National Qualifications Framework - Level 9

View links below for information on our programmes

TU231 (FT) MSc in Culinary Innovation and Food Product Development

TU232 (PT) MSc in Culinary Innovation and Food Product Development

TU233 (PT) MA in Gastronomy and Food Studies

TU237 (FT) MA in Gastronomy and Food Studies

TU235 (PT) Postgraduate Diploma in Global Food and Drink Leadership

TU280 MSc in Applied Culinary Nutrition

For more information on each programme see the following videos 

Postgraduate Research Video

TU231 & TU232 - Video on MSc in Culinary Innovation & Food Product Development

TU233 - Video on MA Gastronomy in Food Studies

TU235 - Video on Postgraduate Diploma in Global Food and Drink Leadership

Please Note:

You may have additional costs for the purchase of uniforms and knives which are required for practical modules, Bar/Kitchen/Restaurant/Laboratory modules.

The MSc teaching team for (Masters in Culinary Innovation and Food Product Development and MSc in Food Innovation and Product Design FIPDes) were delighted to see the return of the annual innovation showcase and to welcome back our Erasmus students. This showcase has become a major event in the MSc calendar, it gives our students an opportunity to display the inventive products that they have developed over the course of the module 'Food Prototype Development and Evaluation'.

The unenviable job of deciding which products should be deemed the most innovative was left to our panel of judges from industry and academia. With almost 40 products to taste and debate, the judging was tense and it was difficult to decide upon a winner.

The students presented a wide range of products from Redefined Meat Products for the flexitarian to Snack Products incorporating unusual flavours and textures. The products, where possible, used environmentally friendly raw ingredients or waste products from processing and production. Eventually, after much discussion and cups of coffee, a decision was reached and the winners were announced.

From the MSc group, the winner was Markus Davies with his savoury “Bosa” granola bar  which is nutritious, functional and savoury, unlike any other granola bar currently available on the Irish market. The idea was to create a Nordic marketing theme around this bar that focuses on consuming more minimally processed whole foods such as oats, seeds (which are great sources of fibre) instead of using refined grains or fortified ingredients.   Miriam Bauta was highly commended with her “Fitness Fillets” – chicken fillets with reduced meat content with added pea protein. The product focuses on health, good taste and sustainability and is therefore ideal for the flexitarian market.

From the FIPDes cohort, the winner was Maria Pena Niebuhr who developed “Granoly”, a granola made with apple and potato peels. The product aims to reduce waste while providing a nutritious snack.  Eléonore Boisseau was highly commended for her “FulCircle” cracker using Brewer Spent Grain (BSG) generated from malt-based alcohol production, almost 40 million tons of which is disposed of or used as animal feed annually. The aim was to use the by-product to make tasty cracker appetizers that are high in fibre. Congratulations to the winners, those highly commended and all the students who took part in this prestigious event.

Thank you to everyone who made this event possible and in particular our judges: John Clancy (World Chefs Education Director), Fiona Walsh (Director of Consumer Insights and Innovation), Pascal Miola (Product Development Specialist with Kerry Taste and Nutrition), Elaine Bourke (Innovation Director for the Kepak Group).

Markus Davies winner from MSc Group	Maria Pena Niebuhr winner from FIPDes Cohort

To see the wonderful creations from all the students who took part in the showcase please view  Video of Masters Showcase 2022            

               Students who participated in Masters Showcase 2022

               Photo of winning students with Judges