Postgraduate Certificate in Dairy Technology and Innovation (Level 9)
|Duration||1 year (part-time)|
|Location||UCC / Teagasc Moorepark|
|Application||Direct to UCC - www.pac.ie/ucc|
Graduates of an NFQ Level 8 degree programme (or equivalent) in food science, nutritional sciences, agricultural sciences, microbiology, biochemistry or related biological sciences with a minimum second class honours (grade 2), ideally with experience working in the dairy industry will be eligible to apply. Diplomates of UCC’s Level 7 Diploma in Food Science and Technology with a minimum second class honours (grade 1) and a minimum of two years’ experience working in the dairy industry will also be eligible for admission. Places are limited to a maximum number of 15.
Aims and Objectives
On successful completion of this programme, graduates should be able to:
- Describe the principal components of milk and their 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 effectively to multi-disciplinary teams, with good people-related skills, such as communication, influencing, interpersonal, team working, listening and customer focus.
- Comprehend the need for confidentiality and ethical practice in the workplace.
This Level 9 qualification is part-time and will be delivered by block-release and on-line with a schedule to suit the seasonal nature of the Irish dairy industry. Hence, the programme will run from September to December and January to March.
Students take modules to the value of 30 credits as follows:
- Milk production and quality (5 credits)
- Dairy chemistry (5 credits)
- Trends and dynamics across dairy markets (5 credits)
- Dairy processing technology (5 credits)
- Dairy microbiology (5 credits)
- Business processes across the supply chain (5 credits)
The programme is delivered by blended learning, involving a combination of online and in-class sessions. In-class sessions, to encourage interaction and group formation, will be delivered via block release, where the participant spends 2 days per week for three weeks with classmates (total 6 days in each semester). The precise weeks for the block release sessions will be made available in advance of the course commencing
Semester 1 September-December
FS6201 Milk production and quality (5 credits) (Block-release)
FS6202 Dairy chemistry (5 credits) (On-line module)
FE6502 Trends and dynamics across dairy markets (5 credits) (Block-release)
Semester 2 January-March
FS6203 Dairy processing technology (5 credits) (Block-release)
MB6201 Dairy microbiology (5 credits) (On-line delivery)
FE6501 Business processes across the supply chain (5 credits) (Block-release)
Dr Amy-Jane Troy,
Programme Manager, Food Industry Training Unit,
School of Food and Nutritional Sciences,
University College Cork