Regulations for Diploma Food Studies
This Diploma programme is available only to students of UCC's international partner institutions with which UCC has a bilateral agreement under Statute 263 of the National University of Ireland. Having studied for three years at a partner university, students will study for one year at University College Cork, taking the programme to a value of 60 credits as outlined below.

To be admitted students will normally be required to:
(a) successfully complete and pass credits equivalent to three full academic years' study of their degree programme at BTBU; and
(b) satisfy English language proficiency requirements as set out by University College Cork for non-EU students.

To be considered for the award of University Diploma in Food Studies a student must have satisfactorily attended undergraduate modules to the value of 60 credits from the modules listed below as part of a programme of study agreed by the School of Food and Nutritional Sciences and BTBU and subject to timetabling and other constraints to a maximum of 40 examined credits in any one Semester. Where a module has pre-requisites (as specified in the module description), a student must satisfy this pre-requisite by demonstrating, to the satisfaction of the School of Food and Nutritional Sciences that a similar module has been passed in BTBU.

Students take 40-60 credits from the following to a maximum of 40 examined credits in any one Semester:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
FS4006 Cereals and Related Beverages (5 credits)
FS4020 Dairy Science and Technology (5 credits)
FS4021 Meat Science and Technology (5 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)
MB4010 Food Fermentation and Mycology (5 credits)
MB4011 Microbial Food Safety (5 credits)
NT4010 Topics in Nutrition and Food Toxicology (5 credits)

Students may also take up to 20 credits (to a total of 60 credits for the programme) from other undergraduate modules offered by the School of Food and Nutritional Sciences, or other subjects, with the approval of the School of Food and Nutritional Sciences and subject to timetabling and other constraints.

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

Examinations

Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2017 Book, and for each module in the Book of Modules, 2016/2017.

Admission to Higher Degrees
Students who obtain a minimum grade equivalent to Second Class Honours Grade I in their bachelor's degree from their Chinese home university and a minimum of Second Class Honours Grade I in the Diploma in Food Studies are eligible to apply for admission to higher degrees offered by the School of Food and Nutritional Sciences.

Programme Learning Outcomes for Diploma in Food Studies (NFQ Level 7, Special Purpose Award)

On successful completion of this programme, students should be able to:

• Apply the principles of food chemistry and technology and food microbiology to food systems.
• Demonstrate an ability to perform selected techniques in food analysis.
• Develop the capacity to undertake lifelong learning.
• Communicate with the food industry and with society at large.