Course details
The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.
Course Requirements
Modules will be chosen with the approval of the Programme Board depending on the student's background.
Part 1. Taught modules
Students take 60 credits as follows:
Core Modules
Students take 15 credits as follows:
- PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
- FS6101 Library Project in Food Science (10 credits)
Elective Modules
Student take 45 credits from the following:
- FE6101 Food Business: Markets and Policy (5 credits)
- FS6105 Material Science for Food Systems (5 credits)
- FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
- FS6107 Advances in the Science of Muscle Foods (5 credits)
- FS6108 Advances in Food Formulation Science and Technology (5 credits)
- FS6103 Novel Processing Technologies and Ingredients (5 credits)
- FS6120 Cheese and Fermented Dairy Products (5 credits)
- FS6121 Meat Science and Technology (5 credits)
- MB6114 Hygienic Production of Food (5 credits)
- NT6102 Human Nutrition and Health (5 credits)
- NT6108 Sensory Analysis in Nutrition Research (5 credits)
Depending on background of the student, the Programme Board may decide to replace some of the above modules to a maximum of 15 credits from:
- FS3602 Chemistry of Food Proteins (5 credits)
- FS3605 Macromolecules and Rheology (5 credits)
- FS4603 Advanced Analytical Methods (5 credits)
- FS4606 Cereals and Related Beverages (5 credits)
- FS4014 Food Product Development and Innovation (5 credits)
- MB4611 Microbial Food Safety (5 credits)
Students who pass Part 1 and achieve a minimum aggregate of 55% are eligible to progress to Part 2. Students who pass Part 1 but who fail to meet the minimum progression standards, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.
Part 2
- FS6102 Dissertation in Food Science (30 credits)
Assessment
The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.
Updated on 08 November, 2015Course Location
About University College Cork
UCC was established in 1845 as one of three Queen’s Colleges - at Cork, Galway and Belfast. These new colleges theyre established in the reign of Queen Victoria, and named after her.
Queen's College, Cork (QCC) was established to provide access to higher education in the Irish province of Munster. Cork was chosen for the new college due to its place at the centre of transatlantic trade at the time and the presence of existing educational initiatives such as the Royal Cork Institution and a number of private medical schools.
The site chosen for the new college was dramatic and picturesque, on the edge of a limestone bluff overlooking the River Lee. It is associated with the educational activities of a local early Christian saint, Finbarr. It is believed that his monastery and school stood nearby, and his legend inspired UCC’s motto: ‘Where Finbarr Taught, let Munster Learn.’
On 7 November 1849, QCC opened its doors to a small group of students (only 115 students in that first session, 1849-1850) after a glittering inaugural ceremony in the Aula Maxima (Great Hall), which is still the symbolic and ceremonial heart of the University.
The limestone buildings of the Main Quadrangle (as it is now known) are built in a style inspired by the great universities of the Middle Ages, and theyre designed by the gifted architectural partnership of Thomas Deane and Benjamin Woodward. The iconic image of UCC, it is set in landscaped gardens and surrounds the green lawn known to all as the Quad.
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