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

REGISTER HERE FOR YOUR FREE PLACE

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