Program Overview

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Food Science

Course Fact File

• Code: MFSTFS
• Duration: 1 Year Full-time; 2 Years Part-time
• Teaching Mode: Full-time, Part-Time
• Qualifications: MSc
• NFQ Level: Level 9
• Closing Date: 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: 8 September 2025

Course Outline

The MSc (Food Science) is a full-time taught postgraduate programme running for 12 months from the date of first registration.

Course Requirements

Modules will be chosen with the approval of the Programme Board depending on the student's background.

Part I (60 credits total)

• PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
• FS6101 Library Project in Food Science (10 credits)
• FS6103 Advances in Sustainable Food Processing Technologies (5 credits)
• FS6113 Food Protein and Lipid Biochemistry (5 credits)
• FS6120 Cheese and Fermented Dairy Products (5 credits)
• FS6114 Food Rheology and Structure (5 credits)
• FS4014 Food Product Development and Innovation (5 credits)
• MB4611 Microbial Food Safety (5 credits)
• MB6003 Functional Foods for Health (5 credits)
• FS4026 Food Factory Design, Utilities and Services (5 credits)
• FS6110 Food Analysis and Research Skills (5 credits)

Part II (30 credits)

• FS6102 Dissertation in Food Science (30 credits)

Additional Teaching Mode Information

The part-time option will be taught during weekday working hours over 2 years.

Academic Programme Catalogue

See the Academic Programme Catalogue where you can search for the complete and up-to-date content for this course. Note that the modules for all courses are subject to change from year to year. For complete descriptions of individual modules, see the Book of Modules.

Course Practicalities

Assessment

The taught modules of this course are assessed by examination in Winter, Spring and Summer. The research aspect is assessed on the quality of a substantial written dissertation.

Who teaches this course?

The course is taught by staff from the School of Food and Nutritional Sciences, the Department of Microbiology and the Department of Food Business and Development.

Why Choose This Course

UCC has a history of nearly a century of teaching and research in the food sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food area. Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities in addition to a modern pilot-scale brewery.

Skills and Careers Information

On completing this course, you will be able to:

• conduct original research in food science
• demonstrate an understanding of scientific literature
• apply critical thinking and problem-solving skills in food science
• explain the techniques used in food research, in both principle and practice
• communicate effectively with the food industry and with society at large
• show a comprehensive understanding of current food consumer and food industry trends

Requirements

Candidates must be holders of a minimum Second Class Honours Grade I in a primary BSc honours degree (NFQ, Level 8) or equivalent qualification, in a discipline with a significant element of laboratory science. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College under Recognition of Prior Learning (RPL).

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.

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 To Apply

1. Check dates
2. Gather documents
3. Apply online

Additional Requirements (All Applicants)

Please note you will be required to provide additional information as part of the online application process for this programme. This will include the following questions:

• You may enter the details of professional or voluntary positions held. We strongly encourage you to complete this section with all relevant work experiences that will support your application.
• Please describe your motivation and readiness for this programme.

The closing date for non-EU applications is Open until all places have been filled or no later than 15 June. Early application is advised.