Master of Science in 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 two-year course, designed to uniquely bridge the knowledge gap between science, business, and the culinary arts. Undertaking 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

2 Years

Course Type

Postgraduate

Mode of Study

Part Time

Method of Delivery

On-Campus

Commencement Date

September 2025

Location

Grangegorman

Fees

€4,040 Per Year
€8,080 Total Fee

What is Culinary Innovation and Food Product Development?

The MSc in Culinary Innovation and Food Product Development 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 food manufacturing, service, and retail.

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 6.5 in each component.

Career Opportunities

Culinary Innovation and Food Product Development graduates are in demand across a range of sectors, including roles as:

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

Course Content

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

Core Modules

• Culinary Ingredients and Food Product Development Concepts
• Technology and Innovation Management
• Gastronomy and Culture
• Life Cycle and Therapeutic Nutrition
• Food Prototype Development and Evaluation
• Food Regulatory Affairs
• New Food Business Creation
• Marketing Communications and Consumer Behaviour
• Post-Graduate Research Methodology

Optional Modules

• Molecular Gastronomy
• Sustainable Food Systems
• Reading Historic Cookbooks

Module Listing

• Year One
• Year Two

Semester 1

• Culinary Ingredients & Food Product Development Concepts [Mandatory]
• Dissertation Research (Masters Degree) [Mandatory]
• Life Cycle and Therapeutic Nutrition [Mandatory]
• New Food Business Creation [Mandatory]
• Post Graduate Research Methodology [Mandatory]
• Technology & Information Management [Mandatory]
• Advanced Molecular Gastronomy [Elective]
• Reading Historic Cookbooks [Elective]
• Sustainable Food Systems [Elective]

Semester 2

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

Semester 1

• Dissertation Research (Masters Degree) [Mandatory]
• Technology & Information Management [Mandatory]
• Life Cycle and Therapeutic Nutrition [Mandatory]
• Sustainable Food Systems [Elective]
• Reading Historic Cookbooks [Elective]
• Advanced Molecular Gastronomy [Elective]

Semester 2

• Food Law & Regulatory Environment [Mandatory]
• Food Prototype Development and Evaluation [Mandatory]

Schedule

Part-time learners are normally expected to have an average of six contact hours per week, comprising lectures, tutorials, and practical sessions. Modules will normally be delivered on one day/evening per week (part-time).