a registered dietitian, involved in the recent publication of ‘The Truth Behind Food and Cancer’. In a recent survey of over 1,000 Irish cancer survivors which reported that more than half (56%) felt confused by nutrition information available and 37% had tried an alternative dietary strategy that may be detrimental for their overall health.

Listen in, to find out about the newest and strangest fads, and the danger they pose to people living with cancer and undergoing treatment. Each will be available on AppleMusic and Spotify.

https://t.co/TsIFwQof8u
https://t.co/sHFdYQdZu7

On 2nd June 2022, a short course in Food Process Engineering Principles, delivered by Dr Angela Sheehan, was held in UCC and was enjoyed by all participants.

The group took a photo opportunity in the atrium near the Food Industry Training Unit.

Registration is open.

Modern nutrition science is young: It is less than one century since the first vitamin was isolated in 1926. Nutrition science stands upon research conducted by academia, the private sector, and nongovernmental organisations, often in collaboration across these sectors. Its evidence base is of fundamental importance to the solving of current challenges and complexities, optimising outcomes, and the prevention of harm.

In order to remain relevant, nutrition science must address the global challenges, including ensuring nutrition security for all, in line with the UN Sustainable Development Goals and in the context of the post-COVID era. It is timely to take stock and consider how nutrition science must move forward.

The conference is designed integrate three symposium sessions which will commence with reflection on historical exemplars of nutrition achievements, then moving the discussion to current challenges which face the discipline and will culminate in scoping the outlook for nutrition science going forward.

Click here to register

Congratulations to Professor Mairead Kiely who was one of 29 newly elected Members and was recently officially admitted to the Royal Irish Academy for her exceptional contributions to the sciences, humanities and social sciences, as well as to public service.

Dr Mary Canning, President of the Royal Irish Academy, said: ‘We are immensely proud of these 29 new Members who we are recognising today for their scholarly achievements, their research and international distinction or for significant contributions to Irish society. As new Members of the Academy, they will contribute to and strengthen our capacity to provide expert advice on Higher Education and Research policy.’

Friends and colleagues gathered recently to mark Mary’s retirement after 30 years’ service to UCC, 29 of those as Manager of the Food Industry Training Unit.  Mary’s warmth, energy and enthusiasm will be missed by all. 

Picture shows Professor John O'Halloran, President of UCC, along with Professor Mairead Kiely, Head of School of Food and Nutritional Sciences, UCC, with Mary and the FITU Team.

Following a successful training course on Lean Yellow Belt delivered by Joe O'Callaghan, FITU, Robert Hernon, Enterprise Ireland, presented certificates to Kerry Co-op staff, Orlagh Keneally, Sarah Sheehy, Eugene Bowles and Francis Finn.

A full list of our part-time accredited courses, and our short training courses for 2022 is available to download

FITU Calendar of Courses

The Diploma in Food Manufacturing Management class were back in UCC for the final workshop of the year.  The workshops for this course take place at various venues around the country, so it's always nice to come back for the last workshop and a photo opportunity in the Quad.

The President of UCC, Professor John O'Halloran, took time out to meet some of the class of 2022, along with Mary McCarthy-Buckley, Manager of the FITU, and Programme Managers, Joe O'Callaghan, Aoife Sammon and Kathy Kirwan.

A visit to the Macroom Buffalo Farm is one of the highlights of the The Diploma in Speciality Food Production Course.  The class of 2022 headed down in March to see the farm in action, to sample some of its delights, and even to pet the buffalo.  How cute is a baby buffalo in a paddy cap!

A long-running ice-cream science and technology training course organised by UCC's Food Industry Training Unit (FITU), is proving to be a resounding success with industry professionals from around the world. 

FITU is based at the School of Food and Nutritional Sciences, and recently hosted the 20th anniversary Ice Cream Science and Technology industry event. The training was led by Professor Doug Goff, University of Guelph, Canada, with guest speaker and author Cathrine Osterberg, Osterberg Ice Cream, Denmark.

The global ice cream market is growing at a rate of 6% per annum and this is reflected in the high numbers of industry personnel who registered for the UCC course. In fact, the response was so high, FITU had to organise two events - one for artisan producers, and one for industrial scale manufacturers including the Kerry Group, Glanbia and Lakeland Dairies.

Following on from a very successful Dairy Science and Technology Training Initiative in January of this year, the Aurivo Co-operative partnered again with University College Cork (UCC) for a  focused course on Butter Science and Technology .The Aurivo Dairy Ingredients site at Ballaghaderreen, Co Roscommon, is a leader in the global supply of quality, innovative and trusted dairy ingredients, in particular,  enriched /fat filled milk powders and will commission an upgraded  modern butter production facility during March 2022.

Busy times in FITU with many short courses taking place.  Why not check out our many upcoming courses

Professor Douglas Goff from the Department of Food Science, University of Guelph, Canada, delivered a two-day Ice Cream Course to an international group of Artisan Ice Cream makers, in the Food Industry Training Unit, UCC.

Limited number of places now available.

Sign up here

Get the agenda and read about the speakers below.

https://www.ucc.ie/en/fitu/foodlineucc/upcomingwebinar/

Read all about the training initative here:

Aurivo Co-op partners with UCC on a Dairy Science Training Initiative

Moderator: Dr A.J. Troy/ Vicky Snook

Speakers: Dr. Alan Kelly, Professor, School of Food and Nutritional Sciences, University College Cork, Ireland

Dr. Purnendu C. Vasavada, Professor Emeritus, University of Wisconsin-River Falls, USA

Date: 15th of February

Time: 14:00 - 15:00 GMT

Register for this free webinar here

The HORIZON4PROTEINS project is very pleased to invite you to join an informative and collaborative Webinar, discussing Consumer acceptance of alternative proteins, to be held virtually on Thursday 3rd February 2022, 10:00 – 11:00 CET

Click here for further information and to reigster

There is still time to sign up - contact the Programme Manager Deirdre Hilliard at +353 86 383 0011   Email: deirdre.hilliard@ucc.ie

Fantastic to see Orla McAndrew, Graduate of the Diploma in Speciality Food Production, popping up in the media yet again!  This time she features among more amazing Cork women in the Echolive 'Ones to watch: Cork women we'll see more of in 2022'.

Read the full story here: https://www.echolive.ie/wow/arid-40778193.html

Congratulations to the class of 2019 and 2020!

The Postgraduate Certificate in Dairy Technology and Innovation held a graduation ceremony in UCC in December and it was lovely to welcome back those that could attend on the day.  

Damien O'Gorman with his family

Taking time out from lectures to enjoy the Graduation Ceremony of the Postgraduate Certificate in Dairy Technology and Innovation.  Although many of the members of the classes of 2019 and 2020 were otherwise engaged and couldn't attend, it created lovely memories for those who could come. 

Fergus Slattery and John O'Riordan both work for Wyeth Nutrition

An unusual graduation amid Covid, but a great day nontheless.  It was great that some of the class could attend so congratulations to the classes of 2019 and 2020. 

Orla McAndrew seen here at her recent appearance on the Today Show on RTE, has a part-time position available.  See her advert below:

I am looking for someone to come and help me out over the busy festive period, with a view to extending this part time contract into the New Year.

Now enrolling for commencement in the New Year (12^th January 2022)

Who Should Attend?

·  Graduates who are working the SME food or agri sector, and have the ambition & motivation to further develop their core management skills

·  Graduates who have graduated in recent years, ideally but not necessarily from Food, Agri or related disciplines

·  For applicants without a level 8 degree, prior experiential learning and Recognition of prior Learning (RPL) will be taken into account

The President's Garden looks great all year around, but it's really lovely on a nice day in November showcasing the beautiful colours on the trees.

The Diploma in Food Science and Technology class, year 2,  enjoyed a recent visit and it was great to see everyone again.

Unreal news from Tom and Norma Dinneen, Bó Rua farm - they have done it again!!  Their new smoked variety has wowed the judges in Oviedo, Spain and has been awarded silver!

Norma is a graduate of the Diploma in Speciality Food Production and definitely climbing the ladder of success - well done from all at FITU.

Nice to see life getting back to normal, and to see students in UCC strolling around in the November sunshine!  Our Diploma in Food Science and Technology, year 1 class, met up on campus recently for a photograph near the Quad.

So nice to see graduates back on campus for their graduation!

What a joy to be back on campus for the Diploma in Food Science and Technology Graduations.

Lecithin as a functional ingredient in food systems

24^th November at 13:00 (Irish Time)

REGISTER HERE

In this webinar, Dr Bot will discuss what lecithin is, the current market for lecithin, the different type of lecithin ingredients, and the major food application categories. Dr Bot will also provide a case study on dairy based beverages.

Dr Francesca Bot is a senior postdoctoral researcher in Food Science, within the School of Food and Nutritional Sciences at University College Cork. Francesca’s research focuses on food ingredients functionality, sustainable food processing and food structure for bioactive compound delivery. Francesca holds a PhD in Food Science and over the last eight years she has been working with international research institutes and industry collaborators. Since 2017, Francesca has worked in the Food Ingredients Research Group, led by Dr Seamus O’Mahony.

For further information contact us at foodlineUCC

Congratulations to the Diploma in Food Science Class of 2020!!

Smiles all around from graduates Anne Heffernan and Anne O Donoghue, pictured with Mary Grufferty, Eilis O'Sullivan and Maura Conway at the recent conferring ceremony in UCC

Orla, who completed the Diploma in Speciality Food Production, in the Food Industry Training Unit in UCC, spoke to Aisling Meath of the Echo and explained how her business survived during the Pandemic, how she had to come up with new ideas to grow the business, and how, with the help of her young daughter, her business has gone from strenght to strength.  She talks about her busy life and the importance of being able to be at home with her young family, sourcing high quality foods from local producers, and how sustainability is close to her heart.  Read the full story here

This programme is designed to meet the management and leadership development needs of young agri-food graduates in the first three years of their working life. Alongside the core technical business skills and best practice tools, the programme will equip participants with motivation and coaching skills that will enhance their professional identity and capability. As a result of this programme, participants will be able to embrace new challenges within their organisation and help to grow and have a lasting impact on their company in this fast-paced industry.

Closing date for applications is 25 October 2021.   Start date 28 October 2021.

Read more on this course and register here:

https://www.ucc.ie/en/fitu/courses/leadership-agri-food-sector/

Making cheese since 2018, the Dinneens have already won the Gold Medal at the Blas na hEireann Irish Food Awards 2019 and secured two starts at the Great Taste Awards 2020 For their Bó Rua Farmhouse Cheddar.

It is handcrafted on the farm by Norma, from the milk of the Montbéliard and Friesian herd and gently aged for nine months on traditional wooden boards to develop a firm yet delicately creamy texture and full, approachable flavour.

Read their story which was recently published on the Irish Examiner

If a basic biscuit just isn’t going to cut it after a long week, one Cork baker is getting ready to deliver boxes of pure joy to doorsteps all over Cork.

Good Fortune Cookies is a brand new cookie company doing a brisk business in dropping off freshly baked, oven-warm thick double chocolate, caramel, hazelnut, peanut and honeycomb cookies by the boxful.

Mary Fanning from the Nationwide team on RTE visited a farming family who have diversified away from beef and tillage, into producing a flower from which they produce a cordial.  The Nationwide team visited this Longford farm where elderflowers are the crop.  The show is available on the RTE Player, under Nationwide 13 September 2021.

In January 2013, Martina and David Burns took a leap of faith and formed Richmount Cordial Company, planted 920 elder saplings and are now producing small batches of award-winning elderflower cordial.

We are so proud of Martina, who completed the Diploma in Speciality Food Production, here at FITU.

You can see their story on their website at https://www.richmountcordials.ie/

Following our Diploma in Food Manufacturing Management Business Planning/Sales and Marketing workshop at the Rivercourt Hotel in Kilkenny, a presentation was made to our Business Planning Chocolate Project winning teams.

Date: 20 October 2021 at 7.00pm

Venue: Staffordshire County Showground Banqueting Suite (Members Pavilion)

Join other dairy professionals on the eve of the ICDA Awards for the SDT Annual Dinner where you will be treated to an evening of excellent company and networking pportunities coupled with delicious food (and fine wine). The Guest Speaker is the wonderful Amanda Owen (Yorkshire Shepherdess).  Amanda will talk about her life at Ravenseat Farm, show her amazing photographs and have copies of her recent book available for purchase. 

On the afternoon before the Dinner the SDT Autumn Symposium will be held at the same venue. Three speakers from Liverpool University, NIRAS and FOSS will present on cheese related topics. For more information on this free-to-attend informative event please visit www.sdt.org/events/12

Some people like a challenge.  Paul McCarthy of Full O’ Beans began his new coffee and food truck business at the same time as starting in UCC!

Paul enrolled as a student of the part-time Diploma in Speciality Food Production, so it wasn’t too much to take on and he got to apply what he was learning to his new enterprise.

Paul is a great advocate of supporting your local community and he has been instrumental in setting up the new outdoor market in Carrigaline in the GAA club on Fridays.

UCC are now taking applications for the next cycle of the Diploma in Speciality Food Production.

Kathy Kirwan, Joe O'Callaghan and Artie Clifford Blás na hEireann chairperson, judging Diploma in Food Manufacturing Management students chocolate assignment presentations at Rochestown Park recently

Recent graduates Norza Daud-Collins and May O’Donovan would both agree that participating in the UCC’s part-time Diploma in Speciality Food Production programme last year made a big difference to the successful development of their food businesses.

Norza, owner of Malay Kitchen restaurants in Cork, has developed a range of wonderful sauces and pastes, which can be bought through the shops or website. May’s wide range of fabulous Asian food products can be bought in her store ‘SensAsian Fare’ in Ballincollig, or at the Mahon Point farmer’s market.

Both businesses have benefitted from the wide range of technical and business topics provided by the Diploma, plus the many opportunities to network with like-minded food entrepreneurs, trainers and support agencies.

Applications are now being taken for the next cycle of this Diploma, and substantial funding is available for eligible applicants. The Diploma will start on 12th October 2021 and will run on a part-time basis until May 2022. It may be necessary to deliver part of the Diploma programme using a suite of on-line delivery tools as a result of COVID-19 restrictions.

To learn more you can contact Dr Angela Sheehan, a.sheehan@ucc.ie, or by visit www.ucc.ie/en/fitu.

Following his graduation from UCC with the Diploma in Speciality Food Production programme Stephen Vaughan very successfully launched his range of BBQ sauces, which he developed for use in the White Rabbit Bar and BBQ, on Cork’s MacCurtain st.

Stephen was delighted to be selected as a supplier of these sauces on the Grow With Aldi programme. Like others on the Diploma, Stephen benefitted from the wide range of technical and business topics provided by the course, plus the many opportunities to network with like-minded food entrepreneurs, trainers and support agencies.

Applications are now being taken for the next cycle of this Diploma, and substantial funding is available for eligible applicants. The Diploma will start on 12th October 2021 and will run on a part-time basis until May 2022.

It may be necessary to deliver part of the Diploma programme using a suite of on-line delivery tools as a result of COVID-19 restrictions.

To learn more you can contact Dr Angela Sheehan, a.sheehan@ucc.ie, or by visit www.ucc.ie/en/fitu.

A pioneering decade-long strategy for Ireland’s food and drinks sector has received government approval. The strategy, titled ‘Food Vision 2030 – A World Leader in Sustainable Food Systems’, sets out Ireland’s ambition to grow agri-food exports from €14 billion to €21 billion by 2030.  Click here to read more about this exciting venture.

Amid glorious sunshine, all roads led to Dingle last week for the Blas na hEireann Food Awards. 

Dr Angela Sheehan, Programme Manager in the Diploma in Speciality Food Production, in the Food Industry Training Unit at University College Cork (UCC), along with her colleagues, Ms Kathy Kirwan, Programme Manager in the Diploma in Manufacturing Management Programme in the Food Industry Training Unit at UCC, and Professor Joe Kerry, College Lecturer and Head of the Food Packaging Research Group in the Department of Food and Nutritional Sciences at UCC, were delighted to be among the judges for this prestigious event.

Now in their 14th year, Blas na hEireann, The Irish Food Awards is the biggest competition for quality Irish produce on the island of Ireland. In 2021 they faced another most unusual year, and they are proud to say their judging and awards went ahead.  Products from every county on Ireland were entered into the 2021 competition to win Gold, Silver and Bronze Awards in a broad range of food and drink categories as well as key awards such as Supreme Champion and Best Artisan Producer.

The 2021 awards are over now but keep in touch with their website to find out more.

Blasta Delights present ginger recipes and have developed a business using ginger in various ways. Ginger is an effective herbal remedy for many ailments, including nausea, vomiting, pain, and indigestion.

Aine has recently started selling her ginger products at Farmers Markets.   Here she is on a lovely sunny day in Castlegregory, Co. Kerry.

You can out more about Aine and Blasta Delights on her Facebook Page here

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 of 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 course mixes online learning with face-to-face teaching and consists of three days of face-to-face lectures in October and again in February. During these sessions, students will meet with lecturers in UCC and Teagasc and engage in tutorials and practical sessions. Click on the following link to download the lastest brochure PG Cert in Dairy Technology and Innovation Brochure

Click here to apply

FINAL DATE FOR APPLICATIONS 27th August

Part of the Carbery group, Synergy Flavours has manufacturing and technical support facilities in the UK, Ireland, the US, Brazil, Italy and Thailand.  Consequently, Synergy has the market insight to work collaboratively with customers worldwide to develop flavour solutions which meet and anticipate the expectations of local consumers.  Synergy Flavours currently employs over 800 people across eight global locations and, as we continue to grow, is always looking for talented individuals who share our ambition and vision to join the team.

Get the full details of a new post for a Dairy Flavour Scientist here

The four Editors of the Handbook of Molecular Gastronomy (Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza) are organizing the second session of the HMG Conference Series on the 30th of June (2pm-6pm).

As usual in this series, the topics discussed will reflect the 3 parts of the book: I - scientific aspects / II - educational practices / III - culinary applications.

We invite authors to make proposals for oral presentations (please submit to icmg@agroparistech.fr) at anytime: they will be scheduled depending on available slots. This 2nd session is now complete, the 3rd one will happen on September 8th (more information soon).

Click here to register and to get further details of this conference.

Interested in a part-time course with the Food Industry Training Unit in University College Cork?

The UCC FITU Open evening will provide an overview of all the part-time courses available to those in the food, agri-food and seafood sectors

TOPICS

• Calendar of accredited and non-accredited courses

• Expected course structure as we ease out of Covid restrictions

• Course fees and eligibility for funding

• Course content and assessment

• Blended and online learning

• Live Q&A Session

REGISTER HERE

For further information visit the Food Industry Training Unit’s website by clicking here.

Please contact us to discuss your bespoke training needs.

Summary: 

Traditionally, membrane filtration is carried out at high temperature due to its associated benefits such as low fluid viscosity, high mass flow etc. However, undesirable microbial growth in the filtration system poses significant challenges for filtration performance and plant hygiene. Application of cold temperature in membrane filtration is gaining momentum in recent years, due to the advantages like low microbial growth and high product quality. This webinar will focus on understanding the role of cold temperature in membrane filtration processing and its associated opportunities and challenges in developing dairy ingredients. 

Join Enterprise Ireland for Food Evolution – A Forum on the Future of Food, and hear from leading industry experts and thought-leaders on innovating for sustainable growth, emerging megatrends and insights in food and beverage on 27th May 2021 at 09:00 ET / 14:00 GMT+1 / 15:00 CEST. Find out about the key to long-term success in sustainable growth, and how Ireland has become a hub for food and beverage companies wishing to develop and scale their European presence.

Stephen Vaughan runs the successful White Rabbit Bar & Barbeque Restaurant in Cork which he opened in 2015.

SECAD’s “Sustainable Food Training Programme” aims to provide Small, Medium and Artisan food business owners with practical tools and guidance that will enable them to pursue environmentally conscious actions within their business operations.

Irish households and businesses waste a million tons of food annually, two and a half Croke Parks, filled to the brim.

Boosting Business Sucess Conference 2021

Isabella Rowatt moved from busy Glasglow and a life of music, rock and fashion to become a goat herder in Donegal.

She is currently completing the Diploma in Speciality Foods and spoke to Dublin Q102 today about her move to Ireland from Scotland, where she was the lead singer in a Rock Band, and now spends her days with goats!

Listen to her amazing story here.

Part-time programmes starting in the autumn of 2021

Lunch-time webinar on Getting to grips with in-factory Cleaning in Place (CIP) - Post Chlorine Regulations. 

Click here to register and to get further details

MentorWork - the pathway to business success starts here

FITU and UCC Careers at the AgriTech Conference

UCC / BIM Innovation Advisory Graduate Programme: Position for Food Science/Nutritional Sciences Graduate

UCC / BIM Innovation Advisory Graduate Programme: Invitation for application for position for Marketing Insights Graduate

UCC / BIM Innovation Advisory Graduate Programme: Invitation for application for position for a Business/Financial Graduate

foodlineUCC has something for everyone working in the food, agri-food and seafood sectors.

Developing a new food product is an important but fun part of the Diploma in Food Manufacturing Management programme. 

This week the Cleaning in Place Virtual Classroom course took place. Attendess took part in the day-long course through Microsoft Teams and were supported by foodlineUCC in the Food Industry Training Unit.

Lovely article on the Diploma in Speciality Food Production in the Irish Farmers Journal. Very interesting recent graduate stories also!

Judging for the 2020 Food Awards begins, in Dingle. Same rigorous procedures with appropriate COVID 19 restrictions in place. More details: Judging details 

Funding is available. kindly provided by the Department of Agriculture Food and the Marine

Despite restrictions on face-to-face training, the Diploma in Food Manufacturing Management started their new academic year with a full class online.

We would like to inform you that the Food Industry Training Unit, School of Food and Nutritional Sciences, University College Cork is complying with Government policy regarding COVID-19 and we are fully supportive of the Government's / HSE's efforts to limit the spread of COVID-19.

Delighted to meet Sean Clarke, Anne Baker and other IFA members at a recent meeting, sharing details of FITU programmes.

This intensive three-day course runs from the 18th-20th of February and will provide participants with knowledge of the science and technology of ice cream and frozen desserts, including ingredients, processing and quality aspects. Lectures will be complemented with demonstrations and there will be ample opportunity for personal contact with the trainer and industry colleagues. 

UCC / BIM Innovation Advisory Graduate Programme: Invitation for application for position for a Financial Graduate

UCC / BIM Innovation Advisory Graduate Programme: Invitation for application for position for Marketing Insights Graduate

UCC / BIM Innovation Advisory Graduate Programme: Position for Food Science/Nutritional Sciences Graduate

Short courses across a variety of areas relevant to the food, agrifood and seafood sectors are now open for registration

On Thursday and Friday the 21^st and 22^nd of November the Food Industry Training Unit, School of Food and Nutritional Sciences, UCC and the Irish Co-operative Organisation Society (ICOS) held a high-level two-day training event on environmental sustainability.

Skillnet Ireland and University College Cork Explore How Digital Badges are Shaping the Future of Workforce Development

• As the world of work is changing, the way in which skills, expertise and achievements are being recognised and rewarded is evolving.
• Ireland’s first ever Digital Badge Symposium took place in Cork on Thursday the 14th of November
• Leading businesses such as LinkedIn, Musgrave Retail Group and Velo Coffee shared their views on the value of digital badges and their relevance to industry
• UCC showcased the range of digital badges they have awarded, in partnership with industry through the Taste4Success Skillnet
• Digital badges, also known as ‘micro-credentials’ are visual representations that recognise all kinds of learning experiences; from online courses, bite-sized workshops to real world learning experiences

Back (left to right): Dr Angela Sheehan (UCC), Mary Stack (NEWKD), Dr Joan Tobin (Kerry Group), Jimmy Deenihan (Listowel Food Fair Chairman)

Front (left to right): Lisa Fingleton (The Local Food Project), Tomas Hayes (Kerry LEO), Dr Pamela Byrne (FSAI), Declan Coppinger (Bord Bia)

The Sustainability Challenges facing the Irish Dairy Sector

The Future of Workforce Learning: Application of Digital Badges and Micro-credentials

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Women can find it difficult to return to paid employment following a career break, citing loss of confidence and worries about the relevance of their skill-sets. 

The part-time Diplomas and Postgraduate Certificate are now accepting registrations

UCC / BIM Innovation Advisory Research Programme: Position for B Comm/ BSc Finance Graduate 

The Food Science and Technology Part-time Diploma students celebrate the final day of their two year journey with the Food Industry Training Unit in UCC with the new FITU reusable coffee mugs!

FITU in collaboration with Taste 4 Success Skillnet launch a new report focused on the potential of digital badges for the Irish food and agri-food sectors.

The DFMM class of 2019

FITU feature on RTÉ Nationwide

FITU feature on RTÉ Nationwide

This Award of Excellence acknowledges the Unit’s excellence in the provision of Continued Professional Development and training to the food and agri-food sectors and sea-food sectors in Ireland.

On Friday the 18^th of January, over 250 representatives from the food-related research, education and business world attended the launch of the new UCC Food Institute

Cheese Science and Technology training course 2019 

Champion of Co-operative Marts and Dairying, Michael Parsons has been recognised nationally with the co-operative industry's highest honour, the Plunkett Award for Co-operative Endeavour.

FITU say a sincere thank you to Professor Paul McSweeney for 20 years of support

Maura Conway, Food Industry Training Unit, received a 25 year service award last week

Happy students and staff at recent FITU conferring 

Professor Joe Kerry, Dr Angela Sheehan (UCC) and Mag Kirwan (Goatsbridge Trout Farm) pictured above (main picture), at the 'Back to School' session chaired by Brian McDermott. 

FITU are delighted to introduce a new course for the food and related sectors. We are now taking applications for the Food Process Engineering Workshop which will take place in UCC on 25th October 2018

This 2 day course will enable participants to develop highly effective team working and interpersonal communication skills within various operational levels of the food industry 

Pictured at the recent Artisan Food Symposium, with Minister Tom Hayes (middle) are..

Students from Liffey Mills and Bulmers win Chocolate Project awards