01 Mar 2007

Exciting Initiative for Speciality Food Producers at University College Cork (UCC)

Nowadays, numerous varieties of farmhouse cheeses, smoked fish, fresh and specialist meats including charcuterie, poultry and pork products, honey, sauces, condiments, confectionery and fresh organic produce are consumed by the Irish population. In response to these exciting changes in the marketplace, UCC, in partnership with CAIS (Irish Farmhouse Cheesemakers Association), Slowfood Ireland, Ballymaloe Cookery School and the Veterinary Department, Cork County Council have developed a unique Diploma in Speciality Food Production.

This unique Diploma will appeal to those working in speciality food production and marketing and also to those thinking about getting involved in this growing and dynamic sector.  For example, in recent years an increasing number of farmers have developed value adding food enterprises on-farm.  Similarly, an increasing number of people working in food service have branched out into speciality food production and distribution.  The Diploma should also appeal to those working in marketing and distribution, support agencies and the media.   

The Diploma offers an enterprising and dynamic learning environment with participants from speciality food enterprises, farmers' markets, farming, marketing, support agencies and the culinary community.

There will be a mix of lectures, practicals, workshops, project assignment and site visits throughout the programme (outside the University). The Diploma, under the direction of Dr Séamus O'Reilly, Department of Food Business and Development, UCC, runs from 2 April to 16 May 2007.

Topics covered in the Diploma will include

• Local Food Production
• Science, Technology and Nutrition of Foods with an emphasis on Traditional Methods; Plant Design and Associated    Services such as Water and Waste Managemen
• Speciality Food Marketing and Distribution
• Food Microbiology
• Operating in a Regulatory Environmen
• Managing Speciality Food Enterprise
• Information Retrieval Workshop, Regulations/Legislation Workshop and HACCP Workshop