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.

Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum of Second Class Honours Grade 1 or equivalent. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College.

Modules will be chosen with the approval of the Programme Board depending on the student's background.

Students take 90 credits as follows:

Part 1

Core Modules
Students take 45 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)
FS6103 Novel Processing Technologies and Ingredients (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)
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 20 credits from:
FS3602 Chemistry of Food Proteins (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
MB4611 Microbial Food Safety (5 credits)

Part 2
FS6102 Research Project in Food Science (30 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.

Module Semester Information may be found here. Module Descriptions may be found here.

Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards 2016 Book and for each module in the Book of Modules 2015/2016.

See also General Regulations for the Degree of Master.

Programme Learning Outcomes for MSc (Food Science), NFQ Level 9, Major Award
On successful completion of this programme, students should be able to:

• Present as a dissertation original research in food science and an evaluation of the associated scientific literature.
• Apply critical thinking skills to solve problems in food science.
• Explain the principles of, and apply in practice, techniques used in food research.
• Work effectively in group settings.
• Develop the capacity to undertake lifelong learning.
• Communicate effectively with the food industry and with society at large.
• Evaluate current food consumer and food industry trends, policy issues and drivers and strategies impacting on the evolving food supply chain.

Programme Learning Outcomes for Postgraduate Diploma in Food Science, NFQ Level 9, Major Award
On successful completion of this programme, students should be able to:

• Apply critical thinking skills to solve problems in food science.
• Explain the principles of, and apply in practice, techniques used in food research.
• Work effectively in group settings.
• Develop the capacity to undertake lifelong learning.
• Communicate effectively with the food industry and with society at large.
• Evaluate current food consumer and food industry trends, policy issues and drivers and strategies impacting on the evolving food supply chain.