Course Title: Master of Science in Culinary Innovation and Food Product Development
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 you do not yet have your final degree results this will not hinder your application as we are happy to issue conditional offer letters in such circumstances.
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.
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 food manufacturing, service and retail.
Culinary Innovation and Food Product Development graduates are in demand across a range of sectors including roles as:
• NPD Chef/Development Chef
• Formulation Development Specialist
• Culinary Arts Lecturer
• Innovation Technologist
• Product Development Manager
• Food Safety Consultant
• Business Development Managers
There are nine core modules, an optional module and a dissertation. Full-time learners undertake the modules over three semesters.
The following modules are currently offered:
• 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
• Marketing Communications and Consumer Behaviour
• Gastronomy and Culture
• Food Law & Regulatory Environment
• Food Prototype Development and Evaluation
• Post-graduate Dissertation
Optional modules may include:
• Advanced Molecular Gastronomy
• Sustainable Food Systems
• Reading Historic Cookbooks
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.
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.