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| Program start date | Application deadline |
| 2025-09-22 | - |
Program Overview
Dairy Technology & Innovation
Course Fact File
| Code | PCDTI |
|---|---|
| Duration | 1 Year Part-time |
| Teaching Mode | Part-Time |
| Qualifications | PG Cert |
| NFQ Level | Level 9 |
| Closing Date | Rolling deadline. Open until all places have been filled. Early application is advised. |
| Non-EU Closing Date | Open until all places have been filled or no later than 15 June. Early application is advised. |
| Start Date | 22 September 2025 |
Course Outline
The School of Food and Nutritional Sciences at University College Cork (UCC) has developed this postgraduate Certificate in Dairy Technology & Innovation in association with Teagasc – Ireland’s Agriculture and Food Development Authority.
This Level 9 Certificate is a part-time, blended-learning programme tailored to suit the needs of the dairy industry. It is part of a unique suite of exciting new Dairy Technology & Innovation programmes being developed at UCC to meet the requirements of industry.
Our applicants are usually working in the dairy industry, or as dairy industry personnel holding UCC’s Level 7 Diploma in Food Science & Technology. We are also attractive to BSc graduates with a food science, nutritional sciences or biological/life sciences background who wish to expand their knowledge into dairy technology.
Programme
In order to suit the seasonal nature of the dairy industry we deliver the programme online and by block-release, from September to December and January to March. This is a blended-learning, part-time programme running for one academic year and students take modules to the value of 30 credits as follows:
- FE6501: Communication 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)
These modules will introduce key concepts underpinning the dairy technology industry, and the innovations that advance its development. On successful completion of this programme you will 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.
Course Practicalities
The programme is delivered via traditional face-to-face lectures and using online learning tools – mainly via block-release lectures. To facilitate the seasonal nature of the industry we deliver the modules over two learning blocks as follows:
September-December
| Module | Name | Delivery |
|---|---|---|
| FS6201 | Milk Production and Quality | 3 days block-release |
| FS6202 | Dairy Chemistry | Online module delivered September-November |
| FE6501 | Communication Processes Across the Supply Chain | 2.5 days equivalent block-release |
January-March
| Module | Name | Delivery |
|---|---|---|
| FS6203 | Dairy Processing Technology | Block-release – over 5 days in January |
| MB6201 | Dairy Microbiology | Online delivery |
| FE6502 | Trends and Dynamics across Dairy Markets | 2.5 days equivalent block-release |
- To successfully participate in this programme you must have access to a high-speed internet connection and basic computing skills, including access to, and some proficiency in, Microsoft Excel. As this is an intensive Level 9 programme we do expect considerable commitment from our students.
Teaching Team
This postgraduate certificate will be delivered by a multi-disciplinary team from the School of Food and Nutritional Sciences, and other staff from across UCC, and the Teagasc Food Research Centre, Moorepark. Our teaching staff are recognised as leading international dairy researchers with considerable interaction with the Irish and international dairy industries. Our teaching team currently includes:
- Professor Paul McSweeney
- Dr Seamus O’Mahony
- Professor Alan Kelly, School of Food and Nutritional Sciences
- Professor Gerald FitzGerald, School of Microbiology
- Dr Alan Collins
- Dr Seamus O’Reilly
- Mr Ronan O'Farrell
- Experts from Teagasc and Moorpark Food Research Centre
Why Choose This Course
This qualification is the only blended-learning, dairy-focused postgraduate qualification currently available in Ireland. It aims to educate and upskill industry personnel working in dairy processing and related dairy activities or who wish to enter this industry.
UCC enjoys a long history of collaboration in food science and technology with Teagasc and this relationship with Ireland’s Agriculture and Food Development Authority ensures that you will be exposed to their cutting-edge research on innovations in agriculture and the food industry.
Our collaboration with Teagasc and its Moorepark Animal & Grassland Research and Innovation Centre provides you with access to research from a leading international science authority on technologies for pasture-based animal production and the development of the Irish dairy industry.
Skills and Careers Information
What can I do after I graduate with a Postgraduate Certificate in Dairy Technology & Innovation?
In line with the development of a knowledge economy, this qualification will enable and empower dairy industry personnel and those wishing to join the industry to implement best practices, embrace new technological developments in dairy processing.
Occupations associated with Postgraduate Certificate in Dairy Technology & Innovation
Primary dairy processing companies and also suppliers to the dairy industry. Jobs include: production, quality control, quality assurance, R&D.
This qualification is an internationally recognised qualification so our graduates can be employed in dairy companies worldwide.
Requirements
- Applicants must hold a second class honours Grade 2 in a primary honours degree (NFQ, Level 8) in food science, nutritional sciences, agricultural sciences, microbiology, biochemistry, engineering or related biological sciences.
- Applicants should ideally have experience working in the dairy industry.
- Holders 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.
For Applicants with Qualifications Completed Outside of Ireland
Applicants must meet the required entry academic grade, equivalent to Irish requirements. For more information see our Qualification Comparison page.
International/Non-EU Applicants
For full details of the non-EU application procedure visit our how to apply pages for international students.
- In UCC, we use the term programme and course interchangeably to describe what a person has registered to study in UCC and its constituent colleges, schools, and departments.
- Note that not all courses are open to international
on-EU applicants, please check the fact file above. For more information contact the International Office.
English Language Requirements
Applicants who are non-native speakers of the English language must meet the university-approved English language requirements. Visit our PG English Language Requirements page for more information.
Fees and Costs
Postgraduate EU and International Fees 2025/2026
See our Postgraduate EU and Non-EU (International) Fee Schedule for the latest information.
Deposits
If your course requires a deposit, that figure will be deducted from your second-semester fee payment in January.
Fee payment
Fees are payable in two equal instalments. First payment is at registration and the balance usually by the end of January.
How can I pay?
See different options on our How Do I Pay My Fees? page.
