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 with each student taking a total of 90 credits as follows:

Part 1
Students take 60 credits as follows:

Core Modules
Students take 40 credits as follows:
FE6101 Food Business: Markets and Policy (5 credits)
FS6101 Library Project in Food Science (10 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS6105 Material Science for Food Systems (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)

Elective Modules
Student take 20 credits from the list below (or proportionately more on discussion with the Programme Team), subject to timetabling constraints, student background, available places in modules, and the requirement that no more than 15 credits of undergraduate-level modules are taken. In addition, the modules marked with an asterisk (*) are to be taken by all students, unless they have taken these previously.

FE6902 Global Food Policy Issues (5 credits)
FS3013 Proteins and Lipids in Food Systems (5 credits)
FS3014 Macromolecules, Emulsions and Food Structures (5 credits)
FS3022 Sensory Evaluation for Food and Nutritional Sciences (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)*
MB6003 Functional Foods for Health (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Public Health Nutrition (5 credits)

Part 2
FS6102 Research Project in Food Science (30 credits)

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 2019/2020 Book and for each module in the Book of Modules, 2019/2020.

See also General Regulations for the Degree of Master.

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.

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.