Overview
The MSc (Food Science) is a full-time taught programme running for 12 months from the date of first registration for the programme or a part-time programme running for 24 months from the date of first registration for the programme.
Modules will be chosen with the approval of the Programme Board depending on the student's background with each student taking a total of 90 credits.
Postgraduate Diploma in Food Science
Students who pass Part 1 but who fail to achieve a minimum aggregate of 55% in Part 1, or who choose to exit the programme, will be conferred with the Postgraduate Diploma in Food Science.
Programme Requirements
For information about modules, module choice, options and credit weightings, please go to Programme Requirements.
Programme Requirements
Module List
| Code |
Title |
Credits |
| |
| FS4014 | Food Product Development and Innovation | 5 |
| FS4026 | Food Factory Design, Utilities and Services | 5 |
| FS6101 | Library Project in Food Science | 10 |
| FS6103 | Advances in Sustainable Food Processing Technologies | 5 |
| FS6110 | Food Analysis and Research Skills | 5 |
| FS6113 | Food Protein and Lipid Biochemistry | 5 |
| FS6114 | Food Rheology and Structure | 5 |
| FS6120 | Dairy Fermentations and Biotechnology C | 5 |
| MB4611 | Microbial Food Safety (recommended) | 5 |
| MB6003 | Functional Foods for Health | 5 |
| PG6001 | STEPS - Scientific Training for Enhanced Postgraduate Studies | 5 |
| |
| FS6102 | Research Project in Food Science | 30 |
| Total Credits | 90 |
Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards Book and for each module in the Book of Modules.
Programme Learning Outcomes
Programme Learning Outcomes for MSc (Food Science), NFQ Level 9, Major Award
On successful completion of this programme, students should be able to:
1
1-1
Present as a dissertation original research in food science and an evaluation of the associated scientific literature;
1-2
2
Apply critical thinking skills to solve problems in food science;
1-3
3
Explain the principles of, and apply in practice, techniques used in food research;
1-4
4
Work effectively in group settings;
1-5
5
Develop the capacity to undertake lifelong learning;
1-6
6
Communicate effectively with the food industry and with society at large;
1-7
7
Evaluate current food consumer and food industry trends, policy issues and drivers and strategies impacting on the evolving food supply chain.
