COURSE CURRICULUM

The MSc in Food Science at University College Cork offers a comprehensive and industry-relevant curriculum structured in two parts, totaling 90 credits. Part I consists of taught modules worth 60 credits and covers essential topics in food science and technology. Students begin with PG6001, a scientific training module designed to enhance postgraduate study skills. FS6101 introduces students to independent research through a library-based project. FS6103 focuses on sustainable food processing technologies, reflecting the industry's growing emphasis on environmental responsibility. In FS6113, students explore the biochemistry of food proteins and lipids, which are fundamental to food structure, nutrition, and function.Specialised modules include FS6120, which covers the science of cheese and fermented dairy products, and FS6114, which focuses on food rheology and structure—critical for understanding texture and processing. FS4014 addresses product development and innovation, preparing students to create new food products and adapt to changing consumer needs. MB4611 and MB6003 offer insights into microbial food safety and functional foods for health, respectively, both essential in maintaining food quality and improving public health. FS4026 introduces the principles of food factory design, including utilities and services crucial for efficient operations. FS6110 rounds off Part I with training in analytical techniques and research skills.Part II comprises a 30-credit dissertation (FS6102), allowing students to apply the knowledge gained during the course to a substantial research project under academic supervision. This dissertation enables students to develop critical thinking, data analysis, and problem-solving abilities, and is often aligned with current industry challenges or innovation goals. Overall, the MSc in Food Science prepares graduates for diverse careers in food research, product development, quality control, sustainability, and regulatory roles across the food sector, both in Ireland and internationally.