Overview
The Postgraduate Certificate in Dairy Technology and Innovation is a part-time blended learning programme delivered online and via block-release over one academic year consisting of 30 credits.
This blended-learning programme will be delivered by block-release and online at times that suit the seasonal nature of the Irish dairy industry. Hence, the programme will run January-early March and September-December
Progression to the Postgraduate Diploma in Dairy Technology and Innovation (NFQ Level 9, Major Award)
A student who successfully completes and is awarded the Postgraduate Certificate in Dairy Technology and Innovation may register for the Postgraduate Diploma.
Programme Requirements
For information about modules, module choice, options and credit weightings, please go to Programme Requirements.
Programme Requirements
Module List
| Code |
Title |
Credits |
| |
| FE6501 | Business Processes Across the Supply Chain | 5 |
| FE6502 | Trends and Dynamics Across Dairy Markets | 5 |
| FS6201 | Milk Production and Quality | 5 |
| FS6202 | Dairy Chemistry | 5 |
| FS6203 | Dairy Processing Technology | 5 |
| MB6201 | Dairy Microbiology | 5 |
| Total Credits | 30 |
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 Postgraduate Certificate in Dairy Technology and Innovation (NFQ Level 9, Minor Award)
On successful completion of this programme, students should be able to:
1
1-1
Describe the principal components of milk and their respective roles in dairy products;
1-2
2
Evaluate the relationships between the principal unit operations used in dairy processing and their effects on product composition, nutrient quality and organoleptic properties;
1-3
3
Analyse dairy processing practices that eliminate or reduce the likelihood of microbiological contamination of dairy foods;
1-4
4
Develop strategies for the control of dairy spoilage organisms;
1-5
5
Describe the key factors affecting growth and survival of microorganisms relevant to dairy production and food safety;
1-6
6
Evaluate the domestic and global food/dairy business with a keen awareness of the challenges and opportunities facing the industry;
1-7
7
Contribute to multi-disciplinary teams through an enhanced knowledge of team composition and dynamics, effective communication and a developed market and customer focus;
1-8
8
Comprehend the need for confidentiality and ethical practice in the workplace.
