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 consisting of 30 credits.

The Postgraduate Diploma in Dairy Technology and Innovation is a part-time blended learning programme delivered online and via block-release over one academic year consisting of 60 credits, 30 credits of which are taken as part of the Postgraduate Certificate in Dairy Technology and Innovation.

The MSc in Dairy Technology and Innovation is a part-time blended learning programme delivered online and via block-release over one academic year consisting of 90 credits, 60 credits of which are taken as part of the Postgraduate Diploma in Dairy Technology and Innovation.

Year 1
Postgraduate Certificate

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 30 credits 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)

Progression to the Postgraduate Diploma in Dairy Technology and Innovation (NFQ Level 9, Major Award)
A student who successfully completes and is awarded the Postgraduate Certificate in Dairy Technology and Innovation may register for the Postgraduate Diploma.

Year 2
Postgraduate Diploma
Students take 60 credits as follows:
30 credits from the Postgraduate Certificate and 30 credits from the following:

FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6208 Cheese Science and Technology (5 credits)
FS6209 Ice Cream Science and Technology (5 credits)
FS6210 Thermal Processing (5 credits)
FS6211 Sustainability in the Dairy Sector (5 credits)
FS6212 Technologies for Fractionation, Concentration and Drying in Dairy Processing (5 credits)

Note: Some modules from the Postgraduate Diploma will also be made available as stand-alone CPD modules. Students will be able to gain an exemption if they have completed one of the relevant stand-alone CPD modules within a three-year period of starting the Postgraduate Diploma. Modules FS6208 and FS6209 are already accredited by the UCC CPD Centre and were delivered in Spring 2022.

Progression to the MSc in Dairy Technology and Innovation (NFQ Level 9, Major Award)
A student who successfully completes and is awarded the Postgraduate Diploma in Dairy Technology and Innovation may register for the Postgraduate Diploma. To progress to the MSc candidates must achieve a minimum 50% aggregate mark over the Postgraduate Certificate and Postgraduate Diploma. Candidates must demonstrate, to the satisfaction of the programme team, through the development of a project proposal, that they have the capability and supports required from their employer to complete a work-based research project (a project proposal template will be provided). Where the number of suitable candidates exceed the number of places available, an interview will be used to assist in the selection process. Applicants need to be working in the dairy sector and have the express support of their employer in pursuing the MSc. If, in the event that a person ceases to work in the dairy industry during their MSc, the programme team would provide the necessary facilities to support completion of the planned project and submission of the dissertation.

Year 3
MSc (not on offer in 2022/23)
Students take 90 credits as follows:
60 credits from the Postgraduate Diploma and 30 credits from the following:

FS6213 Research Dissertation in Dairy Technology and Innovation (30 credits)

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2022/2023 Book and for each module in the Book of Modules, 2022/2023.

Programme Learning Outcomes for Postgraduate Certificate in Dairy Technology and Innovation (NFQ Level 9, Minor 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.

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

• Describe the role of the principal biochemical components of milk in dairy products, and how these components can be exploited during processing to add value to milk;
• Evaluate the relationships between thermal processing, processing performance, nutrient quality and finished product quality properties of dairy ingredients and products;
• Develop strategies for controlling the quality and end-user performance of fermented, thermally processed, frozen and dried dairy products (e.g., cheese, yoghurt, powders, ice cream);
• Describe the key factors affecting operational efficiency of the main unit operations (heat treatment, homogenisation, fermentation, evaporation, spray drying) used in the dairy industry;
• Evaluate new product and process development opportunities in the dairy industry;
• Describe the key sustainability challenges and opportunities facing the dairy industry.

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

• Plan, conduct and manage a significant research project in dairy science and technology;
• Present, as a dissertation, original research in dairy science and technology and an evaluation of the associated scientific literature;
• Apply critical thinking skills to solve problems in dairy science;
• Explain the principles of, and apply in practice, techniques used in dairy research;
• Work effectively in group settings;
• Develop the capacity to undertake lifelong learning.