The Higher Diploma in Food Science and Technology is a one year full-time programme running over one academic year or a two year part-time programme running over two academic years from the date of first registration for the programme.

Eligible candidates must have a HETAC/NCEA Ordinary Degree/Diploma (with Merit or Distinction) or a Level 7 (Pass) degree in Food Science or in a cognate discipline. Decisions on eligibility will be taken by the Head of the School of Food and Nutritional Sciences (or nominee), subject to approval by the College.

Quota: The maximum number of students for the Higher Diploma in Food Science and Technology is 4.

FS3008 Fundamentals of Food Packaging (5 credits)
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)
FS3020 Methods of Food Processing and Analysis (5 credits)
FS3021 Professional Skills for Food Scientists (5 credits)
FS3022 Sensory Evaluation for Food and Nutritional Sciences (5 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Examinations
Full details and 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.

MSc (Food Microbiology) and MSc (Food Science)
Students who achieve a standard of at least Second Class, Grade I Honours in the Higher Diploma in Food Science and Technology Examination will be eligible for admission to the MSc in (Food Science) Degree. Students who achieve a standard of at least Second Class, Grade II Honours in the Higher Diploma in Food Science and Technology Examination will be eligible for admission to the MSc (Food Microbiology) Degree.

Programme Learning Outcomes for Higher Diploma in Food Science and Technology (NFQ Level 8, Major 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 effectively with the food industry and with society at large.