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 6.5 in each component.
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. The unique learning environment provides participants with the ability to successfully move ideas and innovative concepts into commercial practice. In doing so, it addresses Ireland's need to maintain competitiveness within the food industry by cultivating cross-functional, innovative graduates.
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
- Innovation Technologist
- Product Development Manager
- Culinary Arts Lecturer
- Food Safety Consultant
- Business Development Manager
- Formulation Development Specialist
There are nine core modules, an optional module and a dissertation. Part-time learners undertake the modules over four semesters.
The following modules are currently offered:
- 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 may include:
- Molecular Gastronomy
- Sustainable Food Systems
- Reading Historic Cookbooks
Part-time learners are normally 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).
Applications for this course are now open - Apply Online