Culinary Ingredients and Food Product Development Concepts
Dublin , Ireland
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Tuition Fee
EUR 700
Per course
Start Date
Not Available
Medium of studying
On campus
Duration
12 weeks
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Details
Program Details
Degree
Courses
Major
Food Processing | Culinary Arts | Food Service Management
Area of study
Manufacturing and Processing | Services
Education type
On campus
Timing
Part time
Course Language
English
Tuition Fee
Average International Tuition Fee
EUR 700
About Program
Program Overview
Culinary Ingredients and Food Product Development Concepts
Overview
This course introduces the learner to the fundamentals of food product development and is a synthesis of the theoretical and applied knowledge in developing a new food product. The food industry today must address a variety of complex challenges to improve product development: frequent design changes, regulatory compliance and a growing interest in global product development. The course provides the necessary requirements and capabilities to successfully manage the development of a food product from concept to the market place.
Minimum Entry Requirements
- Level 8 Honours degree in a related discipline or equivalent qualification.
Course Content
TBC
Schedule
- 3 contact hours per week (36 in total), plus self-directed learning.
- Timetabled days to be confirmed.
Assessment
- By means of a report and presentation.
Course Details
Course Code
TFPD 9023
ECTS
5
Level
Level 9
Award
Single Module CPD Certificate
Duration
12 Weeks
Course Type
Micro-credentials
Mode of Study
Part Time
Method of Delivery
On-Campus
Commencement Date
TBC
Location
Grangegorman
Fees
- Full Course Fee (Before any HCI award applied) is €700
- If eligible for the HCI fee subsidy of 50%, the fee is €350
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