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2021/2022

Postgraduate Certificate in Dairy Technology and Innovation

NFQ Level 9, Special Purpose Award

Note: Every effort has been made to ensure that the programme and module content as described in the University's Calendar and Book of Modules for the 2021-22 academic year are accurate. However, due to the Coronavirus (COVID-19) pandemic, no guarantee is given that programme/module content, delivery and assessment may not be altered, cancelled, replaced, augmented or otherwise amended. Any changes will ensure the same competencies and Learning Outcomes are met. Programme and/or Module Coordinators will communicate any such changes to students.

The Postgraduate Certificate in Dairy Technology and Innovation is a part-time blended learning programme delivered online and via block-release over one academic year.

This blended-learning programme will be delivered by block-release and online at times that suit the seasonal nature of the Irish dairy industry. Hence, the programme will run January-early March and September-December

Students take modules to the value of 30 as follows:

FE6501 Business Processes Across the Supply Chain (5 credits)
FE6502 Trends and Dynamics Across Dairy Markets (5 credits)
FS6201 Milk Production and Quality (5 credits)
FS6202 Dairy Chemistry (5 credits)
FS6203 Dairy Processing Technology (5 credits)
MB6201 Dairy Microbiology (5 credits)

At the discretion of the programme co-ordinator, students with a food science background may substitute FS6202 with FS6106 (Advanced Topics in Dairy Biochemistry) from the MSc in Food Science programme


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 2021/2022 Book and for each module in the Book of Modules, 2021/2022.

Programme Learning Outcomes for Postgraduate Certificate in Dairy Technology and Innovation (NFQ Level 9, Special Purpose Award)
On successful completion of this programme, students should be able to:

  • Describe the principal components of milk and their respective roles in dairy products;
  • Evaluate the relationships between the principal unit operations used in dairy processing and their effects on product composition, nutrient quality and organoleptic properties;
  • Analyse dairy processing practices that eliminate or reduce the likelihood of microbiological contamination of dairy foods;
  • Develop strategies for the control of dairy spoilage organisms;
  • Describe the key factors affecting growth and survival of microorganisms relevant to dairy production and food safety;
  • Evaluate the domestic and global food/dairy business with a keen awareness of the challenges and opportunities facing the industry;
  • Contribute to multi-disciplinary teams through an enhanced knowledge of team composition and dynamics, effective communication and a developed market and customer focus;
  • Comprehend the need for confidentiality and ethical practice in the workplace.

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