This Diploma programme is available only to students of UCC's international partner institutions with which UCC has a bilateral agreement. 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 a partner institution; and
(b) satisfy English language proficiency requirements as set out by University College Cork for non-EU students.

Students from non-partner institutions will be assessed for eligibility for the programme on a case by case basis and will be subject to the approval of the Science, Engineering and Food Science.

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 the partner institution, and subject to timetabling and other constraints to a maximum of 40 examined credits in any one Semester. Where a module has prerequisites (as specified in the module description), a student must satisfy this prerequisite by demonstrating, to the satisfaction of the School of Food and Nutritional Sciences that a similar module has been passed in the partner institution.

FS3012 Library Project (10 credits)
FS3013 Proteins and Lipids in Food Systems (5 credits)
FS3014 Macromolecules, Emulsions and Food Structure (5 credits)
FS3015 Dairy Processing and Preservation (5 credits)
FS3016 Ingredient Recovery from Milk, Whey and their Co-Products (5 credits)
FS3022 Sensory Evaluation for Food and Nutritional Sciences (5 credits)
FS3608 Fundamentals of Food Packaging (5 credits)
FS3610 Food Analysis and Processing (5 credits)
MB3103 Food and Industrial Microbiology I (5 credits)
MB3114 Food and Industrial Microbiology II (5 credits)

Plus 5 credits from:

LC1002 English for Academic Study (B2+ level = Upper-Intermediate plus) (5 credits)
LC1003 Advanced English for Academic Study (C1 - level = Lower advanced) (5 credits)

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 2020/2021 Book, and for each module in the Book of Modules, 2020/2021.

Admission to Higher Degrees
Students who obtain a minimum grade equivalent to Second Class Honours Grade I in their bachelor's degree from their 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.