Program Overview

Thermal Processing (FS6210)

Module Goal

This 5 credits, level 9 micro-credential was developed to provide participants with knowledge of the principles of thermal processing in the food and agri-food sectors.

Module Content

The micro-credential is delivered in person in UCC over 2 days with some online materials available to the participants. This course is delivered by field experts including Dr Mike Lewis from University of Reading, UK.

• Raw Milk Quality and Fitness for Heat Treatment; Thermal Processes Overview; UHT Processing Technologies; UHT Plant Engineering & Process Conditions; UHT Product Stability; Changes in UHT Products during Storage; Alternative / Non-Thermal Unit Processing Operations; Nutrient Stability during Thermal Processing

Additional Teaching Mode Information

• 24 x 1hr(s) lectures

Practicalities

Continuous Assessment - 100 marks

• Quiz - 1 - multiple choice questions - 20 marks.
• Learning Log - 1 reflective log - 20 marks.
• Assignment - online open book long question exam - 60 marks.

Why Choose

On successful completion of this module, students should be able to:

1. Describe the science underpinning the heat treatment of milk.
2. Explain the chemistry, microbiology, enzymology and physical processes taking place when dairy-based products are heated and stored.
3. Summarise the latest developments in nutritional product formulation.
4. Describe strategies for obtaining more consistent quality and more reliable long-term storage.

Requirements

• Industry personnel working in dairy processing and related dairy activities who would like to upskill or who wish to enter this industry.
• People working in R&D or PhD students who wish to learn about the principles of thermal processing of the dairy sector.

Fees and Costs

€1,200

Course Fact File

• Code: FS6210
• Duration: 2 days in person
• Teaching Mode: Part-Time
• NFQ Level: Level 9
• Closing Date: 11/10/2025
• Venue: In person
• Credits: 5
• Start Date: 11/11/2025