Program Overview

Introduction to the MSc in Functional Foods and Product Development

The University of Limerick offers a Master of Science (MSc) in Functional Foods and Product Development, an innovative program that equips students with theoretical knowledge and practical skills in the development and validation of functional foods.

Course Details

• Course Code(s): MSFFPDTFAD/MSFFPDTPAD
• Available: Full-Time
• Intake: Autumn/Fall
• Duration: 1 Year Full-Time / 2 Years Part-Time
• Award: Masters (MSc)
• Qualification: NFQ Level 9 Major Award
• Faculty: Science and Engineering
• Course Type: Taught, Professional/Flexible

Brief Description

This evidence-based interdisciplinary program places research excellence in food science at its center. It prepares students for careers in food science and technology, food chemistry, or nutrition by providing hands-on practical experience in developing foods and ingredients, exploring the theoretical and practical science and technologies behind the development and validation of functional foods.

Programme Content

The program covers a wide range of topics including:

• Advanced Industrial Food Fermentations and Functionality
• Protein-based Ingredients and Functional Foods
• Clinical Implications of Functional Foods
• Product Development and Sensory Properties
• Managing Creativity and Innovation
• Industrial By-products and Functional Foods
• Nutraceuticals and Disease
• Lipid-based Ingredients and Functional Foods
• Scientific Communication and Literature Review
• Nutritional Epidemiology & Translational Research Methods

Full-time and Part-time Structure

• Full-time: Complete in one year, with modules taught during autumn and spring semesters, and a research project submitted at the end of the summer semester.
• Part-time: Complete over two years, with a similar module structure but spread over two years, and the research project in the summer semester of the second year.

Entry Requirements

• Applicants should hold a bachelor's degree (NFQ Level 8) with at least a second-class honor, grade 2 (2:2) in a relevant branch of Food Science and Health Sciences or related fields.
• Other qualifications and experiences may be considered through the Recognition of Prior Learning (RPL) policy.
• International students must meet specific requirements, including English language competency.

Fees

• EU Full-time: €8,200, Part-time: €4,900 per annum
• Non-EU Full-time: €20,200, Part-time: €11,900 per annum
• Fees are subject to change, and annual fees are billed by semester.

Graduate Profile

Graduates of this program can pursue careers in:

• Food technology
• Nutrition
• Food chemistry
• Research and development
• Pharmaceuticals
• Post-graduate research

This MSc in Functional Foods and Product Development at the University of Limerick is designed to equip students with the knowledge, skills, and practical experience necessary to succeed in the food industry, particularly in the development of functional foods and related products.