UCC CPD courses

FS6208 Cheese Science and Technology

About

Fact File

  • Title

    FS6208 Cheese Science and Technology

  • Code

    FS6208 Cheese Science and Technology

  • College

    Science, Engineering and Food Science

  • Duration

    1 x 1.5hr(s) Lectures.

  • Teaching Mode

    Part-Time

  • Fees

    €1,200. There is also an application fee of É35.00 See Fees and Costs for full details.

  • Entry Requirements

    Primary Honours degree (or equivalent) with a minimum Second Class Honours Grade II, ideally with experience working in the dairy industry. See details below. See Requirements for full details.

  • Closing Date

    TBC

  • Start Date

    TCB

Outline

Module Co-ordinator: Prof. Paul Mcsweeney, Department of VP Teaching and Learning.

Lecturer(s): Prof Paul Mcsweeney, Department of VP Teaching and Learning, Prof. Tim Guinee, Moorepark Food Research Centre (MFRC); Mr David Waldron, School of Food and Nutritional Sciences.

Module Objective: To provide participants with knowledge of the principles of the science of cheese manufacture and ripening in addition to covering yield efficiency, processed cheese, cheese as an ingredient and the acceleration and control of ripening.

Module Content: Cheese as a product; dairy chemistry of relevance to cheese; milk pre-treatment; rennet gelation and syneresis; starters and acidification; cutting, cooking and whey drainage; curd treatment; ripening including its control and microbiology; metabolism of lactose, lactate and citrate; lipolysis; proteolysis; amino acid catabolism; acceleration and control of ripening; yield efficiency, processed cheese, cheese as an ingredient.

Learning Outcomes: On successful completion of this module, students should be able to:

  • Describe the influence of processing steps and ingredient selection on the characteristics of processed cheese.
  • Summarise the rennet coagulation of milk and the syneresis of rennet-induced milk gels.
  • Assess the effects of the preparation of milk for cheesemaking on the finished product.
  • Explain the functions of NaCl in cheese and the factors which affect salt uptake.
  • Relate the principlal microbiological and biochemical events which occur in cheese during ripening of the properties of finished product.
  • Appraise the value of various strategies for increasing cheese yield.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 MCQ 30 marks; 1 Assignment 30 marks; 1 In-class test 40 marks).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

Formal Written Examination: No Formal Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

 

Blended: to attract industry professionals from all over Ireland and Europe, it is necessary to provide this module as a blended offering. It is anticipated that 50% of the module would be online and 50% would be face to face.

Requirements

Candidates must be graduates of a primary honours degree (NFQ, Level 8) programme (or equivalent) with a minimum Second Class Honours Grade II, ideally with experience working in the dairy industry or hold a Level 7 Diploma in Food Science and Technology with a minimum Second Class Honours Grade 1 minimum of two years; experience in the dairy industry. 2.Technical requirements: Internet connection, access to UCC

Fees and Costs

€1,200. There is also an application fee of É35.00.

How Do I Apply

TBC

  • To apply for this module please log on to the UCC APPLY page and create an account.  
  • Gather any additional documents required (including a passport-style photo), copy of your degree parchment if not a previous UCC graduate.
  • An application fee of €35 will be payable on submission of your application via the same platform.

Contact details

Contact details

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