MSc in Food Sciences

Key Points

  • Work permit while you study

  • Post Graduation Work Permit for 24 months

  • Start dates: September / January

  • Duration: 1 year

  • Level 9 qualification

  • Type: Full Time
  • Hours: Daytime
  • Enrollment Fee: From 22,130 € / year

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The Master’s Degree (Food Sciences) is a full-time graduate program that lasts 12 months from the date of first enrollment.

The course is taught by staff from the Faculty of Food and Nutrition Sciences, the Department of Microbiology, and the Department of Food Business and Development.

The UCC has a history of nearly a century of teaching and research in the food sciences and is among the largest multidisciplinary research and education institutions in Europe with world-class academics working in all aspects of the food arena. Our world-class facilities include extensive, well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, as well as a modern pilot-scale brewery.

Program structure

Part 1

Students earn 60 credits as follows:

Students earn 40 credits as follows:

  • PG6001 STEPS – Scientific Training for Enhanced Postgraduate Studies (5 credits)
  • FE6101 Food Business: Markets and Policies (5 credits)
  • FS6101 Library Project in Food Science (10 credits)
  • FS6103 New technologies and processing ingredients (5 credits)
  • FS6108 Advances in Food Formulation Science and Technology (5 credits)
  • FS6120 Cheese and Fermented Dairy Products (5 credits)
  • FS6121 Science and Technology of Meat (5 credits)

Students take 20 credits from the list below (or proportionally more in discussion with the Program Team), subject to scheduling restrictions, student background, places available in modules, and the requirement that no more than 15 credits of undergraduate level modules. taken. In addition, modules marked with an asterisk (*) must be taken by all students unless they have previously taken them.

  • FE6902 World Food Policy Problems (5 credits)
  • FS3602 Chemistry of dietary proteins (5 credits) *
  • FS3605 Macromolecules and Rheology (5 credits)
  • FS4014 Development and innovation of food products (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 Food Production (5 credits)
  • NT6102 Public Health Nutrition (5 credits)
  • NT6108 Sensory analysis in nutritional research (5 credits)

Part 2

FS6102 Dissertation in Food Sciences (30 credits)

Course practices


The taught modules of this course are assessed by an exam in winter, spring and summer. The research aspect is evaluated according to the quality of a substantial written thesis.

Career opportunities

By completing this course, you will be able to:

  • Conduct original research in food science
  • Demonstrate understanding of the scientific literature
  • Apply critical thinking and problem solving skills in food science
  • Explain the techniques used in food research, both in principle and in practice
  • Communicate effectively with the food industry and with society in general
  • Show a comprehensive understanding of current trends in food consumers and the food industry

Admission requirements

Candidates must possess a minimum of second grade with class I honors in a primary honors 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 University approval under the Recognition of Prior Learning (RPL).

English Requirements

All graduate applicants whose first language is not English must provide evidence of English language proficiency. Certain tests (eg, IELTS, TOEFL, and Pearson PTE) have a three-year time limit on their validity and will apply. English language tests must be taken no more than three years prior to the start of a program.

Please note that Secure English Language Test (SELT) scores must be obtained in a single session of the corresponding qualification (for example, IELTS and TOEFL). We will not accept a combination of individual component scores from multiple tests.

Applicants who are nationals of a country that, according to the UCC, is predominantly English-speaking, or who have a degree or equivalent qualification that was taught in a country that is considered predominantly English-speaking, will normally be assumed to have met the language requirements of the UCC. However, in some circumstances, applicants may be required to present evidence of an English language qualification to satisfy the college program entry requirements.

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