MSc - Food Science

Modules will be chosen with the approval of the Programme Board depending on the student's background. 


Part I (60 credits total)

Core Modules (40 credits)
 

• PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)

• FE6101 Food Business: Markets and Policy (5 credits)

• FS6101 Library Project in Food Science (10 credits)

• FS6103 Novel Processing Technologies and Ingredients (5 credits)

• FS3013 Protein and Lipids in Food Systems (5 credits)

• FS6120 Cheese and Fermented Dairy Products (5 credits)

• FS6121 Meat Science and Technology (5 credits)
   

Elective Modules

Students take 20 credits from the list below (or proportionately more on discussion with the Programme Team), subject to timetabling constraints, student background, available places in modules, and the requirement that no more than 15 credits of undergraduate-level modules are taken. In addition, the modules marked with an asterisk (*) are to be taken by all students unless they have taken these previously.
 

• FE6902 Global Food Policy Issues (5 credits)

• FS3602 Chemistry of Food Proteins (5 credits)*

• FS3605 Macromolecules and Rheology (5 credits)

• FS4014 Food Product Development and Innovation (5 credits)

• FS4603 Advanced Analytical Methods (5 credits)

• FS4606 Cereals and Related Beverages (5 credits)

• MB4611 Microbial Food Safety (5 credits)*

• MB6003 Functional Foods for Health (5 credits)

• MB6114 Hygienic Production of Food (5 credits)

• NT6102 Public Health Nutrition (5 credits)

• NT6108 Sensory Analysis in Nutrition Research (5 credits)
   

Part II

• FS6102 Dissertation in Food Science (30 credits)

Candidates must be holders of a minimum Second Class Honours Grade I in a primary BSc honours degree (NFQ, Level 8) or equivalent qualification, in a discipline with a significant element of laboratory science. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College under Recognition of Prior Learning (RPL).
 

English Language Requirements

Applicants that are non-native speakers of the English language must meet the university-approved English language requirements. Please visit our PG English Language Requirements page for more information.
 

Minimum Requirements and Accepted English Language Tests & Examinations

The minimum English language entry requirements for admission onto a postgraduate programme at UCC are outlined below. These requirements are for postgraduate applicants whose first language is not English. If Gaeilge (Irish) is your first language these requirements do not apply to you.
 

There are a small number of programmes with a higher minimum English language entry requirement and we list these below under Programmes with a Higher Minimum English Language Requirement.

IELTS*    

• 6.5 Overall

• 6.0 Individual Skills (academic version)
   

TOEFL iBT    
 

• 90 Overall

• Listening 20

• Reading 19

• Speaking 21

• Writing 20

 

The EU fee for this course is €6,880.
 

The Non-EU fee for this course is €22,600 (excluding €1,000 bench fee).

On completing this course, you will be able to:
 

• conduct original research in food science

• demonstrate an understanding of scientific literature

• apply critical thinking and problem-solving skills in food science

• explain the techniques used in food research, in both principle and practice

• communicate effectively with the food industry and with society at large

• show a comprehensive understanding of current food consumer and food industry trends