Culinary Innovation and Food Product Development

Program Overview

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Master of Science in Culinary Innovation and Food Product Development

Overview

The MSc in Culinary Innovation and Food Product Development is an exciting one-year course, designed to uniquely bridge the knowledge gap between science, business, and the culinary arts. The course will enhance the learner’s ability to think critically, manage group dynamics, plan strategically, and approach problem-solving through the lens of both innovation and integrity in order to develop safe, healthy, and innovative food products.

Course Details

TU Code

TU231

NFQ Level

Level 9

Award Type

Major

Award

Master of Science

ECTS Credits

90

Duration

1 Year

Course Type

Postgraduate

Mode of Study

Full Time

Method of Delivery

On-Campus

Commencement Date

September 2025

Location

Grangegorman

Fees

€8,080 Total Fee (EU), €14,500 Total Fee (Non-EU)

What is Culinary Innovation and Food Product Development?

The course provides participants with the ability to successfully move ideas and innovative concepts into commercial practice. In doing so, it addresses Ireland's need to maintain competitiveness within the food industry by cultivating cross-functional, innovative graduates.

Minimum Entry Requirements

• Minimum second-class honours bachelor degree (2.2 or higher) in the area of culinary arts or other food-related discipline at NFQ Level 8.
• Applicants who have an honours primary degree in a non-food discipline will be considered if their prior experience provides an adequate background to prepare them for the course.
• Applicants will be considered on a case-by-case basis to assess their suitability and motivation for the course.
• If English is not your first language, you will need to provide evidence of your English language proficiency as detailed on our website. Applicants for this course should have a minimum IELTS (Academic Version) English Proficiency of 7 overall (or equivalent) with nothing less than 6 in each component.

Career Opportunities

This master’s course is designed to equip students for a career in food product development in general, and in culinary innovation in particular. The course provides participants with the skills and orientation towards product innovation, either in an existing business or as a start-up. Graduates of the course will have enhanced career prospects for a wide range of opportunities in the Irish and International food and culinary industries, including:

• NPD Chef/Development Chef
• Formulation Development Specialist
• Culinary Arts Lecturer
• Innovation Technologist
• Product Development Manager
• Food Safety Consultant
• Business Development Managers

Course Content

There are nine core modules, an optional module, and a dissertation. Full-time learners undertake the modules over three semesters.

Semester 1

• Culinary Ingredients & Food Product Development Concepts
• New Food Business Creation
• Post-Graduate Research Methodology
• Technology & Innovation Management
• Life Cycle and Therapeutic Nutrition
• Optional Module (see list below)

Semester 2

• Marketing Communications and Consumer Behaviour
• Gastronomy and Culture
• Food Law & Regulatory Environment
• Food Prototype Development and Evaluation

Semester 3

• Post-graduate Dissertation

Optional Modules

• Advanced Molecular Gastronomy
• Sustainable Food Systems
• Reading Historic Cookbooks

Schedule

Full-time learners have an average of twelve contact hours per week. Modules will normally be on Monday and Wednesday. In addition, there may be a requirement for learners to attend on other occasions and at other times. In general, students complete 30 ECTS in Semester 1 (Sept-Jan), 30 in Semester 2 (Feb-May), and 30 in Semester 3 (June-Aug) for the dissertation. The course starts in September.

Progression

Students can choose to exit with a Postgraduate Diploma on completion of 60 ECTS. Students who wish to achieve the MSc award will be eligible to do so on successful completion of all core modules and the dissertation.