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