Program Overview

Postgraduate Certificate in Dairy Technology and Innovation

The Postgraduate Certificate in Dairy Technology and Innovation is a part-time, Level 9 qualification designed for professionals in the dairy and agri-food sectors. Delivered in collaboration with Teagasc, this programme blends online learning with face-to-face teaching and offers a pathway to further postgraduate study.

Course Overview

This stackable qualification supports upskilling and continuing professional development for those working in or entering the sector. The course draws on the combined strengths of the UCC Dairy Science Centre of Excellence and the Teagasc Food Research Centre, Moorepark, forming one of the largest and most active dairy research clusters in the world.

Why Choose This Course?

This programme is targeted at individuals working — or aspiring to work — in the dairy, food, or agri-food sectors, who wish to deepen their expertise in dairy science and technology. Delivered at Level 9 on the National Framework of Qualifications as part of a stackable pathway to a Masters, it is designed to support professional development through a blend of scientific insight, technological innovation, and practical application.

Who Can Apply?

Applicants should hold a Level 8 degree (or equivalent) in food science, nutritional sciences, microbiology, biochemistry, agricultural sciences, or a related biological science, with a minimum second class honours (grade 2) — ideally with experience in the dairy industry. Alternatively, graduates of UCC's Level 7 Diploma in Food Science and Technology with a second class honours (grade 1) and at least two years' work experience in the dairy industry are eligible to apply.

Schedule and Delivery

This Level 9 qualification is delivered part-time and structured to suit the seasonal nature of the Irish dairy industry, running from late September to early April. The programme is designed specifically for those working full-time and combines online learning, live tutorials, and two block weeks of face-to-face teaching.

• Semester 1 begins in early October with a fully online module delivered one evening per week until December. This is followed by a block week of in-person teaching in October, typically consisting of five consecutive days split between University College Cork and Teagasc Food Research Centre, Moorepark.
• Semester 2 follows a similar format, with online learning from January to March and a second block week of face-to-face teaching in late January or early February.

All assessment is continuous, with no formal written exams. Students complete assignments for each module and a final work-related project that integrates and applies their learning in a practical context.

Modules

Participants take modules to the value of 30 credits, including:

Semester 1 (October–December)

• Milk Production and Quality
• Dairy Chemistry
• Trends and Dynamics Across Dairy Markets

Semester 2 (January–March)

• Dairy Processing Technology
• Dairy Microbiology
• Business Processes Across the Supply Chain

Fees

• EU students: €5,200 plus €207 (capitation fee)
• Non-EU students: €10,900 plus €207 (capitation fee)

Funding

Taste 4 Success Skillnet funding of 35% may be available for member companies and other eligible participants.

Testimonials

Graduates of the programme have praised its relevance and impact on their careers, noting improvements in their understanding of dairy science and technology, as well as enhanced career prospects. The part-time, online nature of the course has been particularly beneficial for those balancing work and study commitments.